On the Job AnalysisOCCT 506 8/24/11 Dan DeAngelo, Corinne Trenholm, and Nina Pena

Section I A. Name and Brief Description of the Activity Observed The activity we observed is dish washing. We observed an employee from Rachels kitchen named Christian as he performed his dish washing routine. This activity requires the employee to stand for long periods of time while cleaning, drying, and restocking dishes. B. Sequence of Major Steps 1) Wash and dry hands (30 seconds) 2) Fill sink # 1 and 2 with water and sink #3 with disinfectant 2) Place rubber gloves on hands (5 seconds) 3) Scrape dishes and place food particles into waste basket (2 minutes) 4) Scrub dishes with soap in sink #1 (5 minutes) 5) Rinse dishes in sink #2 (5 minutes) 6) Disinfect dishes by dipping them into the sink #3 (2 minutes) 7) Place dishes on rack to dry (2 minutes) 8) Take off gloves and restock dry dishes placing them on their respective shelves (5 minutes) 9) Repeat steps 2-7 until dish load is complete (20minutes) C. Precautions: Wearing gloves help protect the employees skin from damage of excessive water contact. Wearing rubber-soled shoes reduces risk of slipping and provides comfort for the employee as he stands for long hours throughout his shift. Proper ventilation due to cleaners, disinfectants and soaps. Using caution when checking the temperature of the water to avoid risks of burns. Using caution when washing sharp objects such as knives and sharp points of fork. Wiping water spills immediately and having dry rags readily at hand to wipe the floor can help prevent slipping and falls Standing on rubber floor mats help provide support to the body while standing to prevent injury to the knee and reduces the risk of slipping. Being aware of space and surroundings can help prevent bumping into others or large objects Making sure the work space is clear of hazards on the floor that can cause people to trip or fall Using proper body mechanics when bending, reaching and lifting can prevent injury to muscles. Taking administered breaks can help reduce exhaustion and drinking water during breaks can prevent dehydration while working in a humid and enclosed workspace. Clear labeling of chemicals (cleaning supplies and disinfectant) and sinks is used to prevent mixing or use of wrong chemicals.

On the Job AnalysisOCCT 506 8/24/11 Dan DeAngelo, Corinne Trenholm, and Nina Pena

Maintaining overall physical and mental health can will help prevent becoming overfatigued or overly stressed. D. Special Considerations Age Appropriateness - This activity is age appropriate for a teen or adult. Educational requirements: On the job training. Gender identification: While the ideals of our society are shifting dish washing in the home is typically considered a female occupation, however in the workforce washing dishes is an occupation that holds no gender identification as it is often a job held by both males and females. This activity can be performed by any gender. Cultural relevance: At this work place there are Spanish speakers including the employee we observed. They are able to communicate with each other in Spanish and signage and labels are posted in Spanish as well as in English. E. Acceptable Criteria for Completed Activity- In order for this activity to be complete: dishes should be clean, dry, restocked, and organized. Garbage should be taken out when it is full. This all needs to be completed in the allotted time without major backup of dirty dishes. Section II F. Activity Demands: The aspects of an activity, which include the objects and their properties, space, demands, sequencing or timing, required actions and skills, and required underlying body functions and body structure needed to carry out the activity. 1. Objects and Their Properties Tools Dishes (plates, bowels)-hard, plastic Pots and Pans-metal, heavy Silverware-metal, sharp Trash can-plastic Equipment 3 station sink-hard, metal, waist high Drying rack-plastic, waist high Restocking shelves-hard, metal Materials Sponge-soft on one side and rough on the other Brillo Pad-rough and metal Gloves-rubber Water-warm Soap 2. Space Demands Small, indoor space Waist high wash station set up with 3 sinks and a dryer rack Good overhead lighting to ensure all dishes are clean

On the Job AnalysisOCCT 506 8/24/11 Dan DeAngelo, Corinne Trenholm, and Nina Pena

Background noise is acceptable Good ventilation needed due to soap and cleaning chemicals Comfortable temperature for worker 3. Social Demands Some English language to communicate with staff Personal relationship skills to interact with staff 4. Sequence and Timing 1) Wash and dry hands (30 seconds) 2) Fill sink # 1 and 2 with water and sink #3 with disinfectant 2) Place rubber gloves on hands (5 seconds) 3) Scrape dishes and place food particles into waste basket (2 minutes) 4) Scrub dishes with soap in sink #1 (5 minutes) 5) Rinse dishes in sink #2 (5 minutes) 6) Disinfect dishes by dipping them into the sink #3 (2 minutes) 7) Place dishes on rack to dry (2 minutes) 8) Take off gloves and restock dry dishes placing them on their respective shelves (5 minutes) 9) Repeat steps 2-7 until dish load is complete (20minutes) 5. Required actions and performance skills Grasp plates, silverware, and sponge Feeling the warmth of the water Able to sequence steps of washing (remove food, clean, rinse, sanitize, dry, put away) Choose different cleaning materials (sponge, brillo pad) Lift heavy objects Stand for long periods of time Organize clean dishes on racks 6. Required body functions (Physiological functions of body systems (including psychological functions)that are required to support the actions used to perform the activity.) Mental functions-attention, memory, perception, sequencing Global mental functions-consciousness, orientation, energy and drive Sensory functions & Pain-visual acuity, proprioceptive, touch, pain, temperature and pressure Neuromusculoskeletal-joint mobility and joint stability, muscle power, tone, and endurance, motor reflexes, involuntary movement reactions, control of voluntary movement, and gait patterns Cardiovascular & respiratory system function 7. Required body structures ("Anatomical parts of the body such as organs, limbs, and their components [that support body function] that are required to perform the activity) Eyes, cardiovascular system, respiratory system, arms, legs, hands, feet, and skin.

On the Job AnalysisOCCT 506 8/24/11 Dan DeAngelo, Corinne Trenholm, and Nina Pena

Section III A. Performance Skills-Observable, concrete, goal-directed actions clients use to engage in daily life occupations.
1.

2.

3. 4. 5.

Motor Skills- Actions or behaviors a client uses to move and physically interact with tasks, objects, contexts, and environments. Includes planning, sequencing, and executing new and novel movements. Standing, bending, walking, reaching, lifting, spinal rotation, wrist extension and flexion, maintaining posture, pinching, grasping, pushing, pulling, reaching, circumduction of arm, applying pressure. Sensory Preceptual -Actions or behaviors a client uses to locate, identify, and respond to sensations and to select, interpret, associate, organize, and remember sensory events based on discriminating experiences through a variety of sensations that include visual, auditory, proprioceptive, tactile, olfactory, gustatory, and vestibular Holding items with the correct amount of pressure, applying the right amount of pressure to clean, touch to find dishes in the sink, visually discerning differences in sinks, discerning the temperature of water. Emotional Regulation- Actions or behaviors a client uses to identify, manage, and express feelings while interacting with others ability to withstand monotonous work environment without being frustrated with being bored. maintaining a positive attitude throughout work day even though the work is continuous. Cognitive performance skills- skills used to plan and manage performance Time management, use of safety precautions, selecting the right tools, sequencing tasks (important for sanitation) Communication and social performance skills- actions or behaviors a person uses to communicate and interact with others in an interactive environment Reading body language (important because of body language), gesturing to emphasize intentions, expressing when something is unclear, making eye contact, turn taking when communicating, understanding multiple step instructions, ability to ask questions. B. Sequence and timing- Process used to carry out the activity Wash hands, put rubber gloves on hands, begin washing the pile of dirty dishes by scraping off food particles into the garbage bin and place them in to sink #1 (first sink filled with water and soap, scrub dishes from sink #1 with a soapy sponge and place into sink #2 which is the next sink in line filled with water and marked for rinsing, take dishes out of Sink #2 and dip them into the sink #3 (the next sink in line marked for disinfecting dishes) place the dish on a drying rack and repeat steps 2-5.after a load of dishes is dry, take off gloves and place dishes on their respective shelves. begin washing the next load until the load is complete or until a break or end of shift. Steps should be completed in order as listed. C. Required body function (Physiological functions of body systems (including psychological functions) that are required to support the actions used to perform the activity).

On the Job AnalysisOCCT 506 8/24/11 Dan DeAngelo, Corinne Trenholm, and Nina Pena

Joint mobility of upper and lower appendages, temperature regulation, ability to maintain posture, normal cardiovascular and respiratory functions, ability for coherent thought and communication, pressure regulation, tactile sensitivity, adequate vision D. Required body structures ("Anatomical parts of the body such as organs, limbs, and their
components [that support body function] that are required to perform the activity)

Eyes, cardiovascular system, respiratory system, arms, legs, hands, feet, and skin. Synopsis: Each member of our group was responsible for observing the employee and taking notes on what they observed. Form three was divided up among the group members for completion. Section I was completed by Nina, Section II by Corinne, and section III by Dan.We then collaborated to fill in any gaps and elaborate on some details. Nina and Corinne photographed and took video of the location while Dan imported the media into the power point presentation. Each group member was responsible for helping create the power point presentation and prepare to present on the slide they were responsible for. Self-reflections: Dan I found this project to be fun and insightful. I felt very lucky to be able to work with Nina and Corinne who are both very professional and motivated to produce quality work. During this process of observing a dishwasher I came to appreciate how vital that job is to the functioning of the business. If the dishwasher does not complete his tasks accurately, and appropriately then the business as a whole would suffer. No one wants to eat off of dirty dishes, not only is it gross but it is also dangerous to the health of customers. Also through the completion of this project I came to appreciate how much is involved physically, cognitively, and emotionally in this occupation that most people would call a simple task. After completing this project I have come to the conclusion that dishwashers should be paid more due to the vitality of their work and how much is required of them to successfully the activity demands of this occupation. Corinne Right before leaving the restaurant the manager approached us and we discussed our observation. He asked, What did you learn from this observation? I told him that this observation was extremely beneficial. It truly helped me see how many different aspects of a persons job could be affected if a person were injured. He discussed with us that many cooks and dishwashers get out of the profession because of knee problems. One of his solutions is providing rubber mats in areas where his staff stand for long periods of time. These mats are used to support the lower extremities, back, and take strain off the knee joints. This conversation showed me that occupational therapists can assist owners and managers of many different professions set up ideal working environments for all staff. Nina

On the Job AnalysisOCCT 506 8/24/11 Dan DeAngelo, Corinne Trenholm, and Nina Pena

While observing the routine of the dishwasher I was able to visually see how all the aspects of an activity such as the physical, cognitive, social and emotional demands come together. The dishwasher seemed to take pride in his job by doing it well and although he may have felt strange being observed, Im very happy he allowed us to do so because our group was able to observe many aspects of his job. I hope he is recognized for his hard work. Through analyzing the demands of this job I realize it can be strenuous on body and stressful during busy restaurant times. The dish washers job is very valuable to the business because clean dishes are essential for keeping a restaurant on track. I also saw that dishwasher followed a repetitive routine and I know that during activities like this the mind tends to wander. When working at a daycare, one of my duties was to clean and wash dishes and I remember using that time to daydream about aspirations of becoming an OT or sing songs in my head to help the time go by faster. I wonder what the dish washers thoughts were throughout his shift and and if he used any strategies to help his time go by faster. This was a great experience and I was glad to have analyzed this activity with my team members. Breaking down the activity demands was very helpful in understanding activity analysis and how we can apply it to our clients in our profession.