Supervisors in ergonomic change of meat cutting work
2012 (English)In: Work: A journal of Prevention, Assesment and rehabilitation, ISSN 1051-9815, E-ISSN 1875-9270, Vol. 41, no 1, 4850-4855 p.Article in journal (Refereed) Published
Being a supervisor is an important and lonely occupation. The aim of this study was to identify barriers and opportunities in working conditions for supervisors, being facilitators and implementers of change for meat cutters. Nine supervisors of meat cutters in one large company were interviewed. The semi-structured interviews covered their roles as supervisors, per-formance of the change process and their own working conditions. Notes were taken and structured in themes. Similarities, differences, plus and minus were identified. There was a nuanced view on the change processes and their effects. The change processes and the decisions were anchored in a democratic process with groups of employees and the union. All were clear on what demands the company had on them. They were secure in a functioning network of peers and their immediate superior. On their own education, most were as a whole satisfied, but in need of more training and talked of lifelong learning. They consi-dered their work demanding and lonely, with a need both to be manager and leader. A shared leadership could mean doing a better job. There is a need for education and training as a manager and leader as well as the opportunity to discuss with peers.
Place, publisher, year, edition, pages
IOS Press, 2012. Vol. 41, no 1, 4850-4855 p.
Manager, leader, work environment, meat cutter, improvement
Production Engineering, Human Work Science and Ergonomics
IdentifiersURN: urn:nbn:se:kth:diva-77478DOI: 10.3233/WOR-2012-0776-4850ISI: 000306361804159ScopusID: 2-s2.0-84859833370OAI: oai:DiVA.org:kth-77478DiVA: diva2:495512
QC 201203072012-03-072012-02-072015-06-30Bibliographically approved