The following sections describe hazards that are common across a Poultry Processing plant. Each section includes specific OSHA requirements associated with the hazards and how those hazards can be controlled.
Ergonomics is the science of fitting jobs to people. Ergonomics encompasses the body of knowledge about physical abilities and limitations that are relevant to job design. Ergonomics is often referred to as job design with the worker in mind.
Cuts and lacerations account for about 10% of injuries in the poultry processing industry.
This section focuses on the injuries caused by being struck by, struck against, or caught in machinery. Contributing factors include a lack of machine guarding and Lockout/Tagout procedures, as well as failure to follow safety practices for forklifts, trucks, and storage.
Slips, trips, and falls can cause back injuries, strains and sprains, contusions, and fractures.
OSHA requirements for workplace fire safety include exits, emergency escape routes, fire extinguishers, and emergency plans.
In addition to the workplace hazards that contribute to the predominant types of injuries and illnesses, these hazards are highlighted because of their potential for serious injury or illness or fatalities:
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