餐飲從業人員肌肉骨骼傷害之研究

A Study into Musculoskeletal Disorders of Workers in the Food Industry

目的：餐飲業經常需要重複性的體力作業， 容易引發肌肉骨骼傷害(Musculoskeletal disorders MSDs)。如何降低和預防職業性傷病，以及促進更符合人因工程安全的工作環境，則必須實際瞭解餐飲作業人員的工作環境與職業性危害情形。方法：本研究以兩家團體膳食業員工共35 人為樣本，採用「北歐肌肉骨骼問卷調查表」Nordic Musculoskeletal Questionnaire (NMQ)為研究工具，並且輔以「肌肉骨骼傷害人因工程危害因子檢核表」，觀察評估工作場地及設備可能引發肌肉骨骼傷害之危險性。研究資料採用PSS 12.0 統計套裝軟體進行分析。統計分析包括：描述性分析、獨立樣本t-檢定、χ2 檢定、Cramer’s V 係數。結果： 檢核表測定在貯存分類區有較高背部及下肢危害風險；烹飪製作區及食物分配區有較高上肢危害風險。統計分析發現：員工自覺病症以手腕不適比例最高（46.1％）；次為手肘、頸部、肩膀及下背(38.4%)；χ2 檢定發現自覺病痛在不同的工作項目有顯著性差異 (Pearson χ2=58.01 df=40, p<0.05)；兩者並且有顯著性相關(Cramer’s V=0.58, p<0.05)。 結論： 降低及預防職業性肌肉骨骼傷病之方法，包括：（1）減緩重複性動作之工作頻率與持續性；（2）避免過重負荷，抬舉重物時應分次搬運拿取；（3）搬運作業時，避免長距離搬運，使用滑梯軌道等輔助工具；（4）工具的握把寬度應設計在4.76～6.03cm 始能產生最佳握力值。

Objectives: Musculoskeletal disorders (MSDs) in the upper limb are common in manual workers at repetitive tasks of quantity food industry. In order to reduce and prevent occupational injuries, we surveyed the complaints of physical pain in the factory workers and assessed their working conditions. Methods: A Nordic Musculoskeletal Questionnaire (NMQ) was answered by a sample of 35 catering workers in industrial kitchens. The environment of the industrial kitchens were observed and videotaped, and assessed by the MSDs ergonomic checklist. Data were analysed by SPSS 12.0 software. The statistical analysis included: descriptive analysis, independent samples t-test、χ2 test、coefficient of Cramer’s V. Results: There were 46.1% of complaints of discomfort in the wrist, followed by the elbow, neck, shoulder, and lower back involved in 38.4% of complaints. χ2 analysis confirmed a significant difference of the location of reported pain according to the working tasks (Pearson χ2=58.01 df=40, p<0.05). There was a significant correlation between complains and working tasks (Cramer’s V=0.58, p<0.05). Conclusions: Works managers should make sure that 1) staff should not carry excessive loads; 2) tasks should not involve excessive duration; 3) carrying distances should not be too long; and 4) The grip span should set at 4.76~6.03 cm which is associated with the maximal grip strength in adults.