ERGONOMIC ANALYSIS IN GASTRONOMIC TRAINING FACILITIES: EVALUATION OF PHYSICAL, POSTURAL AND ENVIRONMENTAL RISKS

Abstract

This research analyzed ergonomic conditions in university kitchens to identify risk factors associated with musculoskeletal disorders among culinary students. The study evaluated working postures during culinary activities and environmental conditions, including lighting, temperature, and noise levels. Data were collected using engineering instruments such as a luxmeter, sound level meter, and heat stress meter. The Rapid Upper Limb Assessment (RULA) method was applied to assess neck, trunk, and upper limb postures during representative tasks. Additionally, surveys were conducted to determine the most affected body areas, as well as the frequency, intensity, and perceived causes of discomfort. Results indicated that repetitive tasks and prolonged standing were the main contributors to discomfort, particularly in the lower back, neck, and upper limb postures. In some cases, ambient noise and temperature exceeded international limits, increasing physical strain and the risk of musculoskeletal overexertion. The findings highlight the need for preventive measures to improve ergonomics in academic kitchens, such as adjusting work surface heights, incorporating active breaks, and better managing thermal and noise conditions. Furthermore, promoting awareness among students about proper workspace design can enhance academic performance and better prepare them to work safely and efficiently in professional culinary environments.