Evaluating the potential risk of musculoskeletal disorders among bakers according to LUBA and ACGIH-HAL indices

Bakers, due to the nature of their jobs, are at risk of musculoskeletal disorders (MSDs) caused by ergonomic factors. The purpose of this study was to evaluate the biomechanical risk factors for MSDs in bakers. In the current study, all Sangak, Taftoon, and Lavash bread bakeries in Gonabad, Iran, were selected based on census method. Then, hierarchical task analysis (HTA) method was used for task analysis and their occupation was classified into tasks, actions, and movements. The Shater (the employee who places the bread in the oven), Chanegeer (the employee who cuts the dough), and Nangeer (the employee who removes the bread from the oven) employees were studied in this respect. Subsequently,postural loading on the upper body assessment (LUBA) and American Conference of Governmental Industrial Hygienists-Hand activity level (ACGIH-HAL) methods were implemented to identify common risk factors in repetitive tasks that can contribute to the development of MSDs of upper limbs. Analysis of the results in this study was performed using SPSS software. A LUBA score of higher than 10 was obtained by 83.33% of workers in Tafton bakeries, 100% of employees in Sangak bakeries, and 91.66% of workers inLavash bakeries. ACGIH-HAL index results of 100% of Sangak, 50.37% of Taftoon, and 50% of Lavash bakery workers were in the red (danger) zone. The LUBA score of nosubjects was below 5 (action level one).Highest relative discomfort score of Nangeer and Shater in Tafton bakeries was in the back area and of Chanegeer in the neck and shoulder area. Highest score of relative discomfort of Shater, Chanegeer, and Nangeeremployees of Lavash bakerieswas in the lumbar area and neck and ofShater and Nangeer of Sangak bakerieswas in the elbow and wrist area. The results showed that the risk of MSDs due to repetitive tasks is relatively high in bakeryand ergonomic interventions required in order to redesign the job