Working within the catering industry can result in a number of musculoskeletal conditions that can affect the back, hands, neck and legs. They are often caused by repetitive, forceful tasks, and/or poor posture whilst performing such tasks; lifting heavy loads can also cause issues in the longer-term.
There are a number of ways that management can help to reduce the risks of employees developing musculoskeletal disorders. In order for this to be deemed suitable and sufficient in the eyes of the law, the hierarchy of control measures must be followed. The hierarchy of control measures require an employer to eliminate a risk activity wherever possible. This can be as simple as ordering smaller boxes to reduce the size and weight to carry, arranging storage to prevent the need for lifting and providing lifting aids and trolleys where possible. The residual activities of the task must then be subject to a risk assessment – drawing out the detail of the task to address specific areas of risk, and adopting suitable control measures. The risk assessment should use the MAC tool provided by the Health and Safety Executive if it includes manual handling tasks, such as pushing, pulling, lifting or carrying. Continue reading