Guidelines

forPoultry Processing

OSHA 3213-09N

2004

U.S. Department of Labor

Ergonomics

for thePreventionof

Musculoskeletal Disorders

www.osha.gov
OSHA’s role is to assure the safety and health

of America’s workers by setting and enforcing

standards; providing training, outreach and

education; establishing partnerships; and

encouraging continual improvement in 

workplace safety and health.

U.S. Department of Labor
Guidelines for Poultry Processing 1

U.S. Department of Labor

Occupational Safety and Health Administration

OSHA 3213-09N

2004

Guidelines for Poultry Processing

Ergonomics for the Prevention

of Musculoskeletal Disorders U.S. Department of Labor
2 Guidelines for Poultry Processing

Executive Summary 3

Introduction 4

Ergonomics Process 5

Providing Management Support 5

Involving Employees 5

Providing Training 5

Identifying Problems 7

Implementing Solutions 8

Addressing Reports of Injuries 8

Evaluating Ergonomics Efforts 9

Implementing Solutions 10

Workstations 11

Tools 16

Manual Materials Handling 18

Personal Protective Equipment 21

Additional Sources of Information 22

References 23

Contents
Guidelines for Poultry Processing 3

These guidelines provide recommendations

for poultry processing facilities to reduce the

number and severity of work-related musculoskeletal disorders (MSDs). In preparing these

recommendations, OSHA reviewed existing

practices and programs as well as available

scientific information on ergonomics, and

reflected comments received from representatives of trade and professional associations,

labor organizations, individual firms and other

interested parties. These guidelines are designed

specifically for the poultry processing industry;

however, other industries may find the recommendations and solutions presented useful.

More remains to be learned about the

relationship between workplace activities and

the development of MSDs. However, OSHA

believes that the experiences of many poultry

processing facilities provide a basis for taking

action to better protect workers. As the understanding of these injuries develops and information and technology improve, the recommendations made in this document may be modified.

These guidelines are drawn in part from

OSHA’s Ergonomics Program Management

Guidelines for Meatpacking Plants (meatpacking

guidelines). Employers and employees in the

poultry processing industry have told OSHA

that many of the elements of the meatpacking

guidelines have been successfully implemented in

a number of poultry processing facilities. These

stakeholders suggested that this document reflect

the meatpacking guidelines to avoid disrupting

the effective programs employers have already

Executive Summary

implemented. While the two guidelines are

similar, they also differ in some respects. The

poultry guidelines include more examples of

practical ergonomic solutions than the meatpacking guidelines do, use the terms “musculoskeletal disorder” and “MSD” instead of “cumulative trauma disorder” and “CTD”, and are

formatted to closely resemble OSHA’s more

recent ergonomics guidelines.

The heart of these guidelines is the description of various solutions that have been implemented by poultry processors. OSHA recommends that poultry processors consider these

solutions in the context of a systematic process

that includes the elements described in the pages

that follow. Such a process will make it more

likely that the solutions implemented in a particular workplace will be successful in reducing

injuries and will be cost effective.

OSHA recognizes that small employers in

particular may not have or need as comprehensive a process as would result from implementation of every action described in this document.

OSHA also realizes that many small employers

may need assistance in implementing an appropriate ergonomics process and wants them to

know that the free OSHA consultation service is

available to help them with ergonomics and

other safety and health issues. The consultation

services are independent of OSHA’s enforcement

activity. Information about the OSHA consultation service can be found on OSHA’s website at

www.osha.gov.

These guidelines are advisory in nature and informational in content. They are not a new standard or

regulation and do not create any new OSHA duties. Under the OSH Act, the extent of an employer’s

obligation to address ergonomic hazards is governed by the general duty clause. 29 U.S.C. 654(a)(1).

An employer’s failure to implement the guidelines is not a violation, or evidence of a violation of the

general duty clause. Furthermore, the fact that OSHA has developed this document is not evidence of

an employer’s obligations under the general duty clause; the fact that a measure is recommended in

this document but not adopted by an employer is not evidence of a violation of the general duty clause.

In addition, the recommendations contained herein were developed with the idea that they could be

adapted to the needs and resources of each individual place of employment. Thus, implementation of

the guidelines may differ from site to site depending on the circumstances at each particular site.
4 Guidelines for Poultry Processing

In the mid-1980s, the poultry processing

industry began to focus on the problem of workrelated musculoskeletal disorders (MSDs). MSDs

include injury to the nerves, tendons, muscles and

supporting structures of the hands, wrists, elbows,

shoulders, neck and low back (1, 2). In 1986,

members of the poultry processing industry developed a guideline advocating training, the process

of ergonomics and medical intervention as a

means to reduce the occurrence of MSDs and

their associated costs (3).

In August 1993, OSHA published its

Ergonomics Program Management Guidelines for

Meatpacking Plants (meatpacking guidelines) (4).

The meatpacking guidelines specifically recommended that employers implement an ergonomics

process to identify and correct ergonomics-related

problems in their worksites. While the meatpacking guidelines were directed primarily to meatpacking plants, many poultry processing facilities

initiated ergonomics programs based upon the

recommendations contained in the meatpacking

guidelines.

The poultry processing industry has reduced

occupational injuries and illnesses by almost half

over the last 10 years (5). Despite these efforts,

MSDs are still prevalent in the poultry processing

industry. According to the Bureau of Labor

Statistics, of the 3,000 cases with days away from

work that occurred in 2002, over 30% (976

cases) involved MSDs (6, 7). Many poultry processing jobs involve physically demanding work.

Some poultry workers make over 25,000 cuts per

day processing chickens and turkeys.

These processing tasks involve factors, including repetition, force, awkward and static postures

and vibration, which have been identified as

increasing the risk of incurring injury. Many of

the operations in poultry processing occur with a

chilled product or in a cold environment. Cold

temperatures in combination with the risk factors

may also increase the potential for MSDs to

develop (1). Excessive exposure to these risk

factors can lead to MSDs (2).

In these guidelines, we use the term MSD to

refer to a variety of injuries and illnesses that

occur from repeated use or overexertion,

including:

Introduction

■ Carpal tunnel syndrome;

■ Tendinitis;

■ Rotator cuff injuries (a shoulder problem);

■ Epicondylitis (an elbow problem);

■ Trigger finger; and

■ Muscle strains and low back injuries.

Employers should consider an MSD to be

work-related if an event or exposure in the work

environment either caused or contributed to the

MSD, or significantly aggravated a pre-existing

MSD as required by OSHA’s recordkeeping rule

(29 CFR 1904). For example, when an employee

develops carpal tunnel syndrome, the employer

needs to look at the hand activity required for the

job and the amount of time spent doing the

activity. If an employee develops carpal tunnel

syndrome and his or her job requires frequent

hand activity, or forceful exertions or sustained

awkward hand positions, then the problem may

be work-related. If the job requires very little

hand activity, then the disorder may not be workrelated.

Activities outside of the workplace that involve

substantial physical demands may also cause or

contribute to MSDs (1). In addition, development of MSDs may be related to genetic causes,

gender, age and other factors (1). Finally, there is

evidence that reports of MSDs may be linked to

certain psychosocial factors such as job dissatisfaction, monotonous work and limited job

control (1, 2). These guidelines address only

physical factors in the workplace that are related

to the development of MSDs.

These guidelines present recommendations for

the workplace and work practices with the goal

of reducing work-related MSDs. Poultry processors can usually meet this goal by changing

work methods, equipment, or workstations.

Many changes can be made without significantly

increasing costs and many ergonomic changes

result in increased efficiency by reducing the time

needed to perform a task. Many poultry

processing companies have already instituted

programs that reduce MSDs, reduce workers’

compensation costs and improve efficiency (8, 9).
Guidelines for Poultry Processing 5

Ergonomics Process

Many employers in the poultry processing

industry have implemented OSHA’s recommendations contained in the 1993 meatpacking

guidelines. OSHA does not intend for these

guidelines to disrupt the effective programs

employers have established based on those

recommendations. However, these guidelines

are specifically tailored to poultry processing

operations and update and expand on the meatpacking guidelines while remaining consistent

with them. For example, the Implementing

Solutions section below describes some specific

solutions that poultry processing employers can

consider implementing in their facilities. These

solutions reflect the over 10 years of innovation

in poultry processing since the meatpacking

guidelines were published. At the same time,

these guidelines provide some additional information that is specifically tailored to the jobs

and processes in the poultry processing industry.

For example, in the Implementing Solutions section

below, OSHA describes 22 specific solutions that

poultry pro-cessing employers can consider

implementing in their facilities.

Providing Management Support

Strong management support is critical to the

effective implementation of the ergonomics

process. OSHA recommends that management

support be visible to all employees. In general,

management can provide visible support by:

■ Consistently communicating the importance

of employee safety and health;

■ Assigning and communicating responsibility

for the various aspects of the ergonomics

process to appropriate managers, supervisors

and other employees;

■ Committing adequate resources to the ergonomics process;

■ Integrating production processes and production improvements with safety and health

concerns; and

■ Ensuring that all managers and employees are

accountable for carrying out their responsibilities under the ergonomics process.

“The red meat guidelines have been, and continue to

be, a reliable set of tools in [MSD] management. ”

Tyson Foods (10).

“The impact of our Ergonomics Program on our

workforce has been huge. The program has provided

the platform to help us reduce our incident rate and

lost time rate over the last three years.“ ConAgra

Foods, Refrigerated Foods Group, Turkey Business

Unit (11).

Involving Employees

An effective ergonomics process also includes

active employee involvement. Involving employees provides additional problem-solving

capabilities and hazard identification assistance

to the ergonomics process. Involving employees

in the ergonomics process also leads to greater

acceptance when workplace modifications are

made. The following are some ways to involve

employees in the ergonomics process:

■ Implement a procedure that encourages

prompt and accurate reporting of MSDs as

well as of their early indications.

■ Develop a system to engage employees in the

design of work, equipment and procedures,

the reporting of workplace hazards, and

training.

■ Establish an employee complaint or suggestion procedure designed to allow employees

to raise ergonomic issues without fear of

reprisal.

■ Request employee feedback on workplace

modifications.

■ Form employee groups to identify problems,

analyze tasks and recommend solutions.

Providing Training

Training is also an important element of the

ergonomics process. Training ensures that
6 Guidelines for Poultry Processing

employees are informed about ergonomic concerns in the workplace and how to minimize the

risk of injury. Training should be provided by

individuals who have experience in ergonomics

in the poultry processing industry. Training

should also be provided in a manner and language that all employees can understand.

OSHA recommends that all employees receive

general training on ergonomic issues. This training can be integrated into initial safety and health

training. In general, this training should include:

■ The procedures for reporting work-related

injuries and illnesses as required by OSHA’s

injury and illness recording and reporting

regulation (29 CFR 1904);

■ The company’s ergonomics process;

■ How to identify ergonomic risk factors;

■ The policies and procedures for avoiding

injury, including proper work practices and

use of equipment;

■ How to recognize MSDs and their early indications; and

■ The advantages of addressing early indications

of MSDs before serious injury has developed.

OSHA also recommends that poultry

processing employees receive job-specific

training on ergonomic issues. At a minimum,

OSHA recommends that the following employees receive such training: employees at risk

of injury, supervisors, managers, engineers and

maintenance personnel, as well as health care

providers.

Employees at Risk of Injury

In addition to the general training, OSHA

recommends that employees at risk of injury

receive hands-on ergonomics training prior to

being placed in a full-time production job. Many

poultry processing facilities already use dedicated process lines for the purpose of providing

hands-on training to new or reassigned employees. These training lines are an ideal setting to

provide ergonomics training to workers. At a

minimum, OSHA recommends that these employees be trained in the following areas:

■ Care, use, and handling techniques for knives;

■ Use of any special tools and devices;

■ Use of safety equipment, including personal

protective equipment (PPE), as they relate to

MSD prevention (such as the proper fit of

gloves); and

■ Use of proper lifting techniques and lifting

devices.

Supervisors

In order to effectively manage the ergonomics

process and to ensure that all employees are

following safe work practices, supervisors should

receive the same training as the employees at

risk of injury. OSHA recommends that supervisors receive additional training on how to

recognize hazardous work practices, how to

correct such practices, how to ensure the ergonomics process is effectively implemented and

how to track ergonomic corrections. Supervisors should also be instructed on how to

determine if employees need additional training in safe work practices, and how to monitor

workers on restricted duty.

Managers

Managers must be familiar with the ergonomics process and their responsibilities in that

process. OSHA also recommends that managers

receive sufficient training in the ergonomic issues

associated with their areas of responsibility, so

that they can effectively implement the ergonomics process.

Engineers and Maintenance Personnel

OSHA recommends that these personnel be

trained in how to prevent and correct ergonomic

problems through job and workstation design

and proper maintenance. OSHA recommends

that plant engineers and maintenance personnel

be trained in the ergonomic issues associated

with the tools used in their job tasks.

Health Care Providers

Many poultry processors employ health care

providers to deliver occupational health services.

OSHA recommends that these health care
Guidelines for Poultry Processing 7

providers receive training in the prevention,

early recognition, evaluation, treatment, and

rehabilitation of MSDs. OSHA also recommends that these health care providers be

familiar with the various jobs in the poultry

processing facility so that they are aware of the

types of ergonomic problems employees may

face when performing certain job tasks.

Identifying Problems

OSHA recommends that poultry processing

facilities establish a three-step process to systematically identify ergonomic problems. This

process should account not only for current

workplace conditions, but also for planned

changes to existing and new facilities, processes,

materials, and equipment. The three-step

process for identifying ergonomic problems in

poultry processing facilities includes:

■ Gathering information from available

sources;

■ Conducting initial workplace surveys to

determine which jobs need a closer analysis;

and

■ Performing ergonomic job hazard analyses

of those workstations with identified risk

factors.

Gathering Information from Available Sources

The first step in identifying ergonomic

problems should be a review and analysis of

available information. Information about

problems or potential problems can be obtained

from a variety of sources, including the OSHA

300 and 301 reports, first aid logs, reports of

workers’ compensation claims, accident and

near-miss investigation reports and insurance

company reports. Employers can also gain

useful information from employee interviews

and surveys, as well as from reviews and

observations of workplace conditions.

Conducting an Initial Workplace Survey

The second step is to conduct an initial workplace survey. An initial workplace survey is

typically performed with an ergonomics checklist to look for relevant workplace risk factors.

According to poultry processing employers (8),

the most important risk factors in poultry processing facilities are:

■ Repetition – performing the same motion or

series of motions continually or frequently.

■ Force – the amount of physical effort required

to perform a task (such as heavy lifting) or to

maintain control of equipment or tools.

■ Awkward and static postures – assuming

positions that place stress on the body, such

as reaching above shoulder height, kneeling,

squatting, leaning over a worktable, twisting

the torso while lifting, as well as holding or

using tools (e.g., knives or scissors) in a nonneutral or fixed position.

■ Vibration – utilizing hand-held power tools

that can increase the stress on the hands and

arms.

Cold temperatures in combination with the

above risk factors may also increase the potential for MSDs to develop (1). Many of the

operations in poultry processing occur with a

chilled product or in a cold environment.

Not all of these risk factors will be present in

every job, nor is the existence of one or all of

these factors necessarily sufficient to cause injury. Employers, however, should examine these

factors when screening and analyzing jobs,

operations, or workstations to determine which

risk factor(s) is present. Jobs and tasks that

have multiple risk factors have a higher probability of causing MSDs (2).

Performing Ergonomic Job Hazard Analyses

The third step is to conduct a job hazard

analysis of those jobs identified above as

potentially hazardous. In many cases, job

assessments can be accomplished by observation

and discussing with employees the tasks they are

performing. Discussing tasks with employees

helps to ensure that a complete picture of the

process is obtained. An adequate analysis

should identify all risk factors present in each

studied task (12).
8 Guidelines for Poultry Processing

Implementing Solutions

Examples of potential solutions for various

concerns are included in the Implementing

Solutions section of these guidelines. Poultry

processors may need to modify workstations,

purchase equipment, and change work practices

to achieve their ergonomic goals. Simple, lowcost solutions are often available to solve problems. For example, carts or cut outs can be used

to reduce exposure to risk factors. Employers

should consider ergonomic issues when designing new plants or redesigning existing plants. At

that time, major changes are easier to implement,

and ergonomic design elements can be incorporated at little or no additional cost.

Addressing Reports of Injuries

Even in poultry processing facilities with

effective safety and health programs, injuries

and illnesses may occur. Early reporting, diagnosis, and intervention can limit injury severity,

improve the effectiveness of treatment, minimize

the likelihood of disability or permanent damage,

and reduce workers’ compensation claims (3, 9,

12). Many employers have found that early

reporting, combined with appropriate medical

treatment and/or work restrictions, can help

employees recover fully without more serious

and costly consequences (3, 9, 10, 12). OSHA’s

injury and illness recording and reporting regulation (29 CFR 1904) requires employers to

keep records of work-related injuries and illnesses. Employees may not be discriminated

against for reporting a work-related injury or

illness (29 U.S.C. 660(c)).

OSHA recommends that employers implement

a process that addresses the following areas:

■ Injury and illness recordkeeping. Complete,

descriptive, and accurate injury and illness

records can be used to identify problem areas

and evaluate progress.

■ Early recognition and reporting. Early reporting of potential MSD problems provides

an opportunity to assess possible problems

and take action before injuries and illnesses

occur (3, 10, 12, 13).

■ Systematic evaluation and referral. Some

employers have found that a defined process

or protocol for evaluating employee reports,

providing conservative treatment and work

restrictions, and referring employees for

medical attention provides an effective and

consistent approach for minimizing the

severity of MSDs (3, 8, 10, 12).

■ Conservative treatment. If provided early in

the development of an MSD, conservative

treatment may eliminate the need for more

invasive medical procedures. Conservative

treatment may include rest, hot or cold

therapy, nonsteroidal anti-inflammatory

agents, exercise, or night splints, depending

on the nature and severity of the problem (3,

10, 13).

■ Conservative return to work (restricted duty).

Restricted work or light duty are among the

most helpful treatments for MSDs. These

assignments, if properly selected, allow the

worker to continue to perform productive

work for the employer while continuing to

ensure recovery. Some MSDs require weeks

(or months, in rare cases) of restricted work

to allow for complete recovery (3, 10, 12).

■ Systematic monitoring. Systematic follow-up

of employee reports provides an opportunity

to reinforce good work practices, modify

conservative treatment plans, adjust work

restrictions, or refer the employee for medical

attention (3, 12).

■ Medical resources. Employing health care

professionals, or establishing permanent

relationships with outside health care professionals, allows the employer to quickly

and effectively respond to employee reports,

“Effective medical management, especially early

intervention, can virtually remove severity in workrelated [MSDs]. ” Tyson Foods (10).
Guidelines for Poultry Processing 9

evaluate employees, make referral recommendations, provide treatment and monitor the

recovery of injured employees (3, 10, 12).

Of these, early reporting of signs and symptoms

of MSDs and conservative return to work

programs are particularly important. OSHA

recommends employers encourage employees to

report early indications of MSDs before more

serious MSDs develop.

Some poultry processing facilities employ a

health care professional with training in the

prevention and treatment of MSDs to receive

and address reports of injuries. Some of these

facilities report that they fully integrate the

health care professional into their ergonomics

efforts. OSHA recommends that these health

care providers, at a minimum, conduct periodic,

systematic workplace walkthroughs to remain

knowledgeable about operations and work

practices at the workplace, to identify potential

light duty jobs and to maintain close contact

with the employees.

Evaluating Ergonomics Efforts

Procedures and mechanisms to evaluate the

implementation of the ergonomics process and

to monitor progress are also important. Evaluation and follow-up are central to continuous

improvement and long-term success. OSHA

recommends that the ergonomics process be

regularly evaluated to determine whether it is

meeting its goals and objectives. Such evaluations should include input from managers, supervisors, and employees who review the goals

and objectives identified, suggest changes in the

program, and evaluate the effectiveness of implemented solutions. Evaluation techniques can

include methods such as:

■ Trend analysis of injury and illness rates and

workers’ compensation reports;

■ Employee surveys and interviews; and

■ Surveys of job/worksite changes.

Any deficiencies identified through the evaluation should be addressed.
10 Guidelines for Poultry Processing

The ergonomic solutions for poultry processing include engineering changes to workstations

and equipment, work practices, personal protective equipment (PPE), and administrative actions.

The recommended solutions presented in the

following pages are not intended to be an exhaustive list, nor does OSHA expect that all of them

will be used in any given facility. Poultry processing facilities are encouraged to develop innovative ergonomic solutions that are appropriate

to their facilities. As with the meatpacking

guidelines, OSHA recommends that employers

use engineering techniques, where feasible, as

the preferred method of dealing with ergonomic

problems in poultry processing facilities. However, OSHA recognizes that a variety of solutions

may be needed in any given facility.

OSHA recommends that employers train

employees to use proper work practices. Proper

work practices include proper use and maintenance of pneumatic and power tools, good cutting

techniques, proper lifting techniques and good

knife care. Using and maintaining effective PPE

is also important. For example, good fitting

thermal gloves can help with cold conditions while

maintaining the ability to grasp items easily.

Many poultry processors have found that

administrative solutions can be used to reduce

the duration, frequency, and degree of exposure

to risk factors. Some examples of administrative

solutions used effectively by poultry processors

follow:

■ Job rotation may alleviate physical fatigue

and stress of a particular set of muscles and

tendons. To set up a job rotation system,

employers typically classify the nature and

extent of exertions of each task, and then

create a schedule that rotates between high

and low repetitions within the line and/or

between bending and stretching movements in

the same work area or whole plant as appropriate to reduce exposure. Also consider the

body parts used and rotate so that body parts

used repetitively or in awkward postures can

either rest completely or work at slower rates

and in better postures. Use a rotation schedule to address tasks considered to be high risk

Implementing Solutions

(e.g., using vibrating hand tools or deboning

activities) or to minimize exposure to cold.

■ Staffing “floaters” provide periodic breaks

between scheduled breaks.

■ New employees, reassigned employees,

employees returning from an extended time

off for vacation or some other purpose in

poultry processing facilities often will need a

conditioning, or break-in period to get them

accustomed to an activity and strengthen

them for the physically demanding work they

will be performing. To accommodate this,

OSHA recommends that new and reassigned

employees be gradually integrated into a full

workload. OSHA also recommends that employees be assigned to an experienced trainer

for job training and evaluation during the

conditioning period.

■ Allowing pauses relieves fatigued muscles and

allows employees to rest affected muscle groups

during that time period.

■ Cross-train employees so that sufficient

support is available for peak production, to

cover breaks, to institute job enlargement

programs and to provide additional rotation

alternatives.

■ Performing routine and preventive maintenance on equipment assures that the equipment

is working properly.

When combined with exposure to other risk

factors, cold can increase the risk of developing

an MSD. Employers typically limit cold exposure by providing a warm, dry area and allowing

frequent, short breaks to allow workers to warm

up. It is also important to use appropriate clothing and personal protective equipment when

working in cold environments.

The solutions on the following pages are not

intended to be an exhaustive list, and are only

examples of ergonomic solutions. Individual

poultry processing facilities should try to use

these ideas as a starting point as they look for

other innovative methods that will meet their

facility’s needs.
Guidelines for Poultry Processing 11

WORKSTATIONS - Cut Outs

DESCRIPTION:

Removal of a section of work surface to allow the employee to get closer to

items located at the workstation.

WHEN TO USE:

Where excessive leaning or reaching is required to access material at a

workstation.

POINTS TO REMEMBER:

● Placing items closer to the employee minimizes excessive reaching and bending.

Maximum reach should not exceed arm’s length with the torso upright.

● Placing the employee closer to the work through recessed designs at the knee

and foot also reduces reaching and bending.

● Providing cutouts can increase the amount of useable space for placement of

poultry parts, tools, supplies and other items.

● Ensure that workstation edges are rounded to avoid discomfort from direct

contact.

WORKSTATIONS - Baggers and Other Packaging Systems

DESCRIPTION:

Mechanisms and fixtures used to place whole birds or poultry products into

packaging, and packages into shipping containers.

WHEN TO USE:

When packaging, finished product.

POINTS TO REMEMBER:

● Auto baggers allow whole birds or parts to slide sideways or vertically into bags.

These systems may automatically count or weigh parts for inventory needs.

● Semi-automated systems may require manual placement of the bag while

products drop or slide into the bag, and may use a fan to automatically open

bags in preparation for loading.

● Filled bags may be automatically crimped or fastened closed.

● Many systems are designed to allow employees to alternate hands.

● A hoist system is recommended to reload plastic film.

● If a hand scoop is used, it should have a bent handle to keep the wrist in a

neutral posture. The handle should be rubber or roughened plastic for easier

grip.

● Packaged meats may be dropped directly into packing boxes and then sent

to autopackers for sealing, labeling and palletizing.

WORKSTATIONS - Tilters and Dumpers

DESCRIPTION:

Mechanical device that tilts or inverts a container in order to release its

contents.

WHEN TO USE:

For unloading the contents of a container into a machine, new container,

waste receptacle, or onto a workstation.

POINTS TO REMEMBER:

● May eliminate the need for shoveling, especially for ice.

● The position of the tilter or dumper can be adjusted to minimize bending and

reaching.

● Use wheeled carts to transfer containers to the tilter or dumper.
12 Guidelines for Poultry Processing

WORKSTATIONS – Chutes

DESCRIPTION:

Tunnel-type mechanism attached to a hole in the workstation surface into

which poultry parts or other items can be dropped and transported.

WHEN TO USE:

For transport of separated poultry parts or other items. Items may drop

directly into a container or into a vacuum system for transport.

POINTS TO REMEMBER:

● Chute openings should be appropriate to the size of the part handled, so it

does not interfere with the processing task, and does not require extended

reach.

● Delivering and placing parts closer to the employee minimizes excessive

reaching and bending. Maximum reach should not exceed arm’s length

with the torso upright.

WORKSTATIONS – Diverters

DESCRIPTION:

Mechanical device that directs material on a conveyor or slide.

WHEN TO USE:

Where excessive leaning or reaching is required to access material on a

conveyor or slide.

POINTS TO REMEMBER:

● Delivering and placing parts closer to the employee minimizes reaching and

bending. Maximum reach should not exceed arm’s length with the torso

upright.

● Can be adjusted to split poultry parts delivery onto either side of a conveyor,

slide, or work area so that employees can work on both sides of the line.

WORKSTATIONS – Scales

DESCRIPTION:

Embedded scales that incorporate weighing into the production process to

eliminate unnecessary handling of poultry, poultry parts, processed meats,

and waste.

WHEN TO USE:

When operations require that materials be weighed.

POINTS TO REMEMBER:

● A scale can be recessed into the floor so that carts can be rolled onto it for

weighing without pushing carts uphill.

● Locate scales within easy reach, in the work area rather than at another

work area behind the employee. Recess the scale to the same height as the

countertop so that poultry can be placed on and removed from the scale

without lifting.

● For boxed goods, a scale incorporated into the packing station can

determine weight during initial loading and eliminate reweighing later.

● Scales can also be incorporated into conveyor and shackle systems.
Guidelines for Poultry Processing 13

WORKSTATIONS – Shackles

DESCRIPTION:

Mechanical devices used to position and stabilize poultry parts for processing

and transporting to other work areas.

WHEN TO USE:

In all hanging processes.

POINTS TO REMEMBER:

● Automatic rehangers can reduce manual handling associated with hanging

birds.

● Provide a rack or other support surface to hold the weight of the bird so

that the legs can be easily placed into the shackles.

● Ensure that shackle length can adequately hold the bird to minimize the

need for rehanging.

● Consider a rail or guide bar behind the birds to minimize bird movement

and reaching by employees.

● Orient shackles so employees have direct access with minimal forward

reach and no trunk twisting, while holding and lifting the bird.

● Design the conveyor system to move the legs toward the shackle for easy

placement into the shackle while supporting the weight of the bird.

Preferably, the bird and shackles are automatically aligned.

● Provide adequate spacing between shackles to prevent birds from tangling.

Adequate spacing of shackles may reduce rework and the need to separate

birds.

WORKSTATIONS - Jigs, Fixtures, Mandrills, and Other

Devices for Positioning Product

DESCRIPTION:

Mechanical devices used to position and stabilize poultry parts for

processing.

WHEN TO USE:

In cutting and deboning operations where proper positioning of the product

will minimize excessive use of force or awkward postures.

POINTS TO REMEMBER:

● Design a clamping device to hold the bird’s breast securely when cutting or

deboning, ensuring that the device does not damage the product. Once the

bird has been stabilized, the employee is able to use a 2-handed method to

pull meat off the bone. The device may be of mechanical or vacuum design.

● Clamps reduce gripping with the non-cutting hand. Height adjustability

within the clamp allows the employee to work without awkward arm

postures. Devices should be adjustable to at least 2 different angles to

allow an in-line knife to be used without awkward arm postures.

● For tendon removal, the tip of the tendon can be placed into a vise that

uses a mechanical arm to pull and separate it from the meat, leaving the

meat in good condition. The vise reduces holding and pinching with

the hand.
14 Guidelines for Poultry Processing

WORKSTATIONS - Seats, Stools, and Backrests

DESCRIPTION:

Support devices for employees at fixed workstations.

WHEN TO USE:

At all stationary sitting and standing positions.

POINTS TO REMEMBER:

● Selecting the most appropriate support device promotes neutral body

postures and reduces fatigue during seated, sit/stand and standing tasks.

● The use of these devices should not result in extended forward reaching,

bending, or trunk twisting.

Recommendations for Chairs:

● Chairs with backrests may be provided for tasks that require visual or tactile

inspection as well as other disassembly or processing tasks. The chair

should be adjustable to accommodate both the task being performed and

the size of the employee.

● Tall chairs should include a mechanism for mounting and dismounting such

as a footring. Prolonged use of a footring may obstruct bloodflow to the leg,

therefore a footrest should be provided for long duration use.

● Footrest surface area should be deep enough to support the whole foot and

large enough to allow some sideward and forward movement for position

changes. Position the footrest to prevent an excessively bent or straight

knee posture. A slight open angle of the knee is preferred. Height adjustability of the footrest is preferred. Select an adjustment mechanism that

does not result in posture, force, or sanitation problems. Teach employees

when and how to make proper adjustments.

● Where height adjustability is not provided, select at least 2 fixed height

footrests to accommodate the smallest height person. Recess the upper

footrest slightly so it does not become an obstacle for the lower footrest.

● Seat pan depth should support the thigh but should not touch the back of the

knee.

● Seat angle should support the thigh evenly.

● The backrest should be height adjustable and large enough to support the

upper and lower back. The shape of the backrest should provide support for

the inward curve of the low back.

● Armrests may interfere with task requirements. Where used, armrests

should be adjustable for height and width.

Recommendations for Sit/Stand Stools:

● A high stool or angled seat provides a surface on which the employee can

lean, shift weight, and change trunk angle.

● With an angled seat, only leaning can occur. With a flat seat, the employee

may plant one foot on the floor and rest the other thigh on the seat for

support.

● The base should be fixed so that it does not move unintentionally.

Recommendations for Backrests or Leaning Devices:

● Another type of leaning device is an independent back support without a

seat that is stationary, stable, and height adjustable. It should provide

adequate support for both the upper and lower back. Provide clearance for

required cleaning and sanitation. Many of the recommendations above also

apply to backrests or leaning devices.

● Position the device to prevent forward trunk bending.

● Ensure clearance behind devices so as not to obstruct passage of other

employees walking past the workstation.
Guidelines for Poultry Processing 15

WORKSTATIONS – Rework

DESCRIPTION:

Designated workstation or work area designed for evisceration and cutting.

WHEN TO USE:

For damaged birds that require extra handling to remove unwanted parts.

POINTS TO REMEMBER:

● Transporting these poultry parts away from the normal processing line

allows the employee adequate time to closely examine and remove

unwanted parts without interrupting the line.

● Use pneumatic or mechanical cutting devices where appropriate to minimize

hand forces.

● The use of fixtures and/or a slightly forward slanted table may be appropriate to position poultry parts so that work can be completed using neutral

body postures.

● May be used as an alternative work area or part of rotation plan since work

is self-paced and slower than conventional assembly lines.

WORKSTATIONS - Workheight and Angle Adjustments

DESCRIPTION:

Properly adjusted work surfaces.

WHEN TO USE:

At all workstations.

POINTS TO REMEMBER:

● Proper workstation height minimizes excessive forward trunk bending and lifting

of the arms when cleaning, preparing, and packing whole birds and poultry parts.

● Proper hand height improves comfort and productivity.

Table height recommendations:

● For close visual inspection, position table so that hands are slightly higher

than elbow height and below shoulder level.

● For light assembly (e.g., placing parts in boxes) position table height so that

hands are slightly below elbow height. (Note: Table height may need to be

lowered further to accommodate the height of a packing box.)

● For work requiring heavy force (e.g., some cutting or deboning), the table

should be below elbow height, unless close visual inspection is required.

● Powered adjustable height work surfaces that are positioned for use by

individual employees can be spring-loaded or electrically powered by a motor.

● Tables designed for taller employees should have standing platforms or

height adjustable features to accommodate shorter employees. Teach

employees how and when to adjust height. Provide adjustment controls that

can be operated without causing a posture, force, or sanitation problem.

Floor design recommendations:

● Provide standing platforms to prevent reaching above shoulder height.

● Provide adequate clearance so employees can take a step sideways along the

conveyor when necessary and so the whole foot is supported when placed

slightly forward or behind the body.

● A railing on the back edge of the platform that is open on both ends may be

added to reduce fall hazards. Provide a platform depth that allows unobstructed passage behind employees when they are at their workstations.

● Provide non-slip flooring in areas that become wet or soiled with animal fat.

● Use perforated rather than slatted flooring where possible. Where slats are

used, they should be flat and wide to minimize pressure points on the feet.

● Non-slip anti-fatigue mats that can be easily removed for cleaning may be

added to solid floor for comfort.
16 Guidelines for Poultry Processing

TOOLS - Handle and Design

DESCRIPTION:

Designs that minimize exposure to risk factors when using hand tools.

WHEN TO USE:

For all hand tool applications.

POINTS TO REMEMBER:

● Handles should be perpendicular to the line of action, of adequate diameter

to allow a power grip, extend at least the length of the palm, and have a nonslip surface.

● Angled and pistol grip handles are advised for cuts made with a downward

stroke. These knives may not be widely used, however they keep the wrist in

neutral while allowing for sufficient downward force to make a smooth cut.

● Inline handles are best for horizontal cuts (e.g., when parts are resting flat on

a tabletop).

Temperature and vibration:

● Handles should help prevent transmission of cold from the tool to the hand

and should work well when wet or covered with slippery material.

● Dead blow hammers partially filled with shot reduce repercussion into the hand.

Handle dimensions:

● Tools should comfortably fit the employee’s hand (not too wide or too

narrow).

● Length should be slightly longer than the palm with or without gloves.

Handle options:

● Heavy tools should have 2 handles or be suspended or counterbalanced.

● A wraparound handle allows the tool to stay on the hand with minimal effort.

● A handle guard may be added to certain tools to prevent the hand from

slipping forward onto the blade.

Reducing force:

● Keep finger pinch to a minimum, especially for repetitive work.

● Textured handles improve grip, reduce hand force and should be washable in

 warm water to remove grease build-up.

● Avoid concentrated pressure on small parts of the fingers (e.g., forceful

opening of scissors) or on the palm of the hand.

TOOLS - Spray Nozzles

DESCRIPTION:

Designs that minimize hand force.

WHEN TO USE:

For all sanitation operations using spray nozzles for long time periods.

POINTS TO REMEMBER:

● Avoid single finger activation, especially using the index finger.

● Investigate options for hand actuators that are compatible with the shape,

width, and size of the hand.

● Provide swivel handles for hoses such as those used for water.

● Provide pistol grip handles for spraying high-pressure hoses.

● Use the entire finger rather than just the fingertip to activate the trigger,

minimizing tendon irritation.

● Consider systems that can be activated by either the hand or foot so the

employee can switch at will when fatigue occurs.
Guidelines for Poultry Processing 17

TOOLS – Selection

DESCRIPTION:

Powered and manual tools for cutting, deboning and other operations.

WHEN TO USE:

For nearly all tasks in poultry processing, including evisceration, venting,

deboning, filleting, peeling gizzards, and separation of internal organs.

POINTS TO REMEMBER:

● Hand tools should be selected so that handle angle allows the wrist to work in

a neutral posture.

● The addition of a universal joint between handle and blade may improve wrist

posture.

● Spring-loaded handles eliminate thumb force required to open blades for

sequential cuts.

● Spring force should be designed to minimize hand fatigue.

● A circular or electric saw is effective for cutting whole birds and breasts in half.

● Powered (pneumatic) or spring-loaded shears and pneumatic wheels with

blades or manual knives are preferred for cutting smaller parts (e.g., trimming

and eviscerating).

● Shears are preferred for heart and liver removal.

● Knives are preferred for deboning and filleting.

● A specialized tool has been developed for cleaning gizzards (a powered handheld device with a small bladed wheel).

● An inline thigh popper reduces required hand forces when compared to the

traditional manual technique.

TOOLS - Use and Care of Knives, Saws, and Scissors

DESCRIPTION:

Procedures for maintaining knives, saws, and scissors in optimal functioning

condition.

WHEN TO USE:

For all knife, saw, and scissors use.

POINTS TO REMEMBER:

● The sharper the edge, the lower the force (and possibly repetitions) required

to complete the task. Sharpening blades is a highly skilled task that requires

specialized training and is usually completed away from the production area.

Options for maintaining a sharp edge include having several knives assigned

to an employee, trading out knives quickly and easily, and keeping the blade

free of metal fragments or burrs.

● Keeping the blade free of metal fragments or burrs requires constant

attention. Employees may be taught to manually “steel” or use a mousetrap

for deburring or removing metal fragments. These fragments make it harder

to cut product and may even cause damage. Both methods of deburring

require running the full length of the blade edge along a honing stone or

other file-type mechanism. Manual steeling is a two-handed operation

requiring the employee to hold the honing mechanism in one hand and knife

in the other, both unsupported. A customized tool can be developed that has

one straight handle and two in-line steels positioned to ensure that the knife

contacts both steels evenly. The mousetrap (with attached honing

mechanism) is fixed to a stationary surface (such as a table or rail) or

portable surface (such as a scabbord) and requires only a one-handed

operation.

● Deburr or change knives if product damage becomes apparent, an increase

in muscle force is required, or if the blade contacts bone, glove, or other hard

objects.
18 Guidelines for Poultry Processing

MANUAL MATERIALS HANDLING - Hoppers and Augers

DESCRIPTION:

Container used to hold and dispense contents into a machine, a new container,

or onto a workstation through an open gate or using a screw-type mechanism.

WHEN TO USE:

When storage of product or other items is required at a workstation.

POINTS TO REMEMBER:

● Hoppers are generally preferred for dispensing larger objects such as poultry

parts, whereas augers are generally preferred for smaller product such as ice,

spices, and tenderizers in predetermined quantity to match recipe or packaging

units.

● Hoppers are loaded from the top of the unit and have a gate to drop contents

in bulk or pre-measured quantities, whereas augers have screw-type mechanisms that lift smaller particles from a transport container and dispense in

pre-measured quantities.

● Operation can be automatic or employee initiated with activation controls

located to avoid reaching and bending.

● May replace the need for shoveling, especially for ice.

● To load hoppers and avoid additional lifting, consider devices such as mechanical

lifters, dumpers, augers, and conveyors.

MANUAL MATERIALS HANDLING - Carts and Hand Trucks

DESCRIPTION:

Wheeled devices designed to transport materials.

WHEN TO USE:

For transporting containers of whole birds, bird parts, processed meats, waste

products, or supplies between work areas.

POINTS TO REMEMBER:

● A small lip around the edges is helpful to prevent items from slipping off.

● Ensure that the top stack height does not obstruct vision.

● Optimal shelf height range should be between knuckle (with arms at side) and

shoulder height.

● Pushing is preferred to pulling.

● Balance loads and keep loads within manufacturer’s weight restrictions. ● Handles that are vertical, with some horizontal adjustability, will allow all

employees to push with hands at elbow height and shoulder width apart.

A swing-out design may be useful to improve access.

● Manually pushed carts and hand trucks should have full bearing wheels made of

a material designed for the floor surface in the facility as well as brakes that are

easy to operate. Brakes prevent unintentional movement of the cart or hand

truck when left unattended or when loading. Larger wheels are generally easier

to push. Rear swivel and front fixed wheel design improves ease of pushing,

especially if the cart is long. In some designs, a third set of non-swivel wheels is

placed centrally to add stability and improve ease of turning.

● Carts may be designed for general use or for specialized applications. Specialty

carts that have contours or clamps to hold specific supplies (e.g., rolls of plastic)

may be designed to aid in supply transfer directly to the machine or work surface

that uses that product.

● Large bucket-type containers on carts should have an angled front to allow

tipping for removal of contents (e.g., utility tilt trucks).

● Lift tables and height adjustable pallet stands that rotate allow parts and supplies

to be positioned at proper working heights. They may be used in conjunction

with staging for vacuum systems and a variety of other workstations. These

devices improve working posture by reducing unnecessary bending and

reaching.

● Pallet jacks may be manual or motorized. The motorized version is preferred for

frequent or long-distance travel.
Guidelines for Poultry Processing 19

MANUAL MATERIALS HANDLING - Racks and Shelves

DESCRIPTION:

Rack and shelf design to optimize manual access.

WHEN TO USE:

Shelf systems can be configured to minimize excessive lifting, carrying, and

awkward postures associated with storage of any item used or produced at a

workstation.

POINTS TO REMEMBER:

● For items that will be manually lifted, shelf height should be from approximately

knuckle (with arms at side) to shoulder height. Store heavy and frequently used

items in this range. Storage of lightweight and infrequently used items above

and below this range is acceptable. Labels on shelves may help to quickly and

easily identify materials to be lifted or carried.

● Bulk packages of supplies that are transported by mechanical devices can be

stacked and stored as needed. However, once packages are opened and

removed manually, placement on shelves should follow the recommendations

listed above.

● Avoid closely spaced shelves as they limit visual and hand access.

MANUAL MATERIALS HANDLING - Vacuum Systems

DESCRIPTION:

Vacuum systems for lifting and transport of materials.

WHEN TO USE:

Vacuum systems can be used for lifting and transporting poultry parts, boxes of

product, spice bags, ice, and other materials. Applications of vacuum systems

include:

● Lifting of individual boxes and placement onto racks or pallets for storage or

transport.

● Vacuum systems connected to chutes or transport tubes can transport individual

poultry parts or collect poultry parts in a container.

POINTS TO REMEMBER:

● Vacuum entry points can be placed at individual work areas to gather product for

transport to chillers or other holding areas for further processing or packaging.

● Vacuum systems can be designed specifically to handle internal transport of

hearts, livers, gizzards, and necks from harvesting area to giblet handling area.
20 Guidelines for Poultry Processing

MANUAL MATERIALS HANDLING - Roller Tables

DESCRIPTION:

Tabletop or work surface embedded with rollers or ball bearings to reduce

friction and force when sliding items.

WHEN TO USE:

Recommended for transporting boxes, bins, and other containers over

relatively short distances.

POINTS TO REMEMBER:

● Rollers are preferred for transport in a linear direction whereas ball bearings

are preferred when change of direction is required.

● Pushing or sliding containers eliminates lifting and carrying that can be

strenuous to the hands, arms, and back.

● Appropriate for product in containers, but not loose parts due to sanitation

issues.

DESCRIPTION:

Mechanical systems such as belt-driven sheets of textured fabric or suspended

shackles/hooks that continually move product.

WHEN TO USE:

For processing and cutting tasks, placing bags and smaller packages in boxes,

and loading or unloading trucks. Eliminates lifting and carrying when transporting whole birds and parts through and between processing areas.

POINTS TO REMEMBER:

● Ensure that required forward reach does not extend beyond arm’s length in

front of the body.

● Overhead conveyors should be designed so that the employee can grasp

birds without reaching higher than mid-chest level. This can be accomplished

by lowering the line or providing access for employees at their work area.

● Belt conveyors should be installed so that employees can grasp birds or bird

parts while keeping their elbows close to the torso. The conveyor speed

should allow sufficient time for the task being performed.

● Conveyors can be designed to reorient birds or bird parts.

MANUAL MATERIALS HANDLING - Belt and Overhead Conveyors
Guidelines for Poultry Processing 21

PERSONAL PROTECTIVE EQUIPMENT - Selection

Considerations

DESCRIPTION:

Clothing and other work accessories designed to create a barrier against

workplace hazards that take ergonomic considerations into account.

WHEN TO USE:

When selecting personal protective equipment for processing operations.

POINTS TO REMEMBER:

● Protective clothing should be selected for the specific task performed.

● Employees should be provided with a variety of options for rubber gloves

worn under mesh gloves for optimal fit, dexterity, and flexibility.

● Mesh gloves can include small barbs on the palm surface to reduce finger

force when pinching and pulling meat away from bone. A mesh or cut

resistant glove and forearm sleeve should be worn on the hand that does not

hold the knife to protect against accidental cuts.

● Gloves should minimize the loss of tactile sensitivity.

● Gloves should provide increased friction between the hand and the material

being handled.

● Use non-slip and waterproof footwear with well-cushioned insteps and

insoles.
22 Guidelines for Poultry Processing

OSHA’s Training Institute in Arlington Heights,

Illinois, offers courses on various safety and health

topics, including ergonomics. Courses are also

offered through Training Institute Education

Centers located throughout the country. For a

schedule of courses, contact the OSHA Training

Institute, 2020 South Arlington Heights Road,

Arlington Heights, IL 60005, (847) 297-4810, or

visit OSHA’s training resources webpage at

www.osha.gov/fso/ote/training/training_resources.

html.

There are many states and territories that

operate their own occupational safety and health

programs under a plan approved by OSHA (23

cover both private sector, state and local government employees, and three only cover public employees). Information is available on OSHA’s

website at www.osha.gov/fso/osp/index.html on

how to contact a state plan directly for information

about specific state initiatives and compliance

assistance applicable to the poultry processing

industry.

A free consultation service is available to provide occupational safety and health assistance to

small businesses. OSHA Consultation is funded

primarily by federal OSHA, but delivered by the

50 state governments, the District of Columbia,

Guam, Puerto Rico and the Virgin Islands. The

states offer the expertise of highly qualified

occupational safety and health professionals to

employers who request help to establish and

maintain a safe and healthful workplace. Developed for small and medium-sized employers in

hazardous industries or with hazardous operations, the service is provided at no cost to the

employer and is confidential. Information

on OSHA Consultation can be found at

www.osha.gov/dcsp/smallbusiness/consult.html.

Additional Sources of Information
Guidelines for Poultry Processing 23

©

References

(1) National Research Council and Institute

of Medicine. 2001. Musculoskeletal Disorders

and the Workplace — Low Back and Upper

Extremities. National Academy of Sciences.

Washington, DC: National Academies Press.

(2) Musculoskeletal Disorders and Workplace

Factors: A Critical Review of Epidemiologic

Evidence for Work-Related Musculoskeletal

Disorders of the Neck, Upper Extremity, and

Low Back. Cincinnati, OH: U.S. Department

of Health and Human Services, Public Health

Service, Centers for Disease Control and

Prevention, National Institute for Occupational

Safety and Health, DHHS. 1997. (NIOSH

Publication No. 97-141.)

(3) Poultry Industry Task Force. 1986. The

Medical Ergonomics Training Program: A Guide

for the Poultry Industry. (OSHA Docket

GE2003-2, Exhibit 4-2.)

(4) U.S. Department of Labor, Occupational

Safety and Health Administration. 1993

(Reprinted). Ergonomics Program Management

Guidelines for Meatpacking Plants.

(5) Bureau of Labor Statistics. 2002. http://

data.bls.gov/cgi-bin/dsrv?sh. “Occupational

injuries and illnesses: industry data (1989-2001).”

Series ID SHU30201531 and SHU30201532,

Poultry slaughtering and processing. (OSHA

Docket GE2003-2, Exhibit 4-8.)

(6) Bureau of Labor Statistics. http://www.bls.gov/

iif/oshsum.htm#01SummaryTables. Table 2.

“Numbers of nonfatal occupational injuries and

illnesses by industry and case types, 2002.” (OSHA

Docket GE2003-2, Exhibit 4-10.)

(7) Bureau of Labor Statistics. Special report

prepared by BLS for OSHA. Table 1. “Number,

median days, and incidence rate of nonfatal

occupational injuries and illnesses with days

away from work involving musculoskeletal

disorders by selected industries, 2002.” (OSHA

Docket GE2003-2, Exhibit 4-9.)

(8) Reports of OSHA site visits to poultry

processing facilities. (OSHA Docket GE2003-2,

Exhibit 4-5.)

(9) Jones, Ronald J. “Corporate Ergonomics

Program of a Large Poultry Processor.” AIHA

Journal (58). February 1997.

(10) Document submitted to OSHA by Tyson

Foods. (OSHA Docket GE2003-2, Exhibit 4-6.)

(11) Document submitted to OSHA by ConAgra

Turkey Company (Butterball). (OSHA Docket

GE2003-2, Exhibit 4-7.)

(12) Elements of Ergonomics Programs: A

Primer Based on Evaluations of Musculoskeletal

Disorders. Cincinnati, OH: U.S. Department of

Health and Human Services, Public Health

Service, Centers for Disease Control and

Prevention, National Institute for Occupational

Safety and Health, DHHS. 1997. (NIOSH

Publication No. 97-117).

(13) Kaplan, S.J., Glickel, S.Z., Eaton, R.G.

“Predictive Factors in the Non-Surgical

Treatment of Carpal Tunnel Syndrome.” The

Journal of Hand Surgery. February 1990. Vol.

15-B, No. 1.
24 Guidelines for Poultry Processing

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