MUSCULOSKELETAL DISORDERS IN CATERING WORKERS

Abstract

ISEE-133 Introduction: Musculoskeletal disorders (MSDs) are among the leading causes of occupational injury and disability in industrialized countries. The national survey of work-related illnesses in Taiwan estimated that over 1 million workers suffer from musculoskeletal symptoms. Food service workers were found to have a higher risk of musculoskeletal symptoms from this survey. Aim: The aim of this cross-sectional study was to investigate the prevalence of and risk factors for musculoskeletal symptoms in catering workers at schools. Methods: In elementary and middle schools in Taiwan, lunch is provided to students either by purchased lunch box or the school kitchen. School catering workers are responsible for cooking lunch for students, teachers, and school personnel. We recruited female workers from all school kitchens of the 41 elementary and 19 middle schools of Tainan city, to participate in this investigation. The control group included labourers such as school supporting personnel not involved in kitchen work. A structured questionnaire was used to obtain information on work exposure and musculoskeletal symptoms, including the Nordic Musculoskeletal Questionnaire (NMQ). Physical examinations were carried out among catering workers by a rehabilitation specialist. Job-related risk factors were examined by using the MSDs checklist. Risk factors were compared with MSDs by regression analysis. Results: A total of 152 female catering workers and 153 referent workers completed the questionnaire. The catering workers reported high prevalence of pain over the shoulder/neck, low back, elbow and wrist, and areas numbness over the hands. Physical examination of the catering workers found high rates of lumbago (46.7%), carpal tunnel syndrome (45.4%), neck-shoulder syndrome (41.4%), and lateral humeral epicondylitis (33.5%). Neck/shoulder syndrome was associated with frequently raising arms over shoulders. Lumbago was associated with waist-twisting, more than 20 times/day. Carpal tunnel syndrome was related to the number of grasping movements and contact with ice or frozen materials. Conclusion: School catering workers were exposed to intensive work loads for the preparation of lunch for the school children. Higher prevalence of MSDs were found in catering workers as compared to other school supporting personnel. Job-related activities were identified as contributors to the musculoskeletal conditions in school catering workers. A preventive strategy to target these risk factors is warranted.