Ergonomic Evaluation of Frank Hangers at a Turkey Processing Plant

Details

• Personal Author:
  Gibbins J ; Ramsey J
• Description:
  The HHE Program responded to a union request at a poultry pro­cessing plant. The request con­cerned potential ergonomic haz­ards resulting from job tasks in the deli division. HHE Program investi­gators observed frank hanging and frank removing tasks and inter­viewed workers about both their work and medical history. The investigators found that workers use awkward postures and perform heavy lifting, which increase their risk of developing musculoskeletal disorders. Investigators found that workers reported musculoskeletal pain and discomfort in their back and shoulders when hanging and removing franks. HHE Program investigators recommended that managers provide workers with taller platforms in both the raw and cooked production areas to reduce awkward postures. Investigators also recommended that managers rotate workers from lifting to non­lifting jobs to limit lifting tasks to less than two hours per rotation. HHE Program investigators recom­mended that employees take spe­cific measures to minimize horizon­tal reach distance while working. Investigators also recommended that employees take the time to work safely and lift properly. The final report is available at https://www.cdc.gov/niosh/hhe/reports/pdfs/2007-0098-3061.pdf. [Description provided by NIOSH]
• Subjects:
  Cumulative Trauma Disorders Engineering Ergonomics Food Handling Food Industry Musculoskeletal Diseases Musculoskeletal System Occupational Health Safety
• Keywords:
  Arm-injuries Author Keywords: Poultry Processing Control-technology Cumulative-trauma Cumulative-trauma-disorders Engineering-controls Hanging Franks Hazard-Confirmed Injury-prevention Meat-handlers Meat-packing-industry Musculoskeletal-system-disorders Poultry-industry Poultry-workers Region-9 Repetitive-work Repetitive Motions Shoulder Pain Work-related Musculoskeletal Disorders

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• ISSN:
  1077-3525
• Document Type:
  Text
• Genre:
  Abstract or Summary
• Place as Subject:
  California ; Ohio ; OSHA Region 5 ; OSHA Region 9
• CIO:
  National Institute for Occupational Safety and Health (NIOSH)
• Division:
  DSHEFS - Division of Surveillance, Hazard Evaluations, and Field Studies
• Topic:
  Workplace Safety & Health
• Location:
  North America
• Volume:
  15
• Issue:
  1
• NIOSHTIC Number:
  nn:20035654
• Citation:
  Int J Occup Environ Health 2009 Jan; 15(1):112
• Federal Fiscal Year:
  2009
• Peer Reviewed:
  False
• NAICS and SIC Codes:
  311615 - Poultry Processing - (NAICS)
• Source Full Name:
  International Journal of Occupational and Environmental Health
• Collection(s):
  National Institute for Occupational Safety and Health
• Main Document Checksum:
  urn:sha-512:6bd15145cb457f1b123f8e495ccd915c633772990cf5b8b10d03003c2f91b2e7d40b2c87801b5f601d8eb8542de820ff38169078d24a78c2009e426f8c88a62a
• Download URL:
  https://stacks.cdc.gov/view/cdc/187448/cdc_187448_DS1.pdf
• File Type:
  [PDF - 560.11 KB ]