식료품 제조업의 사무직과 생산직 근로자에 관한 근로환경 및 건강문제 특성 비교 (Comparison of Working Conditions and Health Problems between Office and Production Workers among the Food Manufacturing Industry)

서지정보

· 발행기관 : 대한인간공학회
· 수록지 정보 : 대한인간공학회지 / 44권 / 2호 / 201 ~ 213페이지
· 저자명 : 김준원, 정병용

초록

Objective: This study compares the working conditions, exposure to hazard factors, and health problems of office workers and production workers in the food manufacturing industry.
Background: Food manufacturing workers are exposed to various hazard factors and are known to experience high rates of musculoskeletal pain complaints. However, there is a lack of comparative studies on the risk factors and health problems affecting office workers and production workers.
Method: This study conducted chi-squared and t-tests on 759 workers in the food manufacturing industry, 207 office workers, and 552 production workers based on the 6th Korea Workers' Compensation Survey (KWCS) data.
Results: Production workers have extensive work experience and longer weekly hours, but their average monthly income is lower than that of office workers. They are more exposed to ergonomic hazards such as repetitive motion, prolonged standing, awkward postures, and handling heavy loads, in addition to physical and biochemical hazards. Regarding health issues, the rate of back pain and upper and lower limb among production workers is high. In contrast, office workers experience lower exposure to hazardous factors, except for repetitive motion, yet have a high rate of complaints regarding headaches and eyestrain.
Conclusion: Food manufacturing production workers often tend to be older than office workers and are frequently exposed to various hazards. This exposure results in a higher rate of complaints about musculoskeletal pain. Therefore, it is essential to implement efforts and provide support to improve the working conditions and health of production workers.
Application: The findings of this study can serve as a basis for understanding occupational risk factors and health issues related to food manufacturing workers.

영어초록

Objective: This study compares the working conditions, exposure to hazard factors, and health problems of office workers and production workers in the food manufacturing industry.
Background: Food manufacturing workers are exposed to various hazard factors and are known to experience high rates of musculoskeletal pain complaints. However, there is a lack of comparative studies on the risk factors and health problems affecting office workers and production workers.
Method: This study conducted chi-squared and t-tests on 759 workers in the food manufacturing industry, 207 office workers, and 552 production workers based on the 6th Korea Workers' Compensation Survey (KWCS) data.
Results: Production workers have extensive work experience and longer weekly hours, but their average monthly income is lower than that of office workers. They are more exposed to ergonomic hazards such as repetitive motion, prolonged standing, awkward postures, and handling heavy loads, in addition to physical and biochemical hazards. Regarding health issues, the rate of back pain and upper and lower limb among production workers is high. In contrast, office workers experience lower exposure to hazardous factors, except for repetitive motion, yet have a high rate of complaints regarding headaches and eyestrain.
Conclusion: Food manufacturing production workers often tend to be older than office workers and are frequently exposed to various hazards. This exposure results in a higher rate of complaints about musculoskeletal pain. Therefore, it is essential to implement efforts and provide support to improve the working conditions and health of production workers.
Application: The findings of this study can serve as a basis for understanding occupational risk factors and health issues related to food manufacturing workers.

참고자료

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