Ergonomic evaluation of frank hangers at a turkey processing plant.
Int J Occup Environ Health 2009 Jan; 15(1):112
The HHE Program responded to a union request at a poultry processing plant. The request concerned potential ergonomic hazards resulting from job tasks in the deli division. HHE Program investigators observed frank hanging and frank removing tasks and interviewed workers about both their work and medical history. The investigators found that workers use awkward postures and perform heavy lifting, which increase their risk of developing musculoskeletal disorders. Investigators found that workers reported musculoskeletal pain and discomfort in their back and shoulders when hanging and removing franks. HHE Program investigators recommended that managers provide workers with taller platforms in both the raw and cooked production areas to reduce awkward postures. Investigators also recommended that managers rotate workers from lifting to nonlifting jobs to limit lifting tasks to less than two hours per rotation. HHE Program investigators recommended that employees take specific measures to minimize horizontal reach distance while working. Investigators also recommended that employees take the time to work safely and lift properly. The final report is available at http://www.cdc.gov/niosh/hhe/reports/pdfs/2007-0098-3061.pdf
Region-9; Hazard-Confirmed; Meat-handlers; Meat-packing-industry; Musculoskeletal-system-disorders; Ergonomics; Cumulative-trauma; Cumulative-trauma-disorders; Repetitive-work; Control-technology; Engineering-controls; Injury-prevention; Poultry-industry; Poultry-workers; Arm-injuries;
Author Keywords: Poultry Processing; hanging franks; repetitive motions; work-related musculoskeletal disorders; ergonomics; shoulder pain
International Journal of Occupational and Environmental Health