Table 3 Work processes and prevalence of workplace injuries and musculoskeletal symptoms
Work-related factors | Prevalence of workplace injuries, % (n) | P-value | Prevalence of musculoskeletal symptoms, % (n) | P-value |
|---|---|---|---|---|
Cooking Food | ||||
No | 29.3 (24) | 0.05 | 48.8 (40) | 0.15 |
Yes | 47.5 (19) | 62.5 (25) | ||
Preparation of Food | ||||
No | 21.6 (16) | < 0.01 | 44.6 (33) | 0.02 |
Yes | 56.3 (27) | 66.7 (32) | ||
Transfer and Storage of Raw Food and Ingredients | ||||
No | 29.3 (22) | 0.08 | 48.0 (36) | 0.14 |
Yes | 44.7 (21) | 61.7 (29) | ||
Transportation of Cooked Food | ||||
No | 30.8 (24) | 0.17 | 48.7 (38) | 0.18 |
Yes | 43.2 (19) | 61.4 (27) | ||
Plating of Food | ||||
No | 33.8 (25) | 0.68 | 50.0 (37) | 0.37 |
Yes | 37.5 (1) | 58.3 (28) | ||
Clean Dishes | ||||
No | 40.5 (34) | 0.07 | 54.8 (46) | 0.63 |
Yes | 23.7 (9) | 50.0 (19) | ||
Clean Equipment | ||||
No | 40.5 (34) | 0.40 | 54.9 (50) | 0.53 |
Yes | 29.0 (9) | 48.4 (15) | ||
Admin | ||||
No | 37.9 (39) | 0.16 | 53.4 (55) | 0.95 |
Yes | 21.1 (9) | 52.6 (10) | ||
Management | ||||
No | 37.6 (38) | 0.23 | 51.5 (52) | 0.38 |
Yes | 23.8 (5) | 61.9 (13) | ||