A Guide to Best Practices for - dir.ca.gov

1 A Guide to Best Practices forthe Food-Processing IndustryivErgonomics in Action: A Guide to Best Practices for the Food-ProcessingIndustry was developed and prepared for publication by the Cal/OSHAC onsultation Service, Research and Education Unit, Division of OccupationalSafety and Health, California Department of Industrial Relations. It wasdistributed under the provisions of the Library Distribution Act andGovernment Code Section 2003 by the California Department of Industrial RelationsThis booklet is intended to provide employers with information to helpreduce workplace injuries.

2 Although the information may also be an aid toemployers in making compliance decisions, this booklet is not intended to bea Guide on how to comply with Cal/OSHA display or use of particular products in this booklet is for illustrativepurposes only and does not constitute an endorsement by the Department ofIndustrial InformationvContentsAbout This BookletvUsing Ergonomics to Improve the Workplacevii1. Challenges Facing the Food-Processing Industry1 Common Work-Related Injuries and Illnesses2 The Toll on Workers Health and Livelihood4 The Increased Cost of Doing Business42.

3 Taking Action7 Considering Types of Improvements8 Addressing the Contributing Factors13 Improving Tools, Equipment, and Workstations313. A Best Practices Approach41 Involving Employees42 Developing an Ergonomics Team42 Analyzing Job Tasks44 Making Improvements Step by Step454. Resources53 References54 Other Educational Resources from Cal/OSHA56 Ergonomic Improvement Work Sheets:1. Ergonomic Assessment572. Task Analysis593. Improvement Follow-up61 viQuestionnaire.

4 We Want to Hear from You65 Acknowledgments69 Cal/OSHA Consultation Programs71 List of FiguresFigure 1. The Ergonomic Improvement Process46 List of TablesTable 1. Effects of Temperature and Humidity on Humans26 Table 2. Recommended Lighting Levels28 Table 3. Guidelines for Selecting Hand Tools35 Table 4. Breakdown of Jobs, by Tasks44 viiAbout This BookletErgonomics in Action.

5 A Guide to Best Practices for the Food-Processing Industry is writtento give management, front-line supervisors, and facility/maintenance personnel generalguidance on how to reduce work-related musculoskeletal booklet uses a best- Practices approach with examples that illustrate how actual food-processing facilities have reduced work-related musculoskeletal disorders. It includes ideasfor making practical ergonomic improvements. Companies can reduce or eliminate thecontributing factors ( , physical, environmental, individual, and work organization factors)that lead to the development of musculoskeletal ergonomic improvement options contained in this booklet are general so that they can beused in a wide variety of food-processing industries.

6 For example, in many applications, apalletizer, or a scissors lift, can be used to maintain the height of material at waist level whileloading the easy reference, this booklet is divided into four main sections:1. Challenges Facing the Food-Processing Industry. The first section describes themany challenges facing the food-processing industry and the impact that work-relatedmusculoskeletal disorders can have on business and workers Taking Action. The second section provides background on the three categories of jobimprovements: engineering improvements, administrative improvements, and personalprotective equipment.

7 This section explains the many contributing factors that can lead to thedevelopment of work-related musculoskeletal disorders and suggests ways to reduce oreliminate these contributing factors. Examples of different job improvements to reduce thesedisorders are A Best Practices Approach. The third section describes a process to help identifyjobs that can lead to musculoskeletal disorders. The process entails selecting tasks forergonomic improvements and finding ways to make these Resources. The last section includes references on reducing work-relatedmusculoskeletal disorders, and information on how to obtain other educational resourcesfrom Cal/OSHA.

8 Three easy step-by-step work sheets are provided to help employers makeergonomic improvements at their work :The information in this booklet is intended to provide general guidance. The severity of safety and health hazardsat the workplace will vary depending on the complexity of the work environment; the nature of the hazards; thephysical characteristics of the facility; and the unique processes at a particular food-processing industry. Thisbooklet does not address all the potential safety and health hazards that may exist at a work site. A full safety andhealth evaluation and the services of a trained safety and health professional may be needed to assist inperforming a job hazard analysis and help implement hazard control one is required to use the information in this booklet.

9 This booklet is not intended toprovide employers with information on how to comply with Cal/OSHA workers may experience fatigue and discomfort when performing highlyrepetitive tasks, working in repeated and sustained or awkward postures, performing heavyphysical work, and using forceful exertion. Continued work under these conditions mayresult in chronic injuries to muscles, tendons, ligaments, nerves, and blood vessels. Injuries ofthis type are known as work-related musculoskeletal disorders. Musculoskeletal disorders canincrease the cost of doing business. The costs may include medical services, workers compensation premiums, employee turnover, absenteeism, and retraining.

10 Productivity,product quality, and employee morale may also way to reduce work-related musculoskeletal disorders and to minimize the otherproblems mentioned above is to use ergonomics in your workplace. Ergonomics is the studyof how to improve the fit between the tasks of the job and the employees who perform thework. Ergonomics requires a consideration of the variability in workers physical and mentalcapabilities when one selects, designs, or modifies their tools, equipment, or abilities to perform tasks may vary because of differences in age, physicalcondition, strength, gender, stature, and other individual benefits from ergonomics.