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Ergonomics In Food Service

Presented by Gary Bradbury, CSP, CEA, ALCM. Ergonomics In Food Service. The Problem. Worker’s compensation claims for nine K-12 California school districts: 177 claims for Food Service Employees + $2 million in incurred costs

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Ergonomics In Food Service

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  1. Presented by Gary Bradbury, CSP, CEA, ALCM Ergonomics In Food Service

  2. The Problem Worker’s compensation claims for nine K-12 California school districts: • 177 claims for Food Service Employees • + $2 million in incurred costs • 11% of all claims and 12% of the total incurred cost for the districts

  3. Accident Trends % of all claims for Food Service Employees Cut Using Knife 6% Burns, Contact w/ Hot Surface 7% Repetitive Strain 11% Falls (T/F and S/F) 19% Material Handling (Lifting or Carrying) 23%

  4. Acute and Chronic Strain Injuries The injury Imbalance Model AGE GENDER BUILD PHYSICAL CONDITION ERGONOMIC CONTROLS JOB DEMANDS WORKER CAPABILITY Demand exceeds capacity: work performance and health suffer

  5. Risk Factors Major risk factors for acute and chronic strain injuries: Force Awkward Posture Repetition

  6. Force Lifting Holding Push/Pull Tool Operation

  7. Awkward Posture Bending Twisting Reaching

  8. Repetition Injury Potential Medium High FORCE Low Medium REPETITION

  9. Evaluation of Risk Factors • Essential Functions Job Analysis • Ergonomic Job Assessment • Detailed Professional Ergonomic Analysis

  10. Essential Functions Job Analysis This analysis is needed to provide an accurate and detailed description of the physical demands of a job. It provides a basic understanding of the risk factors in terms of force, awkward postures, and repetition. It is not an ergonomic analysis in the sense that it seeks to control risk factors.

  11. Example of an EFJA section

  12. Example of an EFJA section

  13. A “Moment” of Consideration

  14. Ergonomic Guidelines

  15. Ergonomic Guidelines

  16. Ergonomic Job Assessment • Use ergonomic principles and guidelines • Observe work practice • Interview employees • Identify risk factors • Apply standard interventions to reduce force, improve postures, and reduce repetition.

  17. Professional Assistance Professional ergonomic assistance is recommended when: • Developing an ergonomic program or organizational strategy • Seeking a macro ergonomic evaluation of the organization or system • Standard interventions have failed to remedy a problem

  18. Ergonomic Interventions • Facility Design • Equipment Selection and Maintenance • Material Selection and Placement • People Selection and Training

  19. Facility Design • Work Height • Work Space • Work Flow & Travel Distance • Floor Surface

  20. Work Height 48 in

  21. Work Height Considerations

  22. Work Height Considerations Occupational Health and Safety Agency for Healthcare (OHSAH) in British Columbia

  23. Work Space Need adequate space for the safe and efficient movement of people and equipment.

  24. Work Flow and Travel Distance • Flow of Materials and Personnel: The relationship among the various storage, preparation, cooking, serving, and cleaning functions must be carefully studied to provide maximum flow and efficiency. • Travel distances should be kept short and there should be minimal crossover of circulation paths • Open sight lines should be maintained as much as possible • The movement of food through the facility should follow a logical sequence beginning with receiving and ending with waste disposal.

  25. Loading dock Freezer Cooler Wash Dry Goods 120 ft Cold Food Preparation Cooking Paper Goods Food Service Lines

  26. Equipment Selection

  27. Equipment Selection Select Equipment to improve efficiency by reducing the risk factors of force, awkward posture, and repetition

  28. Cart Selection

  29. Cart Selection Size Considerations for kitchen carts Occupational Health and Safety Agency for Healthcare (OHSAH) in British Columbia

  30. Cart Selection

  31. OR Occupational Health and Safety Agency for Healthcare (OHSAH) in British Columbia

  32. Cart Maintenance

  33. Cart Maintenance

  34. Material Selection & Placement Selection • Lighter • Smaller • Easy to open • Pre Processed (cut, cooked, mixed) • Single serving containers Placement • Heavier/Frequently used items between knees and shoulder height (~22 – 48 inches) • Heaviest items at about 30 inches • Easy access • Labels are visible

  35. 69” ~5lbs 49” 29” 20lbs 9”

  36. Employee Selection & Training The injury Imbalance Model AGE GENDER BUILD PHYSICAL CONDITION ERGONOMIC CONTROLS JOB DEMANDS WORKER CAPABILITY Demand exceeds capacity: work performance and health suffer

  37. Employee Training Content Method Persuasive – Must motivate the employee to modify their behavior Realistic – Train with the equipment and items to be handled. Demonstrate and practice Simple – Easy to understand, apply and remember • Risks and Injury • Wellness • Equipment Use • Lifting Techniques • Transferring Techniques • Reporting Issues • First Aid for Strains

  38. Training The Supervisory Involvement that is needed: • Model the behavior • Mentor the behavior • Monitor the behavior

  39. Ergonomics in Food Service Conclusion Questions? Contact Information: Gary Bradbury Phone: (310) 450-8338 X70310 Email: bradbury@ASCIP.org

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