Evaluation of Heat and Work Posture in Grilled Pork Processing in Trang Province
Keywords:
Heat, Working posture, Grilled porkAbstract
This research aimed to evaluate heat level and work posture in grilled pork processing, among seven grilled pork factories in Trang province. WBGT was used to measure temperature. The work posture in three processes, namely in preparing cut pork, marinated pork and grilled pork, were evaluated using REBA method. The results indicate that grilled pork factory E showed the highest average heat level while factory A had the lowest heat level. The heat levels in all grilled pork factories satisfied the heat standard of the Ministry of Labor. The REBA evaluation showed that two processes, preparing cut pork and marinated pork, were classified as medium, high and very high risk, whereas grilled pork process was classified as low, medium, high and very high risk. The work posture was high risk because the heights of desk, floor and charcoal grill were inappropriate, while the work posture was low risk when using a crane in the process. Therefore, proper ventilation in a grilled pork factory is essential for eliminating health hazards to the workers. The height of work stations and devices must be suitable for work. Use of mechanical devices, such as a crane, can improve work postures.
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