Working conditions and the occurrence of work-related musculoskeletal disorders in restaurant workers.

BackgroundThe growth of the food sector associated with inadequate ergonomic conditions and occupational risks has contributed to the increase in musculoskeletal disorders among workers.ObjectiveThe aim of this study was to describe working conditions and the occurrence of work-related musculoskeletal disorders among professionals working at a university restaurant.MethodsThis is a cross-sectional study with a convenience sample of university restaurant workers over 18 years of age. Those who refused to respond or did not complete the questionnaires were excluded as well as those who had worked at the company for less than 3 months. The Questionário Saúde e Trabalho em Atividades de Serviço (QSATS), the Nordic Musculoskeletal Questionnaire (NMQ), and the International Physical Activity Questionnaire (IPAQ) were used. Numerical data are expressed as mean ± standard deviation, while categorical variables are presented as both relative and absolute frequencies.ResultsForty-seven workers (36.83 ± 12.53 years) participated in the study, of whom 40.43% were men and 59.57% were women. Out of all participants, 57.44% reported work-related symptoms. Workers reported frequent demands at work, such as repetitive and detailed gestures, prolonged standing or moving, and intense physical efforts, and most reported that their work never required them to sit for prolonged periods. The most prevalent musculoskeletal symptoms occurred on the wrists/hands, lower back, shoulders, and upper back.ConclusionsWorking conditions may contribute to the occurrence of musculoskeletal symptoms and work-related musculoskeletal disorders (WMSDs) in professionals working at a university restaurant, highlighting the need for ergonomic interventions to prevent these disorders.