Presented by Gary Bradbury, CSP, CEA, ALCM

Worker’s compensation claims for nine K-12 California school districts:  177 claims for Food Service Employees  + $2 million in incurred costs  11% of all claims and 12% of the total incurred cost for the districts

% of all claims for Food Service Employees Cut Using Knife6% Burns, Contact w/ Hot Surface7% Repetitive Strain11% Falls (T/F and S/F)19% Material Handling(Lifting or Carrying)23%

The injury Imbalance Model JOB DEMANDS WORKER CAPABILITY ERGONOMIC CONTROLS AGE GENDER BUILD PHYSICAL CONDITION Demand exceeds capacity: work performance and health suffer

Major risk factors for acute and chronic strain injuries: Force Awkward Posture Repetition

Lifting Holding Tool Operation Push/Pull

Bending Reaching Twisting

Medium Low High FORCE REPETITION Injury Potential

 Essential Functions Job Analysis  Ergonomic Job Assessment  Detailed Professional Ergonomic Analysis

This analysis is needed to provide an accurate and detailed description of the physical demands of a job. It provides a basic understanding of the risk factors in terms of force, awkward postures, and repetition. It is not an ergonomic analysis in the sense that it seeks to control risk factors.

Example of an EFJA section

 Use ergonomic principles and guidelines  Observe work practice  Interview employees  Identify risk factors  Apply standard interventions to reduce force, improve postures, and reduce repetition.

Professional ergonomic assistance is recommended when:  Developing an ergonomic program or organizational strategy  Seeking a macro ergonomic evaluation of the organization or system  Standard interventions have failed to remedy a problem

 Facility Design  Equipment Selection and Maintenance  Material Selection and Placement  People Selection and Training

 Work Height  Work Space  Work Flow & Travel Distance  Floor Surface

48 in

Occupational Health and Safety Agency for Healthcare (OHSAH) in British Columbia

Need adequate space for the safe and efficient movement of people and equipment.

Flow of Materials and Personnel: The relationship among the various storage, preparation, cooking, serving, and cleaning functions must be carefully studied to provide maximum flow and efficiency.  Travel distances should be kept short and there should be minimal crossover of circulation paths  Open sight lines should be maintained as much as possible  The movement of food through the facility should follow a logical sequence beginning with receiving and ending with waste disposal.

Loading dockFreezerCooler Dry Goods Paper Goods Food Service Lines Wash Cooking Cold Food Preparation 120 ft

Select Equipment to improve efficiency by reducing the risk factors of force, awkward posture, and repetition

Size Considerations for kitchen carts Occupational Health and Safety Agency for Healthcare (OHSAH) in British Columbia

OR Occupational Health and Safety Agency for Healthcare (OHSAH) in British Columbia

Selection  Lighter  Smaller  Easy to open  Pre Processed (cut, cooked, mixed)  Single serving containers Placement  Heavier/Frequently used items between knees and shoulder height (~22 – 48 inches)  Heaviest items at about 30 inches  Easy access  Labels are visible

9” 29” 49” 69” ~5lbs 20lbs

The injury Imbalance Model JOB DEMANDS WORKER CAPABILITY ERGONOMIC CONTROLS AGE GENDER BUILD PHYSICAL CONDITION Demand exceeds capacity: work performance and health suffer

CONTENT  Risks and Injury  Wellness  Equipment Use  Lifting Techniques  Transferring Techniques  Reporting Issues  First Aid for Strains METHOD  Persuasive – Must motivate the employee to modify their behavior  Realistic – Train with the equipment and items to be handled. Demonstrate and practice  Simple – Easy to understand, apply and remember

The Supervisory Involvement that is needed:  Model the behavior  Mentor the behavior  Monitor the behavior

Conclusion Questions? Contact Information: Gary Bradbury Phone: (310) X