Evaluation of ergonomic risk in the production line of frozen food products

DOI

10.2991/icemi-16.2016.7How to use a DOI?

Keywords

QEC, risk, WRMSDs, production line.

Abstract

The objective of the present study was to assess and investigate the exposure level to risk factors of Work-related musculoskeletal disorders (WRMSDs) in the production line of frozen food products. The workers were evaluated using the Quick Exposure Check (QEC) observational tool. The exposure level to risk factors for the back was classified as very high at one workstation and high at three; shoulder/arm exposure was high at five stations and wrist/hand was high at five stations. The neck was evaluated as being at very high risk at three stations and high at four. The level of exposure to vibration was rated as high at two stations. In total, one workstation required immediate ergonomic intervention and six will require an intervention soon. Work on the production line for frozen food products exposes operators to high levels of risk of developing WRMSDs. Awkward postures, manual handling of heavy loads, repetitive movements and vibration are the suspected risk factors for WRMSDs. Ergonomic interventions are needed to eliminate the risk of exposures to factors contributing to WRMSDs in the production line.

Copyright

© 2016, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

Download article (PDF)

TY  - CONF
AU  - Marek Lasota Andrzej
AU  - Hankiewicz Krzysztof
PY  - 2016/07
DA  - 2016/07
TI  - Evaluation of ergonomic risk in the production line of frozen food products
BT  - Proceedings of the 2016 International Conference on Economics and Management Innovations
PB  - Atlantis Press
SP  - 34
EP  - 40
SN  - 2352-538X
UR  - https://doi.org/10.2991/icemi-16.2016.7
DO  - 10.2991/icemi-16.2016.7
ID  - Andrzej2016/07
ER  -