上肢快速檢核表評估盒餐業肌肉骨骼傷病之危害因子

A Checklist for Evaluating Ergonomic Risk Factors in Taiwan Commissary Foodservice Factors

10.6288/TJPH2005-24-01-08

全中妤(Jong-Yu A. Chyuan)；宋鴻樟(Fung-Chang Sung)

職業性肌肉骨骼傷病 ； 危害因子 ； 快速上臂檢核 ； 盒養業 ； work-related musculoskeletal disorders ； risk factors ； Rapid Upper Limb Assessment (RULA) ； commissary foodservices

台灣公共衛生雜誌

24卷1期（2005 / 02 / 01）

84 - 91

繁體中文

目標：本研究評估中式盒餐業員工之工作姿勢，並應用「快速上臂檢核」測量模式分析肌肉骨骼傷病之危害因子。方法：自台灣南北21家盒餐業取方便樣本（即立意取樣），依據照像及攝影記錄，分析員工工作姿勢、活動角度、頻率及施力箏。受訪者依工作性質分為四組：搬運／清洗食材、切割處理／製作烹飪、清洗碗盤／機器場地和包裝／供應盒養，並以檢核模式估計傷害危險。結果：研究樣本217人中，清洗碗盤與打掃的員工常使用雙手，上手臂屈曲與伸展角度多大90度，下手臂（前臂）提舉的角度多介於。0-60度之間或大於100度，身體有極大的側彎或前屈角度，且雙腳無法平街站立。包裝盒餐員工的活動範圍則限於輸送帶左右狹隘空間，上手臂屈曲與伸展角度約在20度左右，雙腕常保持0至15度間的高頻率包裝盒餐動作。廚師/廚工用力在濕熱的蒸汽炒鍋中製備菜餚或炒麵／炒飯，雙臂的活動角度介於60至100度，手腕的動作極大，向上與向下彎曲之角度均大於15度角。搬運／清洗食材的員工常搬運食材或盒餐／餐桶成品，其搬運重量／距離與僵直的姿勢也是工作中可能有之危害因子。「決速上臂檢核」結果顯示，上述四組人員之工作中以清洗碗盤／打掃地面員工的平均分數最高(5.69)。結論：依「快速上臂檢核」到量模式分析，結果發現盒餐業員工確實有些姿勢與肌肉施力狀態不甚理想。

Objectives: This study assessed the work postures of commissary foodservice workers and used Rapid Upper Limb Assessment (RULA) to evaluate work-related musculoskeletal disorders (WMSD). Methods: A convenient sample of workers was recruited from 21 commissary foodservice factories in northern and southern Taiwan. Based on camera images and video records, we analyzed each worker's posture, body movement angle, and movement frequency and force. Workers were categorized into four groups, i.e. busser/pre-prep, kitchen/preparation, disher/utility cleaner, and server/packer. RULA was employed to estimate scores representing risks of WMSD at work. Results: Among the 217 workers, disher/utility cleaners frequently used both hands with an upper arm extension with a flexion of ＞90°, and a lower arm lift angle between 0 and 60° or more than 1000. In addition, their heads were often in extension, their trunks reached the highest degree of flexion, and both legs and feet were improperly balanced. Due to the limited space at the conveying track areas, the range of movement for the servers/packers was approximately 20° in extension and 20° in flexion for the upper arms, and 0-15° in either flexion or extension for movement of the wrist while packing. At the steam kettle, the cooks/chefs moved both upper limbs in a range between 60-100° with wrist flexion or extension of more than 15°. Busser/pre-prep employees have to carry heavy boxes and containers and thus tend to experience greater force/load scores as compared to workers in the other groups. According to the RULA checklist, dishers/utility cleaners had the highest average scores among the four groups of workers. Conclusions: This study revealed that commissary foodservices employees may experience awkward postures and abnormal muscle forces at work. The RULA is a good instrument foe assessing work associated with WMSD.

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