What are the most common injuries at meat and poultry processing plants, and how can they be avoided?
Workers in any food processing environment face a number of hazards, including sharp-edged tools, materials and surfaces, extreme temperatures, the food products themselves, grease, bacteria and the hard solutions and chemicals used to clean and sanitize processing areas. With hand injuries—especially cuts—representing the most common type of injury in meat and poultry processing facilities, companies can help prevent injuries by providing workers with the right hand protection product for the specific application. Adherence is a simple solution that can help prevent many types of processing related injuries. Yet, processors often find this solution difficult to implement and control. While most processors have protective equipment available, employees sometimes choose not to use the equipment or do not put it to proper use — despite company mandates. Working with suppliers to ensure that protective equipment is appropriate for the situation, comfortable and readily available can help
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