FINAL  LESSON  PLAN    

Title:  Ergonomics  in  the  Workplace:  Lesson  A  Target  Audience:  All  foodservice  personnel  in  the  hospital  nutrition  and  foodservice  department  Number  in  Class:  35  

Methods  Used:  Illustrated  (by  use  of  word  strips,  transparency,  powerpoint  slides)  

 Terminal  Objective  Foodservice  personnel  will  be  able  to  define  ergonomics  and  identify  different  risks  that  can  be  reduced  by  using  good  ergonomic  principles.      Domain  Cognitive                                                              

Taxonomic  Level  Application  

Terminal  Concept  Applying  principles  of  ergonomics  will  reduce  workplace  injuries  and  increase  productivity.  

References  • 445  packet  materials  • http://www.slideshare.net/twalker2/food-­‐service-­‐safety-­‐training-­‐2011-­‐2012-­‐14063423#btnNext  • http://risk.arizona.edu/healthandsafety/ergonomics.shtml  • http://www.aft.org/pdfs/psrp/workshouldnthurt2004.pdf  • http://www-­‐ehs.ucsd.edu/ergo/pdf/pamphlet_what_is_ergonomics.pdf  

Preparation  • Make  powerpoint  slides  • Create  word  strips  • Create  handout  on  good  ergonomic  tips  

Pre-­‐assessment    Ask  foodservice  personnel  if  they  know  what  ergonomics  is  and  if  they  know  any  principles  about  it.          Time  (if  in  class):  2  min  

Introduction    Have  someone  (the  instructor)  demonstrate  different  ineffective  practices  and  then  have  employees  raise  their  hands  to  guess  what  is  being  done  wrong.  When  they  guess  it,  put  word  strips  up  on  the  board  with  the  incorrect  principle  on  it.  Demonstrate  ineffective  practices:  

• Chopping  vs  rocking  motion  • Using  one  hand  to  fill  drinks  instead  of  two  • Standing  still  without  moving  with  knees  locked  

• Working  at  too  high  of  a  workplace  vs  getting  a  stool  • Stop  and  go  motion:  wiping  the  counter  and  not  

using  circular  motion  • Bad  lighting:  squinting,  straining  the  eyes  

Use  word  strips  to  let  workers  guess  which  bad  principles  were  used.        Time:  6  min  

Supporting  Objectives       Content  Outline         Time   Learning  Experiences  Employees  will  be  able  to  define  ergonomics.            Employees  will  be  able  to  identify  why  ergonomics  is  important.                              

Ergonomics  is  the  study  of  fitting  the  work/job  to  the  individual.  It  matches  the  design  of  tools,  controls,  and  equipment  to  fit  the  safety  needs  of  the  operators.  It  is  the  interaction  of  man  and  machine.    Read  sugar  cookie  recipe  from  “Is  Your  Job  a  Pain  in  the  Neck?”  Effective  ergonomics  reduces  discomfort  and  injuries  and  increases  job  satisfaction  and  productivity.      Awkward  postures  and  repetitive  motions  cause  musculoskeletal  disorders  and  repetitive  motion  injuries  (RMIs).  MSDs  are  disorders  of  the  muscles,  nerves,  tendons,  ligaments,  joints,  cartilage,  and  spinal  discs.  Examples  include  carpal  tunnel  syndrome,  rotator  cuff  syndrome,  sciatica,  etc.        

30  sec              5  min                                  

Powerpoint  slide  to  give  employees  a  visual  way  to  learn  what  ergonomics  is.            Have  employees  read  the  recipe  from  the  transparency.  Then  ask  foodservice  employees  if  they  can  see  possible  problems  that  could  result  from  this  scenario  and  ask  them  what  are  some  ways  they  could  make  this  person’s  life  easier.      Powerpoint  slide  to  show  employees  what  MSDs  are.                    

Employees  will  be  able  to  identify  risk  factors  for  MSDs.            

Risk  factors  include:  • Forceful  exertion:  reduce  by  

lifting  heavy  objects  at  waist  height,  holding  close  to  the  body,  using  machines  when  possible  

•  Repetitive  motions:  reduce  by  making  both  hands  productive  at  the  same  time,  make  rhythmic  and  smooth  flowing  motions  

•  Awkward  postures:  reduce  a  stool  to  grab  objects  in  high  places,  bend  knees  instead  of  waist  when  lifting  heavy  objects,  don’t  hunch  over  work,  keep  back  upright  

• Static  postures:  rock  back  and  forth  when  standing  for  a  long  time,  don’t  lock  knees,  keep  head  centered  over  body  and  upright  

• Contact  stress:  use  two  hands  at  the  same  time,  or  switching  between  hands  

• Lighting:  adjust  light  if  it  is  too  light  or  dark    

• Vibration    • Noise  • Cold  temperatures:  bring  a  

sweater  if  working  in  the  freezers  

We  will  discuss  what  each  of  these  are  and  how  to  prevent  them.  The  handout  will  have  these  definitions  on  them.  

15  min  

We  will  put  up  the  transparency  of  the  sugar  cookie  recipe  and  as  we  go  over  each  risk  factor  we’ll  ask  employees  to  identify  the  risk  factor  in  the  recipe  instructions.  Give  employees  handout  with  risk  factors  and  preventions  so  they  can  follow  along.  

 Assessment  This  is  done  throughout  the  lesson  by  having  employees  identify  risk  factors  in  the  sugar  cookie  recipe.  Have  employees  think  about  their  own  jobs,  and  identity  possible  improvements  they  can  make.  Closure            Thank  employees  for  their  time  and  patience.  Next  lesson  we  will  talk  about  different  ways  to  move  your  body  so  that  injuries  will  be  prevented.  Be  safe!  

Sugar Cookie Recipe Yield: 500 Cookies Lift 50-lb. bag of flour and 25-lb. bag of sugar from upper shelf of storage area. Carry to mixer. Go to refrigerator, Pull Hard on heavy steel door, remove milk and eggs. Pour measured ingredients into foodservice mixer, Standing on toes and Lifting above shoulders to reach top of bowl. After ingredients are mixed and dough is ready, Scoop 500 Portions of dough onto cookie sheets as fast as you can, using right hand and wrist. Carry cookie sheets to oven, Stooping to place each sheet on wire racks. Lift heavy oven door closed. Carry flour, sugar and other ingredients back to storage area and Lift onto shelf. Wrestle mixing bowl from mixer, Carry to sink. Bend over sink, using quick, repeated motions of the right hand and wrist to operate dish sprayer. When cookies are done, Open heavy oven door, Bend to Lift cookie sheets; Carry cookie sheets to cooling rack. With right hand and wrist, use spatula to Move cookies to cooling racks and again to serving platters. When lunch bell rings, dispense cookies quickly to eager kids—with a Smile.

Lorem Ipsum Dolor Spring 2012

Ergonomics Risk Factors for MSDs

Foodservice professionals face a wide range of risks throughout the course of any given

day. Taking measures to promote safe practices and prevention can help decrease

your chances of injuries.

Poorly designed work stations/practices lead to musculoskeletal disorders (MSDs). MSDs are disorders of the muscles, nerves, tendons, ligaments, joints, cartilage, and spinal discs. MSD injuries account for more than one-third of all occupational injuries and illnesses each year. However, most of these injuries are preventable! They mostly occur when employees work in awkward postures for extended periods of time or at tasks that require repetitive motions.

Lorem Ipsum Dolor Spring 2012

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Forceful Exertions: Forceful exertions place high loads on the muscles, tendons, joints, and discs. They can be reduced by lifting heavy objects at waist height, holding objects close to the body, and using machines or carts when possible. Repetitive Motions: Repetitive motion injuries result from weeks, months, or years of overuse of human joints. They can be reduced by making both hands productive at the same time, and by using rhythmic and smooth flowing motions. Awkward Postures: Awkward postures refer to positions of the body that deviate significantly from the neutral position while job tasks are being performed. They can be reduced by using a stool to grab objects in high places, bending knees instead of waist when lifting heavy objects, refraining from hunching over when working, and keeping the back upright. Static Postures: “Static work” refers to the musculoskeletal effort required to hold a certain position, even a comfortable one. This can be reduced by rocking back and forth when standing for a long time, keeping the knees unlocked, and keeping the head centered over the body and upright. Contact Stress: Contact stress results from occasional, repeated, or continuous contact between sensitive body tissue and a hard or sharp object. This can be reduced by using two hands at the same time, or switching between hands to perform a task. Lighting: Lighting that is not appropriate for work task is a major factor in visual discomforts such as eyestrain, burning or itchy eyes, headaches, and blurred or double vision. This can be reduced by adjusting the light if it is too light or dark.

Risk Factors and Prevention