Improving meat cutters' work: Changes and effects following an intervention
2013 (English)In: Applied Ergonomics, ISSN 0003-6870, E-ISSN 1872-9126, Vol. 44, no 6, 996-1003 p.Article in journal (Refereed) Published
Meat cutters face higher risks of injury and musculoskeletal problems than most other occupational groups. The aims of this paper were to describe ergonomics changes implemented in three meat cutting plants and to evaluate effects related to ergonomics on the individual meat cutters and their work. Data was collected by interviews, observations, document studies and a questionnaire (n = 247), as a post intervention study. The changes implemented consisted of reducing knife work to a maximum of 6 h per day and introducing a job rotation scheme with work periods of equal length. Tasks other than traditional meat cutting were added. A competence development plan for each meat cutter and easy adjustment of workplace height were introduced. The questionnaire showed a reduction in perceived physical work load. In general, the changes were perceived positively. Figures from the company showed a positive trend for injuries and sick leave.
Place, publisher, year, edition, pages
elsevier, 2013. Vol. 44, no 6, 996-1003 p.
Comparison, Change programme, Consequence, MSD, Work environment
IdentifiersURN: urn:nbn:se:kth:diva-127025DOI: 10.1016/j.apergo.2013.03.016ISI: 000324509000018ScopusID: 2-s2.0-84882703871OAI: oai:DiVA.org:kth-127025DiVA: diva2:643395
QC 201308282013-08-272013-08-272015-06-30Bibliographically approved