기업체 식당종사자의 근골격계 부담 작업에 대한 위험성 평가

이송권; 유왕근; 이정희; 임무혁; 박만철; 차상은; 기윤호

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자료유형: 학술저널

저자정보: 이송권 (대구한의대학교 보건학부) 유왕근 (대구한의대학교 보건학부) 이정희 (대구한의대학교 보건학부) 임무혁 (대구한의대학교 산업보건연구소) 박만철 (삼성테크윈[주] 환경안전그룹) 차상은 (오스렉) 기윤호 (한양대학교 대학원)

저널정보: 한국산업보건학회 (구 한국산업위생학회) 한국산업보건학회지 한국산업보건학회지 제17권 제2호

발행연도: 2007.1

수록면: 101 - 110 (10page)

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연구주제

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연구배경

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연구방법

🏆

연구결과

초록· 키워드

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This study was performed to find out hazardous factors in the loaded works of muscular skeletal disorders(MSDs) for four company attached to dining workers from October 2005 to June 2006. The results are summarized as follows. 1. 42.5% of workers in study group were 40-50 years old, and females were higher than males, and the average of body weight was 70kg, 57kg in males and females, respectively. Working time per day was mostly 7-9hours, and the rate of worker who had never education and training was 46%. 2. The upper part and right part of body were higher than lower part and left part in symptoms of muscular skeletal disorders. Body parts which complained of symptoms were the order of right shoulder(55%), right arm(54%), right hand,(40%) waist(35%), leg(25%), and neck(24%). 3. The results of evaluation in the loaded works of muscular skeletal disorders to cooking, dish supply, preparing side dish, and washing the dishes and cleaning the floor of cooking room using RULA and OWAS checklists was action level 4(potential hazards, needs of change workplace), and the result of evaluation using back compressive force needed control measures as 779.27 lbs~1,274.04 lbs. In a view point of the result of this study, large dining rooms should be designed by ergonomic technology for the work surface height, width, and depth. The height of carrying car should be lower to 70cm, and repetitiveness and handling weight should be reduced by mechanical means, and education and training also should be performed for all of workers positively.

#dining workers #muscular skeletal disorders #RULA and OWAS checklists #back compressive force

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