How can you optimize the ergonomics related to kitchen work. This article covers how engaging your staff can help your company or department achieve a high level of ergonomic solutions without employing a great deal of expert labor. Ergonomics is about reducing musculoskeletal disorders by lowering risk factors that lead to these types of diseases. The participatory approach to uncovering these risks involves having workers actively analyze or survey the areas alongside making effective suggestions to improve these. In the environmental health and safety world, it is fair game and often an effective strategy to involve the worker in the incident investigation asking them straight away what they think they would do differently next time to prevent the incident that just happened to them. A study was conducted to study how participatory ergonomics effects various municipal kitchens across four large cities in Finland. The focus was on schools, kindergartens, nursing homes, and geriatric service centers. The study explained that the intervention process spanned an 11–14-month period and conducted these controls with the primary goal of improving worker knowledge of ergonomics, active participation in developing ergonomics, and implementing effective controls. The study also looked at the feasibility of each intervention. The criteria included were elements such as the number of changes implemented, participant satisfaction, and their ability to identify ergonomic risks. The workers generally reported musculoskeletal issues including discomfort, tightness, and partial loss of mobility. The study was a randomized controlled trial and the intervention process involved a 2-month pre-implementation and then 9-to-12-month implementation phases. During these phases, baseline assessments were conducted and workers attended workshops to enable them to analyze and select tasks for ergonomic improvements. The workers actively participated in developing solutions. The ergonomist played a guiding role throughout the process, supporting the workers and providing consultation as needed. Feasibility and effects of the intervention were evaluated through questionnaires, group interviews, and research logging. The results indicated that the overall satisfaction with the process led to workers acknowledging the benefits including learning opportunities and ability to feel as if they had control over the process.  On the other hand, dissatisfaction was reported regarding the collaboration between kitchen and management staff. After more than 400 changes were implemented during the intervention (focused on organizational methods, practices, and low-cost solutions) the worker's awareness of ergonomics greatly improved and they were able to perceive the positive effects on workload and musculoskeletal health. The study demonstrated that the participatory approach is feasible and very motivating for staff. It leads to increased ergonomic awareness. While workers were satisfied with the interventions, there could be room for improvements related to collaboration and communication between workers and management. If you are interested in getting assistance with participatory ergonomics at your work site, call a specialist with Ergobility today!