Introduction: Employees and manual workers are prone to a variety of musculoskeletal disorders. Therefore, it is very important to assess their health status, among these workers are people who work in the self-service and kitchen areas. Objectives was determination of ergonomic status with two methods hand activity level (HAL) and manual task risk assessment (Man TRA) in personnel of food cooking workers and self- services and risk assessment of musculoskeletal disorders in food cooking workers and self-services.
Methods: By sampling, the sample size was determined and the desired checklists were completed. One of the ergonomic evaluation methods was the method of determining risk level of hand activity. This method was called HAL or Hand Activity Level. The second method was the Manual Task Risk Assessment method or Man TRA. Frequency of symptoms of musculoskeletal diseases were completed based on the examination checklist. Data analyzed with SPSS software.
Results: According to the scores obtained in the evaluations, in the HAL method, 10% of employees need to improve their working conditions. 55% were cautious. 35% did not need action. According to the scores obtained in the Man TRA method, 15% of employees need ergonomic modification of working conditions. 85% did not require ergonomic corrective action. 25% of employees had a history of musculoskeletal disorders .
Conclusion: Both methods were used in ergonomic evaluation of employees, but Man TRA method evaluated the whole body and HAL method evaluated hand ergonomics. Use of two methods was useful in related jobs.