Participatory Ergonomics in a Red Meat Packing Plant. Part II: Case Studies

Details

• Personal Author:
  Garg, Arun ; Moore, J. Steven
• Description:
  The problem solving methods employed by two participatory ergonomics teams in the Kill and Cut Departments of a red meat packer were examined. The phases of the problem solving process included problem identification and evaluation and solution development, implementation, and evaluation. Based on videotape observations, the workers engaged in 18 hard exertions per minute during the pulling leaf lard task. The strain index (SI) score indicated that the workers were at risk of distal upper extremity disorders. Based on the team's recommendations, two leaf lard starters were installed. The leaf lard starters appeared to reduce the biomechanical stresses on the worker without complications. During the snatching guts job, the workers engaged in 4.5 exertions per minute. For the hand that held the knife, the exertions were constant and light, while for the hand that grabbed the guts, the exertions were brief and very hard. The SI scores indicated that both hands were at risk of distal upper extremity disorders. The team advised the division of the gut snatching job into three separate cutting tasks, which would allow the viscera to fall passively from the carcass onto a conveyer belt. During a simulation of the renovation, the biomechanical stresses on the workers were attenuated. The pulling ribs job was also assessed by the ergonomics teams. The workers engaged in 26 somewhat hard exertions per minute. Hand and wrist postures were rated as bad. The SI score revealed that the workers were at risk of distal upper extremity disorders. Based on the team's assessment, layout and work practice changes were planned. The knife handle was redesigned, tested, and found to need further modification. The authors conclude that participatory ergonomics teams that employ structured problem solving methods work effectively toward the improvement of musculoskeletal hazards in the workplace. [Description provided by NIOSH]
• Subjects:
  Ergonomics Food Handling Food Industry Occupational Health Safety Workplace
• Keywords:
  Body-mechanics Equipment-design Meat-handlers Meat-packing-industry NIOSH-Cooperative-Agreement NIOSH-Publication Physical-stress Task-performance Work-practices Workplace-studies
• ISSN:
  0002-8894
• Document Type:
  Text
• Funding:
  Cooperative Agreement
• Genre:
  Journal Article
• Place as Subject:
  OSHA Region 5 ; OSHA Region 6 ; Texas ; Wisconsin
• CIO:
  National Institute for Occupational Safety and Health (NIOSH)
• Topic:
  Workplace Safety & Health
• Location:
  North America
• Pages in Document:
  498-508
• Volume:
  58
• Issue:
  7
• NIOSHTIC Number:
  nn:00237773
• Citation:
  Am Ind Hyg Assoc J 1997 Jul; 58(7):498-508
• Federal Fiscal Year:
  1997
• Performing Organization:
  Medical College of Wisconsin
• Peer Reviewed:
  True
• Source Full Name:
  American Industrial Hygiene Association Journal
• End Date:
  19990929
• Collection(s):
  National Institute for Occupational Safety and Health
• Main Document Checksum:
  urn:sha-512:6e02f86e79e6bfd3bb8d7ff9874315a6adbb9d675282e6073b0a548e9bcfbe9cee5dff4b4ec9de8908c3d1451ea81c9ce6151644bfd6b011ef6d699b0ca9eefb
• Download URL:
  https://stacks.cdc.gov/view/cdc/197894/cdc_197894_DS1.pdf
• File Type:
  [PDF - 6.58 MB ]