EXAMINATION OF ERGONOMIC RISK ANALYSIS METHODS: AN APPLICATION TO THE FOOD INDUSTRY

Esra Kılıç; Bayram Çetin

Makale detayları

EXAMINATION OF ERGONOMIC RISK ANALYSIS METHODS: AN APPLICATION TO THE FOOD INDUSTRY

Yazarlar:

Esra Kılıç | Bayram Çetin

Yayıncı:

Süleyman Demirel University

Ana Başlıklar:

Gıda Mühendisliği

Dergi:

Mühendislik Bilimleri ve Tasarım Dergisi Vol.11 Issue 2, pp.498-518

Belge Tipi:

Makale

Yayın Tarihi:

6/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001291982

pISSN:

1308-6693

Anahtar kelimeler:

Özet:

 In this study, ergonomic risk analysis of the workers working in the white cheese production department of a dairy factory was made and evaluated according to the REBA rapid entire body assesment method. This method has been proposed to evaluate the risk of musculoskeletal disorders MSD with less cost and easily. The deficiencies in the working environment and the inappropriate posture of the employees cause the performance of the employees to decrease and to MSD. In order to prevent the emergence of these diseases, ergonomic analyzes are carried out in order to evaluate inappropriate postures and equipment. In addition, another reason why REBA is preferred is that it allows to evaluate all parts of the body during posture. In this study, the posture, which is very high risk, was determined in the process of drawing cloth and curd straining. The risk level is high in nylon extraction and can closing operations, the risk level of employees who take raw milk from the storage tank, pasteurization and curd crushing is low, and the risk is medium in the remaining stages. Employees should be trained in ergonomic postures. Equipment in the workplace should be replaced with more ergonomic ones.

 In this study, ergonomic risk analysis of the workers working in the white cheese production department of a dairy factory was made and evaluated according to the REBA rapid entire body assesment method. This method has been proposed to evaluate the risk of musculoskeletal disorders MSD with less cost and easily. The deficiencies in the working environment and the inappropriate posture of the employees cause the performance of the employees to decrease and to MSD. In order to prevent the emergence of these diseases, ergonomic analyzes are carried out in order to evaluate inappropriate postures and equipment. In addition, another reason why REBA is preferred is that it allows to evaluate all parts of the body during posture. In this study, the posture, which is very high risk, was determined in the process of drawing cloth and curd straining. The risk level is high in nylon extraction and can closing operations, the risk level of employees who take raw milk from the storage tank, pasteurization and curd crushing is low, and the risk is medium in the remaining stages. Employees should be trained in ergonomic postures. Equipment in the workplace should be replaced with more ergonomic ones.

 In this study, ergonomic risk analysis of the workers working in the white cheese production department of a dairy factory was made and evaluated according to the REBA rapid entire body assesment method. This method has been proposed to evaluate the risk of musculoskeletal disorders MSD with less cost and easily. The deficiencies in the working environment and the inappropriate posture of the employees cause the performance of the employees to decrease and to MSD. In order to prevent the emergence of these diseases, ergonomic analyzes are carried out in order to evaluate inappropriate postures and equipment. In addition, another reason why REBA is preferred is that it allows to evaluate all parts of the body during posture. In this study, the posture, which is very high risk, was determined in the process of drawing cloth and curd straining. The risk level is high in nylon extraction and can closing operations, the risk level of employees who take raw milk from the storage tank, pasteurization and curd crushing is low, and the risk is medium in the remaining stages. Employees should be trained in ergonomic postures. Equipment in the workplace should be replaced with more ergonomic ones.

 Bu çalışmada bir süt fabrikasının beyaz peynir üretim bölümünde çalışan işçilerin REBA Hızlı tüm vücut değerlendirmesi yöntemine göre ergonomik açıdan risk analizi yapılmış ve değerlendirilmiştir. Bu yöntem kas iskelet sistemi rahatsızlıkları KİSR riskini daha az maliyetle ve kolayca değerlendirebilmek için önerilmiştir. Çalışma ortamındaki eksiklikler ve çalışanların duruşlarının uygun olmaması, çalışanların performanslarının düşmesine ve KİSRna neden olmaktadır. Bu hastalıkların ortaya çıkmasını engellemek için uygun olmayan duruş ve ekipmanların değerlendirilmesi amacıyla ergonomik analizler yapılmaktadır. Ayrıca REBA tercih edilmesinin diğer sebebi, duruş esnasında vücudun bütün bölümlerini değerlendirmeye imkân sağlamasıdır. Yapılan bu calısmada cok yuksek riskli olan durus, cendere bezi cekme- teleme suzme isleminde tespit edilmistir. Naylon cıkartma ve teneke kapatma islemlerinde risk seviyesi yuksek, depo tanktan cig sut alımı, pastorizasyon ve teleme kırma islemi yapan calısanların risk seviyeleri dusuk, geriye kalan tum asamalarda risk orta seviyededir. Calısanlara ergonomik duruslar ve yuk tasıma, kaldırma ile ilgili egitim verilmelidir. Isyerindeki ekipmanlar daha ergonomik olanlarla degistirilmelidir.

Makale detayları

EXAMINATION OF ERGONOMIC RISK ANALYSIS METHODS: AN APPLICATION TO THE FOOD INDUSTRY

Yazarlar:

Esra Kılıç | Bayram Çetin

Yayıncı:

Süleyman Demirel University

Ana Başlıklar:

Gıda Mühendisliği

Dergi:

Mühendislik Bilimleri ve Tasarım Dergisi Vol.11 Issue 2, pp.498-518

Belge Tipi:

Makale

Yayın Tarihi:

6/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001291982

pISSN:

1308-6693

Ergonomics

MSD

Ergonomic Risk Analysis

REBA In Cheese Production

Working EnvironmentErgonomi

KİSR

Ergonomik Risk Analizi

Peynir Üretiminde REBA

Çalışma Ortamı

Sayı

Makale detayları

Yazarlar: Esra Kılıç | Bayram Çetin

Yayıncı: Süleyman Demirel University

Ana Başlıklar: Gıda Mühendisliği

Dergi: Mühendislik Bilimleri ve Tasarım Dergisi Vol.11 Issue 2, pp.498-518

Belge Tipi: Makale

Yayın Tarihi: 6/2023

Belge Dili: Türkçe

Document ID (Org No.): 2001291982

pISSN: 1308-6693

Sayı

Yazarlar:

Esra Kılıç | Bayram Çetin

Yayıncı:

Süleyman Demirel University

Ana Başlıklar:

Gıda Mühendisliği

Dergi:

Mühendislik Bilimleri ve Tasarım Dergisi Vol.11 Issue 2, pp.498-518

Belge Tipi:

Makale

Yayın Tarihi:

6/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001291982

pISSN:

1308-6693