| Summary: | 碩士 === 國立高雄科技大學 === 環境與安全衛生工程系 === 107 === For a large chain restaurant industry kitchen staff in August 2017 with the NMQ survey, a total of 378 questionnaires, 291 men, 87 women, the average age of 30 years, after statistics a total of 175 people in the past year there is MSDs occurred, the top top five areas with pain discomfort were the right shoulder (47.4%), left shoulder (45.1%), neck (30.9%), right wrist (25.7%), right upper arm (20.6%) , and more than 60% of those with at least two parts of the discomfort; Chinese kitchen (48.7%) there is a higher proportion of musculoskeletal discomfort than in Western-style kitchen (44.7%), which odds were 1.2 , and from job categories, middle and higher position have higher MSDs (47.8%), odds were 1.1, of which 6~ 10 years working seniority was the highest (56%), and the odds were 1.3 . From the association of various MSDs, it is found that the right shoulder correlated with left shoulder were 0.610, right wrist and left wrist were 0.631, which is usually related to the working posture of the left hand-held pot in the right hand holding spatula when the kitchen workers uses the flip pot, frying pan and other operations; The lower back musculoskeletal discomfort are highly correlated with the neck (0.334) and may be related to the kitchen long stop and the chopping posture.
The results showed that there were a high proportion of MSDs in Chinese kitchen, and it was speculated that the causes were related to the use of stoves, kitchenware and cooking techniques, while the discomfort of kitchen practitioners was mostly concentrated on the causes of upper limbs, and the size of kitchen environmental equipment and kitchenware was metric specifications. Therefore, author suggests that passive methods can be used to modify the size of existing equipment, reduce the risk of personnel exposure, in addition, middle and higher position are divided into two groups, 6-10 years and more than 11 years, but the proportion of muscle discomfort is decreasing, the reason is more than 11 years of staff, some of the work content will become menu design, Personnel guidance and other administrative work.
Key words: Kitchen practitioners, musculoskeletal discomfort, kitchen type
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