Ergonomics for work improvement in selected food processing enterprises

Abstract

Major health hazards encountered at selected Papad and Vermicelli enterprises were accidents of finger cut off, muscles pain and discomfort. Workstation analysis checklist score was negative for these enterprises which showed that workstations were lacking in essential requirements. Risk factors associated with Papad making by machine were posture, repetition, contact stress and task duration WERA score of physical risk factors was highest for Papad making by automatic machine ( 35.37) followed by Papad making by rolling machine (34.42)and Vermicelli making by machine (34.8). Conceptual frame work of product intervention package was developed based on checklist, muscle fatigue and WERA analysis. Product intervention process was effective in reducing low back pain and MSD experienced by women workers in selected food processing units. Change due to intervention was measured in terms of perception of respondents for comfort, speed and safety in work. Product intervention in Papad dough making and Papad making was effective by 15 to 93 percent. Time and work study of selected food processing activities indicated that time required for collection of Papad was significantly reduced by 50 percent (reduction of one man day/ql). Time required for manual dough making (per ql) was reduced by 20 percent followed by Papad making by rolling machine (14.28%). Hence it can be concluded that developed intervention package for Papad and Vermicelli making enterprises was effective for improving Posture, Speed of work and Product Output & was acceptable by all women workers.