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Participatory ergonomic interventions in meatpacking plants

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    • Alternative Title:
      Ergonomic interventions in meatpacking plants
    • Personal Author:
    • 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).

    • Content Notes:
      edited by Christopher C. Gjessing, Theodore F. Schoenborn, Alexander Cohen.
    • Subjects:
    • Series:
      DHHS publication ; no. (NIOSH) 94-124
    • Document Type:
      Book
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