臺灣觀光飯店餐飲從業人員工作內容與姿勢之人因工學調查

An ergonomic survey of work content and posture among hotel foodservice employees in Taiwan

全中妤(Jong-Yu Adol Chyuan) ； 杜宗禮(Chung-Li Du) ； 葉文裕(Wen-Yu Yeh) ； 李中一(Chung-Yi Li)

《中華職業醫學雜誌》 10卷4期 (2003/10) Pp. 259-268

https://doi.org/10.30027/CJOM.200310.0004

摘要

本研究針對台灣地區國際觀光旅館總共905位現職員工進行描述性人因工學調查，目的在評估觀光飯店餐飲服務人員工作相關之人因工學現況，並藉此評估我國餐飲服務業人員發生肌肉骨骼傷害的潛在危險性。所蒐集資料包括：主要工作內容、工作中所使用之主要工具、工作進行中所使用動作項目、以及工作中所使用之姿勢等。資料主要以自填式問卷方式蒐集。在受訪前一個月期間，研究對象中有69.4%在一天的工作時間內都未能被安排有休息的時間。在受訪前三個月期間，每月平均20分鐘以上運動的次數多於三次的受訪對象僅佔11.3%。工作內容與工作中所使用之主要工具隨研究對象的職務不同而有明顯的差異，但除了清潔人員之外(比率為36.6%)，其餘職務之餐飲服務工作者在工作時間內多需長時間站立(比率均超過70%)。在動作項目方面，「手腕經常出力彎曲」與「低頭彎頸屈身操作職務」是研究對象(不分職務別)最常進行的動作，內場人員與外場人員次高比率的動作項目則分別為「轉身由後方拿取其他物品」與「手腕持續旋轉搓繞」。台灣觀光飯店餐飲服務人員在工作中普遍缺乏足夠的休息，工作之餘也普遍缺乏足夠的運動，再加上在工作中以長時間站姿為其主要的姿勢，因此多我國觀光飯店餐飲服務人員具有罹患肌肉骨骼傷害的潛在風險；若依動作項目分析，內場人員罹患「頸」、「手/腕」、或「肩」部肌肉骨骼症狀的風險較高，而清潔與外場人員，則有較高的風險發生「手肘」或「下背」部位的肌肉骨骼傷害。

關鍵字

肌肉骨骼傷害 ； 餐飲從業人員 ； 人因工學流行病學 ； 職業傷病 ； 職業別

並列摘要

We conducted an ergonomic survey of a total of 905 hotel foodservice workers to assess the potential risks of work related musculoskeletal disorders among these workers. A self-administered questionnaire was used to collect the information regarding the major job content, frequently used tools/facilities, frequently performed movement on the job, and postures while performing work. The results showed that a majority (69.4%) of participants took no break during a workday, and only a small portion (11.3%) of participants attended regular exercises. The major work content and frequently used tools/facilities varied markedly with job titles. Despite that, a prolonged standing was the common posture for most (70-90%) of the participants except sanitation personnel. Participants of all job titles reported most frequently working with “force/strength wrists bending” and “look down with the twist neck and body”. Additionally, “twisting the wrists” and “reaching behind the body” was another frequently performed movement on the job for chef/cook and workers in service lines (captain/waitresses), respectively. The hotel foodservice workers in Taiwan haven’t had adequate work break and exercise. Additionally, most of them have to perform their works with a standing posture. All of these could contribute an elevated risk of musculoskeletal disorders. Based on the performing activities on the job, chef/cook might have higher risks of disorders on the body parts of “neck”, “hand/wrist”, or “shoulder”, while risks of disorders on “elbow” or “low back” could be greater for workers in service lines.

並列關鍵字

musculoskeletal disorders ； foodservice employees ； ergonomic epidemiology ； occupational injury/illness ； job title