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003			MY-KuUP
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008			260813t20252025my a|||fr|||| 000 0 eng d
020			_aTHE0010976 (Local) _qHardback
040			_aUMPSA _beng _cUMPSA _erda
090			_aFSTI .I49 2025 r Bc.
100	0		_aIlyani Sofea Binti Mohd Radi, , , _eauthor.
245	1	0	_aErgonomic risk assessment (era) among workers in University cafeteria / _cIlyani Sofea Binti Mohd Radi
264		1	_aKuantan, Pahang : _bUMPSA, _c2025
264		4	_c© 2025
300			_axi, 77 pages : _billustrations ;
336			_2rdacontent _atext
337			_2rdamedia _aunmediated
338			_2rdacarrier _avolume
347			_2rda _atext file _bPDF
500			_aFaculty of Industrial Sciences and Technology
502			_aFinal Year Report (Bachelor Degree Of Occupational Safety And Health) -- Universiti Malaysia Pahang Al-Sultan Abdullah - 2025
504			_aInclude bibliographical reference
520	3		_aThe 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.
610	2	0	_aFaculty of Industrial Sciences and Technology _xDissertations
650		0	_aUniversities and colleges _xDissertations
650		0	_aTheses _xDissertations
856			_uhttps://umpir.ump.edu.my/id/eprint/46296
942			_2lcc _cPSM
999			_c105484 _d105490