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The term “work-related musculoskeletal disorders” refers to a broad category of symptoms caused or aggravated by work and characterized by pain, discomfort, impairment or disability in tendons, muscles, joints, and other soft tissues, either physical or non-physical. Regardless of the type of job or occupation, musculoskeletal disorders contribute significantly to reduced work efficiency. The aim of this study is to define the main risks to which chefs are exposed in the kitchen, calculate the weights, and prioritize the risks for prevention plans. The risk factors were identified using information from a literature review, and then the brainstorming continued with the six experts. As a result of the brainstorming session, eight psychosocial risk factors to which restaurant chefs are exposed were identified. The weighting and prioritization of the critical psychosocial risk factors was determined using the Analytical Hierarchy Process (AHP) method. Consistency scores (CR) of less than 0.1 were obtained for all psychosocial risk factors, indicating that the decisions made by the chefs were consistent. The psychosocial risk factors were prioritized as follows: Working days (0.1632), work stress (0.1582), working hours (0.1406), standing hours (0.1182), workplace/kitchen design (0.1157), and relationships with colleagues (0.1040) and rest periods (0.1034). The prioritization of psychosocial risk factors will help restaurant owners develop the necessary prevention plans for a better working environment and to sustain the business.

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Psychosocial Risk Identification and Prioritization in Kitchen Work Environment Using Analytic Hierarchy Process (AHP)

  • 会议论文

  • 发表日期：

    2025年

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  • Nur Amirah Elias,
  • Fazilah Abdul Aziz,
  • Muhammad Aiman Naim Idris,
  • Noraini Mohd Razali,
  • Nur Najmiyah Jaafar

摘要

The term “work-related musculoskeletal disorders” refers to a broad category of symptoms caused or aggravated by work and characterized by pain, discomfort, impairment or disability in tendons, muscles, joints, and other soft tissues, either physical or non-physical. Regardless of the type of job or occupation, musculoskeletal disorders contribute significantly to reduced work efficiency. The aim of this study is to define the main risks to which chefs are exposed in the kitchen, calculate the weights, and prioritize the risks for prevention plans. The risk factors were identified using information from a literature review, and then the brainstorming continued with the six experts. As a result of the brainstorming session, eight psychosocial risk factors to which restaurant chefs are exposed were identified. The weighting and prioritization of the critical psychosocial risk factors was determined using the Analytical Hierarchy Process (AHP) method. Consistency scores (CR) of less than 0.1 were obtained for all psychosocial risk factors, indicating that the decisions made by the chefs were consistent. The psychosocial risk factors were prioritized as follows: Working days (0.1632), work stress (0.1582), working hours (0.1406), standing hours (0.1182), workplace/kitchen design (0.1157), and relationships with colleagues (0.1040) and rest periods (0.1034). The prioritization of psychosocial risk factors will help restaurant owners develop the necessary prevention plans for a better working environment and to sustain the business.