1. INDH 5335:ERGONOMICS METHODS,ANALYSIS &TECHNIQUES
RESTAURANT BUSINESSES
VINOD KUMAR REDDY MUTYALA

2. ERGONOMIC EXPOSURES
Restaurant work is fast paced, often done in areas with limited space, and frequently performed by young workers—all ingredients for workplace injuries. In addition to injuries such as burns and cuts, restaurant workers frequently experience strain and sprain type injuries from repetitive motions, awkward and static postures, and excessive forces.

3. ERGONOMIC HAZARDS
Lifting heavy boxes or objects that shouldn’t be lifted by one person without the help of assist devices or helpers. Working in unnatural or awkward positions can lead to strains, sprains, muscle pain and nerve damage in the neck, upper and lower back, shoulders, elbows, forearms, wrists and fingers.
Standing for long periods of time in one position on a hard surface can lead to muscle fatigue, back pain and soreness in legs and feet.
Cutting with a knife that is not razor sharp can increase the force you have to use in your fingers, wrists, forearms, elbows, shoulders and upper back. Many repetitive tasks can lead to fatigue, soreness and injury.

4. OTHER HAZARDS
SLIPS/TRIPS and FALLS: Wet and slippery floors, spills and lack of housekeeping can cause slips, trips and falls.
BURNS: Hot surfaces, deep fryers and hot grease can cause burns.
CUTS: Slicing and baking machines that do not have guards can cause cuts. Sometimes the guards aren’t working. Broken dishware can also cause cuts.
CHEMICALS: Exposure to cleaning, disinfecting and maintenance chemicals may lead to respiratory problems, skin and eye irritation.

5. POTENTIAL SYNDROMES
Prolonged standing  Static postures may occur as workers continuously stand in one position while chopping or preparing food, causing muscle fatigue and pooling of blood in the lower extremities. Awkward neck postures can lead to neck strains and muscle stiffness if cooks are constantly tilting their heads downward to chop, dice, and mix food.

6. POTENTIAL SYNDROMES
Reaching and lifting: Frequent elevated extended reaches for supplies can cause back and shoulder injury resulting in muscle strain, or:
Tendinitis: Tendon inflammation occurring when a muscle or tendon is repeatedly tensed from overuse or unaccustomed use.
Rotator Cuff Injuries: The most common shoulder tendon disorder. Inflammation of the tendons of the rotator cuff of the shoulder, closely related to impingement syndrome.  It can be caused by continuously working with the arms raised overhead, repeated throwing actions, or other repetitive movements of the arm.

7. POTENTIAL SYNDROMES
Repetitive motions: Performing hand-intensive tasks (such as chopping, stirring, scooping) with a bent wrist creates considerable stress on the tendons of the wrist and can lead to irritation and swelling and potential MSDs such as:
Carpal Tunnel Syndrome: The compression and entrapment of the median nerve where it passes through the wrist into the hand-in the carpal tunnel. The median nerve is the main nerve that extends down the arm to the hand and provides the sense of touch in the thumb, index finger, middle finger, and half of the fourth, or ring, finger.
Tendinitis: Tendon inflammation occurring when a muscle or tendon is repeatedly tensed from overuse or unaccustomed use.
Tenosynovitis: Inflammation or injury to the synovial sheath surrounding the tendon. Usually results from excessive repetitive motion

8. PREVENTION METHODS FOR AWKWARD POSTURES
Buy countertops and cutting surfaces that can be adjusted to the right height for different workers.
Buy dish racks and refrigerators that are easy to reach. Your “power range” is from your hips to your chest.
Limit the depth of refrigerators to about 18 inches.
Install dumbwaiters to transfer food products between floors.
Install sinks that are at the height of most workers’ hips. This helps prevent strain in dishwashing tasks.
Install machines that help with pours.

9. PREVENTION METHODS FOR REPETITIVE MOTIONS
Repetitive motions can lead to injuries when a task forces you to do the same movements over and over again. To reduce this type of hazard, workers should:
Develop a daily maintenance schedule for sharpening knives.
Spread repetitive tasks out over the day and between workers.
Change hands to spread out repetitive movement. See if you can us e your right hand half of the time and the left hand the other half of the time.
Take frequent rest breaks from the repetitive activity.

10. PREVENTION METHODS FOR FORCEFUL USE OF YOUR HAND MUSCLES
Buy or design oval or cylindrical handles on knives, spoons, ladles, and forks between about and 2 inches in diameter.
Buy or design oval or cylindrical handles on knives, spoons, ladles, and forks, with ha ndle lengths at least 5 inches.
Buy large, rubber coated handles on knives, spoons, ladles, and forks to increase friction.
Buy carts or hand trucks; buy lighter tools; buy tools that allow workers to keep their wrists straight.
Plastic coated handles and thicker handles are easier to grip. Oval or cylindrical (round) handles are better. Place the equipment down when not in use. Buy and attach handles to heavy objects that must be lifted.

11. Prevention methods for standing in the same place for a long time
Standing in the same place for a long time , increases strain on the muscles, tendons, ligaments and nerves in the lower back, hips, legs and feet.
Buy and install thick rubber mats to make standing more comfortable.
Buy stools, or low small benches to allow workers to change their position and rest one leg and foot.
Workers should take breaks from standing still by walking around to increase blood flow.

12. References
Occupational Safety and Health Administration (OSHA) Stay Safe in the Restaurant Retrieved Oct.25,2016
11/Restaurant_Safety_English.pdf

13. Thank you