計畫名稱：消費罪惡感與自我概念及產品特性之關係研究 96-2416-H-468-010-
研究計畫英文摘要：
Key words: ergonomics, musculoskeletal disease, bakery industry, aging worker
The bakery industry development and household industries are closely linked.
In Taiwan, the bakery industry possesses the excellent expert of research and development but therefore still lack of facility planning and management. In recent years, with the bakery and coffee chain stores were grown up
considerably, it means that the strength of demand for the bakery capacity requirements. In order to promote the manufacturing technology and cost down, the bakery industry enhances the production automation and provide with the following functions, such as simplifying the operating procedure, promoting the operating efficiency. But the staff operation should also keep pace with the speed of production automation. With the repetition operation, material handling and compressive force, the task implies risk on musculoskeletal problems. The objectives of this study are to investigate the prevalence of musculoskeletal disorders for aging worker, to find the potential risk factors and appropriate suggestions, as well as to make recommendations to redesign tools and the layout of the production line. This study investigates: (1) the evaluation and planning of ergonomic, as well as the design of operational framework; (2) the investigation of factors of ergonomic hazards; (3) the prevention and
improvement of factors of ergonomic hazard. Findings of this study may serve as ergonomic references for design of bakery industry, the study contributes to improve operational efficiency and effectiveness in the bakery industry.
