Safety, regardless of industry, can include many moving parts, such as having the proper personal protective equipment (PPE), building a safety culture, or even implementing innovation in the workplace.
While this is true for the majority of people, because of the nature of the meat-and-poultry processing sector, putting these concepts into reality can be much more challenging.
The labour required of the average employee, on the other hand, can be scary at times; it can be physically hard, and some of the instruments can be dangerous if used wrong. There has never been a greater need for regular safety programmes.
This process can begin for those directly involved by recognising specific hazards and understanding how to react if and when an accident occurs.
Are You Safe With Dangerous Tools?
To cut, prepare, and package products in meat and poultry processing, sharp, highly specialised blades, knives, saws, and other instruments are almost always required.
However, when used incorrectly or with inadequate training, these instruments can turn lethal, with the chance of amputations, severe injury, or long-term damage significantly higher than in other production sectors.
Three significant variables contribute to this:
Worker turnover is not only common, but also extremely high. While hiring orientations and on-the-job training are provided, the quantity of training supplied in some situations may be minimal because new employees are expected to step into vacant roles rapidly. Some plants can have a year-to-year turnover rate of 100 percent.
Lines of production Workers may be unable to keep up with the selected speed, resulting in serious yet avoidable injuries.
In many circumstances, workers are put in danger by having to use blades in extremely close quarters to each other while dissecting or slicing, which increases the risk of infection.
Responsibilities should be shifted. While shifts are of typical length, the physical strain of the processing line might leave personnel weary by the end of the day and at a higher risk of injury. Employees can benefit from rotating roles.
Although it is impossible to defend or safeguard against everything, avoidable mishaps can be avoided by being proactive and aware of the hazards.
Physical and Ergonomic Stress
Meat and poultry processing workers, arguably more than any other manufacturing business, may face tremendous physical and ergonomic strain during the course of their job. Those who labour on a line, hanging or cutting an animal, may be at risk for Repetitive Stress Injury (RSI).
These injuries can happen when a person repeatedly performs the same duties, creating damage and discomfort to the employed muscle and tendon groups, which can include the upper body, hands, wrists, and back. Furthermore, due to their unique responsibilities, workers may be at risk of overexposure to cold, noise, or vibration hazards.
To avoid potential injury from these dangers, including the development of an RSI, exercise the afflicted areas on a regular basis (if you are unable to adjust your workstation), protect them with a splint or muscle wrapping, or wear the appropriate PPE.
There is no way to prevent all accidents or injuries in the construction sector, as there is in any other industry. On average, poultry plants will process close to 140 chickens every minute, and although the discussion over productivity and safety continues, concessions, such as going through the Hierarchy of Hazard Controls, could be made as needed.
Even when all safety protocols are followed, remaining alert on the processing line is essential, and identifying foreign items in food products can be vital. Wearing the proper gloves may make or break a situation.