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
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.
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