Table 2 Job characteristics of the participating kitchen workers (n=128) in the studied student hostels, Cairo, Egypt (n=128)
From: Frequency and risk factors of musculoskeletal disorders among kitchen workers
N | % | |
|---|---|---|
Job | ||
Cook | 23 | 18.0 |
Assistant Cooker | 22 | 17.2 |
Laborer | 25 | 19.5 |
Food presenter | 15 | 11.7 |
Adm employeea | 17 | 13.3 |
Supervisor | 22 | 17.2 |
Maintenance workers | 4 | 3.1 |
Job duration (years) | ||
<5 years | 15 | 11.7 |
5–10 years | 5 | 3.9 |
>10 years | 108 | 84.4 |
Mean ± SD | 18 ± 9 | |
Range | (1–40) | |
Working hours per day | ||
≤8 h | 128 | 100.0 |
Mean ± SD | 6.2 ± 0.64 | |
Range | (6–8) | |
Working hours per weekb | ||
≤48 h/week | 128 | 100.0 |
Mean ± SD | 32 ± 5.7 | |
Range | (30–48) | |
Working days | ||
5 days | 113 | 88.3 |
6 days | 15 | 11.7 |
Mean ± SD | 5.1±0.32 | |
Range | (5–6) | |
Vaccinationc | ||
Yes | 0 | 0.0 |
No | 128 | 100.0 |
Periodic lab testsd | ||
Yes | 0 | 0.0 |
No | 128 | 100.0 |