Bringing gender equality into the ergonomic design of food preparation areas

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Bringing gender equality into the ergonomic design of food preparation areas

Bringing gender equality into the ergonomic design of food preparation areas

Type of item
Case study
Country
EU
United Kingdom
Languages

English

Provider
Provider (English)
EU-OSHA
Provider (Original)
EU-OSHA

Description

Case study 5.6 in this report: A large retail bakery in the United Kingdom decided to take the opportunity of refurbishment plans to reduce the risk of upper-limb disorders in its predominately female workforce. Independent ergonomists assessed the suitability of its current food preparation benches and a proposed replacement. Workstations were designed to take into account the stature and reach capabilities of ‘average’ and ‘small’ women to allow them to reach forward and generally work comfortably. The company worked with the manufacturer to provide the bench adapted for the  female staff. MSDs have been reduced and additional business benefits in providing a comfortable working area for its female employees include tasks being completed more efficiently.

Access tool

Language of original language description

English

Other data

Hazards
Awkward postures
Forceful movements
Repetitive movements/work
Health effects
Back pain or injury
Upper limb disorders
Neck and shoulder disorders
Worker groups covered (vulnerable groups etc.)
Women
Prevention measures
Elimination of hazards
Technical measures e.g. ergonomic equipment
Purpose of the material
Guidance
Target audience
Employers
Managers
Safety officers
OSH consultant
Priority area
Prevention
Worker diversity
Year
2014