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Health hazard evaluation report: HETA-86-505-1885, Longmont Turkey Processors, Inc., Longmont, Colorado.
Richardson-FD; Wilcox-T; Fidler-AT; Habes-DJ; Boiano-JM
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 86-505-1885, 1988 Apr; :1-30
In response to a request from the United Food and Commercial Workers Union Local 7, an evaluation of possible hazardous working conditions was made at the Longmont Turkey Processors, Inc. (SIC- 2017), Longmont, Colorado. The facility processed live turkeys and some partially processed chilled or frozen birds. Workers were concerned about carpal tunnel syndrome (CTS) and other musculoskeletal injuries. Injuries to personnel were reviewed, based on OSHA Logs and facility medical logs. Job types were classified as high, intermediate, or low in risk for incurring a repetitive trauma injury due to job performance. Persons employed in boning, bird hanging, evisceration, production and raw manufacturing were more likely to experience difficulties than those who fell in jobs classified as low risk. Video tapes of 14 production jobs in the eviscerating department and 22 in the boning and specials lines were analyzed. One primary risk factor involved the number of cuts made per day. Considerable underreporting of incidents was noted in the OSHA Logs. The authors conclude that identifiable groups of workers are at greater risk for developing carpal tunnel syndrome and repetitive strain disorders. The authors recommend specific actions which should be taken to control biomechanical hazards.
NIOSH-Author; NIOSH-Health-Hazard-Evaluation; NIOSH-Technical-Assistance-Report; HETA-86-505-1885; Region-8; Hazard-Confirmed; Musculoskeletal-system-disorders; Food-processing-industry; Food-processing-workers; Ergonomics; Biomechanics; Cumulative-trauma-disorders
Field Studies; Hazard Evaluation and Technical Assistance
NTIS Accession No.
National Institute for Occupational Safety and Health
Page last reviewed: April 12, 2019
Content source: National Institute for Occupational Safety and Health Education and Information Division