Ergonomic Risk Assessment of Workers in the Thai Custard Production Process: A Case Study in Mueang District, Phetchaburi Province
Keywords:
Ergonomics, Ergonomic Risk Assessment, Rapid Upper Limb Assessment (RULA), Rapid Entire Body Assessment (REBA), Thai Custard Production ProcessAbstract
Phetchaburi Custard Pudding is a product of local wisdom. It has a unique taste from the quality of raw materials. The production process is passed down from generation to generation. Reducing the risk of work-related injuries of employees is a part of product development. This research aims to assess the ergonomic risk of Phetchaburi Custard Pudding production postures. It is survey research by defining the area in Mueang District, Phetchaburi Province. The sample group consisted of employees in the Phetchaburi Custard Pudding production process using the random sampling and volunteering principles. The research instruments were questionnaires for collecting general data with an index of Item-Objective Congruence (IOC) of 0.8, RULA (Rapid Upper Limp Assessment) and REBA (Rapid Entire Body Assessment). The results of the general data research found that 73.68 percent were female, with an average age of 40.18 years (S.D. = 11.72), and an average working experience of 7.16 years (S.D. = 6.85). The results of the ergonomic risk assessment of the Khanom Mo Kaeng pouring posture of 10 people, with the results of RULA (Rapid Upper Limp Assessment) having a final score of 3 - 4, which is at risk level 2, should be further studied, monitored, and improved, accounting for 70 percent, and REBA (Rapid Entire Body Assessment) having a final score of 4 - 7, level 3: should be further analyzed and should be improved, accounting for 50 percent, which both methods have risks and should be further analyzed and improved as well.
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