Meat Cutting Awkward body postures and movements, along with considerable force exerted repeatedly while cutting are major risk factors for injuries among meat cutters. The height of the work surface should be adjusted to the workers' individual needs and according to the task performed. Cutting in a position beyond the comfort zone requires more force. Figure 10 - Knife handles that eliminate bending the wrist while cutting Repetitiveness seems to be an integral part of meat cutting. To reduce its undesirable effects, re-designing the meat cutting job should be considered.
Possible option is job rotation.
Job rotation requires workers to move between different tasks at fixed or irregular periods of time. It increases the variety of tasks and involves more autonomy and control for the worker. Workers should use anti-fatigue matting to reduce stress on the legs and back due to prolonged standing on a hard floor and footrests to encourage changes in body position where possible. Meat Packaging Major hazards in the meat packaging operation result from awkward body positions. To reduce these awkward postures, it is necessary to design the height of the work bench for the tallest worker and according to the task.