Laboratory Exercise No.

11

The Office Ergonomics Facility Exercise

Course : Experiment No. :11

Group No. : Section :IE41FA1
Group Members : 1.Gloria, Princess Date Performed : March 2018
2.Kiwag, Kharl Date Submitted : March 2018
3.Marasigan, Patrick Instructor :Engr. Yoshiki Kurata
4.Tingson, Bryan Heralaw
5.Tulipat, Charles Bryan
1. Objective(s)

To appreciate the importance of ergonomics in facility planning and layouts.

2. Intended Learning Outcomes (ILOs)

At the end of the exercise, the students are expected:

1. To demonstrate knowledge in the application of ergonomics in the facilities around us;

2. To show different ways on how to discuss and plan for ergonomically designed facilities; and

3. To be equipped with working knowledge in the application of office ergonomics in the physical
facilities and environment.

4. To test creativity in designing facility layouts with the use of the theories and principles learned in
your ergonomics class.

3. Discussion

Ergonomics is the study of the kind of work you do, the environment you work in, and the tools you use to
do your job. The goal of office ergonomics is to set up your office work space so that it fits you and the job
you are doing.

When your workstation is set up right, you may:

 Be less likely to have problems such as headaches or eyestrain.

 Reduce neck and back pain.
 Prevent bursitis or tendon problems that are linked to doing the same task over and over (repetitive
tasks).

It's common for injury and illness to happen at work. Both can cost you and your employer time and money.
They can also affect how well you do your job.
Most on-the-job injuries are caused by:

 Falls.
 Repetitive movements.
 The way you sit or stand (posture).
 Bending over, lifting heavy objects, or using pressure or force.
 Working with vibrating tools.

Office ergonomics can help you be more comfortable at work. It can help lower stress and injury caused by
awkward positions and repetitive tasks. It focuses on how things are set up in your office work space, such
as:

 Your workstation setup, how you sit, and how long you stay in one position.
 How you do a certain task, the kinds of movements you make, and whether you make the same
movements over and over.
 Your work area, including light, noise, and temperature.
 The tools you use to do your job and whether they are set up to fit your needs.

Most injuries that happen at work are caused by physical stress and strain, such as sitting in the same
position for a long time, making repetitive movements, and overuse. These injuries can cause stress and
strain on your muscles, nerves, tendons, joints, blood vessels, and spine.

Symptoms can include pain in your:

 Back.
 Hand, wrist, or arms.
 Neck and shoulders.

You could also be at risk for problems such as tendinopathy and bursitis. These are caused by overuse and
repetitive movements. Over time, these kinds of movements can make you feel bad. They can cause long-
term health problems. And they use up your sick time.

You may be at greater risk for injuries at work if you have other health problems, such as arthritis or
emotional stress.

4. Materials and Equipment

 Instrument’s Instruction Manual

 Paper
 Pen
 Calculator
 Internet Sources
5. Procedure

Design an experiment on how to evaluate facility layouts in a real company setting and give an ergonomic
assessment on it. You may refer in the figures below for possible standards that you can use in your
designs.

Figure 11.1. Maximum Reaches in Seated or Standing Work

Figure 11.2. Sloping Work Surface for Tasks which Require No Manual Work
 Figure 11.3. Viewing Manual Work

Figure 11.4. Required Legroom for Sitting

 Figure 11.5. Legroom Required for Standing Work

Figure 11.6. Guidelines for the Dimensions of a Workplace at which Seated and
Standing Work can be Alternated
6. Data and Results

Using the general report, answer the following questions:

1. What are the importance of ergonomics principles in designing a facility layout?

2. Are there any principles in ergonomics that you have violated since it contradicts on your ergonomically
designed facility layout? Why?

3. What do you think is the importance of office ergonomics to your everyday environment?

7. Data Analysis and Conclusion

Present Procedural Flow Diagram

The present layout shows the present process flow of making and transporting the pandesal in
one place to another. From the first step which is the mixing process to second step which is the
rolling process and the third step where the bread dough was transferred to the stainless table
where the baker will slice and mold the bread. After the bread was sliced and molded, the baker
will now go to tray track 1 to get a tray. The tray track 1 is where all the trays of bread was
located.
The layout plays a big part on every manufacturing company. A good manufacturing and
operation layout usually results to a maximized output, faster speed and less workers there are
3 operation process which are preparing, baking and fnishing this process layout plays a
significant part in every manufacturing plant or even bakery as it dictates the movement of every
worker and if worked out properly, thus improve the performance of the workers and maximizes
the output of the company.Applying bakery ergo in proposing a new facility layout provide
confortability in the work station reducing the stress and risk factors of occurance of injury.

Conclusion:

Bakery manufacturing process ergonomics is very important in the work environment. It may help the
workers productivity increased and comfortable on their work place.It reduces the risk factors in the work.
Environment.
Step 2:

The table shows that both hands are used to do the process. As shown above both left-

hand and right-hand operation is both at the same time duration. The whole process took a total time

of 17.6 minutes and 2 meters distance travelled.

Step 3:

This table shown above shows the proposed method of flow process chart. It is where the researchers

combined the ingredients putting on a mixer in one task. The proposed method is now consists of 6

operations, 1 transport and 1 delay. The whole process took a total time of 20.03 minutes and a distance

travelled of 2.5 meters in transferring the mixed malunggay powder, yeast and sugar on the table which

come up with a total savings of 2 operations and a total of 0.05 minutes in time.
8. Reflection on the Attainment of Intended Learning Outcomes (ILOs):
The activity helps us demonstrate knowledge in the application of ergonomics in the facilities around us.
We were able to show different ways on how to discuss and plan for ergonomically designed facilities and
to be equipped with working knowledge in the application of noble bakery manufacturing process in the
physical facilities and environment.
9. Assessment Rubric