The bakery consulted an ergonomist to reduce the problem. A biomechanical calculation of the forces while kneading dough. The strain on the wrist joint while kneading was found to be 2.7Nm which was beyond 2.0Nm safe limit. A rating scale of the worker's perceived discomfort was taken and it was found that the discomfort increased progressively from 2 to 6 by the end of the shift. What are the main risks that you identify in the bakery faced by the workers? If you were the ergonomist consulted, in a minimum of 250 words write what are the design measures that you would have implemented to reduce the risk