TY  - MANSCPT
AU  - Ilyani Sofea Binti Mohd Radi,		 						 	,	,
TI  - Ergonomic risk assessment (era) among workers in University cafeteria
SN  - THE0010976 (Local)
PY  - 2025///
CY  - Kuantan, Pahang
PB  - UMPSA
KW  - Faculty of Industrial Sciences and Technology
KW  - Dissertations
KW  - Universities and colleges
KW  - Theses
N1  - Faculty of Industrial Sciences and Technology; Final Year Report (Bachelor Degree Of Occupational Safety And Health) -- Universiti Malaysia Pahang Al-Sultan Abdullah - 2025; Include bibliographical reference
N2  - The food industry, including university cafeterias, faces unique ergonomic risks that differ significantly from other industries due to its dynamic, fast-paced environments and limited automation. Workers in the food sector must perform multiple tasks while standing for extended periods of time, doing repetitive actions with an awkward posture in compact spaces. To address this issue, this research aims to identify the relationship between the level of ergonomic risk factors and the level of severity of musculoskeletal discomfort symptoms developed among cafeteria workers in Universiti Malaysia Pahang Al-Sultan Abdullah (UMPSA). The method adopts quantitative method and the data was collected using modified Nordic Musculoskeletal Questionnaire (MNMQ) to identify on the physical experience discomfort, and Rapid Entire Body Assessment (REBA) for identification of the level of ergonomic risk factors specify on the lifting tray of food activity. The result concluded that most of the respondents’ experience pain or discomfort at the waist region, right foot and right lower arm. Spearman’s correlation analysis demonstrated significant relationships between the level of ergonomic risk factors and discomfort levels in body region which is left wrist. Several other body parts showed moderate but not statistically significant positive correlations that includes left shoulder, left upper arm and right upper arm. Based on the result obtained, it provides valuable insights for workplace managers and those involved in the cafeteria operations, emphasizing the importance of incorporating ergonomic interventions to promote worker health, safety, well-being and productivity in university food service environments
UR  - https://umpir.ump.edu.my/id/eprint/46296
ER  -