The analysis of musculoskeletal disorder in workers in the food and baking industry

The food and baking industry is part of the national livelihood. In recent years, the introduction of a large number of automated machinery, operators maintained unnatural posture in high repetitive work over a prolonged period of time. Along with material handling, it caused excessive use of certain parts of the body and led to the increase of discomfort in the musculoskeletal system. The productivity would hence be affected. The purpose of this study is to increase productivity by improving the symptoms of musculoskeletal disorder in middle-aged workers in the food and baking industry through the investigation of human factors engineering. The study was divided into: (1) The evaluation of human factors engineering and organizational development; (2) The assessment of ergonomics risk factors; (3) Ergonomics hazard prevention and control. Designing the manufacturing process in the understanding of risk factors on the production line, the musculoskeletal symptoms among workers could improve work efficiency hence increase productivity.