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Ergonomic changes and their consequences in a Swedish meat cutting plant
KTH, School of Technology and Health (STH), Health Systems Engineering, Ergonomics.ORCID iD: 0000-0002-7386-0103
School of Engineering, Jönköping University. (Industrial Production)
KTH, School of Technology and Health (STH), Ergonomics (Closed 20130701).ORCID iD: 0000-0001-5338-0586
2010 (English)In: 44th Annual Nordic Ergonomics Society Conference: Proactive Ergonomics - implementation of ergonomics in planning of jobs, tasks, systems and environments, 2010Conference paper (Refereed)
Abstract [en]

Rotation schemes reducing daily working time with knife to 6 hours were planned and implemented at a meat cutting plant in a participatory process. These changes were evaluated concerning results, the change process and consequences on organizational performance. A questionnaire to the meat cutters and interviews with the production leaders were conducted. The results support that the meat cutters experienced the changes positively and that a reduction in physical and mental fatigue was reached. Other experiences were mixed indicating that both work organizational characteristics and local history should be taken more into consideration. The organizational performance was not particularly affected.

Place, publisher, year, edition, pages
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Production Engineering, Human Work Science and Ergonomics
URN: urn:nbn:se:kth:diva-77480OAI: diva2:495514
NES2010. Stavanger. Norway. September 6-8, 2010

QC 20120424

Available from: 2012-02-09 Created: 2012-02-07 Last updated: 2016-04-20Bibliographically approved

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Vogel, KjerstinEklund, Jörgen
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