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Improving meat cutters' work: Changes and effects following an intervention
KTH Royal Institute of Technology.
Jönköping University, School of Engineering, JTH, Industrial Engineering and Management. (Industrial Production)
KTH Royal Institute of Technology.
KTH Royal Institute of Technology.
2013 (English)In: Applied Ergonomics, ISSN 0003-6870, E-ISSN 1872-9126, Vol. 44, no 6, p. 996-1003Article in journal (Refereed) Published
Abstract [en]

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.

Place, publisher, year, edition, pages
2013. Vol. 44, no 6, p. 996-1003
Keyword [en]
Change programme, Comparison, Consequence, MSD, Work environment
National Category
Production Engineering, Human Work Science and Ergonomics
Identifiers
URN: urn:nbn:se:hj:diva-23139DOI: 10.1016/j.apergo.2013.03.016OAI: oai:DiVA.org:hj-23139DiVA, id: diva2:688435
Available from: 2014-01-16 Created: 2014-01-16 Last updated: 2017-12-06Bibliographically approved

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Karltun, Johan

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