Work environment safety and ergonomics in meat production
Sharp knives cold heavy lifting and monotonous work — and how you care for your body
A good working environment is not automatic in a slaughtering trade. You work with sharp tools in cool rooms with heavy raw materials and often with movements that are repeated many times. The good news is that most injuries can be avoided if you learn the right habits from the start. Here they are.
§Sharp knives and cutting tools
The knife is your most important tool and it is sharp for a reason — a dull knife is actually more dangerous because you have to press more and slips more easily. You learn to cut away from yourself keep your fingers at a safe distance and use gloves where it makes sense. With machines like mincers and sausage machines there are fixed rules for how to operate them safely.
- 01Keep knives sharp and clean — it's both safer and better craftsmanship.
- 02Always cut away from the body and keep the free hand at a safe distance.
- 03Use cut-resistant gloves and other personal protective equipment where the task requires it.
- 04PLACEHOLDER_82
§Cold and temperature fluctuations
Meat must be kept cold, so you often work in cold rooms or at low temperatures. It can take a toll on your body if you don't dress properly and alternate sensibly between cold and warm. Learn to listen to your body, keep moving and use the right work clothes.
§Heavy lifting and ergonomics
Whole and half animals, boxes of meat and heavy pots can strain the back, shoulders and knees. Ergonomics is about working so the body holds up. This means correct lifting technique, aids for heavy items and a work height that suits you so you don't stand bent forward all day.
§One-sided repeated work
Many tasks in the craft are repeated many times — the same cut the same movement. Over time this can cause strain injuries in for example hands wrists and shoulders. You learn to vary your movements hold micro-breaks and stretch out so you prevent before injury occurs.
§A shared responsibility
Work environment is not only your own responsibility. The workplace must arrange itself so work can be performed responsibly and there must be clarity on instruction protective equipment and procedures. Speak up if something is not right — a good workplace would rather hear about the problem than have someone get hurt. If you take care of your body today you will still have it with you in twenty years.
“A sharp knife a good working height and a colleague who speaks up — that is real working environment.”