目的：工作壓力已成為現代人生活中普遍的困擾，當工作壓力超過個人能力負荷時，將對身心健康和工作表現產生不良影響。本研究目的為探討南台灣某食品製造業員工工作壓力及相關因素。
方法：本研究為橫斷式設計。以南臺灣某食品製造業編制內3個月以上台籍正式員工為研究對象，以結構式匿名自填式問卷收集資料。回收資料除錯後，以SPSS 20.0 for Windows統計軟體進行資料分析。
結果：本研究共邀請230位員工參加， 202人同意加入研究並填答問卷，有效問卷188份(完整率93.1%)。參加對象主要為女性(53.8%)、31~40歲(44.7%)、大學(含以上)(61.2%)。54.3%員工已婚，84.6%無慢性病，77.1%薪資為2萬零1元~4萬元。超過6成為現場技術員(61.2%)，50.5% 勞工表示近半年的加班情形為普通/偶爾，9成員工上固定班(92%)，工作總年資10年以上佔47.4%。測量工作壓力的工作特質分數經標準化後，工作控制、工作心理負荷、主管社會支持、同事社會支持和職場正義，依次為52.0、57.9、58.7、64.9和54.6分。另外，52.1%員工認為工作有保障，61.7% 認為工作耗體力。研究對象基本特性和職業現況對測量工作壓力的工作特質各面向有不同影響。勞工近半年加班情形和工作特質的6個面向皆有相關，除了在工作體力負荷面向未達顯著差異，其餘皆達統計上顯著差異。
結論：食品製造業勞工其工作心理負荷和工作體力負荷仍普遍存在，尤其以女性現場作業員工居多，未來進行職場健康介入計畫時，應考量不同員工特性以營造性別友善職場，進而降低工作壓力。

Purpose: Occupational stress is common today. When workers are overloaded with occupational stress, the adverse health effect will occur. The purpose of this study was to explore occupational stress and related factors in a food manufacturing factory in southern Taiwan.
Methods: This was a cross-sectional study design. Subjects were the Taiwanese workers who had been employed for more than 3 months in a southern Taiwan food manufacturing factory. An anonymous self-administered questionnaire was used to collect data. SPSS 20.0 was applied to analyze data in this study.
Results: A total of 230 workers were invited to participate in our study, and 202 workers agreed to join the study. In total, 188 subjects completed the questionnaire (completed rate was 93.1%). Most of the subjects were female (53.8%), aged 31~40 (44.7%), with a university or above degree (61.2%). 54.3% workers married, 84.6% without chronic diseases, and 77.1% workers whose salary was 20001 to 40000 NTS per month. 61.2% workers were technicians, 92% work on a fixed shift, and 47.4% had more than 10- year work experience. 50.5% subjects worked overtime as an ordinary / occasional in current half year. The scores of job control, mental workload, management and social support, colleagues support, and workplace justice were 52.0, 57.9, 58.7, 64.9, and 54.6, respectively. 61.7% subjects thought their work was high physical demand. The characteristics and working status of subjects related to different domains in occupational stress. The frequency of working overtime was a significant factor on six domains, except the physical demand.
Conclusions: The mental workload and physical demand exist commonly in the food manufacturing factory. Most of operators are female, thus the health promotion programs should be modified with different characteristics of workers to create a gender friendly workplace and decrease occupational stress in future.