Background:
The Omaha Steaks F Street Plant processes meat products from boxed beef received
from USDA inspected meat facilities. The plant, which received Star recognition
in April 2008, is one of Omaha Steak’s three active Voluntary Protection
Programs (VPP) Star sites.
Success Impact:
Employee Involvement in Improving Ergonomics Results in Less Incidence
Rates and Best Practices
In recent years management at the F Street Plant has worked to get employees
more involved in safety and health. A key focus area has been ergonomics, where
employees contribute many ideas for improvements. OSHA has recognized several of
the plants’ increased employee involvement around ergonomic initiatives as
models for best practices. Highlights from these initiatives are presented
below:
Ergonomics Program – The Omaha Steaks International (F Street Plant) has
developed and implemented an outstanding ergonomics program. An ergonomics
committee (comprised of management, employees, and safety committee members)
meets on a monthly basis to proactively evaluate concerns and implement any
necessary solutions. The impact of this program is apparent through a review of
ergonomics improvements implemented by the plant, such as:
- The purchase of state-of-the-art steak-cutting and trimming line
adjustable work stations
- Automated slicers
- Improved conveyor lines
- Utilization of third party ergonomists with expertise in the meat
processing industry.
Symptom Surveys and Immediate Response – “Symptom Survey and Immediate
Response Forms” are available to all employees for early detection and reporting
of ergonomic issues. The Omaha Steaks International (F Street Plant) safety
specialist has all new-hires complete symptom surveys for the first month of
employment. If an employee reports discomfort, their job technique is evaluated
by the safety specialist, the occupational health nurse, and the supervisor. The
employee is then instructed in proper ergonomic techniques. Early reporting has
allowed the facility to reduce and prevent many muscular skeletal disorders.
Safety Concern Notices – Employees can submit “Safety Concern Notices” to
report hazardous conditions and provide suggestions for improvement. The safety
specialist receives more than ten Safety Concern Notices per month. Notices are
reviewed by the Safety Specialist for safety relevance and feasibility. The
Safety Specialist personally responds to the employee about his/her suggestion
and communicates the suggestion to management and/or maintenance for
implementation.
Bilingual Safety Training – All safety training and on-the-job training
can be performed in English and Spanish by the bilingual Safety Specialist. This
assures more comprehensive understanding of the training and understanding of
proper job technique.
These efforts have significantly contributed to the reduction of injuries and
illnesses at the facility. Since 2003, the plant has reported a 62 percent
reduction in their Total Case Incidence Rate (TCIR) and a 70 percent reduction
in the number of Days Away, Restricted or Transferred (DART) rate. This was all
accomplished while ramping up production. During this same time period, the
plant has increased the total hours worked by 83 percent.
Origin: OSHA’s Region VII Kansas City Regional Office
Entered VPP: April 2008
NAICS Code and Description: NAICS 311612 (Meat Processed from Carcasses)
Employees: 181 employees
Employers: 1
Source and Date: Beth Muehlich, Corporate Safety Director, Omaha Steaks;
Matt Gaines, Kansas City Regional Office (September 2008)
|
Back to Top
Printing Instructions