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Evaluation of a participatory ergonomic intervention process in kitchen work
Irmeli Pehkonen1, Esa-Pekka Takala, Ritva Ketola
1Finnish Institute of Occupational Health, Topeliuksenkatu 41 a A, FIN-00250 Helsinki, Finland. irmeli.pehkonen@ttl.fi
Applied Ergonomics
|March 4, 2008
Summary
Participatory ergonomic interventions in municipal kitchens increased worker knowledge and improved musculoskeletal health. This feasible approach enhanced self-sufficiency in addressing workplace ergonomic challenges.
Area of Science:
- Occupational Health
- Ergonomics
- Public Health
Background:
- Musculoskeletal disorders are a significant concern in food service occupations.
- Optimizing workplace ergonomics is crucial for worker well-being and productivity.
- Previous ergonomic interventions have shown varying degrees of success.
Purpose of the Study:
- To evaluate a participatory ergonomic intervention process in municipal kitchens.
- To assess the feasibility and worker experience of the intervention.
- To determine the impact of the intervention on musculoskeletal load and health.
Main Methods:
- A participatory ergonomic intervention involving 59 municipal kitchens.
- Workers engaged in eight workshops facilitated by an ergonomist.
- Data collection through research diaries, questionnaires, and focus group interviews.
Main Results:
- 402 ergonomic changes were implemented.
- The intervention model was feasible and motivating for workers.
- Increased worker knowledge and self-efficacy in ergonomics.
- Perceived decrease in physical load and improved musculoskeletal health.
Conclusions:
- Participatory ergonomic interventions are feasible and effective in municipal kitchens.
- Worker involvement enhances ergonomic problem-solving and health outcomes.
- Continued support from management and technical staff is beneficial for sustained improvements.
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