Food Preparation - Strains and Sprains- Teen Restaurant Safety

Strains and Sprains
Ergonomic controls can help eliminate or limit exposure to musculoskeletal disorders (MSDs) in the workplace. Types of controls usually fall into 4 categories.

Potential Hazard

Repetitive movements may lead to strain and sprains. For example: Prolonged standing and repetitive or prolonged motions such as reaching, lifting, and chopping while preparing food in food preparation areas. Static postures may occur as workers continuously stand in one position while chopping or preparing food, causing muscle fatigue and pooling of blood in the lower extremities. Awkward neck postures can lead to neck strains and muscle stiffness if cooks are constantly tilting their heads downward to chop, dice, and mix food.
Reaching and lifting: Frequent elevated extended reaches for supplies can cause back and shoulder injury resulting in muscle strain, Bursitis, Tendinitis, or Rotator Cuff Injuries.	Kitchen worker using elevated reach
Repetitive motions: Performing hand-intensive tasks (such as chopping, stirring, scooping) with a bent wrist creates considerable stress on the tendons of the wrist and can lead to irritation and swelling and potential MSDs such as Carpal Tunnel Syndrome, Tendinitis, or Tenosynovitis. For more information see Cooking - Strains/Sprains.	Kitchen worker scooping with a bent wrist

Possible Solutions

Teen Worker Solutions

Employers have the primary responsibility for protecting the safety and health of their workers. Employees are responsible for following the safe work practices of their employers. Reaching and lifting:

Learn to lift properly and stay fit to help reduce the risk of injury from lifting. Lift with your knees, not your back. Lighten a heavy load that needs to be lifted or get help when lifting. Always make sure the load is balanced and even when lifting.	Don't Lift heavy objects alone.	Lift with a buddy.
Get help when lifting or pouring fluid out of heavy pots or use tilt containers to help minimize arm and back strain. For more information see Delivery - Strains and Sprains Module.

Employer Solutions

Employers have the primary responsibility for protecting the safety and health of their workers. Employees are responsible for following the safe work practices of their employers.

Consider implementing recommended safe work practices, including:

Assess worksites for ergonomic stressors and identify and address ways to decrease them. For example:

Prolonged standing:

Provide stools or a foot rest bar at work stations. This provides workers an opportunity to shift weight from their feet while still maintaining reach and accessibility.

For more information see Drive-thru - Prolonged Standing Module.

Reaching and lifting

Provide height-adjustable workspaces appropriate for the task being performed, so that workers can keep elbows close to the body. For example, lower countertops, use height-adjustable countertops or stands, or provide work stands for employees.
Redesign or reposition tasks to allow elbows to remain close to the body, (for example turn boxes over on their side to allow for easier access).
Avoid awkward postures. For example, reposition tasks in front of workers rather than allowing them to reach above or behind to get supplies.

Box placed on side allows for less reaching.

Repetitive motions

Rotate workers through repetitive tasks.
Use mechanical aids for chopping, dicing, or mixing foods (such as food processors and mixers) rather than hand chopping or mixing.
Reduce the amount of chopping tasks by purchasing ready-made salads, pre-sliced onions and vegetables, and other pre-prepared foods. This may be limited by budgetary considerations.
Restructure jobs to reduce repeated motions, forceful hand exertions, and prolonged bending.

Select ergonomically designed tools. For example:
- Use ergonomically designed kitchen scoops that allow the wrist to remain straight.

Provide ergonomically designed knives that allow the wrist to remain straight.

Bad posture - bent wrist

Better scoop - wrist remains straight during use

30-degree bend

Upright handle

Pistol grip

45-degree bend

Additional Resources

Ergonomics. OSHA's ergonomic strategy for success.
- A four pronged comprehensive approach. OSHA fact sheet on ergonomics.
- Ergonomics Contributing Conditions.

Go on to Foodprep Module - Slips/Trips/Falls