Effect of Job Rotation on the Risk of Developing Ul-WMSDS in Poultry Slaughterhouse Workers

et al. 2020

IJERPH

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Brazil is the leader in poultry meat exports, in which most products are in the form of cuts. This study analyzed the exertion perception of poultry slaughterhouses workers when performing cutting tasks, as well as the influence of knife sharpness on the risk of developing musculoskeletal disorders by Occupational Repetitive Action (OCRA) method. Participants (n = 101) from three slaughterhouses were asked to rate their perceived exertion on the Borg scale during the cutting task when the knife was well and poorly sharpened. The OCRA results showed that the score for cutting with a dull knife was greater (43.57 ± 13.51) than with a sharp knife (23.79 ± 3.10) (p < 0.001). Consequently, there was a significant increase in the risk level of acquiring upper-limb work-related musculoskeletal disorders (UL-WMSD) by using a “poorly sharpened” knife (29%; p < 0.001; Borg scale 2–8). Thus, maintaining well-sharpened knives for optimal performance of the cutting task (fewer technical actions) is suggested, as well as including knife sharpening in the standard operating procedure to reduce musculoskeletal disorders.

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Section: Discussionsupporting

confidence: 87%

Exertion Perception When Performing Cutting Tasks in Poultry Slaughterhouses: Risk Assessment of Developing Musculoskeletal Disorders

et al. 2020

IJERPH

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“…Nevertheless, global analyses identified that in most poultry slaughterhouses, the task risks were high (Reis et al, 2015a) or moderate (Reis et al, 2015b;. Furthermore, papers confirm that when analyzing most tasks in slaughterhouses, the work pace was entirely determined by machines (68% and 97%) (Dias et al, 2019;.…”

Section: Introductionmentioning

confidence: 98%

Rest Break Frequency and Duration: Self-Reported Preference of Brazilian Poultry Slaughterhouse Workers

Tirloni¹,

Moro

2021

Braz. J. Poult. Sci.

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The work pace in poultry slaughterhouses is high and the risk of developing upper limb work-related musculoskeletal disorders is moderate to high. Thus, through risk management and the use of technical, organizational, and administrative means, the employer should ensure the well-being of workers, as well as safe and healthy working environments and conditions. The aim of this study was to identify the self-reported preference of poultry slaughterhouse workers regarding rest break frequency and duration, and to verify the reasons for their choice. The participants in the study included 311 workers from four poultry slaughterhouses. The workers were asked what rest break schemes they preferred: 6x10 min, 3x20 min, 4x15 min or another schedule, as well as the reasons for their selection. According to the workers' opinions, 3x20 min was the best break schedule (90.7%), mainly because it allowed time to rest (64.5%), as they had more time to carry out their activities calmly. Unanimously, these workers responded that a 10-min break is very short, which only allows one to reach the rest area or the bathroom and return, no time to rest. Only 8.7% of workers wanted to have a higher rest break frequency (6 or 4 times per day) to leave the sector more, go to the bathroom often, have shorter work intervals, in addition to warming up the body and resting more. This paper provides guidelines for slaughterhouse managers to determine the best rest break schedules for their workers to promote health and safety.

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Reduced Work Pace in a Poultry Slaughterhouse

Proceedings of the 21st Congress of the International Ergonomics Association (IEA 2021)

Moro

2021