- Over 90% of food service workers experience WRMSDs.
- A comprehensive ergonomic assessment is the first step for preventing strains and sprains in the food industry.
- Employers should enhance workstation layouts, incorporate mechanical tools, implement regular break schedules, and rotate employee tasks.
When it comes to preventing strains and sprains, most people think of high-risk industries like construction and manufacturing. However, food service workers are also vulnerable to these injuries.
Employees in this section often lift heavy trays, stand for long hours, and perform repetitive cutting or stirring motions, which can all contribute to long-term musculoskeletal issues.
Today, we will review the common repetitive motion injuries in these workplaces and suggest strategies for preventing such injuries to keep employees in the food industry safe.
The Most Common Repetitive Food Service Work Injuries
Studies show that a majority—exceeding 90%—of kitchen staff experience work-related musculoskeletal disorders (WRMSDs).
Their work’s speed tends to push preventing strains and sprains to the back of their minds.
These injuries can stem from:
- Prolonged standing
- Awkward postures during food prep and service
- Repetitive tasks like chopping, stirring, and lifting
Without prevention, these issues can turn into chronic problems such as:
- Back sprains
- Neck tension
- Wrist tendinitis
- Shoulder strains
- Knee discomfort
- And other WRMSDs
Ergonomic Assessments for the Food Service Industry
An ergonomic assessment is the first step for preventing strains and sprains among food and beverage workers.
A comprehensive ergonomic evaluation involves:
- Reviewing job duties and work routines
- Observing employees during typical shifts
- Analyzing posture and movement patterns
- Identifying awkward positions and repetitive motions
- Evaluating workstation designs and tools used
- Recommending adjustments for improvements
Strategies for Preventing Strains and Sprains
Here are some of the most effective strategies for preventing repetitive work injuries in the food service sector.
Optimize Workstation Design
Arrange workspaces to minimize reaching, bending, and twisting. Use adjustable-height counters and tools like ergonomic grip knives and slip-resistant cutting boards to reduce unnecessary movements.
Use Mechanical Aids and Equipment
To handle heavy or bulky items, incorporate carts, dollies, and lift-assist devices. Mechanical aids decrease manual effort and lower the risk of overexertion injuries.
Schedule Breaks and Rotate Tasks
Ensuring employees take regular breaks is a proven way of preventing strains and sprains. Even short breaks accompanied by light stretching programs can make a difference.
Don’t forget to rotate employees through different tasks. Task variation is an effective way to reduce the overuse of specific muscle groups.
Prevent Repetitive Work Injuries With BIOKINETIX
Preventing strains and sprains in the food service industry is possible with detailed ergonomic assessments and proactive strategies.
BIOKINETIX can help you in this quest. We offer strategic services tailored to each workplace to prevent repetitive motion injuries in these industries.
Schedule a no-cost analysis with our experts to build a safer work environment.
