Prevalence of Musculoskeletal Disorders and Associated Occupational Risk Factors among Chefs in Five-star Hotels in Colombo Municipal Council Area, Sri Lanka

Abstract

Background: Work-related musculoskeletal disorders (WRMSDs) are common in physically demanding jobs, including the culinary industry. In Sri Lanka, chefs play a vital role in the tourism sector, particularly in food tourism. However, the physical demands of their work increase the risk of developing WRMSDs. Objective: To determine the prevalence of WRMSDs and associated occupational risk factors among chefs in five-star hotels in Colombo municipal council area, Sri Lanka Methods: A descriptive, cross-sectional study was conducted using systematic random sampling. A total of 100 chefs from four five-star hotels registered with the Sri Lanka Tourism Development Authority were recruited. Data were collected using the Cornell Musculoskeletal Discomfort Questionnaire (CMDQ) to assess the frequency, severity, and work-related interference of musculoskeletal symptoms over the past work-week. Statistical analysis was performed using SPSS 25.0. Independent samples t-tests were used to analyse pain severity related to resting periods, repetitive movements, and double shifts. Results: Among the 100 chefs, 94% reported musculoskeletal discomfort, most commonly in the neck (55%), right shoulder (54%), and lower back (47%). Lower back pain was significantly associated with age (r=0.310, p=0.002) and work experience (r=0.345, p=0.001). BMI was significantly correlated with forearm (p=0.022) and hip (p=0.009) discomfort. The left foot was most affected by inadequate rest (p=0.015), and the lower back was most affected by both repetitive tasks (p=0.001) and double shifts (p=0.010). Conclusion: WRMSDs are highly prevalent among chefs, with strong associations to age, BMI, work experience, and occupational factors. These findings emphasize the need to address work- related contributors to musculoskeletal symptoms in this population.