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Demonstration of Ergonomic Intervention in the Red-Meat Packing Industry. Final Report.

Authors
Schoenmarklin-RW; Monroe-JF
Source
Marquette University, Department of Mechanical and Industrial Engineering, Milwaukee, Wisconsin 1994 May:125 pages
Link
NIOSHTIC No.
00224014
Abstract
An ergonomics program was established, consisting of ergonomics teams which would attempt to decrease the severity and cost of cumulative trauma disorders at the Emmber Foods, Incorporated facility. The effectiveness of these teams in terms of organizational development and physical aspects of ergonomics was evaluated. The company was a medium sized beef processor employing about 700 workers. The two ergonomics teams, bone trimming and meat stuffing, ran well organized and efficient meetings and each team member's contribution was heard. The major negative aspects of the teams were a lack of clarification of the purpose of the team and the members' responsibilities, and meeting deadlines. The benefits of the teams extend beyond improvements in health and safety statistics into the realm of general management and labor relations. A list of recommendations for establishing participatory ergonomic teams at other meat processing facilities was included.
Keywords
NIOSH-Cooperative-Agreement; Human-factors-engineering; Meat-packing-industry; Food-processing-industry; Meat-handlers;
Publication Date
19940520
Document Type
Final Cooperative Agreement Report;
Funding Type
Cooperative Agreement;
Fiscal Year
1994
NTIS Accession No.
PB95-182440
NTIS Price
A07
Identifying No.
Cooperative-Agreement-Number-U60-CCU-508728
Source Name
Marquette University, Department of Mechanical and Industrial Engineering, Milwaukee, Wisconsin
State
WI;
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