Poultry & Meatpacking Worker Safety

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1. Slide 1

   Poultry and Meatpacking

   • Worker Safety
2. Slide 2

   Disclaimer

   • This material was produced under grant number SH-29660-SH6 from the Occupational Safety and Health Administration, U.S. Department of Labor. It does not necessarily reflect the views or policies of the U.S. Department of Labor, nor does mention of trade names, commercial products, or organizations imply endorsement by the U.S. Government.
3. Slide 3

   Course Objectives

   • After the presentation, the participant should be able to:
   • Discuss the rights/responsibilities of workers and employers under the OSHA Act.
   • List some common hazards that are found in processing plants.
   • Identify some methods that used to control hazards in the work environment.
4. Slide 4

   Why Are We Here Today?

   • Injuries
   • Poultry workers are twice as likely to suffer serious injuries on the job, and six times more likely to suffer illnesses, compared to other private sector workers.
   • In the meat slaughter and processing industry, illness and injury rates are even higher, at rates nearly double those for poultry workers.
5. Slide 5

   Employer Responsibilities

   • Employers have the responsibility to, at a minimum, comply with the OSH
   • Act;
   • Employers must perform their due diligence to find and correct safety and health hazards
   • New 2015 version
6. Slide 6

   Employer Requirements = Employee Rights

   • Employees have the following rights:
   • A workplace free of recognized hazards;
   • Training in a language and vocabulary that workers understand that includes: hazards, methods to prevent harm; and the OSHA standards that apply to the workplace; and
   • No retaliation against workers who raise safety issues or report injuries (see whistleblowers.gov for further information).
7. Slide 7

   Workers’ Rights

   • Workers also have the right to:
   • Participate in an OSHA inspection and speak in private with the inspector;
   • File a discrimination complaint under Section 11 (c) of the OSH Act, which prohibits discharge or discrimination by “any person” against any employee for OSHA-related activity;
   • File a complaint if punished or discriminated against for acting as a “whistleblower” under the additional federal laws for which OSHA has jurisdiction.
8. Slide 8

   Poultry/Meatpacking Industries are Inherently Dangerous

   • There are many hazards that are associated with the industries:
   • Machine Guarding
   • Hazardous Energy Control / Lockout-Tagout
   • Slips, Trips, Falls
   • Hazardous Chemicals
   • Confined Spaces
   • Electrical
   • Ergonomics
9. Slide 9

   MACHINE GUARDING

   • What are your biggest machine guarding challenges?
10. Slide 10

    Machine Guarding Requirements

    • Prevent contact
    • Be secure
    • Protect from falling objects
    • Create no new hazards
    • No interference
    • Maintainability and accessibility
11. Slide 11

    Machine Guarding

12. Slide 12

    Machine Guarding

13. Slide 13

    Machine Guarding-Hazards?

14. Slide 14

    HAZARDOUS ENERGY CONTROL / LOCKOUT-TAGOUT (LOTO)

    • The three major components of LOTO include:
    • Procedures (including machine specific procedures)
    • Training-Authorized, Affected, and Others
    • Audits
    • Machines
    • May be grouped, if similar
15. Slide 15

    Equipment Specific Procedures

16. Slide 16

    Lockout/Tagout - What is covered?

    • Servicing and maintenance
    • Normal production operations where:
    • Employees by-pass guard(s)
    • Employees place any part of their body in a hazardous area
17. Slide 17

    Locked Out?????

18. Slide 18

    If capable of being locked out:

    • Lockout vs. Tagout
    • Prefer lockout
    • Tags allowed, if employer can demonstrate FULL EMPLOYEE PROTECTION
    • Machine Modifications
19. Slide 19

    Minor Servicing Exemption

    • Activities which are routine, repetitive, and integral to the use of the equipment for production are not covered by this standard if alternative measures provide effective protection.
    • Activity must be conducted during normal production operations
    • Activity must be routine (regular course of procedure in accordance with established practices), repetitive (regularly repeated as part of production), and integral (essential to the production process).
20. Slide 20

    SLIP, TRIP, and FALL HAZARDS

    • Climbing on equipment without proper fall protection
    • Using ladders
    • on uneven
    • surfaces
    • and/or equipment
    • Using
    • ladders on uneven surfaces and/or equipment
    • Not replacing
    • floor
    • covers
    • floor covers
    • causing trip
    • hazards
    • causing trip hazards
    • Major hazards to sanitation workers!
21. Slide 21

    Slip, Trip, and Fall Hazards

    • General housekeeping – not returning hoses, tools, ladders, etc.
    • to designated locations
    • Not wearing appropriate footwear for wet/slippery locations
    • Rushing around on wet surfaces
22. Slide 22

    Slip, Trip, and Fall Hazards

    • 22 22
23. Slide 23

    Preventing Slips, Trips, and Falls

    • Wet product or spills on smooth floors or walking surfaces may present hazards to employees. Some methods to prevent slips may include:
    • Install adequate floor drains (keep floor as dry as possible).
    • Promptly clean up spills.
    • Use appropriate footwear (anti-slip boots and replace them as they worn).
    • Design of the floor surfaces.
24. Slide 24

    Preventing Slips, Trips, and Falls

    • There are several means that can be employed to prevent STF hazards in the facility:
    • Provide adequate lighting to reduce glare and shadows.
    • Maintain the walking surfaces (including housekeeping and grates/covers).
    • Provide safe ladders and equipment as well as training in how to recognize/avoid hazards associated with the equipment.
25. Slide 25

    Preventing Slips, Trips, and Falls

26. Slide 26

    Preventing Slip, Trips, and Falls

    • Provide ladders are the
    • appropriate size and height for the job.
    • Ensure the ladders are
    • inspected periodically and before use.
    • Maintain the ladders in good condition.
    • Train the employees in the hazards and avoidance of unsafe conditions, especially in how to safely use a ladder.
27. Slide 27

    CHEMICAL HAZARDS in FOOD PRCESSING

    • Detergents and disinfectants
    • Alkaline and acid detergents, chlorine, hydrogen peroxide, ozone, quaternary ammonia compounds (”quats”), PAA
    • Refrigerants
    • Ammonia, carbon dioxide
    • Ingredients and additives
    • Other: biologicals
28. Slide 28

    Posted

29. Slide 29

    Should eye and face protection be worn?

30. Slide 30

    Should eye and face protection be worn?

31. Slide 31

    Hazard icati

    • Hazard Communication-Basic Program Elements
    • Written Program
    • Chemical Hazard Inventory
    • SDSs (formerly MSDSs)
    • Labeling
    • un
    • Comm am
    • gr
    • on Pro
    • Employee Training
    • Contractor Training
32. Slide 32

    Compliant?

33. Slide 33

    GHS Labeling

34. Slide 34

    CONFINED SPACE ENTRY

    • "Confined space" means a space that:
    • Is large enough to enter and perform work
    • Has limited or restricted means for entry or exit
    • Is not designed for continuous employee occupancy
35. Slide 35

    Permit-Required Confined Space Entry

    • "Permit-required confined space (permit space)" is a confined space that has one or more of the following characteristics:
    • a. Contains or has a known potential to contain a hazardous atmosphere;
    • b. Contains a material with the potential for engulfment of the entrant;
    • c. Has an internal configuration such that an entrant could be trapped or asphyxiated by inwardly converging walls or a floor which slopes downward and tapers to a smaller cross-section;
    • d. Contains any other recognized safety or health hazard.
36. Slide 36

    Confined Space – General Requirements

    • Evaluate the workplace to determine if any spaces are permit-required confined spaces
    • If the workplace contains permit spaces, inform employees by
    • Posting danger signs* of the location and danger posed by the permit spaces
    • Or by other equally effective means (i.e. training affected employees)
    • *NOTE: A sign reading DANGER --
    • PERMIT-REQUIRED CONFINED SPACE, DO NOT ENTER or using other similar language would satisfy the requirement for a sign.
37. Slide 37

    Confined Space – General Requirements

    • If the employer decides that its employees will enter permit spaces, develop and implement a written permit space program for means, procedures and practices to eliminate or control hazards necessary for safe permit space entry.
    • Written program includes:
    • Specifying acceptable entry conditions
    • Isolating the permit space
    • Providing barriers
    • Verifying acceptable entry conditions; and
    • Purging, making inert, flushing or ventilating the permit space.
38. Slide 38

    Confined Spaces

    • Entry?
39. Slide 39

    Confined Space - Solutions

    • Safety and Health
    • Management System
    • Awareness
    • Sharing of best practices
    • Increased oversight
    • Training
    • Technology Insertion
    • Clean-in-place
    • Innovative equipment design
40. Slide 40

    ELECTRICAL HAZARDS

    • There are many rules that apply to electrical safety (installations and work practices) in the workplace, some of those standards included in this presentation are:
    • OSHA standards 29 CFR 1910.301-335
    • NEC, National Electrical Code-Design of the Systems
    • NFPA 70E, Safety Standard for employee workplaces
41. Slide 41

    Equipment

    • Conductors can not be exposed to adverse conditions, unless made for those conditions.
    • Note: Cleaning solutions used in sanitation could potentially damage the equipment
42. Slide 42

    Grounding

    • For AC premises wiring systems, the identified conductor shall be grounded.
    • The path to ground from circuits, equipment, and enclosures shall be permanent and continuous (path to ground has to be effective).
43. Slide 43

    Grounding

    • Metal frames & enclosures of equipment are grounded by a permanent connection or bond.
    • The equipment grounding conductor provides a path for dangerous fault current to return to the system ground at the supply source should a fault occur.
44. Slide 44

    Requirements for Damp or Wet Locations

    • All receptacles in the processing area that are subject to a wet or damp location must be covered
    • Electrical equipment should be designed to prevent accumulation of water
    • Receptacles in damp areas must have a GFCI
45. Slide 45

    Performing sanitation around electrical equipment

46. Slide 46

    Safe Electrical Work Practices

    • While any employee is exposed to contact with parts or circuits which have been de-energized, the circuits shall be locked out or tagged or both.
    • If not locked out, treat it as a live circuit.
47. Slide 47

    Lock out this equipment

48. Slide 48

    ERGONOMICS

    • What is ergonomics?
    • It is the study of work
    • It is a way to m ake jobs/tasks fit the em ployees better
    • It is a way to m ake work easier
49. Slide 49

    Human Centered Design

    • Machine Design
    • Match machine to task
    • Match machine to human
    • ERGONOMICS
    • Task
    • Design
    • Match task to human
    • Human Factors
50. Slide 50

    Fitting the Job to the Worker

51. Slide 51

    Making the Job Easier

52. Slide 52

    How does ergonomics aff ect you?

    • It can help workers com plete the tasks safely
    • It can m ake workers more comfortable
    • It can prevent injuries
    • It can result in decreased m istakes and rework
    • Decreased turnover
53. Slide 53

    What is an ergonomic related injury or disorder?

    • Nerves
    • Tendons
    • Muscles
    • Ligam ents
54. Slide 54

    What areas of the body are most often affected?

    • Hands
    • Arm s
    • Backs
    • Shoulders
55. Slide 55

    Nature of Injuries Potentially Sustained by Meat and Poultry Workers

56. Slide 56

    NIOSH Findings HHE Report No. 2014-0040-3232

    • 81% of the jobs evaluated had average levels of hand activity and force above the American Conference of Governmental Industrial Hygienists’ (ACGIH) action limit.
    • 59% of the jobs evaluated had average levels of hand activity and force above the ACGIH threshold limit value.
    • The receiving, picking, debone direct, and thigh line departments had jobs in different exposure groups. However, the company did not rotate employees among these jobs.
    • 34% of participants had evidence of carpal tunnel syndrome on the basis of our case definition.
    • Sprain, strain, pain, soreness, inflammation, or repetitive motion entries were the most common OSHA recordable injury in 2010, 2011, and 2013.
57. Slide 57

    Loss Sources

    • Debone workers are developing hand, arm, wrist disorders from the repetitive knife cutting operations.
    • Material handlers are sustaining back and shoulder disorders from lifting tubs of product.
    • Lacerations from knife use in debone
    • Recordkeeping
58. Slide 58

    What are the signs and symptoms of these types of injuries?

    • Aching
    • Burning
    • Pain
    • Numbness
    • Soreness
59. Slide 59

    Risk Factors

    • Force
    • Awkward Postures
    • Repetition
    • Temperature
    • Vibration
    • Contact Stress
60. Slide 60

    Improvement and Control Techniques

    • Engineering Controls
    • Work Practices
    • Administrative Controls
    • Personal Protective Equipment
61. Slide 61

    Engineering Controls

    • Control Techniques
    • Work station design
    • Tool design
    • Reducing or spreading force
    • Obtaining better mechanical advantage
62. Slide 62

    WRUEMD Risk Factor Examples

63. Slide 63

    Risk Factor Example

64. Slide 64

    Risk Factors-Posture Solutions

65. Slide 65

    Risk Factors-Posture Solutions

66. Slide 66

    Risk Factor-Force

67. Slide 67

    Risk Factors - Force Solutions

68. Slide 68

    Risk Factors - Force

69. Slide 69

    Risk Factors – Force Solutions

70. Slide 70

    Work Practices

    • Control Techniques
    • Task Enlargement
    • Work techniques
71. Slide 71

    Administrative Controls

    • Control Techniques
    • Job rotation
    • Maintenance of equipment
    • & environment
    • Rest breaks
    • Increase number of
    • employees
    • Physical conditioning
    • Relief personnel
    • Medical management
72. Slide 72

    NIOSH Solutions HHE Report No. 2014-0040-3232

    • Design job tasks so that levels of hand activity and force are below the action limit of the ACGIH.
    • Reduce cone line speeds and use additional cone lines so job tasks are below the action limit of the ACGIH.
    • Implement a rotation schedule to reduce stress to specific sets of muscles and tendons.
    • Ensure that the knife change-out schedule is strictly followed.
    • Provide more breaks during the work shift.
    • Implement a standard process to evaluate employee symptoms. Provide appropriate treatment, work restrictions, and medical referrals.
73. Slide 73

    Employees Need to Know

    • Proper use of equipment, tools, and machine controls;
    • Early symptoms of MSDs and the importance of early reporting;
    • Procedures for reporting work-related injuries and illnesses;
    • The company’s ergonomics process;
    • How to identify ergonomic risk factors;
    • Process for reporting ergonomic concerns.
74. Slide 74

    Summary

    • In this presentation, we have presented you with the following items:
    • An identification of common hazards in the industry.
    • Methods that can be used to reduce the frequency and severity of injuries related to common hazards in the poultry and meat packing industry.
    • Employer responsibilities and workers rights under OSHA.
75. Slide 75

    Questions?