Evaluation of biomechanical risk factors for neck and back disorders in traditional bakers during a work-day: Implications for ergonomics intervention

Abstract

Awkward back and neck postures have been recognized as one common problem in bakery workers. This study aimed to evaluation of the biomechanical risk factors on the back and neck of bakers. Twenty bakers of four types of bread- baking systems were randomly selected. Working postures and movements of the back and neck during work were continuously recorded with inclinometry measurements during three hours. Physical workload in bakers was characterized by awkward postures and the percentage of time spent with the neck flexed more than 20°. Besides, low angular velocity and lack of postural variation during baking shows that bakers’ back is in the static position and bakers have to work with constrained back for a long time. The current findings have important implications for prioritizing ergonomic interventions and any ergonomic interventions should be focused on reducing neck flexion and constrained postures of the back.