Modelli semplificati di analisi
delle sorgenti di rischio e del sovraccarico biomeccanico nel settore
artigiano: esperienze applicative nei pasticceri, pastai e pizzaioli
M. Placci, M. Cerbai
Unit� di Ricerca EPM (Ergonomia della Postura e del Movimento) - Milano
Abstract
�Simplified
models for analysis of sources of risk and biomechanical overload in
craft industries: practical application in confectioners, pasta and
pizza makers�. Background: The food industry is of great
importance in Italy; it is second only to the engineering sector,
involving about 440,000 workers. However, 90% of the food businesses
have less than 10 employees and are exempt from legal obligation to
provide a detailed Risk Assessment Document. Objectives: The aim of the
study was to identify the inconveniences and risks present in the
workplaces analyzed with particular reference to biomechanical risk of
the upper limbs and the lumbar spine. Methods: This preliminary study,
carried out by using pre-mapping of the inconveniences and risks (5)
and the “mini-checklist OCRA” (4), involved 15 small food businesses:
ovens for baking bread, pastry shops, pizzerias and the production of
“Piadina” (flat bread). Results: Although undoubtedly with differences,
confectioners, pasta makers, pizza makers and “piadinari” were exposed
to similar risks. By analyzing the final graphs, action areas can be
identified on which further risk analysis can be made. Conclusions:
Exposure is mainly related to repetitive movements, manual handling of
loads and a common occurrence is the risk of allergy to flour dust.
There are real peaks in demand from customers, that inevitably increase
work demands and consequently biomechanical overload. In future studies
it will be interesting to investigate this aspect by studying the
variations in work demand and the final exposure index of the working
day.