B -- Physical Risk Factors for Musculoskeletal Disorders

This project is to determine if the implementation of engineering interventions reduces worker's exposure to physical risk factors for musculoskeletal disorders (MSD's). These studies shall be conducted in the retail food industry with special emphasis on bakeries or bakery departments and the cake/candy decorating also on stocking shelves. An intervention will be installed or provided for at least ten (10) workers (preferably twenty (20)) performing the same (or highly similar work tasks). There should also be a comparison group of at least ten (10) workers (preferably twenty (20)) who do the same work and would not be provided with the intervention. Evaluation of physical risk factors will be performed before and after the intervention is installed for both groups. The time between the pre and post evaluation should be long enough for the workers to get accustomed to the intervention and to determine the worker's and manager's acceptance, approximately three (3) to six (6) months. The intervention will be for ten (10) workers (preferably twenty (20) for each intervention - Retail Foods and Bakery Inetervention. This is a simplified Acquisition with an estimated value of less than $1000,000.00