Investigation of musculoskeletal disorder risks in the meat transporting process

Musculoskeletal disorders (MSD) occur in workplaces because of the stress and various ergonomic risks that employees are exposed. These disorders affect especially the back, waist, leg, arm, neck, ankle areas of the body. For this reason, ergonomic risk assessment practices are carried out to reduce the stress of the person in the working environment and to use workers’ ability more effectively. In this study work related MSD were discussed, ergonomic risk assessment methods available in the literature were mentioned and MSD were assessed in meat handling process of a retail establishment. Using the Dutch Musculoskeletal Questionnaire employees’ opinions about their work were taken and evaluated in terms of ergonomic risks. OWAS, QEC and ManTRA methods, which are whole body assessment methods, were used in the application phase. With these methods, ergonomic risk assessment was carried out in meat handling process and solution proposes for identified ergonomic risks were developed.

Et taþýma sürecinde karþýlaþýlan kas iskelet sistemi rahatsýzlýðý risklerinin incelenmesi

Ýþyerlerinde çalýþanlarýn zorlanmasý ve çeþitli ergonomik risklere maruz kalmasý sonucunda kas iskelet sistemi rahatsýzlýklarý (KÝSR) görülmektedir. Bu rahatsýzlýklar vücudun özellikle sýrt, bel, bacak, kol, boyun, bilek gibi bölgelerini etkilemektedir. Bu nedenle kiþinin çalýþma ortamýnda yýpranmasýný azaltmak ve yeteneklerinden daha etkin bir þekilde yararlanmak amacýyla ergonomik risk deðerlendirme uygulamalarý yapýlmaktadýr. Bu çalýþmada iþle ilgili KÝSR ele alýnmýþ, literatürdeki mevcut ergonomik risk deðerlendirme yöntemlerinden bahsedilmiþ ve bir perakende kuruluþundaki et taþýma sürecinde iþe baðlý KÝSR deðerlendirilmiþtir. Hollanda Kas Ýskelet Sistemi Anketi ile çalýþanlarýn iþ hakkýndaki görüþleri alýnmýþ ve ergonomik riskler açýsýndan deðerlendirilmiþtir. Uygulama aþamasýnda tüm vücut deðerlendirme yöntemlerinden olan OWAS, QEC ve ManTRA yöntemleri kullanýlmýþtýr. Bu yöntemlerle et taþýma sürecinde ergonomik risk deðerlendirmesi yapýlmýþ ve tespit edilen ergonomik risklere iliþkin çözüm önerileri geliþtirilmiþtir.