. l 

I 

Health Hazard 

Evaluation. . Report · 

HETA 83-251-1685 ,

POINT ADAMS PACKING COMPANY . ... - . 

. HAMMONDJ OREGON -~ 
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PREFACE 


The Hazard Evaluations and Technical Assistance Branch of NIOSH conducts field 

investigations of possible health hazards in the workplace. These 

investigations are conducted unde~ the authority of Section 20(a)(6) of the 

Occupational Safety and Health Act of 1970, 29 U.S.C. 669(a)(6) which 

authorizes the Secretary of Health and Human Services, following a written 

request from any employer or authoriz~~ representative of employees, to 

determine whether any substance normally found in the place of employment has 

potentially toxic effects in such ~oncentrations as used or found. 

The Hazard Evaluations and Technical Assistance Branch also provides, upon 

request, medical, nursing , and industrial hygiene technical and consultative 

assistance CT.A) to Federal, state, and local agencies; labor; industry and . 

other groups or individuals to control occupational health hazards and to 

prevent related trauma and disease. 

, . . 


t 

Mention of company names or products does not constitute endorsement by the 

National Institute for Occupational Safety and Health. 
HETA 83- 251- 1685 NIOSH INVESTIGATORS : 

April 1986 James M. Boiano, M.S . 

POINT ADAMS PACKING COMPANY Donald W. Badger, Ph.D. 

HAMMOND, OREGON 

I. SUMMARY 

On June 6 and 7, 1983 , the -.National Institute for Occupational Safety 

and Health (NIOSH) received ...a request to evaluate a number of cases of 

carpal tunnel syndrome and· ~ndonitis among production employees at 

Points Adams Packing Company (PAPCO), Hanunond, Oregon. PAPCO is a 

conunercial fish packing plant owned by Point St. George Fisheries of 

Santa Rosa, California. At the time of the evaluation 145 production 

workers (67 males, 81 females) were employed at this facility. 

The ergonomic assessment focused on three jobs: filleting, fillet 

trimming, and sliming (a term used to describe butchering of black 

cod). These were identified as relatively problematic jobs in terms of 

the development of repetitive trauma disorders, according to company 

analysis of lost-time accident records for 1981 and 1982. Based on our 

observations and review of videotapes and still photograph~> we were 

able to document specific task elements which we believe imposed 

stressful ergonomic .-Oemands on workers in each of these jobs. . These 

demands, observ~d in one or more of these jobs, included: · extensive 

and repetitive use of the hands, oftentimes in conjunction with wrist 

deviation and high muscular forces; excessive grip force resulting from 

using hand tools (primarily knives) with undersized handles; stock 

locations which required excessive reach; and improper work heights 

resulting in stress to the shoulders and lower back. 

Since an important aspect of the filleting and trimming jobs involved 

almost constant use of knives, we had tests conducted to determ~ne an 

optimal knife handle which would be less fatiguing on workers. These 

tests indicated that a larger handle with dimensions of about S"(L) X 

2"(W) X o.g"(T) would enable the workers to use less force. With this 

information we contacted a Finnish knife manufacturer and procured 

several knives which appeared to meet these handle dimensions, with the 

intention of conducting a f ollowup survey at the plant if one or more 

of these knives proved satisfactory. Unfortunately, none of the knives 

were judged to be acceptable and, as a result, our plans for a followup 

survey had to be abandoned. 

On the basis of the information collected during this evalua_tion NIOSH 

investigators identified several potentially hazardous task elements 

and improper workplace design features which may have contributed to 

the development of carpal tunnel syndrome, tendonitis, etc., among 

filleters, trimmers, and slimers. Recommendations for modifying or 

eliminating these problems are presented ·in- Section' VIII of this report. 

KE¥WORDS: SIC 0912 (Commercial fishing) fish filleting , h 

musculoskeletal disorders, carpal tunnel syndrome, tendonitis, 

ergonomics, cumulative trauma. 
Page 2 - Health Hazard Evaluation Report No. 83-251-1685 

II. INTRODUCTION 

In April 1983, the National Institute for Occupational Safety and 

Health (NIOSH) received a request to conduct a health hazard evaluation 

at Point Adams Packing Company .JPAPCO), a fish filleting plant located 

in Hammond, Oregon . The request, initiated by PAPCO management with 

support from representative~ of the United Food and Commercial Workers 

Union Local 143-A, was prom~ted by concern over the excessive number of 

cases of carpal tunnel syndrome, tendonitis, and other musculoskeletal 

disorders suffered by filleters, trimmers, and slimers at the plant.· 

These were identified as relatively high risk jobs in terms of the 

development of cumulative trauma injury, based on company analysis of 

lost- time accidents which occurred in 1981 and 1982. 

NIOSH investigators conducted an ergonomic evaluation on June 6 and 7, 

1983. Along with the NIOSH personnel, an ergonomic consultant with the 

State of Oregon Worker Compensation department also participated in the 

evaluation. Interim letter reports summarizing our findings and 

recommendations were sent to company and un~on representatives in .July 

1983 and in January 1984. The State consultant provided th~ company 

with a comprehensive- .report in July 1983. . 

III. BACKGROUND 

A. Workforce 

Point Adams Packing .company (PAPCO), Hammond, Oregon is one of 5 

fish filleting plants owned by Point St. George Fisheries of Santa 

Rosa, California. Although fish accounts for the majority of 

production, PAPCO also processes crab and shrimp. At the time of 

our evaluation, 145 production workers (64 males, 81 females)' were 

employed at the plant. Fish filleting, trimming, and sliming jobs 

were among the major job classifications, with a maximum of 44, 20, 

and 30 workers, respectively, during the peak (summer) season. 

B. Work Methods Description 

Filleting· - About 20 to 30 different species of rock and bottom 

fish are processed on any given day, depending on the catch. Fish 

are processed by filleters in basically the same manner. The fish ,.. 

is grasped with a pinch grip with the minor hand and held in 

position while cutting with a combination of pinch grip and by 

exerting pressure with the palm of the hand (wrist extension). The 

dominant (cutting) hand holds the knife with a power grip . The 

cutting pattern is the same for all fish, an initial cut caudad to ' 

the gills, followed by a ventral midline cut towards the tail. The 

next cut follows the backbone, removing- the fil·let. The fish is 

turned over and the process repeated. The cutting process requires 
Page 3 - Health Hazard Evaluation Report No. 83-251- 1685 

a variety of hand positions, with mild to moderate ulnar deviation, 

accompanied by more or ~ess continual flexion of the knife hand. 

Muscle relaxat ion of the hand flexors occurs during the cutting 

cycle only while turning the fish. 

The company maintains irtdividual production figures on all 

filleters from which int~rnal production standards were developed. 

Monitoring of production is accomplished by recording , for each 

filleter, the total weight of whole fish processed and the 

resulting total poundage of fillets and carcasses, from which 

percent recovery is determined. Since filleters are .paid and, more 

importantly, recalled to daily work on the basis of the total 

poundage filleted, both speed and precision are required if a 

worker is to ensure him/herself a place on the daily recall list. 

This recall system placed emphasis on high productivity whereby 

workers tended to ignore or tolerate repetitive motion-type 

injuries. 

Trimming - After being cut from the fish and skinn~'d in a -skinning 

machine, excess fins, scales and/or skin are removed by'· the 

trimmers . Cutti-ng varies from one fillet to another and d,epends on 

the extent to which these anatomical parts remain. Consequently, 

trimming is not as structured or physically demanding as the 

filleting job. 

Sliming - This term applies to the preparation of black cod or 

sable fish. Three workers, each having different responsibilities, 

are assigned to this job. The cod, delivered to PAPCO in large 

crates, is dumped incrementally onto a stainless steel work table. 

The lead ·worker called the 'butcher' removes the head, then cuts 

the belly along the ventral midline. A second worker, positioned 

further down the table disembowels the fish, then scrapes the blood 

canal "along the spine using a homemade tool. The tool consisted of 

a rounded hollow brass-handled spoon with a water hose positioned 

inside the handle so that the nozzle was directly above the spoon 

blade. This design allowed the worker to simutaneously scrape and 

clean the visceral cavity. The third worker weighed and packaged 

the fish into shipping containers. 

Unlike the filleting and trimming jobs, sliming is not performed on,

I 

a daily basis. Furthermore, the work crew is staffed on the basis 

of seniority, not production. Consequently , relatively less mental 

and physical stress appeared to be associated with this job as 

compared to the filleting and trimming jobs. 

C. Company records analysis 

According to i nformation provided to NIOSH by PAPCO, 

musculoskeletal disorders of the upper limb (primarily diagnosed as 

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Page 4 - Heal th Hazard Evaluation Report No . 83- 251- 1685 

tendonitis and carpal tunnel syndrome) were a major problem at this 

pl ant, with repetitive ·action jobs accounting for about 20% of the 

OSHA reportable accidents in 1982, representing 80% of all lost 

work days. Company analysis of lost time accidents that were 

attributable to repetitive .actions jobs revealed that of the 38 

cases reported in 1981. and 1982, 26 or 68% were represented by 3 

job categories (with th~ number of cases in parenthesis): 

filleters (19), trimm~rs (3), and slimers (4). About half of the 

injuries to filleters occurred while they were trainees within the 

first two months of starting this job. Most injuries were repor.ted 

during the summer months when a 6 day work week and overtime was 

conunon. 

IV. EVALUATION PROCEDURES 

During the site visit on June 6 and 7, 1983, a walk through tour of the 

facility was made with representatives of the company, union, and the 

State of Oregon ergonomics consultant. The purpose of this tour ~as to 

become familiar with plant operations and those 'high oisk' jobs whicb. 

were identified by the company in the request, i.e . , filleting, 

trinuning, and sliming; To aid in the evaluation of these jobs., 

photographs and .videotapes were taken for subsequent analysis. In 

addition, workers were informally questioned regarding perceived task 

difficulties and suggestions for job modifications which might make 

tasks less difficult. 

After reviewing the videotapes, we felt that an important fact or in 

reducing trauma to the f illeters and trimmers was a better designed 

knife handle. Consequently, in January 1984, we initiated a search 

for: (1) criteria of a knife handle shape that would reduce t he . 

required amount of grip strength, and (2) knives commercially available 

that would meet this criteria. We advised the company that if such a 

knife were available we would conduct a follow up study at the plant to 

determine its acceptability. 

To ascertain what constituted a ' good' handle design, we reviewed our 

observations with Dr. Suzanne Rodgers , Adjunct Professor., Department of 

Industrial Engineering, State University of New York at Buffalo. We 

contracted with her to conduct some preliminary experiments to 

determine handle designs which would minimize grip strength (or force) 

requirements of the hand and would also prove to be acceptable to 

workers, based on comfort criteria (or ' feel'). Once the optimal 

handle dimensions were developed, we contacted the Marttiini Knife 

Company in Finland to discuss a prototype knife which appeared to meet 

these handle design requirement s. This knife company furnished sever~I 

models which were sent to Dr. Rodgers for evaluation. Unfortunately, 

none of the knives proved sat isfact ory. · · Consequent"ly plans for a field 

trial had to be abandoned. 

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V. 	 EVALUATION CRITERIA 

Since complaints dealt with hand and wrist problems, we focused our 

videotape analysis upon tasks which resulted in excessive wrist 

extension and flexion , ulnar and. radial deviation, and pinching 

motions, because repetitive ·use of these postures, particularly in 

conjunction with high muscul~r forces, have been linked to common 

cumulative trauma disorders such as carpal tunnel syndrome, 

tenosynovitis, and tendonitis.<1,2) Few quantitative criteria exist 

which delineate hazards associated with this type of work. Rather, · 

generally accepted ergonomic principles concerning use of well- designed 

hand tools, work station design, etc., are utilized, which involve 

application of professional judgement. our recommendations focused on 

use 	of ergonomically designed hand tools and equipment modification, 

with the goal of eliminating stressful hand and wrist postures and 

motions, and muscular forces . 

VI. RESULTS AND DISCUSSION 

Based on our observations and review of videotapes and still 

photographs we were.-able to identify certain aspects of t~e filleting, 

trimming, and siiming jobs we feel were particularly stressful to the 

musculoskeletal system. These include: 

1. 	 Filleting - As mentioned earlier, filleting was the ·most physically 

demanding job at the plant. During season peaks when catches are 

good, filleters work long hours. There are no shifts, per se; the 

workforce stays until the entire catch is processed. (Probably no 

food crop requires more speed in processing than fish.) Workers . 

are paid for the total poundage filleted, based upon specie~ ~ 

While the workpace is critical, so is recovery of marketable flesh 

hence ?oth speed and precision are required. 

From an ergonomic point of view the filleting operation is 

complex. The different cuts required many different hand and wrist 

positions. Particularly apparent in the major (cutting) hand is 

wrist hyperflexion associated with maximum ulnar deviation. The 

knife is-held continuously with a power grip which contributes to 

hand and forearm fatigue . The other hand holds the fish; ulnar 

deviation, pinch grip, and wrist extension are commonly required. 

Prolonged static contractions of the forearm finger f lexors were 

observed. 

Si nce the fish were kept on ice until processing the flesh was 

partially frozen at the time of filleting. Passing the knife 

through the tissues appeared to require considerable force, which 

increased grip strength requirements: 

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Page 6 - Health Hazard Evaluation Report No . . 83-251-1685 

The room temperature was kept cool, but more important, the hands 

were continuously chilled from handling the iced fish. Almost all 

filleters work bare handed (fish hand). Much of the time, a glove 

was worn on the minor (fish holding) hand. The most commonly used 

glove was made of heavy ny.J.pn with a wire mesh liner to protect 

against accidental cuts·. The gloves appeared to be awkward, and 

probably required considerable grip force to maintain a secure hand 

hold on the fish. In ·some instances we observed that the gloves 

were too large for the worker's hand. 

Many of the filleters, particularly those of short stature, worked 

with elevated shoulders and elbows away from their side either by 

choice, or because the fixed-height work table was too high. From 

the standpoint of muscle fatigue (and perhaps impaired blood flow 

to the hands), this appeared to be a very stressful position to

maintain. In addition, we observed workers using full arm 


extension (reach distances of about 25 to 30 inches) when procuring 


or disposing trays of fish from the conveyor line. This task. 
 appeared to place considerable stress on the shoulder muso1es and. 


possibly the lower back as well . · '. 


Most of the: filleters used Dexter-Russell or Chicago Cutlery 


knives. The handles of both knives were made of molded plastics 

with similar dimensions of about 4 to 4.4" long X 1.4" wide X 0 .8" 

thick. Criteria for handle design were lacking; they appeared to

be based largely on 'feel'. Maintaining a sharp knife blade via 

steeling was done to facilitate cutting. However, this 

maintainance activity 	was primarily undertaken by the experienced

filleters . 

2. Trimming - This job is much less demanding in terms of the use of 

power grip and forceful cuts as compared to the filleting job. 

Observations of this job revealed that many of the underlying

factors associated with the filleting job, except for reduced 

cutting force requirements, also apply to this job as well. 

3. 	 Sliming - The major problem associated with this job is the almost 

constant· use of a power grip on an undersize-handled tool . The 

uninsulated metal handle and constant exposure to cold water, 

resulting in reduced blood flow to the extremeties probably, I 

exacerbated the problem. We also observed that the butcher used 

considerable force to decapitate the fish with the knif~. 

VIL CONCT..USIONS 

For each of the three jobs we evaluated, a combination of factors 

appeared to have contributed to the excessive· numb~r of musculoskeletal 

injuries afflicting PAPCO workers. These included: . workrate , awkward 
Page 7 -- Health Hazard Evaluation Report No. 83-251-1685 

hand and wrist deviations, use of gloves that compromise grip strength, 

cold temperature, use of high muscular forces for prolonged periods, 

excessive workplace reaches and heights that stress shoulder muscles, 

and 	improper tool handle design. 

NIOSH sponsored research work conducted by Dr. Rodgers provided 

dimensions for an optimal k~ife handle, based on force reduction 

criteria. However, we were ·unsuccessful in our attempts to procure a 

filleting knife with such a handle from a major knife manufacturer. 

Recommendations provided in the next section focus on workplace 

modification, tool redesign, and training with the ultimate goal of 

reducing or eliminating biomechanical hazards associated with the 

development of cumulative trauma disorders. 

VIII. RECOMMENDATIONS 

The recommendations provided in this report incorporate those provided 

to the company in Interim Report #2 (January 1984), anq are 'in general 

agreement with those provided to the company by the State or Oregon 

ergonomics consultant. 

Since many aspects of the filleting and trimming jobs were similar, 

recommendations for these two jobs will be presented together. 

Filleting and Trimming Jobs 

l. 	 Although our search for a filleting knife with a ergonomically 

acceptable handle design was unsuccessful, we were able to identify 

(via contract work performed by Dr. Rodgers) optimum handle 

dimensions which would minimize grip strength requirements. These 

handle dimensions were approximately 5"(L) x 2"(W) x 0.8"(T), about 

twice ' the size of the knife handles used by the workers. Since 

knives with handles of these dimensions apparently were not 

commercially available, we suggest that the company investigate the 

possibility of retrofitting existing knives, if feasible. 

2. 	 Modification in the work station should be made to alleviate 

biomechanical stress to the shoulder muscles and lower back. The 

cutting table should be lowered ( or the worker raised) so that the,.­

work height is at 32 to 34 inches above the floor or platform for 

the smaller workers and about 36 to 38 inches high for the taller 

workers. Proper work height may also allow the worker to use less 

awkward wrist posi tions when filleting or trimming. To further 

reduce shoulder muscle and lower back strain, reduction of reach 

distances associated with movement of trays to and from the 

conveyor should be made. The reach· should be within 20 inches of 

the front edge of the cutting table (3). 
Page 8 - Health Hazard Evaluation Report No. 83-251-1685 

3 . 	 The surface of the cutting table should be rippled or textured to 

increase friction in order to reduce the force needed to hold the 

fish or fillet by the minor. hand during the cutting operation. 

This modification should also reduce the need for a pinch grip. 

4. 	 The use of gloves on th~ minor hand by filleters compromises grip 

strength to some extent ~ However, we feel that, despite this 

shortcoming, it is pronably more important to minimize cooling of 

the hands through continued use of the gloves. One way to improve 

grip strength would be to provide better fitting gloves to the · workers. 

5. 	 Since repetitive trauma injuries afflicted trainees more so than 

experienced filleters and trimmers, all new hires in these job 

classifications should be made familiar with and appreciate the 

type of movements and postures that precipitate cumulative trauma 

disorders. Trainees should be initially assigned to experienced 

f illeters who can demonstrate (1) how to maintain a proper kn~fe 

angle during the cut which would minimize force require~ents needed 

to push the knife through the tissue and (2) the art of'· steeling a 

knife, whicl:l if-'Properly done, should also minimize force , 

requirements. Finally, during the training period emphasis on 

speed should be minimized. 

Sliming Job 

1. 	 Since the tool used to slime black cod suffers from the same 

problem (small handle) as the filleting knives we recommend that a 

design like the one in Figure 1 be used. This design, which 

incorporates the same handle dimension as recommended above for the 

filleting and trimming knife, would permit the slimer to use less 

grip ~orce and provide better protection from the cold. 

2. 	 Because manual decapitation required considerable force, we 

recommend that a mechanical guillotine- type device be used . 

IX. REFERENCES 

1. 	 Armstrong, T. and Chaffin, D. Carpal Tunnel Syndrome and Personal 

Attributes J. Occup. Med. 21:481-486, 1979. 

2. 	 Hymovich, L. and Lindholm, M. Hand Wrist, and Forearm Injuries, 

The Results of Repetitive Motions . J. Occup . Med. 8.575-577, 1966. 

3. 	 Kodak Human Factors. Ergonomic Design for People at Work. Volume ' 

1, Belmont , California. Lifetime learning, pages 23- 26. 
Page 9 - Health Hazard Evaluation Report No. 83-251-1685 

X. AUTHORSHIP AND ACKNOWLEDGEMENTS 


Report Prepared by: James M. Boiano, M.S. 

Industrial Hygienist 

Industrial Hygiene Section 

Donald w. Badger, Ph .D. 

Research Physiologist 

Applied Psychology and 

and Ergonomics Branch 

ield Assistance: Vernon Putz-Anderson, Ph. D. 

Chief, Psychophysiology 

and Biomechanics Section 

Applied Psychology and 

Ergonomics Branch 

Theodore W. Thoburn, M.D. 

Medical Officer 

NIOSH Region VIII _,,..... 

Arvin G. Apol, M. S., CIH 

Industrial Hygienist 

NIOSH Region X 

Originating Office: Hazard Evaluations and Technical 

Assistance Branch 

Division of Surveillance, Hazard 

Evaluations, and Field Studi~s 

Report Typed ' By: Sharon Jenkins 

Clerk Typist 

Industrial Hygiene Section 

XI. DISTRIBUTION AND AVAILABILITY OF REPORT 

Copies of this report are currently available upon request from NIOSH, 

Division of Standards Development and Technology Transfer, Publications /

Dissemination Section, 4676 Columbia Parkway, Cincinnati, Ohio 45226. 

After 90 days, the report will be available through the National 

Technical Information Service (NTIS), 5285 Port Royal, Springfield, 

F
Page 10 - Health Hazard Evaluation Report No. 83-251-1685 

Virginia 22161. Information regarding its availability through NTIS can be 

obtained from NIOSH Publications Office at the Cincinnati address . Copies of 

this report have been sent to: 

1. Point Adams Packing Company ,,..Hammond, Oregon 

2. United Food and Commercial Workers Union, Local 143-A 

3. NIOSH, Region X 

4. OSHA, Region X 

For the purpose of informing affected employees, copies of this report 

shall be posted by the employer in a prominent place accessible to the 

employees for a period of 30 calendar days. 

/ 

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approx. ~ 8 . 5" J 

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water 


inlet 


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~ Approx 5II 

~ insulation 

material 

Approx 

0 . 75" I water 

inlet 

..... ~ -~ Approx. l. 5' 

Figure I:. Proposed Slim~inr, Tool 

•·. 
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