A novel redesign of food scoops in high volume food service organizations.
The purpose of this article is to propose design changes to a food scoop commonly used in the food service industry. A review of literature concerning the design of hand tools is used to justify modifications to the existing design. Changes to the handle and shape of the tool are discussed. Implications of the newly designed food scoop, both for future research and the workplace are reviewed. The conclusion of this article is that the proposed food scoop should have a 40-millimeter diameter, foam rubber handle and should have a lift angle of 35 degrees.
Williams
Chad D
CD
Sargent College of Health and Rehabilitation Sciences, Boston University, Boston, MA 02215, USA. cdwilliams74@attbi.com
D004867:Equipment Design; D006804:Ergonomics; D005511:Food Handling / Q000295:instrumentation*; D005522:Food Services / Q000295:instrumentation*; D006801:Humans; D014481:United States