Vol. 7, Issue 8, Part C (2021)

Background: Occupational health sector deals with all aspects of health and safety in the workplace and has strong focus on the prevention of hazard. Work-related musculoskeletal disorders are supposed to be linked to mechanical overload of respective biological structures resulting from occupational activities. A work carried by a cook at Chinese food stall includes tasks such as tossing a wok, stirring, prolonged grasping etc which requires repetitive forceful body movements that causes excessive stress on biological structures leading to various work-related injuries.

Purpose: To study prevalence of Musculoskeletal disorders in upper limb in cooks at Chinese food stalls

Method: Observational study consist of 100 Chinese cooks age between 20-40 yrs.

Sampling Method: Purposive Sampling

Inclusion Criteria: Chinese Cooks both male or female aged between 20-40 yrs with minimum 6 months working experience

Exclusion Criteria: Recent fracture, injuries or deformities of upper limb, any recent surgery, Bone disease, neuromuscular disorders

Result: The result of the study shows that there is no significant prevalence of MSDs in upper limb in cooks at Chinese food stalls.

Conclusion: This study concludes that there is prevalence of musculoskeletal disorders in upper limb in cooks at Chinese food stalls and elbow joint is more prone for pain due to work-related MSDs in Chinese cooks compare to other joints in upper limb.