Occupational burnout and risk factors in a food manufacturing factory

• Main Authors: PAN, YI-CHUN, 潘怡君
• Other Authors: CHUANG, CHAO-HUA
• Format: Others
• Language: zh-TW
• Published: 2018
• Online Access: http://ndltd.ncl.edu.tw/handle/hzp44j

碩士 === 長榮大學 === 護理學系碩士班 === 106 === Background: It is a significant issue about the negative effects of occupational burnout on workers’ health. The purpose of this study is to explore the occupational burnout and risk factors in a food manufacturing factory, and to provide information for reference. Method: It is a cross-sectional design. The study recruited 230 Taiwanese employees who had been employed for more than 3 months at a food manufacturing factory in Southern Taiwan. An anonymous self-administered questionnaire was used to collect data. Result: A total of 230 workers were invited to participate in our study, and 202 workers agreed to join the study. In total, 188 subjects completed the questionnaire (completed rate was 93.1%). Most of the subjects were female (53.7%), aged 30 or older (75.5%), with the educational level of junior college or higher (61.2%). 54.3% workers had married, and had no chronic diseases (84.6%). 77.1% workers whose salary was 20001 or higher NTS per month. 61.2% workers were technicians, 89.9% worked on a fixed shift, and 66.0% had more than 5 years work experience. 50.5% subjects worked overtime as an ordinary / occasional in current half year. The scores of overall occupational burnout, personal burnout, work-related burnout, client-related burnout, and over-commitment were 41.6, 48.7, 43.8, 31.6 and 45.1, respectively. High psychological demand and high physical demand were the risk factors of overall occupational burnout. Personal burnout was related to shift work, high psychological demand, low social support, and high physical demand. Shift work, high psychological demand, low workplace justice, and low social support were the risk factors of work-related burnout. Client-related burnout related to high physical demand. Over-commitment related to more than 5-years work experience, high job control, and high psychological demand. Conclusion: The occupational burnout of the study subjects was higher than the whole food manufacturing and non-specific industries. Furthermore, the personal burnout was the highest than other specific burnout. In a nutshell, working characteristics (such as shift work, overtime, high emotional and physical demand) but not personal characteristics were the risk factors of occupational burnout. However, there was variance in different filed of burnout. Hence, we should control the risk factors to reduce the negative effect of burnout in future.