Ergonomic Risk Assessment during an Informal Hand-Made Cookware Operation: Extending an Existing Model.

The work conducted in the informal sector is highly variable within and between days. Characterizing ergonomic exposures remains a challenge because of unstructured work settings and schedules. The existing ergonomic risk assessment tools have been widely used in formal work settings with a narrow range of exposure, and for predefined tasks that primarily constitute a daily routine. There is limited information in the literature on how they have been applied in informal workplaces. The aim of this study was to extend an existing risk assessment tool and to evaluate the applicability of the extended tool by assessing ergonomic exposure related to hand-made cookware operations. Eighteen hand-made cookware makers were recruited from six sites. A walkthrough risk assessment questionnaire was used to collect information on workers, tasks, work stations and workplace structures. The Rapid Upper Limb Assessment (RULA) screening tool was extended by including duration and vibration. An action priority matrix was used to guide intervention. According to the RULA action levels, the workers required investigation and changes soon, and immediate investigation and changes. The use of an action priority matrix was appropriate, and indicated that all the workers assessed were within the high to very high exposure domain and required immediate corrective measures. The methodology used proved to be an effective and reliable strategy for identifying ergonomic exposure among hand-made cookware makers.

Occupational Exposure to Fine Particulate Matter (PM4 and PM2.5) during Hand-Made Cookware Operation: Personal, Indoor and Outdoor Levels.

(1) Exposure of informal artisanal cookware makers to fine particles has not yet been characterized. The aim of this study was to characterize occupational exposure to fine particulate matter (PM4 and PM2.5) levels and fine particulate matter (PM2.5) elemental components; (2) Artisanal cookware makers were recruited from five cookware making sites. Exposure to fine particulate matter was measured for 17 male participants. SidePak personal aerosol monitors (AM520) were used to measure personal exposure to PM4, while a DustTrak monitor and an E-sampler were used to assess indoor and outdoor PM2.5 levels, respectively. A questionnaire was administered to capture information on demographic characteristics. The chemical characterization of indoor and outdoor PM2.5 filter mass was conducted using Wavelength Dispersive X-ray Fluorescence. Time series record of 15-min averages for indoor and outdoor PM2.5 levels were assessed; (3) The median (range) was 124 µg/m3 (23-100,000), 64 µg/m3 (1-6097) and 12 µg/m3 (4-1178), respectively, for personal PM4, indoor and outdoor PM2.5. The highest levels for many of the elemental components of PM2.5 were found in the outdoor PM2.5 filter mass and (4). The information generated during this study may assist in extending occupational health and safety strategies to artisanal cookware makers and developing targeted prevention initiatives.