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An investigation of safe handle design.
Atlanta, GA: U.S. Department of Health and Human Services, Public Health Service, Centers for Disease Control, National Institute for Occupational Safety and Health, R01-OH-01134, 1982 Mar; :1-215
Safe handle design for knives used by meat packers was investigated. A variety of configurations and sizes of knives was tested to evaluate safety, fatigue, and effectiveness. A methodology for evaluating handle configuration and guard design was developed using anthropometric measurements. A total of 36 handle shapes and sizes were tested in six separate maximum force tests. Of the 36 handles, 11 were selected based on force test performance for evaluation in two fatigue tests: a constant static load test and a constant static load with intermittent impulses test. Various sizes and shapes of guards were also tested. No differences were seen between the 11 handles with respect to the fatigue tests. The guard test showed that the radius of the guard had no effect on maximum forces; however, guard height did affect maximum force capability. A minimum effective guard height was established for both males and females. The author concludes that, based on these results and in particular with respect to handle guard height, most of the knives currently available to meat packers are inadequate.
NIOSH-Grant; Meat-packing-industry; Accident-prevention; Safety-equipment; Accident-analysis; Meat-handlers; Safety-research
Final Grant Report
NTIS Accession No.
National Institute for Occupational Safety and Health
Industrial & Mgmt Systems Engr University of Nebraska 175 Nebraska Hall Lincoln, Nebr 68588
Page last reviewed: May 5, 2020
Content source: National Institute for Occupational Safety and Health Education and Information Division