A novel redesign of food scoops in high volume food service organizations

Article type: Research Article

Authors: Williams, Chad D.

Affiliations: Sargent College of Health and Rehabilitation Sciences, Boston University, Boston, MA 02215, USA

Note: [] Address for correspondence: 5 Wayne Road, Milford, MA 01757, USA. Tel.: +1 774 248 0166; E-mail: cdwilliams74@attbi.com

Abstract: The purpose of this article is to propose design changes to a food scoop commonly used in the food service industry. A review of literature concerning the design of hand tools is used to justify modifications to the existing design. Changes to the handle and shape of the tool are discussed. Implications of the newly designed food scoop, both for future research and the workplace are reviewed. The conclusion of this article is that the proposed food scoop should have a 40-millimeter diameter, foam rubber handle and should have a lift angle of 35 degrees.

Keywords: ergonomics, tool, design, ladle, utensil

Journal: Work, vol. 20, no. 2, pp. 131-135, 2003