Evaluating the Potential Risk of Musculoskeletal Disorders and Postural Loading of Task Postures in Bakery

Background: Bakery workers due to the nature of their job are at risk of musculoskeletal disorders caused by ergonomic factors. The purpose of this study was to evaluate the biomechanical risk factors for musculoskeletal disorders in bakery workers. Methods: In this study, all tasks of baking Sangak, Taftoon and Lavash in the bakeries in Gonabad were selected based on census method, and, Hierarchical Task Analysis (HTA) method was used for task analysis and job was degraded to tasks, actions and movements., LUBA and OCRA method was implemented to identify common risk factors in repetitive tasks that can contribute to develop musculoskeletal disorders of upper limbs. Finally, the results were analyzed using SPSS 17. Results: According to the results of this study, the score of OCRA index for employees as Chanegir (a person who makes dough balls) and baker investigated in 3 types of bakery was more than 4(red area). In general, LUBA score was obtained more than 10 for the 83.33% of workers in Tafton bakeries, 100% of Sangak bakery employees and 91.66 % of workers in Lavash bakery. LUBA score for any samples was not below 5 (action level one). Highest relative discomfort score for Nangeer (a person who takes bread out of oven) and baker of Tafton bakery was in back area and in Chanegir was neck and shoulder area.  Highest relative discomfort score in Shater, Chanegir and Nangeer of lavash bakery is was lumbar area and neck and in Shater and Nangire of Sangak bakery was in elbow and wrist area. The correlation results of OCRA index and LUBA in Lavash, Sangak and Taftoon bakery were 0.26, 0.03 and 0.24 respectively. Conclusion: The results showed that the risk of musculoskeletal disorders due to repetitive tasks was relatively high in the bakeries and ergonomic interventions were required in order to redesign the job