IMPROVEMENT OF OYSTER SHUCKING EQUIPMENT AND WORK STATION FOR REDUCING ERGONOMIC RISK AMONG WORKERS IN ANGSILA AREA, CHONBURI PROVINCE

Abstract

The traditional method for shucking oysters using a pointed iron had a chance of injuring the muscles of their hands and arms, and accidents of piercing hand from a sharp iron. This quasi-experimental research study aimed to improve oyster shucking equipment and work station by using a solid work program, and to compare the ergonomic risk score using a RULA (Rapid Upper Limb Assessment) questionnaire between the traditional and new oyster shucking methods among 8 oyster shuckers in  Angsila area, Chonburi province. Results showed a new oyster shucking equipment should be made of stainless steel by analyzing factors of resistance to seawater corrosion, strength, service life and price, combined with a new workstation designed for the appropriate height tables and chairs. The results of the ergonomic risk comparison found that the new oyster shucking equipment could reduce wrist and arm injury risk by 91.5 and 87.5 percent, respectively. The RULA assessment score found that ergonomic risk was reduced by more than 57 percent compared to the traditional method.  The new equipment can potentially reduce the ergonomic risk score for injuries to the wrist, torso and neck. With supports from the government or local agencies, they could be further developed as a business. This will cause development in terms of production, quality, safety and reduce the risk of occupational diseases among the local occupations.