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Stay sharp
KTH, School of Technology and Health (STH), Ergonomics (Closed 20130701).ORCID iD: 0000-0002-7386-0103
KTH, School of Technology and Health (STH), Health Systems Engineering, Ergonomics. Jönköpings Tekniska Högskola.
KTH, School of Technology and Health (STH), Health Systems Engineering, Ergonomics.
2014 (English)In: Human Factors in Organizational design and Management: Xi Nordiv Ergonomics Society Annual Conference, Copenhagen 2014 / [ed] O. Broberg, N. Fallentin, P. Hasle, P.L. Jensen, A. Kabel, M.E. Larsen, T. Weller, 2014, 429-434 p.Conference paper, Published paper (Refereed)
Abstract [en]

Meat cutters’ work is physically demanding and is performed mainly with thehand held tool of a knife. The aim of this paper is to report experiences of how researcherstogether with three companies of different size and character developed and carried out aneducation program in maintaining knife sharpness for meat cutters. It describes the processof developing an educational program suited for the business and discusses the outcome.

Place, publisher, year, edition, pages
2014. 429-434 p.
Keyword [en]
Adult education, knife sharpness, meat cutting industry
National Category
Production Engineering, Human Work Science and Ergonomics
Research subject
Technology and Health
Identifiers
URN: urn:nbn:se:kth:diva-150830OAI: oai:DiVA.org:kth-150830DiVA: diva2:745698
Conference
HUMAN FACTORS IN ORGANIZATIONAL DESIGN AND MANAGEMENT – XI NORDIC & ERGONOMICS SOCIETY ANNUAL CONFERENCE – 46 (2014)
Projects
Skarp
Funder
AFA Insurance
Note

QC 20140911

Available from: 2014-09-11 Created: 2014-09-11 Last updated: 2016-11-30Bibliographically approved

Open Access in DiVA

Stay Sharp(161 kB)67 downloads
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File name FULLTEXT01.pdfFile size 161 kBChecksum SHA-512
823448a013cfd87f2e424cbe0bb3e69e670f152236a4be71a86b45235eccd34ebb1da87d81bd0e1ebc96958cda81e8882f70cbef0de5bcba082441dfde9a82ce
Type fulltextMimetype application/pdf

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Vogel, Kjerstin

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CiteExportLink to record
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Citation style
  • apa
  • harvard1
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Output format
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