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Health hazard evaluation report: HETA-83-053-1554, Chef Francisco, Incorporated, Eugene, Oregon.
Badger DW; Boiano JM; Thoburn TW
Cincinnati, OH: U.S. Department of Health and Human Services, Public Health Service, Centers for Disease Control, National Institute for Occupational Safety and Health, HETA 83-053-1554, 1985 Jan; :1-16
A health hazard evaluation at Chef Francisco, Incorporated (SIC- 2038), Eugene, Oregon, was conducted. The evaluation was requested by teamsters Local 670 due to a high incidence of musculoskeletal disorders among employees that were thought to be job related. Ergonomic assessments of selected jobs in the soup, and new and old bakery departments were performed. The OSHA log of injuries and illnesses and company medical records were reviewed. Several jobs were identified that imposed stressful ergonomic demands such as unaided heavy lifting and transporting of loads, repetitive lifting that involved twisting of the trunk, excessive lifting and reach distances, and fatiguing postures and motions of the trunk and upper limbs. A total of 146 injuries were reported during the period January, 1982 to May, 1983. Of these, 24 were related to pulled muscles, bursitis, tendinitis, or arm numbness, 21 to hand and wrist problems, 21 to smashed appendages, and 20 to back strains. The authors conclude that manual material handling jobs were potentially hazardous to workers at the facility. Recommendations include providing safety and accident training for new employees and moving or redesigning equipment to reduce stress during heavy lifting or transporting of loads.
NIOSH-Author; NIOSH-Health-Hazard-Evaluation; NIOSH-Technical-Assistance-Report; Hazards-Confirmed; Food-processing-industry; Region-10; Occupational-accidents; Work-practices; Industrial-processes; Physical-stress; HETA-83-053-1554; Author Keywords: Frozen Specialties; Musculoskeletal Disorders; Manual Material Handling; Lifting Tasks; Ergonomics; Carpal Tunnel Syndrome
Field Studies; Hazard Evaluation and Technical Assistance
NTIS Accession No.
National Institute for Occupational Safety and Health
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Content source: National Institute for Occupational Safety and Health Education and Information Division