Biomechanical risk in two dairy industries with different levels of mechanisation

Risks of biomechanical overload of the upper limbs and of altered posture are not well investigated in dairy industry. This study carries out an evaluation of ergonomic and postural risk in two cheese factories in North Sardinia, characterized by a different level of automation, in order to point out at the more dangerous activities for biomechanical overload and to check possible improvements determined by mechanization. Ergonomic analysis has been performed by using NIOSH and OSHA check-lists, and then using the Strain Index method for repetitive movements. Results show that mechanization has a great importance in reducting ergonomic risk, mainly in the salting phase, where SI was lowered from 40.5 to 4.5, and in the cheese shaping (SI 9 vs. 36). Some simple ergonomic solutions and preventive measures have been suggested. © PI-ME, Pavia 2005