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Preventing ergonomic hazards in restaurants and foodservice operations
By Carola Hicks
August 18, 2011
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Ergonomics is matching the tools, physical settings and equipment to the worker. Ergonomics and human factors are often used interchangeably in workplaces. Both describe the interaction between the worker and the job demands. Ergonomics focuses on how tools and equipment affects workers, and a human factor emphasizes designs that reduce the potential for human error.
Ergonomic hazards refer to workplace conditions that pose the risk of injury to the worker’s musculoskeletal system. Musculoskeletal injuries, also referred to as repetitive strain injury, may involve any or all of the following:
- muscles, tendons and tendon sheaths
- nerves
- blood vessels
- joints
- spinal discs
- ligaments
Ergonomic hazards include repetitive movements, vibration, temperature extremes, and awkward postures that arise from improper work methods and improperly designed workstations, tools, and equipment. Ergonomics also includes health and safety concerns when employees work shifts and extended work days. Extended workdays refer to work schedules having longer than "normal" workdays. They affect the worker's health, safety, and family and social life. Fatigue resulting from long hours of work and a shorter length of time between work shifts is an important concern for the health and safety of workers on extended workdays.
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It is fair to say that any restaurant worker who lifts or does other manual handling tasks is at some risk for musculoskeletal injury. Low back injury is the most likely kind of injury. The complete elimination of this risk is not realistic because their work usually involves awkward postures, repetitive movements and standing in a circumscribed area for long periods of time.
Discomfort, tiredness, sore feet, swelling of the legs, varicose veins, general muscular fatigue, lower back pain, stiffness in the neck and shoulders and other health problems are the combined effect of several factors, namely the design of the work, the workers' footwear, the flooring material and standing in position on a regular basis. Anti-fatigue mats are often used to decrease foot weariness for workers who stand in one position for long periods. Regardless of the quality of shoes and quality of the floor covering, standing itself can cause tiredness after an entire working day.
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Along with common injuries such as cuts, lacerations, and bruises, the frequent and prolonged use of hand tools, e.g. knives, can cause soreness, aches, pains, and fatigue, which, when ignored, can lead to chronic musculoskeletal injuries (MSIs) of various kinds. Awkward positions of the upper body considerably increase the effort needed to complete the task. The resulting fatigue, discomfort and pain add further to the risk for developing injury.
Work-related musculoskeletal disorders are associated with these factors:
- work postures and movements
- repetitiveness and pace of work
- force of movements
- vibration
- temperature
The following are some tips and resources for preventing these types of injuries:
Serving/bussing
- Reduce carrying of trays whenever possible. Use carts if there is enough room and get help when serving large parties.
- Use both hands to carry large, heavy items like water jugs or coffee urns.
- Stand as close as possible to the customer you are serving. Ask the customer to help with passing plates rather than leaning forward and reaching.
- Ensure that spills are cleaned up immediately to avoid slips and falls.
- Get help to lift and move tables, chairs, or any other heavy, awkward items.
- Bring bus tubs to the tables, and don’t overfill. Use smaller bus tubs to limit the amount and weight that can be carried and, if available, use a cart.
- Wear shoes with cushioned insoles to help relieve foot and leg pain associated with standing and walking.
Kitchen staff
- Keep knives sharp to reduce the forces required to cut food.
- Work at a comfortable height for the task whenever possible.
- Shift your weight and change positions often when standing. Elevate one foot about six inches. If available, use a stool to sit down.
- Place anti-fatigue mats at standing work stations, or consider padded flooring for the kitchen to reduce fatigue while standing.
- Reduce reaching. Keep frequently used items close to and in front of the body
Certain workplace conditions, e.g. the layout of the workstation, the speed of work, the weight of materials, and the repetitiveness of the work influence these factors. Proper ergonomic design is necessary to prevent repetitive strain injuries, which can develop over time and can lead to long-term disability.
See also:
About the author
Carola Hicks is CEO of Workplace Safety Group, providing leading-edge, online and in-class health and safety consultation and training programs to associations and specialty industries across Canada. Carola can be reached at carola@workplacesafetygroup.com.
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