ERGONOMICS APPLICATION IN SEAFOOD PROCESSING A CASE STUDY OF HUNG VUONG CORPORATION

dc.contributor.author	Huy, Phung Duc
dc.date.accessioned	2018-02-13T11:25:35Z
dc.date.accessioned	2018-05-16T04:03:44Z
dc.date.available	2018-02-13T11:25:35Z
dc.date.available	2018-05-16T04:03:44Z
dc.date.issued	2016
dc.identifier.other	022003586
dc.identifier.uri	http://10.8.20.7:8080/xmlui/handle/123456789/2277
dc.description.abstract	This study investigated musculoskeletal disorders among fish filleting and trimming in a fish processing factory of Hung Vuong Corporation. The methods used included administration of questionnaire, walk through observation, interview, task analysis and future workshop. By using RULA, the level of musculoskeletal disorders risk and the effect of improvements in every motion can be detected. Moreover, tools and equipments are also checked if they are used by workers properly or not. Keywords: Ergonomics, seafood processing, musculoskeletal disorders, human factors, posture.	en_US
dc.description.sponsorship	Dr. Nguyen Van Chung	en_US
dc.language.iso	en_US	en_US
dc.publisher	International University - HCMC	en_US
dc.subject	Humab factors; Risk factors	en_US
dc.title	ERGONOMICS APPLICATION IN SEAFOOD PROCESSING A CASE STUDY OF HUNG VUONG CORPORATION	en_US
dc.type	Thesis	en_US