A case study on the prevalence of musculoskeletal disorders and hand pain among cooks in the local catering industry

Abstract

In recent times, millions of people worldwide have been affected by musculoskeletal disorders (MSDs). MSDs are a major occupational health problem among workers in the food industry due to prolonged standing, repetitive movements, and unfavourable postures. The aim of this study was to determine the prevalence of musculoskeletal disorders and hand pain in cooks working in restaurants in Pahang, Malaysia. A total of 150 cooks from 35 restaurants took part in an approximately one year longitudinal study (2023–2024). The data was collected using a structured questionnaire on musculoskeletal complaints covering 20 body parts Cornell Musculoskeletal Discomfort Questionnaire (CMDQ). The Cornell Hand Discomfort Questionnaire (CHDQ) was also used to assess the frequency, intensity, and disturbance of pain in the hand. Results revealed that musculoskeletal disorders were most common in the lower extremities, particularly in the left foot (8%), right foot (7.9%), and lower back (6.9%), indicating the effects of prolonged standing and static postures. Upper body discomfort was also reported in the upper back (6.4%), right wrist (6.1%), and right shoulder (5.3%), which can be attributed to repetitive use of the dominant hand during cooking. The hand pain was most severe in the palm and at the base of the thumb of both hands, with the right hand being affected slightly more frequently, which is consistent with the dominance of the right hand among the participants. The results show that cooks have a high risk of MSD symptoms and hand pain caused by repetitive and forceful hand movements, prolonged standing, and inadequate ergonomic support. Measures such as the ergonomic design of workstations, the use of anti-fatigue mats, the rearrangement of tools, the rotation, of tasks and posture training are recommended to reduce risks and improve workplace health in the catering industry.