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Ergonomic evaluation of checkstand designs in the retail food industry: a report based on expert assessment.

Grant KA; Habes DJ; Baron SL; Sweeney MH; Piacitelli LA; Putz-Anderson V; Fine LJ
Appl Occup Environ Hyg 1993 Nov; 8(11):929-936
A study was conducted on the relationship between the design of checkstands in retail food establishments and the development of upper extremity cumulative trauma disorders in workers. Investigators from NIOSH evaluated side, front, right hand take away, over the counter, and over the end type checkstands with different scanner, scale, conveyor belt, and bag stand arrangements. Thirteen different checkstands were evaluated by having experts rate the biomechanical stress placed on eight body areas during different work activities. The front checkstand configuration was chosen as the type presenting the least biomechanical stress to the cashier as well as stands that allowed for the use of both hands by the checker for scanning and bagging and those that used an input belt. The height of the scanner was found to be a design feature that influenced the stress on the lower back and shoulders. Other features that were judged to be desirable were input conveyors that brought the items directly to the edge of the scanner, narrow conveyor belts, scanners that allowed items to slide over the scanner, a combined scanner/scale, easy accessibility to the bag stand, and a bag stand placed 13 to 17 inches below the checkstand surface.
NIOSH-Author; Ergonomics; Equipment-design; Biomechanics; Cumulative-trauma-disorders; Musculoskeletal-system; Work-analysis; Workplace-monitoring
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Applied Occupational and Environmental Hygiene
Page last reviewed: September 25, 2020
Content source: National Institute for Occupational Safety and Health Education and Information Division