Name: Lye Chee Koon
Student ID No.: H1172991
Course Title: HFS201 -
Workplace Evaluation and Design
Assignment No.: Tutor-Marked Assignment 01
Since 1 March 2008, Workplace Safety and Health (WSH) Act had extended it’s coverage to cover the Food and Beverage sector together with 5 other sectors in additional to the high-risk industries. With effect from 1 September 2011, the WSH Act had further extended it’s coverage to all workplaces.
In line with this mandatory and legal requirement, Mr Billy Wonka, the owner of “Wonka Burgers” (the Fast Food chain with 30 outlets), has invited and engaged me as a Consultant in HESHE (Human Factors, Ergonomics, Safety, Health and Environment) to review the Workplace Design and carry out necessary evaluations from the Ergonomics perspective for all the branches.
Beside the normal ergonomics design principles, due to “Wonka Burgers” has a policy to hire both the elderly and the disabled to work at the counter to serve food to customers, I have include the ergonomics consideration to accommodate the needs for the ageing and disabled workers. Before my proposal for the ergonomics designs and modification of the workplace based the hazards, problems and deficiencies identified from the Ergonomics perspectives:
o The legal and other requirements for the Food & Beverage Industries.
o The principles for application of the anthropometry data gathered to specific design problems.
o The ergonomics design principles for workplace and to assess and identify the ergonomic issues in “Wonka Burgers” based on surveys, observations and inspections with the relevant checklists.
o The ergonomic design’s considerations and measures to accommodate the needs for the ageing and disabled workers. To assess and identify the deficiencies of the current workplace design for ageing and disabled workers in “Wonka Burgers” based on site’s observations.
o To assess and identify the work related musculoskeletal disorders such as Lower Back Pain and RSI in “Wonka Burgers” based on surveys, observations and inspections with the relevant checklists.
1. The legal and other requirements for the Food & Beverage Industries:
The legal and other requirements for the Food & Beverage Industries that need to comply and take into the consideration for “Wonka Burgers” are as follows:
o WSH Act and its subsidiary legislations, e.g. WSH (Risk Management) Regulations, WSH (General Provisions) Regulations, etc.
o Fire Safety Act and its subsidiary legislation, e.g. Fire Safety (Petroleum and Flammable Materials) Regulations, etc.
o The Re-Employment Act (commence in 2012).
o Singapore Standards and Code of Practices, e.g. SS 514 – CP for Office Ergonomics, CP 92 – Manual Handling, etc.
o Industrial Standards, e.g. WSH Guidelines for Hotels and Food & Beverage, WSH Guidelines for Fatigue Management, etc.
o Organisational Requirements, e.g. bizSAFE requirements, OHSAS 18001, Organisational Procedures and Requirements, etc.
2. The principles for application of the anthropometry data gathered to specific design problems:
In the engineering anthropometry perspective, we need to gather the anthropometry data through measurement of the body’s dimensions and certain others physical characteristics (both static and dynamic anthropometry data).
The procedures/steps for application of the anthropometry data gathered to the specific design problems are as follows:
a. Determine the important body dimensions in the design:
o Refer to the table for the 10 anthropometry parameters that are relevant to “Wonka Burgers”.
b. Identify the user population:
o Majority are Singaporean
o Minority are foreign workers from Philippines and Malaysia.
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