Investigation of Ergonomic Risk Factors in Snacks Manufacturing in Central India

Abstract

Hand-made snacks (locally known as papadam) manufacturing is a popular profession in Central India employing a large number of women workers The objective of this study was to identify the ergonomic risk factors for Work related musculoskeletal disorders (WMSDs) in this sector. Direct observation, activity analysis was applied along with postural analysis methods. Pre and post exercise heart rate was measured by the 10 beats method. Lower back (30%), upper arm (30%) and shoulder were the zones where maximum post work pain and discomfort was reported in the dough cutting section. The maximum post work heart rate was at 116.3 beats per minute in the dough cutting section. High REBA score of 15/15 was observed in the grading, kneading and dough cutting sections. Similarly the RULA scores were very high at 7/7 in majority of the sections. Strain Index scores were very high at 60.8 in the dough cutting section.