Typical catering equipment that may require handling includes knives, crockery, cutlery, pots, pans, trays and other utensils. These items often require additional physical demands, such as pushing or pulling, sustained grip or movement of the wrist. These items may also be subject to hot or cold temperatures, making handling more difficult.
A worker may find it difficult to lift, carry or handle these items due to decreased grip strength or range of movement. Underlying causes of these restrictions may include pain in the arms and hands, upper limb amputation, quadriplegia or neuromuscular diseases such as multiple sclerosis.
Workplace solutions and adjustments
There are a number of solutions available to assist with handling catering equipment and tools for workers with reduced fine motor skills:
On the job strategies
Additional to the workplace solutions identified above, people with fine motor impairments may also need to incorporate on the job strategies to assist them to complete their duties:
- Use tools that are designed to keep the wrist in a neutral position, so that any force applied does not place excess strain on the wrist.
- Use power assisted devices or tools that eliminate the need to apply manual force
- Pad up slimmer equipment or tool handles to optimise grip size and thus reduce tension in the hand muscles
- Use equipment with non slip grips, or non slip gloves
- Rotate tasks on a regular basis to reduce prolonged or repetitive activity in the hand and wrist
- For tools involving cutting, use spring loaded pins to eliminate the need to open tools after each cutting action.
References
Independent Living Centres Australia 2007, Independent Living Centres Australia, Canberra, viewed 12 September 2007.
Stevenson, M.G. 1999, Notes on the Principles of Ergonomics, Mike Stevenson Ergonomics, Sydney.