The impact of frequent short rest breaks on the productivity and well being of a group of 30 workers in a meat-processing plant was studied. Two rest break schedules were tested, both of which provided 36 minutes of extra break time over the regular break schedule (30 minutes lunch and two 15 minutes breaks). In the first experimental rest break schedule, workers were given 12 3-min breaks evenly distributed over the workday (3-min break for every 27 min of work). In the second schedule, workers were given four 9-min breaks evenly distributed over the workday (9-min break every 51 min of work). Outcome measures included production rate and discomfort and stress ratings. Results showed that neither of the two experimental rest break schedules had a negative effect on production, and the 9-min break schedule improved discomfort ratings for the lower extremities. The workers in the study mostly preferred the 9-min break schedule, indicating that workers in general might not as readily accept fragmentation of break time into short, frequent breaks. (A)
Abstract