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Participatory ergonomic interventions in meatpacking plants
  • Published Date:
    1994
Filetype[PDF-6.45 MB]


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Participatory ergonomic interventions in meatpacking plants
Details:
  • Corporate Authors:
    National Institute for Occupational Safety and Health
  • Description:
    "This book contained three in depth reports of intervention projects designed to reduce ergonomic hazards at meat packing facilities. The first study site was a pork slaughter and processing facility employing 1,200 persons slaughtering 7,500 to 7,800 hogs per day. The second case study involved two components, one describing a corporate ergonomics program and assessing the program's effectiveness, and the other demonstrating that the activities and performance of two ergonomics teams in a single facility of the corporation were effective. The corporation and its subsidiaries manufactured, marketed, and distributed meat products. The third setting was a medium sized meat processor. The facility was an all inclusive beef processing operation containing a modern slaughtering facility processing about 1,000 cows each day; a complete whole muscle boning and trimming operation; and a beef restructuring operation. The following findings were cited: participatory efforts will have to be sustained in order to solve ergonomic programs and in house direction and support must be strong and tied to staff expertise; in house knowledge and team activities which reflect an orderly approach to problem solving can be created through training; team size should be kept to a minimum; access must be facilitated to the necessary information; and means for evaluating team efforts and results need to be written into the overall plan for a participatory ergonomic program." - NIOSHTIC-2

    Includes bibliographical references (p. 205-214).

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