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Journal Article

Citation

Vogel K, Karltun J, Eklund J, Engkvist IL. Appl. Ergon. 2013; 44(6): 996-1003.

Affiliation

KTH Royal Institute of Technology, STH, Unit of Ergonomics, Alfred Nobels allé 10, SE-141 52 Huddinge, Sweden. Electronic address: kjerstin.vogel@kth.sth.se.

Copyright

(Copyright © 2013, Elsevier Publishing)

DOI

10.1016/j.apergo.2013.03.016

PMID

23647887

Abstract

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.


Language: en

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