ERGONOMIC RISK FACTOR IN CONSTANT HAND POSITION

Abstract

This study focused on preventing ergonomic risks in the hands of Food Industry Engineering students at the Technological Institute of Cd. Cuauhtémoc while they produce artisanal foods. The general objective was to identify ergonomic risk factors such as excessive force, repetitive movements, and awkward postures, and to propose preventive measures. For the materials and methods, quantitative and qualitative approaches were combined. A literature review was conducted, and working conditions were evaluated using the ART Tool, Rapid Screening of Injuries (RSI), and Hand Grip & Insertion Forces to identify these risk factors. The results and discussion revealed a high risk of musculoskeletal disorders (MSDs). The ART Tool showed high scores (37-38) in both arms due to repetitive movements and the application of force. The RSI tool indicated noticeable effort (Borg Scale of 5), 100 efforts per minute, and 20° wrist flexion, resulting in a Strain Index of 128.4, classifying the task as highly hazardous. Finally, the Hand Grip & Insertion Forces tool showed that the exerted force (7.54 lbs) exceeded the recommended limit, combined with radial wrist deviation and the repetitive nature of the task. In conclusion, the activity presents a high risk of Musculoskeletal Disorder (MSD). We recommend redesigning the task, implementing active breaks, optimizing the workstation, using supportive tools, and training students to improve working conditions and prevent injuries.