Presented by
Gary Bradbury, CSP, CEA, ALCM
Worker’s compensation claims for nine K-12
California school districts:
 177 claims for Food Service Employees
 + $2 million in incurred costs
 11% of all claims and 12% of the total
incurred cost for the districts
% of all claims for Food Service Employees
Cut Using Knife
6%
Burns, Contact w/ Hot Surface
7%
Repetitive Strain
11%
Falls (T/F and S/F)
19%
Material Handling (Lifting or Carrying)
23%
The injury Imbalance Model
ERGONOMIC
CONTROLS
JOB
DEMANDS
Demand exceeds capacity: work
performance and health suffer
AGE
GENDER
BUILD
PHYSICAL CONDITION
WORKER
CAPABILITY
Major risk factors for acute and chronic strain
injuries:
Force
Repetition
Awkward
Posture
Lifting
Tool
Operation
Holding
Push/Pull
Bending
Reaching
Twisting
Injury Potential
Medium
High
FORCE
Low
Medium
REPETITION

Essential Functions Job Analysis

Ergonomic Job Assessment

Detailed Professional Ergonomic Analysis
This analysis is needed to provide an accurate
and detailed description of the physical
demands of a job. It provides a basic
understanding of the risk factors in terms of
force, awkward postures, and repetition. It is
not an ergonomic analysis in the sense that it
seeks to control risk factors.
Example of an EFJA section
Example of an EFJA section





Use ergonomic principles and guidelines
Observe work practice
Interview employees
Identify risk factors
Apply standard interventions to reduce force,
improve postures, and reduce repetition.
Professional ergonomic assistance is
recommended when:
 Developing an ergonomic program or
organizational strategy
 Seeking a macro ergonomic evaluation of the
organization or system
 Standard interventions have failed to remedy
a problem

Facility Design

Equipment Selection and Maintenance

Material Selection and Placement

People Selection and Training

Work Height

Work Space

Work Flow & Travel Distance

Floor Surface
48 in
Occupational Health and Safety Agency for
Healthcare (OHSAH) in British Columbia
Need adequate
space for the safe
and efficient
movement of
people and
equipment.
Flow of Materials and Personnel: The relationship among the
various storage, preparation, cooking, serving, and cleaning
functions must be carefully studied to provide maximum flow
and efficiency.

Travel distances should be kept short and there should be
minimal crossover of circulation paths

Open sight lines should be maintained as much as
possible

The movement of food through the facility should follow
a logical sequence beginning with receiving and ending
with waste disposal.
Loading dock
Freezer
Cooler
Wash
Dry
Goods
120 ft
Cooking
Paper
Goods
Food Service Lines
Cold Food
Preparation
Select Equipment to improve
efficiency by reducing the risk
factors of force, awkward
posture, and repetition
Size Considerations for kitchen carts
Occupational Health and Safety Agency for
Healthcare (OHSAH) in British Columbia
OR
Occupational Health and Safety Agency for
Healthcare (OHSAH) in British Columbia
Selection
Placement
Lighter
Smaller
Easy to open
Pre Processed (cut,
cooked, mixed)
 Single serving
containers





Heavier/Frequently
used items between
knees and shoulder
height (~22 – 48 inches)
 Heaviest items at
about 30 inches
 Easy access
 Labels are visible
~5lbs
69”
49”
29”
20lbs
9”
The injury Imbalance Model
ERGONOMIC
CONTROLS
JOB
DEMANDS
Demand exceeds capacity: work
performance and health suffer
AGE
GENDER
BUILD
PHYSICAL CONDITION
WORKER
CAPABILITY
CONTENT
METHOD
Risks and Injury
 Wellness
 Equipment Use
 Lifting Techniques
 Transferring Techniques
 Reporting Issues
 First Aid for Strains




Persuasive – Must motivate
the employee to modify
their behavior
Realistic – Train with the
equipment and items to be
handled. Demonstrate and
practice
Simple – Easy to
understand, apply and
remember
The Supervisory Involvement that is needed:

Model the behavior

Mentor the behavior

Monitor the behavior
Conclusion
Questions?
Contact Information:
Gary Bradbury
Phone: (310) 450-8338 X70310
Email: bradbury@ASCIP.org