Nowadays, ergonomics is implementing new methodologies across various sectors, including workplaces, production facilities, and common areas, in order to maximize productivity. This research focuses on conducting an ergonomic analysis using RULA and REBA techniques in a bakery business to reduce the development of musculoskeletal disorders. After conducting a systematic literature review to understand the evolution of ergonomics in organizational settings, the analysis was performed using Ergonautas website, where data were recorded to assess the risk levels of activities. A diagnosis of the company was carried out, focusing on the workstations that are part of the production process, in which several opportunities for improvement were found. Through the Nordic questionnaire, it was possible to identify the main discomforts of the operators, which are hands (100%), followed by the elbow (85.71%), and lastly, the shoulders (71.43%). The production activities posing ergonomic risks are mixing, cutting, and baking. This was identified using the REBA and RULA techniques, which indicate that mixing represents a high risk, followed by cutting, which has a medium risk, as well as baking. In the case of mixing, it is recommended to intervene at the station as soon as possible.