Participatory ergonomic intervention process in kitchen work
The purpose of this article is to explain research done on a participatory ergonomic intervention in kitchen work. The intervention was aimed at reducing musculoskeletal disorders (MSDs) which rank as the highest percent of work-related injuries in the workplace. Having a participatory approach means that the employees of the company that do the work were actively part of the analysis and planning behind the improvements made to their own work environment. This has been shown to be an effective strategy and one such study was conducted in municipal kitchens across four large cities in Finland.
The focus was on schools, kindergartens, nursing homes, as well as geriatric service centers. The improvements that assisted in reducing ergonomic risk factors present involved a process that spanned an 14-month period. The goals were to increase the workers’ knowledge of ergonomics and encourage active participation in developing ergonomic solutions. The study measured the feasibility of the interventions by considering factors like the number of changes implemented, participants’ satisfaction, and participants’ understanding of proper ergonomic fit and mechanics.
The workers reported musculoskeletal problems and the study was part of a randomized controlled trial to address these issues. During the pre-intervention implementation phase baseline assessments were conducted to quantify the pre-intervention state so that the improvements could be understood. The workers attended workshops to help them understand how to analyze and select improvement controls. The implementation phase involved training sessions and workshops with an active participatory approach for developing solutions. The ergonomist played a KATA guiding role throughout the process, supporting the workers and providing passive consultation.
The efficacy of the interventions were evaluated through the following: questionnaires, focus group interviews, and research diaries. The results indicate overall satisfaction with the intervention process, with workers acknowledging benefits such as improved community spirit and knowledge exchange. On the other hand, dissatisfaction was reported by staff, particularly regarding collaboration between the kitchen and support from management.
The interventions involved more than 400 changes which were primarily focused on organizational methods, practices, and low-cost solutions. The workers’ overall knowledge of ergonomics increased and had an positive effects on perceived workload and musculoskeletal health. The interventions were shown as effective since worker expectations before the intervention were higher than the assessments performed after.
The study concludes that the participatory approach is both a feasible and effective solution. These are shown to increase overall ergonomic engagement and understanding. Most workers were satisfied with the interventions and involved in improvements with the impression that communication between workers, management, and technical personnel could potentially be room for improvement. The participation model would have applications in other workplaces for occupational health or ergonomics services.