Hand injuries are the most common employee injury in the work place. According to the U.S. Bureau of Labor Statistics, 358,890 cases of non-fatal injuries to the upper extremities were reported in 2015. Of those injuries, 143,900 involved the hands. The US Department of Labor confirmed this claim, finding that of all injures reported, injuries to fingers and hands accounted for more than 23%, making them the highest
Slips in the food processing industry are a serious issue — one that leaves a large number of employees injured and costs the company thousands of dollars in claims and work time lost. In Washington state alone, there are approximately 340 workers’ compensation claims each year for slip and trip injuries in the food processing industry. On average, each claim costs $4,600 while the average
According to the California Department of Labor Statistics and Research, the food processing industry has one of the highest lost-workday incidence (LWDI) rates. In 2000, it was almost double than the LWDI rate for all industries as a whole.1 Bruises, cuts, burns, fractures, and amputations are among the top causes of such a high lost-workday incidence rate — due in part to the equipment used
June is National Safety Month — a month set aside to focus on reducing leading causes of injury and death at work, on the road and in our homes and communities, with the ultimate goal that No One Gets Hurt. What better time to focus on improving safety in your food processing plant? Employee safety is an important part of any food processing facility — one that
Outfitting your food or beverage processing plant with high quality ergonomic stands can prove to be a challenge. Do a quick Google search for ergonomic stands, and you’ll find a number of options, styles, and configurations to choose from. How do you know what ergonomic stands to purchase? How do you choose which ergonomic stand style will work best for your operation? Choosing the right ergonomic stands can
Safely operating an auger conveyor in your processing plant is easy when you follow and share these six safety tips with your employees.
According to the California Department of Labor Statistics and Research, workers in food-processing plants have a higher likelihood of being hurt on the job than workers in many other industries.1 Reaching across a conveyor, lifting heavy loads, twisting and bending at a work station, performing repetitive tasks, and working in awkward positions – all tasks commonly found in processing plants – are leading risk factors for
Musculoskeletal disorders brought on by poor ergonomics are not the only category of employee injuries that cost time and money. A number of injuries in food processing plants can occur due to slips and falls brought on by wet or slick surfaces. The floor of a food processing facility is typically exposed to all sorts of food byproducts, including fats, hot oils, blood, sugar solutions, and natural
Musculoskeletal disorders are often the result of multiple contributing factors — anything from work station posture, gender, and temperature to work pace, low staffing levels, and lighting — making it difficult to pinpoint and change the root cause in your food processing plant operation. When employees are exposed to multiple contributing factors, the chances of injury (and costs to the business) increase. It’s essential, then, to
Forceful exertion is a common cause of employee injury in food processing plants. Lifting product, pushing carts, dumping product into vats or cooking pots, transferring product from a conveyor to work station — all tasks commonly performed in a food processing plant — can result in back injuries or other types of musculoskeletal disorders. Simply defined, force is the amount of muscular effort expended to perform
