The motivation for undertaking the research was to identify the possibilities of using specific ergonomic methods to improve working conditions and reduce the risk of musculo-skeletal disorders in the process of manual pasta packaging in an SME in the food industry. Therefore, the purpose of the study was to analyze the applicability of specific ergonomic methods in evaluating the process of improving the manual packaging of pasta. The study was conducted in a Polish pasta manufacturing company, covering two shifts of employees over a period of one month. Direct observation, video analysis, REBA method and Strain Index were used to accurately assess the workload of employees and identify key areas requiring intervention. Based on the research, it was found that the work related to pasta packaging was characterized by a fast pace and unnatural postures, leading to fatigue and overload. Recommendations for company managers include the need for changes such as automation of some manual processes, the use of ergonomic improvements (anti-fatigue mats, ergonomic chairs) and the implementation of organizational solutions (rotation between workstations, employee well-being monitoring system). The main limitations of the study include the focus on only one pasta manufacturing company, which may limit the generalizability of the results, and the limited duration of the study (one month), which may not take into account long-term ergonomic effects.