Work simplification involves optimizing five aspects of work: the work area, worker's area of reach, work space, equipment/materials/supplies, and worker movements. The work area should have the proper height and layout to allow standing work without bending. The area of reach is the space a worker can access without fully extending their arms. Sufficient work space is needed to complete tasks efficiently. Equipment should be conveniently located on shelves within reach zones. Conscious movements can reduce energy expenditure. Kitchen design also considers location, drainage, electricity, ventilation, lighting, work surfaces, and layout to facilitate workflow and a comfortable work environment.

1. WORK SIMPLIFICATION
Dr. J. GRACIA
Assistant Professor
Department of Food Science and Nutrition

2. WORK SIMPLIFICATION
• Work can be simplified and it of five different
aspects
– Work area
– Workers area of reach
– Work space
– Equipment, materials and supplies
– Movement at work

3. Work area
• This refers to the area of the work surface, its
height from the floor and location of
equipment and material to be used on the
work surface
• The worker performing a task in the standing
position
• There is no need to bend at the waist or hip
while performing the task

4. Work area
• If the surface is too low, backache and general
discomfort will result
• The worker may be performing tasks over long
periods of time, poorly planned work areas
result in mental irritability and accidents
depending on the average height of the
workers

6. Workers area of reach
• The area of reach signifies the limits a person
can stretch his or her hands to grasp materials
and equipment
• If the arms of a worker are fully extended
outward to form a circle on the work surface.
The area within the circle is called the area of
normal reach

8. Work space
• The amount of space available for work is
important for completing tasks efficiently
• The space should be large enough to place all
the materials and equipment required
• Extra space is necessary for placing completed
parts of the work till it is needed again

10. Equipment, material and supplies
• Equipment, material and supplies all in
relation to the physical structure of the
kitchen
• Shelves may be located within the zones
• This helps to increase the space within the
work area

11. Movements at work
• One needs to become conscious of how body
movements are related to the amount of
energy consumed
• The habit of not getting tired at work

12. KITCHEN DESIGN
• Location
• Structural features
– Drainage
– Electricity and gas connection
– Water supply
– Floors
– Walls
– Celings

13. KITCHEN DESIGN
• Work surfaces
• Lightening
– Fluorescent
– Mercury lamp
• Ventilation

14. LAYOUT OF KITCHEN
• Management or administration of kitchen
• Operation
• Architecture
• Construction and design engineering

15. WORK CENTRES IN KITCHEN LAYOUT
• Smooth work flow
• Avoidance of congestion at work tables and
sink
• Comfortable work environment
– Temperature and humidity of the environment
– Structural features
– Safety
– Relationship of opeople at work
• Hygiene and sanitation