在台灣餐飲服務業是重要的食品工業，從事於餐飲業的勞工，肌肉骨骼不適的報告有增加趨勢，其潛在的危險因子包括長時間工作、不正確的姿勢與上肢重複性動作。而工作中須頻繁接觸大量的水、清潔劑、食物原料和極冷的溫度，因此報告有皮膚不適之文獻也相當普遍。本研究目的在探討從事學校團膳廚務人員肌肉骨骼傷病與皮膚疾患盛行率並探討工作中影響健康的因子。
本研究對象係2002年10月至2003年2月間，專責台南市午餐團膳之32家國中小學營養午餐全職女性廚務人員，排除服務未滿六個月及上肢有外傷病史，進行橫斷性研究。以自行設計之結構性問卷評估工作情形與皮膚問題。採用北歐肌肉骨骼問卷調查表（NMQ），進行肌肉骨骼不適症狀調查和皮膚問題；並以肌肉骨骼傷害人因工程檢核表（MSDS）作現場工作分析各危險因子，在數據分析方面以卡方檢定與多變量邏輯斯迴歸分析暴露危險因子與症狀之關係。
共有187位廚工完成問卷，平均年齡44.6±6.7歲。自述身體疼痛部位主要發生於肩膀（26.7﹪）、下背或腰部（20.8﹪）、手腕（28.9﹪）和雙手麻木。經由醫師檢查發現：廚務人員有高的頸肩症候群（41.4﹪）、腕隧道症候群（45.4﹪）及下背痛（46.7﹪）盛行率。由邏輯斯迴歸分析危險因子顯示切菜動作和肩膀疼痛；手掌麻木與從事食物滷烤工作或接觸冰水冷凍食品原料及手指用力捏握；長時間站立和大腿疼痛有顯著性關。皮膚疾患方面：廚務人員有59.6﹪被診斷有刺激型接觸性皮膚炎，35.1﹪的黴菌感染，52.9﹪因工作環境活動範圍狹窄造成燒傷、割傷、撞傷等意外傷害。
廚務人員有高比例之肌肉骨骼不適與皮膚問題，未來應從人體工學設計及個人保護去預防此問題。

Food service industry is one of the most important industries in Taiwan. Employees of food service are reported to have increased musculoskeletal problems. Potential risk factors for musculoskeletal problems include long working hours, incorrect posture, repetitive movements of the upper extremities. Skin problems are also reported to be prevalent because the workers are required to contact frequently with water, detergents, food materials, and extreme temperature. The purpose of this research is to study the prevalence of musculoskeletal problems and skin disease in food service workers in the school kitchen, and to determine job factors contributing to these health outcomes.
Full time female workers who made lunch in the kitchen of the 32 elementary and middle schools in Tainan City from October 2002 to February 2003 were recruited to participate in this study. Those who worked for less than six months or had a history of injury were excluded. A cross-sectional study were conducted by using structured questionnaire to evaluate work conditions and skin problems. Nordic musculoskeletal questionnaire (NMQ) was adopted to assess self-reported musculoskeletal symptoms and skin problem. Musculoskeletal Disorders（MSDS）was also used to analyze the risk factor of the kitchen. Statistic analysis was chi-square, multiple regression, and logistic regression were used to examine the relationship between the risk factors and outcomes.
A total of 187 workers completed the study, with age 44.6 + 6.7 (SD) years. They reported high prevalence of pain over the shoulder/neck (26.7%), low back (20.8%), wrist (28.9%), and numbness over the hands. Physician’s musculoskeletal examination found high rates of neck-shoulder syndrome (41.4%), carpal tunnel syndrome (45.4%), and Low back pain (46.7%). By logistic regression analysis, shoulder pain was associated with “cutting vegetables”; hand numbness with “stewing or baking with soy sauce”, “pinch with fingers”, and “contact with frozen food”; and leg pain with “long standing” and “lifting”. Dermatological examination revealed 59.6% of these workers had irritant contact dermatitis, 35.1% had fungal infections, and 52.9% had traumatic skin problems, such as cut, crash and burn. Narrow working space was associated with increased risk of burn and other accidents.
It is concluded that the food workers have high percentage of musculoskeletal disorders and skin problems. Improvement in ergonomic design and personal protection is warranted to prevent such problems.

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