Ergonomics study for workers at food production industry

The health constraint faced by production workers affects the quality of the work. The productivity of the workers is affected by the Work-related Musculoskeletal Disorder (WMSD) which limits the movement of the workers. The comfort workplace condition, known as ergonomic environment is important to...

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Main Authors:	Hamizatun, Mohd Fazi, N. M. Zuki, N. M., M. F. F., Ab Rashid, A. N. M., Rose
Format:	Conference or Workshop Item
Language:	English
Published:	EDP Sciences 2016
Subjects:	TJ Mechanical engineering and machinery
Online Access:	http://umpir.ump.edu.my/id/eprint/20920/ http://umpir.ump.edu.my/id/eprint/20920/ http://umpir.ump.edu.my/id/eprint/20920/1/Ergonomics%20study%20for%20workers%20at%20food%20production%20industry.pdf

id	ump-20920
recordtype	eprints
spelling	ump-209202018-07-10T08:35:07Z http://umpir.ump.edu.my/id/eprint/20920/ Ergonomics study for workers at food production industry Hamizatun, Mohd Fazi N. M. Zuki, N. M. M. F. F., Ab Rashid A. N. M., Rose TJ Mechanical engineering and machinery The health constraint faced by production workers affects the quality of the work. The productivity of the workers is affected by the Work-related Musculoskeletal Disorder (WMSD) which limits the movement of the workers. The comfort workplace condition, known as ergonomic environment is important to prevent the occurrence of the WMSD. Proper ergonomic workplace considers the condition of the workers while doing the assigned work. The objectives of this study are to identify the current problems related to ergonomic in food production process, to analyse the actual production data by using Rapid Upper Limb Assessment (RULA) and Rapid Entire Body Assessment (REBA) and to recommend the ergonomic workplace environment based on the condition of the study. The study was done at a Small and Medium Enterprises (SME) food production company in the Klang Valley of Malaysia. The condition of the workers affects the productivity of the company due to workers’ health deficiency. From the findings, the workers are exposed to the awkward postures which leads to the Work-Musculoskeletal Disorders (WMSDs). Besides, the best height of the worker at the study area (critical area) to prevent the worker from WMSDs is within 155 cm to 160 cm. The results show that the workers are exposed to the WMSD in different level of risks which causes high absenteeism among the workers. EDP Sciences 2016-12 Conference or Workshop Item PeerReviewed pdf en cc_by_4 http://umpir.ump.edu.my/id/eprint/20920/1/Ergonomics%20study%20for%20workers%20at%20food%20production%20industry.pdf Hamizatun, Mohd Fazi and N. M. Zuki, N. M. and M. F. F., Ab Rashid and A. N. M., Rose (2016) Ergonomics study for workers at food production industry. In: 2nd International Conference on Automotive Innovation and Green Vehicle (AiGEV 2016), 2-3 August 2016 , Malaysia Automotive Institute (MAI)Cyberjaya, Selangor. pp. 1-7., 90. ISSN 2261236X https://www.matec-conferences.org/articles/matecconf/pdf/2017/04/matecconf_aigev2017_01003.pdf
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Malaysia Pahang
building	UMP Institutional Repository
collection	Online Access
language	English
topic	TJ Mechanical engineering and machinery
spellingShingle	TJ Mechanical engineering and machinery Hamizatun, Mohd Fazi N. M. Zuki, N. M. M. F. F., Ab Rashid A. N. M., Rose Ergonomics study for workers at food production industry
description	The health constraint faced by production workers affects the quality of the work. The productivity of the workers is affected by the Work-related Musculoskeletal Disorder (WMSD) which limits the movement of the workers. The comfort workplace condition, known as ergonomic environment is important to prevent the occurrence of the WMSD. Proper ergonomic workplace considers the condition of the workers while doing the assigned work. The objectives of this study are to identify the current problems related to ergonomic in food production process, to analyse the actual production data by using Rapid Upper Limb Assessment (RULA) and Rapid Entire Body Assessment (REBA) and to recommend the ergonomic workplace environment based on the condition of the study. The study was done at a Small and Medium Enterprises (SME) food production company in the Klang Valley of Malaysia. The condition of the workers affects the productivity of the company due to workers’ health deficiency. From the findings, the workers are exposed to the awkward postures which leads to the Work-Musculoskeletal Disorders (WMSDs). Besides, the best height of the worker at the study area (critical area) to prevent the worker from WMSDs is within 155 cm to 160 cm. The results show that the workers are exposed to the WMSD in different level of risks which causes high absenteeism among the workers.
format	Conference or Workshop Item
author	Hamizatun, Mohd Fazi N. M. Zuki, N. M. M. F. F., Ab Rashid A. N. M., Rose
author_facet	Hamizatun, Mohd Fazi N. M. Zuki, N. M. M. F. F., Ab Rashid A. N. M., Rose
author_sort	Hamizatun, Mohd Fazi
title	Ergonomics study for workers at food production industry
title_short	Ergonomics study for workers at food production industry
title_full	Ergonomics study for workers at food production industry
title_fullStr	Ergonomics study for workers at food production industry
title_full_unstemmed	Ergonomics study for workers at food production industry
title_sort	ergonomics study for workers at food production industry
publisher	EDP Sciences
publishDate	2016
url	http://umpir.ump.edu.my/id/eprint/20920/ http://umpir.ump.edu.my/id/eprint/20920/ http://umpir.ump.edu.my/id/eprint/20920/1/Ergonomics%20study%20for%20workers%20at%20food%20production%20industry.pdf
first_indexed	2023-09-18T22:30:27Z
last_indexed	2023-09-18T22:30:27Z
_version_	1777416250547240960

Ergonomics study for workers at food production industry

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