MEAT PROCESSING AND PACKAGING TASK DESIGN ANALYSIS
ViVA blended science with contemporary integrated risk assessment methods to determine a preferred chute design for meat processing cutting lines.
PROJECT LEAD
PROJECT TEAM
PARTNERED WITH
Software Solutions, ErgoAnalyst
Context
Meat processing and packaging workers are exposed to a range of hazards that impact poorly on their safety and health. These hazards are due to the nature of the work, the machinery used, the environment, and the materials handled. For example, there are risks for cuts and lacerations, musculoskeletal disorders, mental health disorders, and cumulative hearing loss.
Challenge
A global food processing and distribution company needed to determine the feasibility and health and safety impacts to staff when altering the meat chute design on their processing lines.
Approach
The ViVA human factors team visited the site to observe work in the natural setting, interview staff, and measure environmental and equipment factors. ViVA conducted integrated risk assessments and considered the varied processing chute designs.
Outcomes
ViVA determined acute and cumulative manual task, cognitive, and psychosocial hazard exposures to meat processing staff when interacting with processing chutes on their cutting lines. They used comparative analysis to determine these factors if workers used distinct processing chutes at different working heights and reaches. This enabled the organisation to determine their preferred manufacturing process line chute design.