Affiliations: Ergonomics and Human Performance Laboratory,
Department of Rehabilitation Sciences, The Hong Kong Polytechnic University,
Hung Hom, Kowloon, Hong Kong, China
Note: [] Address for correspondence: Andy S.K. Cheng, Department of
Rehabilitation Sciences, The Hong Kong Polytechnic University, Hung Hom,
Kowloon, Hong Kong, China. Tel.: +852 2766 5396; Fax: +852 2330 8656; E-mail:
andy.cheng@polyu.edu.hk
Abstract: OBJECTIVE: This paper aims to systematically explore the prevalence
and risk factors of Work-related Musculoskeletal Disorders (WMSDs) in the
catering industry by reviewing relevant published literature with the goal of
developing future prevention strategies. METHODS: The systematic review was carried out in nine English
medical databases, two Chinese-dominated full-text databases and seven web
sites with the designated search strategies. Studies were included if they met
the defined inclusion criteria hierarchically to investigate prevalence and or
risk factors associated with WMSDs in the catering industry with appropriate
epidemiological methodology. RESULTS: Nine English databases yielded 634 citations, and two
Chinese databases yielded 401 citations, although only five English and three
Chinese studies passed the inclusion criteria. Three-fourths of the studies
were cross-sectional. The prevalence of WMSDs varied from 3% to 86% depending
on the type of establishment and positions. The most important risk factors
were physical job demands, such as work posture, force applied, and repeated
movement. CONCLUSIONS: The lack of epidemiological information about WMSDs in
the catering industry is apparent. Further studies are needed to investigate
the relation among prevalence, risk factors and forms of WMSDs, in particular
the interaction of risk factors in psychosocial aspects of the catering
industry.
Keywords: Chinese restaurant, physical work demands, and injury-prevention strategies
