Participatory Ergonomics with Food Service and Operations Units - (PPT)

摘要

This presentation describes the implementation of a participatory ergonomics program (PE) in two service areas, Dining and Operations, in a university setting. A main challenge included involving staff with limited English speaking skills and limited, or no, experience in actively participating to improve workplace safety and productivity. We will review the definition of participatory ergonomics and its importance in creating successful and sustainable injury reduction programs. Attendees will learn how to be a facilitator rather than always a "fix it" person. A PE template will be introduced that can be adapted for any organization or business.