An Ergonomics Guide for Kitchens in Healthcare

1 AAAAAn En En En En Errrrrgogogogogonononononomics Gumics Gumics Gumics Gumics Guide fide fide fide fide fooooorrrrrKitKitKitKitKitccccchens in Hehens in Hehens in Hehens in Hehens in Healtaltaltaltalthchchchchcaaaaarrrrreee eeOccupational Healthand Safety Agencyfor Healthcare in BCAAAAAn En En En En Errrrrgogogogogonononononomics Gumics Gumics Gumics Gumics Guide fide fide fide fide fooooorrrrrKitKitKitKitKitccccchens in Hehens in Hehens in Hehens in Hehens in Healtaltaltaltalthchchchchcaaaaarrrrreee ee 2003 Occupational Health and Safety Agency for Healthcare (OHSAH) in BritishColumbia.

2 All rights reserved. OHSAH encourages the copying, reproduction, anddistribution of sections of this document to promote musculoskeletal injuryprevention in Healthcare Kitchens , provided that OHSAH is , no part of this publication may be copied, reproduced, or distributed forprofit or other commercial enterprise, nor may any part be incorporated into anyother publication, without written permission of editionNational Library of Canada Cataloguing in Publication DataMain entry under title:An Ergonomics Guide for Kitchens in Healthcare . 2003 ed. 1708-3192 = Ergonomics Guide for Kitchens in healthcare1.

3 Kitchens Safety measures. 2. Health facilities Safetymeasures. 3. Health facilities British Columbia Safetymeasures. I. Occupational Health and Safety Agency for Healthcarein British '.3'0289C2003-960184-6 AcknowledgmentsOHSAH is grateful to everyone who contributed to the development of AnErgonomics Guide for Kitchens in Healthcare through focus-group meetings or throughother input, feedback, and handbook review participants Darren BucklerRegional Safety Officer, Vancouver Island Health Authority Michael ColussiManager, Occupational Health and Safety Services,Vancouver Island Health Authority Clarence FriesenSafety Advisor, Vancouver Island Health Authority Linda GouldRegional Safety Officer.

4 Vancouver Island Health Authority Stephanie HennessyDirector, Occupational Health and Safety Services,Providence Health Care Industry ServicesDepartmentPrevention Division, Workers Compensation Board of BC Brian KosseySafety and Ergonomics Advisor, Vancouver Island HealthAuthority Tracy LarsenOccupational Health and Safety Advisor, Vancouver IslandHealth Authority Waqar MughalErgonomist, Fraser Health Authority Judi MurakamiRegional Safety Officer, Vancouver Island Health Authority Ana RahmatHealth and Safety Advisory Committee, Hospital Employees Union Dan RobinsonRobinson Ergonomics Inc.

5 Carole TaylorDirector, Workplace Health and Safety, Interior HealthAuthority Judy VillageErgonomist, Judy Village and Associates, UBC Lisa WherryMSIP Advisor, Occupational Health and Safety, InteriorHealth Authority Natasha WhiteMSIP Advisor, Children s and Women s Health Centre ofBritish ColumbiaSpecial thanks Aberdeen Hospital, Victoria Ashcroft and District General Hospital, Ashcroft Eagle Park Health Care Facility, Qualicum Enderby Hospital, Enderby Matsqui-Sumas-Abbotsford (MSA) General Hospital, Abbotsford Ponderosa Lodge, Kamloops Saanich Peninsula Hospital, Saanichton St.

6 Vincent s Hospitals, LangaraThanks also to the National Institute for Occupational Safety and Health (NIOSH)for permission to use source material for the graphics on pages 22 and group participantsThanks to Fair Haven United Church Homes (Burnaby and Vancouver), MennoHospital (Abbotsford), and St. Paul s Hospital (Vancouver) for making the followingindividuals available to participate in focus groups for this Guide : Anita Aggarwa Nick Albanese Dale Barnett Jeremy Brockington Lynn Burrill Rick Carlos Linda Dela Costa Bonnie Drummond John Ferreira Gail Festing Mathew Fleming Ellie Friesen Erna Ginter Luke Kung Yolanda Martin Sharan Mattu Jocelyn Mirador Balwinder Mutti Raminder Sandhawia Adrian Sartor Melinda Soeten Ramona Starks Todd Sutherland Ben Tsui Kathleen Turner Carol Vass Susan Viray Caroline Weetman Gail Wise Michael Wright Adrienne YoungOHSAH main contributors Chris EngstErgonomics Program Manager Rick HallErgonomist Aaron MillerErgonomics Project Coordinator

7 Justin LoChangErgonomics Project Coordinator Sarah ManskeCo-op Student Dr. Annalee YassiFounding Executive DirectorviWho sWho sWho sWho sWho shouhouhouhouhould rld rld rld rld reeeeeaaaaad td td td td thhhhhis guis guis guis guis guideideideideideAn Ergonomics Guide for Kitchens in Healthcare is for anyone who needspractical information on how to make a Healthcare kitchen a safer placeto work. Employers will find information that will help them workthrough the Ergonomics process, detecting potential musculoskeletalinjury (MSI) risks and implementing effective control measures toprevent injury in Healthcare Kitchens .

8 Workers will find specific healthand safety information that will help them carry out their day-to-daytasks safely and for opportunities to manage the risk of MSI in your facilitywhenever you: design new Kitchens renovate old Kitchens purchase new equipment respond to kitchen incidents develop and implement a proactive risk management programMany of the recommendations in this Guide have been developed andimplemented successfully in collaboration with kitchen departmentsthroughout BC. You can photocopy and use material from theappendices (the checklists, tools, and templates) as working copies atyour statistics From 1994 to 1998, food preparation and kitchenworkers accounted for 12% of all time-loss claims inhealthcare facilities.

9 Of those time-loss claims, 33% resulted fromoverexertion related to manual materials handling. From 1996 to 2000, the WCB paid out $13,610,018 forkitchen-specific Healthcare s insideWhat s insideWhat s insideWhat s insideWhat s insideThis Guide is divided into seven parts:Part 1: Introduction summarizes key points and defines a few 2: Musculoskeletal Injury (MSI) provides information on MSI,including common signs and symptoms, stages, risk factors, and how todetermine if there is a risk of MSI in your 3: General kitchen Controls describes methods for minimizinggeneral risk factors, including force, repetition, awkward postures, staticpostures, and contact 4: Controls for Meal Preparation describes risk factors andpotential controls for meal preparation tasks.

10 It includes sections onchopping and cutting, buttering bread and toast, pur eing meals, usingmixers and mixing bowls, using ovens and steamers, and preparing 5: Controls for Meal Service describes risk factors and potentialcontrols for meal service tasks. It includes sections on general cafeteriacontrols, portioning food, dispensing beverages, tray lines, installing anautomated tray line, and using 6: Controls for Cleanup and Storage describes risk factors andpotential controls for cleanup and storage tasks. It includes sections onscraping dishes, soaking and pre-rinsing dishes and pots, sorting andloading dishes, washing pots, storing dishes and pots, busing, generalcleanup, washing dish lines and carts, removing waste, storing food anddishes, and environmental 7.