Meatpacking Protective Measures
Guardrails
- Protect workers from accidental falls
- Open surface dip tanks, used for sterilizing shackling equipment, and elevated work platforms must have guardrails
- Should also be checked to see that they are securely attached to walls.
Floors
- Should install a non-skid flooring material or rubberized cushioned floor mats at all work stations for workers to stand on, especially in areas where hand knives and power tools are used. (DuraStripe)
Wiring
- Should be checked periodically for cracking, fraying, or other defects, and all electrical equipment should be grounded
Equipment and Machine Guarding
- Should be checked frequently and repaired
- When not in use, be subject to lockout and tagout procedures
- All that poses a hazard should be guarded
Local Exhaust Ventilation
- Located at the source of the generation of contaminants, and captures, rather than dilutes, the hazardous substances before they escape into the workplace environment.
General ventilation
- Recommended because they add or remove air from the workplace to keep the concentration of air contaminants below hazardous levels
- Consists of air flow through open windows or doors, fans, and roof ventilators
- Only dilutes air contaminants, unlike local exhaust ventilation which removes air contaminants
- Care should be taken not to recirculate the air contaminants throughout the workplace
Administrative Controls
- Minimizes the risk of carpal tunnel syndrome, back and shoulder injuries, and exposure to toxic substances
- An example would be to work in periods to avoid carpel tunnel
Work Practices
- Essential in helping to maintain a safe and healthful work environment
- Spills must be cleaned up immediately
- Knives should be kept sharpened at all times
- Workers should use only tools and equipment with which they are familiar
- Make hand washing facilities readily available to employees working with or near toxic substances
Protective Clothing and Equipment
- Safety shoes or boots with toe guards and slip resistant soles must be worn by workers
- Protective gloves should be worn when workers handle meat
- Wear protective gloves to prevent chemical burns
- Workers who use knives must be provided with metal mesh gloves and aprons, and wrist and forearm guards to protect them from knife cuts
- Safety helmets that meet the specifications of American National Standard Requirements for Protective Head Wear for Industrial Workers as well as a barricade or shield assembly
- Workers must be provided with ear plugs
- May be required to provide workers with face shields or goggles when workers mix or handle cleaners
