ABSTRACT
In this chapter, attention is given to 'white goods ' , i .e. , domestic products which are used in the preparation, storage, cooking, etc. of food. In order to consider how ergonomics can contribute to the evaluation of consumer products, two surveys were undertaken. In one survey, laboratories involved in the technical evaluation of white goods were approached. Personnel completed questionnaires concerning their work and the evaluation that they performed. In the second survey, ergonomics laboratories were approached and personnel involved in product evaluation provided information on their approaches to evaluation.
