An Ergonomic Approach for Modifying the Workstation Design of Food Processing Enterprises

Abstract

Present observational study was conducted to assess the workstation and thereby modify it according to the requirement of workers by using the ergonomic guidelines. The study was conducted in six micro, three small and two medium scale enterprises. Workers were observed while working on their existing workstation and their images and videotapes were prepared for analysis. Quick exposure checklist (QEC) was used to assess the risk of developing work related musculoskeletal disorders (WMSDs) to the workers while working on particular workstation. On the basis of analysis, the workstations with improper design were identified and modifications were suggested on the basis of ergonomic principles. It was observed that workers were working for long hours on an inappropriate workstation which may lead to various musculoskeletal discomforts. Therefore, modifications were suggested to design a sit-stand workstation, modified packing and washing workstations to simplify the work in micro, small and medium scale food processing enterprises. Keywords: