Prevention of Musculoskeletal 

Injuries in Poultry Processing

OSHA 3213-12R 2013
Occupational Safety and Health Act of 1970

“To assure safe and healthful working conditions for 

working men and women; by authorizing enforcement 

of the standards developed under the Act; by assisting 

and encouraging the States in their efforts to assure 

safe and healthful working conditions; by providing for 

research, information, education, and training in the field 

of occupational safety and health.”

This guidance document is not a standard or regulation, and it creates no new legal obligations. It contains 

recommendations as well as descriptions of mandatory safety and health standards. The recommendations 

are advisory in nature, informational in content, and are intended to assist employers in providing a safe 

and healthful workplace. The Occupational Safety and Health Act requires employers to comply with 

safety and health standards and regulations promulgated by OSHA or by a state with an OSHA-approved 

state plan. In addition, the Act’s General Duty Clause, Section 5(a)(1), requires employers to provide their 

employees with a workplace free from recognized hazards likely to cause death or serious physical harm.

Cover photo courtesy of National Chicken Council

Material contained in this publication is in the public 

domain and may be reproduced, fully or partially, without 

permission. Source credit is requested but not required.

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teletypewriter (TTY) number: 1-877-889-5627. 

This publication provides a general overview of a particular 

standards-related topic. This publication does not alter or 

determine compliance responsibilities which are set forth 

in OSHA standards, and the Occupational Safety and Health 

Act. Moreover, because interpretations and enforcement 

policy may change over time, for additional guidance on 

OSHA compliance requirements, the reader should consult 

current administrative interpretations and decisions by the 

Occupational Safety and Health Review Commission and 

the courts.
Prevention of Musculoskeletal 

Injuries in Poultry Processing

Occupational Safety and Health Administration

U.S. Department of Labor

OSHA 3213-12R 2013

TABLE OF CONTENTS

Foreword.................................................................................................................................................................. 1

Introduction ............................................................................................................................................................. 2

A Process for Protecting Workers ........................................................................................................................ 3

Provide Management Support ....................................................................................................................... 3

Involve Workers ................................................................................................................................................ 3

Provide Training................................................................................................................................................ 4

Identify Problems ............................................................................................................................................ 5

Encourage and Utilize Early Reports of Injuries ........................................................................................... 6

Implement Solutions ....................................................................................................................................... 7

Evaluate Progress............................................................................................................................................. 8

Engineering Solutions............................................................................................................................................ 9

Additional Sources of Information ..................................................................................................................... 26

References ............................................................................................................................................................. 26

Workers’ Rights..................................................................................................................................................... 28

OSHA Assistance, Services and Programs ....................................................................................................... 28

Establishing an Injury and Illness Prevention Program............................................................................. 28

Compliance Assistance Specialists.............................................................................................................. 28

Free On-site Safety and Health Consultation Services for Small Business....................................................28

Cooperative Programs................................................................................................................................... 29

Occupational Safety and Health Training.................................................................................................... 29

OSHA Educational Materials......................................................................................................................... 29

NIOSH Health Hazard Evaluation Program........................................................................................................ 30

Getting Help with Health Hazards ................................................................................................................ 30

OSHA Regional Offices ........................................................................................................................................ 31

How to Contact OSHA.......................................................................................................................................... 32
vi OCCUPATIONAL SAFETY AND HEALTH ADMINISTRATION
PREVENTION OF MUSCULOSKELETAL INJURIES IN POULTRY PROCESSING 1

FOREWORD

Originally published in 2004, these updated 

guidelines provide recommendations for poultry 

processing facilities to reduce the number 

and severity of work-related musculoskeletal 

disorders (MSDs). In preparing the following 

recommendations, OSHA reviewed existing 

practices and programs as well as available 

scientific information on ergonomic-related risk 

factors in poultry processing facilities. OSHA’s 

guidelines are designed specifically for the poultry 

processing industry; however, other industries 

may find the recommendations and solutions 

presented useful.

The heart of these guidelines is the process 

for protecting workers and 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. 

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. The agency also realizes 

that many small employers may need assistance 

in implementing an appropriate process to prevent 

MSDs. OSHA provides free consultation services 

to help small employers with ergonomics and 

other safety and health issues. These consultation 

services are independent of OSHA’s enforcement 

activity. Information can be found in the back of 

these guidelines and on the OSHA Consultation web 

page at www.osha.gov/consultation.
2 OCCUPATIONAL SAFETY AND HEALTH ADMINISTRATION

INTRODUCTION

In the mid-1980s, the poultry processing industry 

began to focus on the problem of work-related 

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, 

identifying ergonomic hazards, and developing 

solutions to reduce ergonomic risk factors and 

early 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. 

Then in 2004, OSHA published the first version 

of these guidelines, Guidelines for Poultry 

Processing — Ergonomics for the Prevention of 

Musculoskeletal Disorders. 

MSDs continue to be common among workers 

in the poultry processing industry. In fact, the 

incidence rate of occupational illness cases 

reported in this industry in 2011 and 2012 has 

remained high at more than five times the average 

for all U.S. industries (5). The rate in poultry 

plants of one musculoskeletal disorder, carpal 

tunnel syndrome, was more than three times 

the national average in 2012 and seven times 

the national average in 2011 (6). Poultry industry 

employers were also more than three times in 

2012 and almost six times in 2011 more likely to 

identify repetitive motion as the exposure resulting 

in a serious injury compared to employers in all 

industries (6). According to the Bureau of Labor 

Statistics, of the total 3,620 occupational injury 

and illness cases requiring days away from work 

that were reported among workers in the poultry 

processing industry in 2011 and 2012, 33% (1,190 

cases) were MSDs (7).

Many poultry processing jobs are physically 

demanding and involve factors that increase the 

risk of developing an MSD. These factors include 

repetition, force, awkward and static postures, 

and vibration (8). In addition, many operations in 

poultry processing occur with a chilled product 

or in a cold environment. Cold temperatures in 

combination with these ergonomic risk factors 

increase the potential for MSDs to develop (1). 

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:

■ Carpal tunnel syndrome;

■ Tendinitis;

■ Rotator cuff injuries (a shoulder problem);

■ Epicondylitis (an elbow problem);

■ Trigger finger; and

■ Muscle strains and low back injuries.

Studies published in the scientific literature 

and research reports also confirm experiences 

documented in the poultry industry. A recent 

study of poultry plant workers reported that the 

prevalence of carpal tunnel syndrome was 2.5 

times higher in poultry workers than in non-poultry 

manual laborers (9). The authors found that poultry 

workers who performed tasks requiring the most 

repetitive hand manipulation (cutting, eviscerating, 

washing, trimming, deboning, and multiple tasks) 

had a higher rate of carpal tunnel syndrome than 

those performing other tasks along the production 

line (packing, sanitation, chilling, and others).

NIOSH scientists have conducted several Health 

Hazard Evaluations (HHEs) that looked at the 

ergonomic-related risk factors in poultry processing 

plants. Five HHEs have focused on ergonomic 

factors and MSDs. At a turkey processing plant, 

NIOSH investigators found that workers employed 

in jobs requiring faster repetitions had a higher 

incidence of MSDs than those doing slower jobs 

(10). Similarly, at another poultry plant, NIOSH 

reported a higher incidence of MSDs, particularly 

in the deboning department which had the highest 

worker exposure to repetitive and forceful handwrist motion (11). In a more recent evaluation of 

MSDs in employees at a poultry processing plant in 

South Carolina, NIOSH scientists performed nerve 
PREVENTION OF MUSCULOSKELETAL INJURIES IN POULTRY PROCESSING 3

conduction testing on employees to evaluate their 

median nerve function in the hands and wrists. The 

researchers also conducted a job hazard analyses 

and collected information from employees by 

questionnaire. NIOSH found that 42% of employees 

who worked on the production line and who 

participated in the study had evidence of carpal 

tunnel syndrome. Carpal tunnel syndrome was 

defined by decrements in nerve conduction and 

hand and wrist symptoms (8).

Employers should consider an MSD to be workrelated 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. For more 

information, see OSHA’s recordkeeping web page 

at www.osha.gov/recordkeeping.

These guidelines present recommendations for 

the workplace with the goal of reducing workrelated MSDs. Poultry processing companies that 

have already instituted processes that reduce risk 

factors for MSDs have found that these changes 

resulted in savings by lowering injury and illness 

rates, reducing workers’ compensation costs, and 

improving efficiency (12, 13).

A PROCESS FOR PROTECTING 

WORKERS 

These guidelines are specifically designed for 

poultry processing operations and update OSHA’s 

earlier poultry processing guidelines. 

While poultry processing facilities vary, an effective 

process to prevent MSDs among poultry plant 

workers generally includes all the critical elements 

listed below (management support, employee 

involvement, effective training, periodic review of 

injury and illness reports to help identify problems, 

encouraging and utilizing early reports of injuries, 

implementing effective solutions, and evaluating 

progress) and can be tailored to an individual 

processing facility’s operations. OSHA recommends 

that employers develop a process to systematically 

address ergonomics-related risk factors in their 

work environments and incorporate them into their 

existing safety and health programs. 

Provide Management Support

A strong management commitment is critical to 

the effective implementation of the ergonomics 

process. OSHA recommends that management 

support be visible to all workers. Management can 

provide visible support by:

■ Consistently communicating the importance of 

worker 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 safety and health concerns 

into production processes and production 

improvements; and

■ Ensuring compliance with the OSH Act’s 

prohibition on retaliating against workers who 

report work-related injuries and illnesses. 

Involve Workers

An effective ergonomics process also includes 

active employee involvement. Involving 

workers improves problem-solving and hazard 

identification capabilities for the ergonomics 

process. Involving employees in the ergonomics 

process also leads to greater acceptance when 

workplace modifications are proposed and 

implemented. The following are some ways to 

involve workers in the ergonomics process:

■ Regularly communicate with employees about 

effective workplace practices and provide 

employees with information relevant to the 

ergonomic process;

■ Implement a procedure that encourages early 

reporting of symptoms of MSDs without fear 

of reprisal;

■ 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;
4 OCCUPATIONAL SAFETY AND HEALTH ADMINISTRATION

■ Form employee groups to help identify 

problems, analyze tasks and recommend 

solutions; and

■ Assure that no employee is retaliated against 

for exercising his or her rights under OSHA 

law, including reporting a potential hazard, 

symptoms or work-related injury.

Provide Training

Training is also an important element of the 

ergonomics process. Effective training ensures 

that all employees, including contract and 

temporary workers, are aware of ergonomics 

and its benefits, are able to identify ergonomicsrelated concerns in the workplace, are taught how 

to minimize the risk of injury, and understand 

the importance of reporting early symptoms of 

musculoskeletal disorders (14). Training should be 

provided by individuals who have experience in 

ergonomics in the poultry processing industry and 

should also be provided in a manner and language 

that all workers can understand. 

All Employees Training 

OSHA recommends that all employees receive 

general awareness training on ergonomic issues. 

This training can be integrated into initial safety 

and health training. When training is effective the 

workers will: 

■ Learn the proper use of equipment, tools, and 

machine controls;

■ Recognize early symptoms of MSDs and the 

importance of early reporting ;

■ Learn the procedures for reporting work-related 

injuries and illnesses as required by OSHA’s 

injury and illness recording and reporting 

regulation at www.osha.gov/recordkeeping; 

■ Learn about the company’s ergonomics process;

■ Learn how to identify ergonomic risk factors; and

■ Learn the process for reporting ergonomic 

concerns and providing feedback to the 

employer.

OSHA also recommends that poultry processing 

employees — including all production workers, 

supervisors and managers, engineers and 

maintenance personnel, as well as health-care 

providers — receive job-specific training on 

preventing MSDs. 

At a minimum, OSHA recommends that these 

employees be trained in the following areas:

■ Proper care, use, sharpening and handling 

techniques for knives and scissors;

■ Use of any special tools and devices;

■ Use of safety equipment, including personal 

protective equipment (PPE), as it relates to MSD 

prevention (such as the proper fit of gloves); 

■ Use of proper lifting techniques and lifting 

devices; and

■ Use of ergonomic stands and platforms.

Managers and Supervisors

Managers and supervisors should be familiar with 

the ergonomics process, the importance of early 

reporting of MSDs 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. Supervisors should also receive training 

on the OSH Act’s prohibition against retaliating 

against workers who report work-related injuries 

and illnesses. 

Engineers and Maintenance Personnel

OSHA recommends that engineers and 

maintenance personnel be trained in how to prevent 

and correct ergonomic problems through proper job 

and workstation design and proper maintenance. 

OSHA also recommends that plant engineers and 

maintenance personnel be trained in the ergonomic 

principles associated with the tasks the employees 

do and tools they use on the job.

Healthcare Providers 

Many poultry processors employ healthcare 

staff to deliver occupational health services. 

OSHA recommends that these healthcare 

providers receive training in the prevention, 

early recognition, evaluation, treatment, and 

rehabilitation of MSDs. OSHA also recommends 

that these healthcare providers be familiar with 

the various jobs in the poultry processing facility 

so that they are aware of the types of ergonomicrelated risks workers may face when performing 

certain job tasks, including light duty jobs to which 

injured workers may be assigned.
PREVENTION OF MUSCULOSKELETAL INJURIES IN POULTRY PROCESSING 5

Identify Problems

An important part of the ergonomic process is a 

periodic review of the facility, including specific 

workstation designs and work practices, and the 

overall production process, from an ergonomics 

perspective. This process includes reviewing the 

company’s injury and illness records and worker 

reports of symptoms and problems to identify 

existing problem areas. However, a more effective 

approach, in combination with reviewing injury 

and illness records, is to be proactive and identify 

potential ergonomic issues that may have gone 

unnoticed or have resulted from facility changes, 

before they result in MSDs. OSHA recommends 

that poultry facilities establish a two-step process 

to systematically identify ergonomic-related risk 

factors and their potential 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. 

Review Injury and Illness Information: 

Implement a Surveillance Program 

Surveillance for Injuries and Illnesses: To identify 

existing problems, employers should regularly 

review all reports of injury and illness. This 

includes reviewing first-aid logs, nurse’s logs, 

OSHA 300 and 301 reports, reports of workers’ 

compensation claims, insurance company reports 

and employee reports of problems. All such 

reports should be reviewed regularly and more 

frequently if there are any process or staffing 

changes. This regular monitoring should be 

conducted to determine if interventions (see 

page 7: Implement Solutions) are necessary 

to assure that no new problems are created. As 

stated earlier, workers must be trained on the early 

signs and symptoms of musculoskeletal disorders 

and encouraged to report all symptoms early. 

OSHA’s Ergonomic Program Guidelines for the 

Meatpacking Industry (1993) (www.osha.gov/

Publications/OSHA3123/3123.html) also include a 

recommendation for a Symptom Survey — which 

could be an especially important tool to monitor 

employee health if there are any process or staffing 

changes. The survey is one method for identifying 

areas or jobs where potential problems exist and 

indicate the need for further investigation of that job. 

Identify Risk Factors 

A more effective approach, in combination with 

reviewing injury and illness records, is to be 

proactive and identify potential ergonomic issues 

that may have gone unnoticed or have resulted 

from facility changes, before they result in MSDs. 

Ergonomics-related risk factors that may lead to 

the development of MSDs in poultry processing 

facilities include:

■ Repetition — performing the same motion or 

series of motions continually or frequently. 

The number of repetitious movements may 

be affected by the speed of a conveyer belt, or 

the number of workers available to do the job 

(crewing standards). 

■ Forceful exertion — the amount of physical effort 

to perform a demanding task (such as heavy 

lifting, hanging/rehanging birds, pulling skin) 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, maintaining a sustained 

posture for a long period of time, as well as 

holding or using tools (e.g., knives or scissors) 

in a non-neutral or fixed position.

■ Vibration — using vibrating hand-held power 

tools can increase the stress on the hands and 

arms. This is especially a problem if other risk 

factors are present in the task.

■ 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. 

The risk of MSD injury depends on the frequency 

of the task performed, the level of required effort, 

the duration of the task, as well as other factors. Not 

all of these risk factors will be present in every job. 

Employers, however, should look for these factors 

when screening and analyzing jobs, operations, 
6 OCCUPATIONAL SAFETY AND HEALTH ADMINISTRATION

or workstations to determine which risk factors 

are present. Jobs and tasks that have multiple risk 

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

Job hazard analyses should be routinely 

performed on all tasks that are identified as 

having the potential to cause injury. Analysis 

should include body posture evaluation, force 

measurements, tools selection and their 

maintenance, PPE availability, and dimensions 

and adjustability of the workstations. An adequate 

analysis would be expected to identify all risk 

factors present in each job or workstation studied.

Another effective method to identify ergonomic risk 

factors is to observe whether workers are: making 

modifications to their tools, equipment, or work 

areas to address potential risk factors; shaking their 

arms and hands; rolling their shoulders; or bringing 

products, such as back belts or wrist braces, into the 

workplace. These actions can mean that workers are 

experiencing signs of developing MSDs. 

Encourage and Utilize Early Reports 

of Injuries

Accurate and comprehensive injury reporting is 

important to the success of an ergonomic process. 

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, 13, 15). 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. 

OSHA’s injury and illness recording and reporting 

regulation (29 CFR 1904) requires employers to keep 

records of work-related injuries and illnesses. This 

information, if recorded accurately and completely, 

can be an important tool in proper evaluation of 

your workplace. Under the OSH Act, employees 

may not be retaliated against for reporting a workrelated injury or illness (29 U.S.C. 660(c)).

The goal of encouraging early reporting is to 

properly assess, diagnose, and treat MSDs 

that occur in poultry plants before they lead to 

debilitating injury. This provides an opportunity 

to evaluate jobs and tasks and ensure prompt 

medical management, as needed, and allows the 

poultry plant to correctly identify work areas or 

specific tasks where injuries occur or are most 

severe. This information helps direct the efforts to 

address ergonomic risk factors as well as to guide 

healthcare providers in making return-to-work and 

light-duty work decisions. 

OSHA recommends that employers implement a 

process that addresses the following areas: 

■ Accurate injury and illness recordkeeping.

Complete, descriptive, and accurate injury and 

illness records can be used to identify problem 

areas and evaluate progress. Early reports 

provide a mechanism to track MSD injuries 

plant-wide and evaluate the effectiveness 

of work changes. Eliminating all barriers to 

employee reporting of injuries will help ensure 

accurate records.

■ Early recognition and reporting. Early reporting 

of symptoms of MSDs reduces injury severity, 

the likelihood of permanent disability, and the 

number and costs of workers’ compensation 

claims. It also identifies possible risk areas in 

the plant for intervention (3, 15, 16).

■ Systematic evaluation and referral. 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, 12, 15).

■ 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, 11, 16).

■ Conservative return-to-work (restricted 

duty). Modified or restricted work, job 

accommodations or light duty for a worker 

with an MSD, can allow the worker to continue 

to perform productive work for the employer 

while continuing to allow recovery from injury. 

Some MSDs require weeks (or months, in rare 

cases) of restricted work to allow for complete 

recovery (3, 15, 16).
PREVENTION OF MUSCULOSKELETAL INJURIES IN POULTRY PROCESSING 7

■ Systematic monitoring of employees’ health. 

Monitoring employee health will help to 

prevent MSDs. Employers should consider 

instituting a medical surveillance program for 

musculoskeletal disorders to monitor employee 

health and determine the effectiveness of 

exposure prevention and medical management 

strategies. The following source provides 

information on medical monitoring and 

surveillance (www.osha.gov/Publications/

OSHA3123/3123.html; (8)). 

■ Additional use of medical resources. Healthcare professionals play a number of important 

roles as ergonomic team members. Systematic 

follow-up of employee reports of injury provides 

an opportunity to reinforce good work practices, 

modify conservative treatment plans, adjust work 

restrictions, or refer the employee for medical 

attention (3, 15, 16). Some poultry processing 

facilities employ a healthcare professional with 

training in the prevention and treatment of 

MSDs to receive and address reports of injuries. 

Employing healthcare professionals, and/or 

establishing permanent relationships with outside 

health-care professionals, allows the employer 

to quickly and effectively respond to employee 

reports of injury, evaluate employees, make 

medical referral recommendations, provide 

treatment and monitor the recovery of injured 

employees. OSHA recommends that these 

healthcare 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. A healthcare 

professional’s knowledge of the facility will 

allow him or her to assist the injured worker 

during the healing process and in post-injury 

work placement (3, 15).

■ Training. Early reporting of signs and symptoms 

of MSDs and conservative return to work 

programs is particularly important. Training 

should encourage employees to report early 

indications of MSDs before more serious MSDs 

develop. 

Implement Solutions 

The number and severity of MSDs resulting from 

exposure to the identified risk factors, as well 

as their associated costs, can be substantially 

reduced by implementing changes in the 

workplace that are based on sound ergonomic 

principles (1). 

Ergonomic solutions for poultry processing 

include engineering changes to workstations 

and equipment, administrative actions, work 

practices, and personal protective equipment 

(PPE). The recommended solutions presented 

on 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. OSHA recommends 

that employers use engineering solutions where 

feasible as the preferred method of preventing 

MSDs in poultry processing facilities. 

Poultry processors may need to modify workstations, purchase equipment, or change work 

practices to achieve their ergonomic goals. Simple, 

low-cost solutions are often available to solve 

problems. Employers should consider ergonomic 

issues when designing new plants or redesigning 

existing plants, when major changes are easier to 

implement, and ergonomic design elements can 

be incorporated at little or no additional cost.

Examples of engineering controls include installing 

work tables that adjust to various heights and load 

levels or removing a section of work surface to 

allow the employee to get closer to items located 

at the workstation. Another example is fixing the 

location of sharpeners on shelves so that they 

do not require reaching above the shoulders. 

Additional examples are found in the Engineering 

Solutions section of this guidance document. 

Many poultry processors have found that 

administrative solutions can also be used to 

reduce the duration and frequency of exposure to 
8 OCCUPATIONAL SAFETY AND HEALTH ADMINISTRATION

risk factors. The following are some examples of 

administrative solutions used effectively by poultry 

processors:

■ Institute a sharpening and maintenance 

program that ensures that knives, scissors 

and other tools used for cutting are sharp. 

Using dull knives or other cutting tools result 

in workers having to apply more force than 

necessary to get the job done. 

■ Use a rotation schedule to address highrisk tasks (e.g., using vibrating hand tools or 

deboning activities) or to minimize exposure to 

cold. Design a job rotation schedule in which 

workers rotate between jobs that use different 

muscle groups. Job rotation may alleviate 

physical fatigue and stress to a particular set of 

muscles and tendons. To set up a job rotation 

system, employers should consider the nature 

and extent of exertions and the body parts used 

for each task. A job rotation system between 

different tasks is created to reduce exposure to 

any single risk factor and to allow body parts to 

either rest completely, work at slower rates, use 

less force, or work in more neutral postures. It is 

important in any rotation to monitor employee 

reports of symptoms to assure that the rotation 

is not aggravating a problem. 

■ Staffing “floaters” provides periodic breaks 

between scheduled breaks.

■ New employees, reassigned employees, and 

employees returning from an extended time 

off for vacation or some other purpose 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. Employees new 

to a task should be assigned to an experienced 

trainer for job training and evaluation during 

the conditioning period. Employers should 

assign enough trainers to provide the necessary 

training, especially for new employees and 

employees moved to jobs to which they are not 

accustomed.

■ Allow pauses to rest fatigued muscles. 

■ When employees work in a cold environment, 

employers should limit exposure to cold by 

providing a warm, dry break area and allowing 

frequent, short breaks to let workers warm up. 

It is also important to use appropriate clothing 

and personal protective equipment when 

working in cold environments. When combined 

with exposure to other risk factors, cold can 

increase the risk of developing an MSD. 

■ Cross-train employees so that sufficient support 

is available for peak production, to cover breaks, 

and to institute job enlargement programs.

■ Perform routine and preventive maintenance 

on a schedule to assure that the equipment is 

working properly.

OSHA recommends that employers train 

employees on: 

■ proper use and maintenance of pneumatic and 

power tools; 

■ knife sharpening and maintenance schedules; 

good cutting techniques; 

■ proper lifting techniques; 

■ use and maintenance of effective PPE (for 

example, good fitting thermal gloves can help 

with cold conditions while maintaining the 

ability to grasp items easily); and

■ proper set-up of adjustable stands; provide 

specific information about working height 

recommendations;

Evaluate Progress

The main purpose of implementing an ergonomics 

program is to prevent MSDs and improve worker 

health. 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 MSD prevention 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 process, and evaluate the effectiveness of 

implemented solutions. 

Employers should consider instituting a medical 

surveillance program for musculoskeletal disorders 

to monitor employee health and determine the 

effectiveness of exposure prevention and medical 

management strategies.
PREVENTION OF MUSCULOSKELETAL INJURIES IN POULTRY PROCESSING 9

As an MSD prevention process matures, 

assessments should include: 

■ Determining whether initial goals set for the 

ergonomic process have been met;

■ Determining the success of the implemented 

ergonomic solutions;

■ Evaluating objective measures, such as 

whether:

— The time between hazard identification and 

implementation of appropriate solutions 

has been reduced;

— The number of jobs analyzed and risk 

factors reduced or eliminated has 

increased;

— More workers have been trained on 

preventing MSDs;

■ Reviewing facility first-aid reports, injury trends, 

workers’ compensation cases, absenteeism 

rates, job transfer requests, or other similar 

indicators to determine if ergonomics-related 

efforts have made an impact; and

■ Obtaining feedback from workers, supervisors, 

and healthcare professionals regarding any 

change in their understanding of ergonomics, 

their enthusiasm or acceptance of their facility’s 

ergonomics process, and workers’ attitudes 

toward their own safety.

For more established MSD prevention processes, 

evaluations should focus on long-term trends, such 

as changes in:

■ Injury and illness rates;

■ The number of OSHA-recordable MSDs or 

the facility’s MSD incident rate, or the facility 

severity rate;

■ The number of first-aid reports or visits to a 

health clinic; 

■ Workers’ compensation claims and the average 

workers’ compensation costs per MSD; 

■ Medical costs associated with work-related 

MSDs;

■ Quality of product produced;

■ Reduction in turnover and complaints; and

■ Job satisfaction indicators. 

Facilities should use the findings from an 

ergonomic process evaluation to modify process 

goals, establish new priorities, and integrate the 

ergonomics process into the company’s overall 

business plan. 

Employers should consider seeking the consultation 

of an occupational health professional trained 

in ergonomics for assistance in one or more 

components of this process if and when company 

initiatives do not adequately address an issue. 

OSHA Consultation services are free to small 

businesses. For more information, see page 28.

ENGINEERING SOLUTIONS

Many poultry processors have successfully 

implemented engineering ergonomic solutions in 

their facilities as a way to address their workers’ 

MSD injury risks. The solutions on the following 

pages are not intended to be an exhaustive 

list and are only examples of some successful 

interventions. 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.
10 OCCUPATIONAL SAFETY AND HEALTH ADMINISTRATION

TOOLS - Handle and Design

DESCRIPTION:

Designs of hand tools such as knives, pliers, and scissors that minimize 

bending of the wrist either side-to-side or up and down and minimize the 

finger force and contact stress to fingers and the palm.

WHEN TO USE:

For all hand tool applications especially those that are used repeatedly or 

for long periods of time. 

POINTS TO REMEMBER:

To maintain neutral wrist postures:

	 Handles should be perpendicular to the line of action, extend at least 

the length of the palm, and have a non-slip surface. 

	 Angled and pistol grip handles help keep the wrist in a neutral 

posture while performing slicing-type cuts.

	 When used with an angled cutting surface a handle with about a 45 

degree bend will minimize wrist bending. 

	 In-line handles are best for stabbing-type cuts where the tip of the 

knife is used to perform the cut. 

To minimize finger force:

	 Handles should help prevent transmission of cold and vibration from 

the tool to the hand.

	 Handles should be of an adequate diameter to allow the use of a 

power grip but should not be too big for smaller workers. Generally, 

the hand should be able to maintain a “C” shape between the fingers 

and thumb.

	 A wraparound handle or strap allows the worker to maintain control 

of the tool while relaxing the fingers on the handle. 

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

from slipping forward onto the blade.

	 Textured handles improve grip, reduce hand force, and should be 

cleaned to maintain friction. 

	 If heavy tools are used, they may need to have two handles so they 

can be used with both hands or be suspended or counterbalanced.

	 Knife blades that are longer than necessary for the task require more 

finger force exertion to perform the task. Use a knife that is sized and 

designed for the task performed. 

To minimize contact stress to the palms and fingers:

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

forceful opening of scissors) by using spring-loaded scissors or 

shears or padding contact points.

	 Ensure that handles extend across the entire hand. Handles that are 

too short can press into the palm of the hand.
PREVENTION OF MUSCULOSKELETAL INJURIES IN POULTRY PROCESSING 11

TOOLS - Selection

DESCRIPTION:

Selection of powered and manual tools for cutting, deboning, and other 

operations can reduce finger force and encourage neutral postures.

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 the handle angle allows the 

wrist to work in a neutral posture. 

	 Powered hand tools must adhere to the same principles of sizing and 

orientation recommended for manual tools.

	 Spring-loaded handles eliminate thumb force required to open blades 

for sequential cuts. 

	 Spring force should be designed to minimize hand fatigue. 

	 A bench-mounted circular or electric saw is effective for cutting whole 

birds and breasts in half and allows the worker to use less finger force 

and maintain more neutral postures. 

	 Powered (pneumatic) or spring-loaded shears and circular knives or 

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

and eviscerating). 

	 Shears are preferred for heart and liver separation from the rest of 

the viscera. 

	 A specialized tool has been developed for cleaning gizzards (a 

powered hand-held device with a small bladed wheel). 

	 A thigh popper that operates in an in-line orientation reduces required 

hand forces when compared to the traditional manual technique.
12 OCCUPATIONAL SAFETY AND HEALTH ADMINISTRATION

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

DESCRIPTION:

Procedures for maintaining knives, saws, and scissors in optimal 

functioning condition.

WHEN TO USE:

For working with knives, saws, and scissors.

POINTS TO REMEMBER: 

	 Implement knife-sharpening and maintenance program to assure that 

knives, scissors, and other tools used for cutting are sharp. 

	 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. Options for maintaining a sharp edge 

include having several knives assigned to a worker, trading out knives 

quickly and easily, and keeping the blade free of metal fragments or 

burrs. 

	 Keeping the blade free of burrs requires constant attention. Workers 

may be taught to manually “steel” or use a mousetrap sharpener for 

deburring. Manual steeling is a two-handed operation requiring the 

worker to hold the honing mechanism in one hand and a 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 scabbard) and requires only a one-handed operation. 

	 Whizard® knives should be sharpened with a dedicated device designed 

for sharpening rotary knife blades. 

	 Whizard® knives should be steeled with a dedicated steeling device 

designed for the tool. A standard, long-sharpening steel will not impart 

an edge that is at the right angle on the inside and outside of the blade. 

	 Deburr or change knives if product damage becomes apparent, an 

increase in muscle force is required, or if the blade contacts bone, 

chain-mail glove, or other hard objects. 

	 Grinding wheels may break up and eject. Bits and pieces of metal and 

stone may be thrown off during sharpening. Workers should wear 

safety goggles or other protective eyewear and use only grinding 

wheels with rpm rating matching the spindle speed of the grinder. It is 

recommended to check for non-visible damage to the grinding wheel 

and to follow manufacturer’s recommendations for guarding and use of 

the grinding wheel.

	 The sharpeners should be placed in locations that do not require 

reaching above the shoulder to use them (8).
PREVENTION OF MUSCULOSKELETAL INJURIES IN POULTRY PROCESSING 13

TOOLS - Spray Nozzles

DESCRIPTION:

Designs that minimize hand force and keep the wrist in a straight posture.

WHEN TO USE:

For all sanitation operations using spray nozzles for long 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 which 

are hand-held. 

	 Provide pistol grip handles for hand spraying using high-pressure 

hoses. 

	 Use the entire finger rather than just the fingertip to activate the 

trigger, minimizing tendon irritation. 

WORKSTATIONS - Cutouts

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, especially if material is brought to the workstation by conveyors.

POINTS TO REMEMBER: 

	 Placing items closer to the worker minimizes excessive reaching and 

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

upright. Ideally, workers should be able to access product while keeping the 

elbows in close to the body.

	 Remember that it may also be necessary to provide more space for the 

knees and feet when providing a cutout in the work surface. If space is 

not also created under the cutout workers cannot move forward for better 

access. 

	 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 

arm contact. 
14 OCCUPATIONAL SAFETY AND HEALTH ADMINISTRATION

WORKSTATIONS - Baggers and Other Packaging Systems

DESCRIPTION:

Mechanisms and fixtures used to minimize manual handling of product by 

placing 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 be pushed or dropped 

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 stream of air to 

automatically open bags in preparation for loading. 

	 Filled bags may be automatically crimped or fastened closed. 

	 Many semi-automated systems are designed to allow workers to 

alternate hands. 

	 A hoist system is recommended to load rolls of plastic film. 

	 If a hand scoop is used to collect loose product such as gizzards, livers, or 

hearts, 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 autosealers for sealing, labeling, and palletizing. 

WORKSTATIONS - Tilters and Dumpers

DESCRIPTION:

Mechanical device that tilts or inverts a container in order to dump 

or improve access to its contents. These devices reduce bending and 

reaching to remove product from tubs.

WHEN TO USE:

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

container, waste receptacle, conveyor, 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 to access items in the container. 

	 Use wheeled carts or tubs to move products to the tilter or dumper or 

tilters and dumpers can be placed on wheels so they can be moved to 

different parts of the work floor.
PREVENTION OF MUSCULOSKELETAL INJURIES IN POULTRY PROCESSING 15

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 to a container, conveyor, auger, 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 

excessive force to push the parts into the chute. 

	 Chutes should be placed so they do not interfere with the task being 

performed but close enough so workers can access them with minimal 

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

with the torso upright. 

WORKSTATIONS – Diverters

DESCRIPTION:

Mechanical barrier that directs material on a conveyor or slide.

WHEN TO USE:

Where excessive leaning or reaching is required to access material on the far side 

of a conveyor or slide.

POINTS TO REMEMBER: 

	 Delivering and placing parts closer to the worker 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. 
16 OCCUPATIONAL SAFETY AND HEALTH ADMINISTRATION

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. 

WORKSTATIONS - Shackles

DESCRIPTION:

Mechanical devices used to position and transport poultry for processing. 

WHEN TO USE:

In all hanging processes.

POINTS TO REMEMBER: 

	 Automatic rehangers can reduce multiple lifting 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 is appropriate to the size of bird handled to 

minimize the need for rehanging. A shackle which is too long may allow 

the bird to come unhooked from the shackle.

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

and reaching by workers. 

	 Orient shackles or work stands so workers have access with minimal 

forward reach and no trunk twisting. 

	 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. 
PREVENTION OF MUSCULOSKELETAL INJURIES IN POULTRY PROCESSING 17

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: 

	 Use 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 worker 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 worker 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. 

	 Use cones or cutting blocks that can be adjusted to minimize the reach 

of the arms and the deviation of the wrists.

	 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. 
18 OCCUPATIONAL SAFETY AND HEALTH ADMINISTRATION

WORKSTATIONS - Seats, Stools, and Backrests

DESCRIPTION:

Seating and support devices for employees at fixed workstations to 

reduce prolonged periods of standing. These may vary depending on 

the nature of the workstation. A chair or stool may be appropriate for 

off-line processes where there is limited movement. Sit/stand stools 

or lean bars may be more appropriate for line positions where there is 

need to reach, grab, and throw product. 

WHEN TO USE:

At all appropriate 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 or 

elevated reaching, bending, or trunk twisting. 

Recommendations for Chairs: 

	 The chair should be adjustable to accommodate both the task being 

performed and the size of the worker. 

	 Tall chairs should include a mechanism for mounting and 

dismounting such as a footrail. Prolonged use of a footrail 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 workers when and how to make 

proper adjustments. 

	 Where height adjustability is not provided, select at least two fixedheight 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 are seldom appropriate for hand-intensive tasks and they 

may interfere with task requirements. If provided, the armrests 

should be adjustable for height and width. 
PREVENTION OF MUSCULOSKELETAL INJURIES IN POULTRY PROCESSING 19

WORKSTATIONS - Seats, Stools, and Backrests

Recommendations for Sit-Stand Stools: 

	 A high stool or angled seat provides a surface on which the worker 

can lean, shift weight, and change trunk angle. 

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

worker 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. 

	 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. 

WORKSTATIONS - Rework

DESCRIPTION:

Designated workstation or work area designed for evisceration and cutting 

of poultry that cannot be processed at the standard production line.

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 worker adequate time to closely examine and remove 

unwanted parts. 

	 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. 
20 OCCUPATIONAL SAFETY AND HEALTH ADMINISTRATION

WORKSTATIONS – Work Height and Angle

DESCRIPTION:

Work surfaces or work stands that adjust to fit the worker and the task performed. 

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 by reducing wrist deviation, 

forward reaches and elbow bending.

	 Tilting the cutting block can reduce bending of the wrist.

Table height recommendations: 

	 Employees should have height-adjustable work tables or height-adjustable 

work stands so they can properly position themselves in relation to the work. 

Work surface height should attempt to minimize neck and torso bending and 

minimize, if possible, wrist deviation. Generally work surface should be: 

	 slightly higher than elbow height for close visual inspection. 

	 slightly below elbow height for low force manual tasks such as 

deboning or boxing. Table height should help accommodate neutral 

wrist postures. (Note: Table height may need to be lowered further 

to accommodate the height of a packing box.)

	 below elbow height, unless close visual inspection is required, for 

work requiring heavy force (e.g., some cutting or deboning).

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

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

	 Work tables associated with conveyors can seldom be adjusted. These 

work surfaces should be designed for taller employees and should have 

standing platforms to accommodate shorter employees. Teach employees 

how and when to adjustable height. Provide adjustment controls that can 

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

Standing work surface design recommendations: 

	 Provide height-adjustable standing platforms to reduce working with 

the elbows pulled away from the body. 

	 Lower input and takeaway conveyors and chutes to prevent reaching 

above shoulder height. 

	 Provide adequate clearance so workers 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 may be added to reduce fall 

hazards. Provide a platform depth that allows egress 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. 
PREVENTION OF MUSCULOSKELETAL INJURIES IN POULTRY PROCESSING 21

MANUAL MATERIALS HANDLING - Hoppers and Augers

DESCRIPTION:

Hoppers are containers used to accumulate, hold and dispense contents into 

a machine, a new container, or onto a workstation through a restricted gate or 

using a screw-type auger mechanism. These facilitate the use of bulk loading 

and automated discrete transfer instead of manually loading, carrying, and 

emptying many individual boxes or bags. Augers use a screw-type device 

placed in a chute or trough to move and distribute items. An auger placed in a 

bulk storage container can remove a defined amount of product (depending 

on the size of screw) and move it to a new area where it can be deposited. 

Advantages of augers over other transport devices such as conveyor or tubs 

include controlled transfer from one place to another, especially of loose 

product moved up an incline, without lifting, shoveling, and carrying. 

WHEN TO USE:

When accumulation and dispensing or transfer of product or other items 

is required. 

POINTS TO REMEMBER: 

	 Hoppers with discharge chutes are generally preferred for dispensing 

larger unitized objects such as poultry parts, whereas augers are 

generally preferred for loose 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 

smaller portions in bulk or pre-measured quantities, whereas augers 

have screw-type mechanisms that can discreetly move smaller 

portions from bulk containers, such as a tub, hopper, or bin, and 

dispense those portions 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 manual portioning by scooping or 

shoveling, especially for ice. 

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

mechanical lifters, dumpers, augers, and conveyors. 
2 2 OCCUPATIONAL SAFETY AND HEALTH ADMINISTRATION

MANUAL MATERIALS HANDLING – Carts, Hand Trucks, Pallet Jacks and Lift Tables

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 of shelves on carts 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 allow all workers to place their hands at optimal 

positions on the handle so they can push with hands at about chest 

elbow height. Some horizontal adjustment allows placement of hands 

at 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. 

Generally, solid hard wheels are preferable on concrete or other hand 

surfaces. Pneumatic wheels perform better on rough uneven surfaces. 

Wheeled devices that will be used on ramped surfaces should have 

hand brakes that are easy to operate. 

	 Wheeled devices should have brakes or docking areas that 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 and steering, 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.

	 Heavily loaded carts should have power-assisted drive mechanisms. 

Generally, a well maintained cart on a smooth flat surface should be 

loaded to no more than 500 pounds if it is to be moved manually. 

	 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). 

	 Devices such as pallet jacks, lift tables and pallet stands should 

be height-adjustable and rotate to allow parts and supplies to be 

positioned at proper working heights and orientation. They may be 

used in conjunction with staging for vacuum systems and a variety 

of workstation designs. 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. 
PREVENTION OF MUSCULOSKELETAL INJURIES IN POULTRY PROCESSING 2 3

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. 

	 Be aware that the deeper shelves are front to back, the harder they 

may be to access both visually and manually. It may be necessary to 

increase the vertical distance between deeper shelves to make it easier 

to see and reach items placed on them.
24 OCCUPATIONAL SAFETY AND HEALTH ADMINISTRATION

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:

	 Vacuum systems can be attached to a lifting device. The vacuum is 

used to secure the load to the lifting device and the device is used 

to provide an assist for lifting and placement of items onto racks or 

pallets for storage or transport. 

	 Vacuum systems can be connected to chutes or transport tubes which 

use an air stream to transport lighter individual poultry parts. 

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 for 

further processing. 

	 There are a wide variety of attachments that can be used with 

vacuum lifting systems. These are especially useful for odd sized and 

shaped product.

MANUAL MATERIALS HANDLING – Belt and Overhead Conveyors

DESCRIPTION:

Mechanical systems such as roller-driven sheets of textured fabric or 

suspended shackles/hooks that continually move product.

WHEN TO USE:

Replaces carrying of product around the plant. Moves product between the 

various processing stations. 

POINTS TO REMEMBER: 

	 Ensure that mechanical equipment, conveyor sides, or supports do not 

impede access to product. Workers should be able to get close to the 

product without bending forward.

	 Overhead conveyors should be designed so that the worker can 

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

be accomplished by lowering the line or providing height-adjustable 

access for employees at their work area. 

	 Belt conveyors should be installed so that workers 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. 
PREVENTION OF MUSCULOSKELETAL INJURIES IN POULTRY PROCESSING 25

MANUAL MATERIALS HANDLING - Roller Tables

DESCRIPTION:

Tabletop or work surface embedded with rollers or ball bearings which allow 

product to be turned or repositioned. The rollers or ball bearings reduce 

friction and force when sliding items.

WHEN TO USE:

Recommended for transporting and repositioning 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. 
26 OCCUPATIONAL SAFETY AND HEALTH ADMINISTRATION

ADDITIONAL SOURCES OF INFORMATION

The following training materials for the Poultry 

Processing Industry were developed under Susan 

Harwood training grants: “Safe and Secure: Safety 

Training Series” by the Telamon Corporation 

(2010), “Safety in Meatpacking, Poultry Processing 

and Food Processing” by the United Food and 

Commercial Workers International Union (2010), 

and “Sanitation Worker Safety and Health in the 

Poultry Industry” by the Georgia Tech Applied 

Research Corporation (2007). All of these materials 

can be found on the OSHA web site at: www.osha.

gov/dte/grant_materials. 

REFERENCES

(1) National Research Council and Institute of 

Medicine. Musculoskeletal Disorders and the 

Workplace — Low Back and Upper Extremities.

National Academy of Sciences. Washington, DC: 

National Academies Press. 2001.

(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. The Medical 

Ergonomics Training Program: A Guide for the 

Poultry Industry. (OSHA Docket GE2003-2, Exhibit 

4-2.) 1986.

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

and Health Administration. Ergonomics Program 

Management Guidelines for Meatpacking Plants.

Reprinted 1993.

(5) Bureau of Labor Statistics. U.S. Department 

of Labor, Table SNR12. Highest incidence rates 

of total nonfatal occupational illness cases, 2012. 

http://www.bls.gov/iif/oshwc/osh/os/ostb3580.pdf; 

accessed 12/4/2013.

(6) BLS data query system for Case and 

Demographic Incidence Rates Profiles; BLS data, 

2012. http://data.bls.gov/gqt/InitialPage; accessed 

12/4/2013.

(7) BLS data query system for Case and 

Demographic Numbers Profiles; BLS data, 2012. 

http://data.bls.gov/gqt/InitialPage; accessed 

12/4/2013.

(8) NIOSH. Musolin K, Ramsey JG, Wassell 

JT, Mueller C, Musculoskeletal Disorders and 

Traumatic Injuries Among Employees at a Poultry 

Processing Plant. Interim Report HHE No. 2012-

0125. April 2013.

(9) Cartwright MS, Walker FO, Blocker JN, Schulz 

MR, Arcury TA, Grzywacz JG, Mora D, Chen H, 

Marin AJ, Quandt SA. The prevalence of carpal 

tunnel syndrome in Latino poultry-processing 

workers and other Latino manual workers. J Occup 

Environ Med, 2012; 54(2):198-201.

(10) NIOSH. Hazard evaluation and technical 

assistance report: Longmont Turkey Processors, 

Inc., Longmont, CO: U.S. Department of Health 

and Human Services, Public Health Service, 

Centers for Disease Control and Prevention, 

National Institute for Occupational Safety and 

Health, NIOSH HETA Report No. 86-505-1885. 1988. 

(11) NIOSH. Hazard evaluation and technical 

assistance report: Cargill Poultry Division, Buena 

Vista, GA: U.S. Department of Health and Human 

Services, Public Health Service, Centers for 

Disease Control and Prevention, National Institute 

for Occupational Safety and Health, NIOSH HETA 

Report No. 89-251-1997. November 1989. 

(12) Reports of OSHA site visits to poultry 

processing facilities. (OSHA Docket GE2003-2, 

Exhibit 4-5.)
PREVENTION OF MUSCULOSKELETAL INJURIES IN POULTRY PROCESSING 27

(13) Jones, Ronald J. Corporate Ergonomics 

Program of a Large Poultry Processor. AIHA 

Journal (58). February 1997.

(14) GAO. Workplace Health and Safety: Safety in 

the meat and poultry industry, while improving, 

could be further strengthened. U.S. Government 

Accountability Office, GAO-05-96. 2005.

(15) 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. (NIOSH 

Publication No. 97-117). 1997.

(16) Silverstein B and Evanoff B. Chapter 16 – 

Musculoskeletal Disorders. In Levy, Barry S.; 

Wegman, David H.; Baron, Sherry L. Occupational 

and Environmental Health: Recognizing and 

Preventing Disease and Injury (6th Edition). Cary, 

NC, USA: Oxford University Press, USA, 2010. Pgs. 

349-351.
2 8 OCCUPATIONAL SAFETY AND HEALTH ADMINISTRATION

WORKERS’ RIGHTS

Under OSHA law, workers are entitled to working 

conditions that do not pose a risk of serious harm. 

To help assure a safe and healthful workplace, the 

law provides workers with the right to:

■ File a confidential complaint with OSHA to have 

their workplace inspected.

■ Receive information and training about 

hazards, methods to prevent harm, and the 

OSHA standards that apply to their workplace. 

The training must be done in a language and 

vocabulary workers can understand.

■ Receive copies of records of work-related injuries 

and illnesses that occur in their workplace.

■ Receive copies of the results from tests and 

monitoring done to find and measure hazards in 

their workplace.

■ Receive copies of their workplace medical 

records.

■ Participate in an OSHA inspection and speak in 

private with the inspector.

■ File a complaint with OSHA if they have been 

retaliated against by their employer as the result 

of requesting an inspection or using any of their 

other rights under the OSH Act.

■ File a complaint if punished or retaliated against 

for acting as a “whistleblower” under the 21 

additional federal laws for which OSHA has 

jurisdiction.

For more information, visit OSHA’s Workers’ Rights 

page at www.osha.gov/workers.html. 

OSHA ASSISTANCE, SERVICES AND PROGRAMS

OSHA offers free compliance assistance to 

employers and workers. Several OSHA programs 

and services can help employers identify and 

correct job hazards, as well as improve their injury 

and illness prevention program.

Establishing an Injury and Illness 

Prevention Program

The key to a safe and healthful work environment 

is a comprehensive injury and illness prevention 

program.

Injury and illness prevention programs are 

systems that can substantially reduce the number 

and severity of workplace injuries and illnesses, 

while reducing costs to employers. Thousands 

of employers across the United States already 

manage safety using illness and injury prevention 

programs, and OSHA believes that all employers 

can and should do the same. Thirty-four states 

have requirements or voluntary guidelines for 

workplace injury and illness prevention programs. 

Most successful injury and illness prevention 

programs are based on a common set of key 

elements. These include management leadership, 

worker participation, hazard identification, hazard 

prevention and control, education and training, 

and program evaluation and improvement. Visit 

OSHA’s illness and injury prevention program web 

page at www.osha.gov/dsg/topics/safetyhealth for 

more information.

Compliance Assistance Specialists

OSHA has compliance assistance specialists 

throughout the nation located in most OSHA 

offices. Compliance assistance specialists can 

provide information to employers and workers 

about OSHA standards, short educational 

programs on specific hazards or OSHA rights and 

responsibilities, and information on additional 

compliance assistance resources. For more details, 

visit www.osha.gov/dcsp/compliance_assistance/

cas.html or call 1-800-321-OSHA [6742] to contact 

your local OSHA office.

Free On-site Safety and Health 

Consultation Services for Small Business

OSHA’s On-site Consultation Program offers free 

and confidential advice to small and medium-sized 

businesses in all states across the country, with 

priority given to high-hazard worksites. Each year, 

responding to requests from small employers 

looking to create or improve their safety and 
PREVENTION OF MUSCULOSKELETAL INJURIES IN POULTRY PROCESSING 2 9

health management programs, OSHA’s On-site 

Consultation Program conducts over 29,000 visits 

to small business worksites covering over 1.5 

million workers across the nation.

On-site consultation services are separate from 

enforcement and do not result in penalties or 

citations. Consultants from state agencies or 

universities work with employers to identify 

workplace hazards, provide advice on compliance 

with OSHA standards, and assist in establishing 

safety and health management programs.

For more information, to find the local On-site 

Consultation office in your state, or to request a 

brochure on Consultation Services, visit www.osha.

gov/consultation, or call 1-800-321-OSHA [6742].

Under the consultation program, certain exemplary 

employers may request participation in OSHA’s 

Safety and Health Achievement Recognition 

Program (SHARP). Eligibility for participation 

includes, but is not limited to, receiving a fullservice, comprehensive consultation visit, 

correcting all identified hazards and developing an 

effective safety and health management program. 

Worksites that receive SHARP recognition are 

exempt from programmed inspections during the 

period that the SHARP certification is valid.

Cooperative Programs

OSHA offers cooperative programs under which 

businesses, labor groups and other organizations 

can work cooperatively with OSHA. To find out 

more about any of the following programs, visit 

www.osha.gov/dcsp/compliance_assistance/

index_programs.html.

Strategic Partnerships and Alliances

The OSHA Strategic Partnerships (OSP) 

provides the opportunity for OSHA to partner 

with employers, workers, professional or 

trade associations, labor organizations, and/or 

other interested stakeholders. OSHA Strategic 

Partnerships are formalized through unique 

agreements designed to encourage, assist, and 

recognize partner efforts to eliminate serious 

hazards and achieve model workplace safety and 

health practices. Through the Alliance Program, 

OSHA works with groups committed to worker 

safety and health to prevent workplace fatalities, 

injuries and illnesses by developing compliance 

assistance tools and resources to share with 

workers and employers, and educate workers and 

employers about their rights and responsibilities.

Voluntary Protection Programs (VPP)

The VPP recognize employers and workers 

in private industry and federal agencies who 

have implemented effective safety and health 

management programs and maintain injury and 

illness rates below the national average for their 

respective industries. In VPP, management, labor, 

and OSHA work cooperatively and proactively to 

prevent fatalities, injuries, and illnesses through a 

system focused on: hazard prevention and control, 

worksite analysis, training, and management 

commitment and worker involvement.

Occupational Safety and Health Training

The OSHA Training Institute in Arlington Heights, 

Illinois, provides basic and advanced training 

and education in safety and health for federal 

and state compliance officers, state consultants, 

other federal agency personnel and private sector 

employers, workers, and their representatives. 

In addition, 27 OSHA Training Institute Education 

Centers at 42 locations throughout the United 

States deliver courses on OSHA standards and 

occupational safety and health issues to thousands 

of students a year.

For more information on training, contact the 

OSHA Directorate of Training and Education, 2020 

Arlington Heights Road, Arlington Heights, IL 

60005; call 1-847-297-4810; or visit www.osha.gov.

OSHA Educational Materials

OSHA has many types of educational materials in 

English, Spanish, Vietnamese and other languages 

available in print or online. These include:

■ Brochures/booklets that cover a wide variety of 

job hazards and other topics;

■ Fact Sheets, which contain basic background 

information on safety and health hazards;

■ Guidance documents that provide detailed 

examinations of specific safety and health issues;
■ Online Safety and Health Topics pages;

■ Posters;

■ Small, laminated QuickCardsTM that provide 

brief safety and health information; and

■ QuickTakes, OSHA’s free, twice-monthly online 

newsletter with the latest news about OSHA 

initiatives and products to assist employers and 

workers in finding and preventing workplace 

hazards. To sign up for QuickTakes visit 

OSHA’s web site at www.osha.gov and click on 

QuickTakes at the top of the page.

To view materials available online or for a listing 

of free publications, visit OSHA’s web site at www.

osha.gov. You can also call 1-800-321-OSHA [6742] 

to order publications.

OSHA’s web site also has a variety of eTools. 

These include utilities such as expert advisors, 

electronic compliance assistance, videos and other 

information for employers and workers. To learn 

more about OSHA’s safety and health tools online, 

visit www.osha.gov.

NIOSH HEALTH HAZARD 

EVALUATION PROGRAM

Getting Help with Health Hazards

The National Institute for Occupational Safety and 

Health (NIOSH) is a federal agency that conducts 

scientific and medical research on workers’ safety 

and health. At no cost to employers or workers, 

NIOSH can help identify health hazards and 

recommend ways to reduce or eliminate those 

hazards in the workplace through its Health Hazard 

Evaluation (HHE) Program.

Workers, union representatives and employers can 

request a NIOSH HHE. An HHE is often requested 

when there is a higher than expected rate of a 

disease or injury in a group of workers. These 

situations may be the result of an unknown cause, 

a new hazard, or a mixture of sources. To request 

a NIOSH Health Hazard Evaluation go to www.

cdc.gov/niosh/hhe/request.html. To find out more 

about the Health Hazard Evaluation Program:

■ Call (513) 841-4382, or to talk to a staff member 

in Spanish, call (513) 841-4439; or

■ Send an email to HHERequestHelp@cdc.gov.
PREVENTION OF MUSCULOSKELETAL INJURIES IN POULTRY PROCESSING 31

OSHA REGIONAL OFFICES

Region I

Boston Regional Office

(CT*, ME, MA, NH, RI, VT*) 

JFK Federal Building, Room E340

Boston, MA 02203

(617) 565-9860 (617) 565-9827 Fax 

Region II

New York Regional Office

(NJ*, NY*, PR*, VI*)

201 Varick Street, Room 670

New York, NY 10014

(212) 337-2378 (212) 337-2371 Fax

Region III

Philadelphia Regional Office

(DE, DC, MD*, PA, VA*, WV)

The Curtis Center

170 S. Independence Mall West

Suite 740 West

Philadelphia, PA 19106-3309

(215) 861-4900 (215) 861-4904 Fax

Region IV 

Atlanta Regional Office

(AL, FL, GA, KY*, MS, NC*, SC*, TN*)

61 Forsyth Street, SW, Room 6T50

Atlanta, GA 30303

(678) 237-0400 (678) 237-0447 Fax

 

Region V

Chicago Regional Office

(IL*, IN*, MI*, MN*, OH, WI)

230 South Dearborn Street 

Room 3244

Chicago, IL 60604

(312) 353-2220 (312) 353-7774 Fax

Region VI

Dallas Regional Office

(AR, LA, NM*, OK, TX)

525 Griffin Street, Room 602

Dallas, TX 75202

(972) 850-4145 (972) 850-4149 Fax

(972) 850-4150 FSO Fax

Region VII

Kansas City Regional Office

(IA*, KS, MO, NE)

Two Pershing Square Building

2300 Main Street, Suite 1010

Kansas City, MO 64108-2416

(816) 283-8745 (816) 283-0547 Fax

Region VIII

Denver Regional Office

(CO, MT, ND, SD, UT*, WY*)

Cesar Chavez Memorial Building

1244 Speer Boulevard, Suite 551

Denver, CO 80204

(720) 264-6550 (720) 264-6585 Fax

Region IX 

San Francisco Regional Office

(AZ*, CA*, HI*, NV*, and American Samoa, 

Guam and the Northern Mariana Islands)

90 7th Street, Suite 18100

San Francisco, CA 94103

(415) 625-2547 (415) 625-2534 Fax

Region X

Seattle Regional Office

(AK*, ID, OR*, WA*)

300 Fifth Avenue, Suite 1280

Seattle, WA 98104

(206) 757-6700 (206) 757-6705 Fax

* These states and territories operate their own 

OSHA-approved job safety and health plans and 

cover state and local government employees as 

well as private sector employees. The Connecticut, 

Illinois, New Jersey, New York and Virgin Islands 

programs cover public employees only. (Private 

sector workers in these states are covered by 

Federal OSHA). States with approved programs 

must have standards that are identical to, or at 

least as effective as, the Federal OSHA standards.

Note: To get contact information for OSHA area 

offices, OSHA-approved state plans and OSHA 

consultation projects, please visit us online at 

www.osha.gov or call us at 1-800-321-OSHA (6742).
3 2 OCCUPATIONAL SAFETY AND HEALTH ADMINISTRATION

HOW TO CONTACT OSHA

For questions or to get information or advice, 

to report an emergency, report a fatality or 

catastrophe, order publications, sign up for 

OSHA’s e-newsletter QuickTakes, or to file a 

confidential complaint, contact your nearest 

OSHA office, visit www.osha.gov or call OSHA 

at 1-800-321-OSHA (6742), TTY 1-877-889-5627.

For assistance, contact us.

We are OSHA. We can help. 

3 4 OCCUPATIONAL SAFETY AND HEALTH ADMINISTRATION

For more information:

Occupational

Safety and Health

Administration

www.osha.gov (800) 321-OSHA (6742)

U.S. Department of Labor