OHS Hazards

Obtain help with specific OHS Hazards

 

This section of the CD ROM contains information from

• OHS Reference Guide Part 4 - Hazards
  (Click here for the pdf version of Part 4)
  

• OHS Reference Guide Part 5 - Auxiliary Work Areas
  (Click here for the pdf version of Part 5)

• OHS Reference Guide Part 6 -Personal Protective Equipment and Clothing
  (Click here for the pdf version of of Part 6)
  
  
• OHS Reference Guide Part 7 - Emergency Systems & First Aid
  (Click here for the pdf version of of Part 7)
  
  
• Red Meat Hub (contact Kristina Garlinge for copies)

Reference Guide Part 4 - Common Hazards

 

For the Reference Guide Part 4 please click here

Contains information on the following

4.1 Animals - Injuries to people

4.2 Asbestos

4.3 Bullying and workplace violence

4.4 Confined spaces

4.5 Dangerous goods

4.6 Diseases - 0ccupational

4.7 Drugs and alcohol

4.8 Electricity

4.9 Environmental hazards

4.10 Hazardous substances

4.11 Manual handling

4.12 Noise

4.13 Plant and hand-held equipment

4.14 Slips, trips and falls

4.15 Stress

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Reference Guide Part 5 - Auxiliary Work Areas

5.1 Administration

 

Most meat plants require a number of administrative activities to be carried out. These often involve using a keyboard and a computer screen to display information, including visual display terminals, word processors or personal computers.

When selecting equipment, including associated furniture, take into account the ergonomic recommendations as outlined in a variety of Australian Standards including: AS/NZS 4438 - Height adjustable swivel chairs; AS/NZS 4442 – Office Desks; AS/NZS 4443 – Office Panel Systems – Workstations; AS 3590.2 - Screen-based Workstations Part 2: Workstation furniture.

 

The working environment should take into account the following factors:

• Lighting - ie, screen-based equipment installation should comply with AS 1680.2.2: Interior lighting - Office and screen-based tasks.
• Air conditioning - the air conditioning associated with screen-based equipment should be designed to cope with the heat emitted from the equipment.
• Static electricity - equipment and floor coverings should be designed to reduce static electrical impact on operators.
• Accessibility - equipment should be located to allow suitable access by operators and
  maintenance personnel.

All screen-based equipment operators should be trained in operating procedures for keyboard operation, including coding instructions and computer commands for the equipment. All operators should also be given training in the health aspects of administrative work, including using equipment properly to minimise the risk of health problems, such as occupational overuse or back strain and eye fatigue, and exercises to avoid muscular strain.

 

Hints for preventing occupational overuse or back injuries while carrying out administrative tasks
Furniture and equipment should be adjusted and checked ie:

• chairs for administrative work should have well-formed lumbar support (the natural curve of the lower back). The backrest of the chair should be adjustable so that it supports the lower back and the backrest should adjust in and out as well as up and down
• seat heights should be adjusted so that thighs are parallel to the floor and feet are fully in contact with the floor. This allows the operator to change position easily and to brace
  against the backrest
• the seat heights should be adjusted to allow the elbows to be at or just below the level of the home row on the keyboard, so that arms and wrists are in the most relaxed position for keying
• position the computer screen at a height, distance and angle so that the neck and back
  are comfortable as the screen is viewed
• position documents at a suitable height so that the neck and back are comfortable and so that papers can be easily managed. Some options may include an A4 document holder adjacent to the screen or a holder between the screen and keyboard.

Work organisational aspects such as the following should be considered:

• task variation to ensure a variety of movements and prevent muscle fatigue
• appropriate breaks to reduce fatigue eg, moving away from the desk frequently and ensuring that lunch breaks are taken
• creative placement of equipment, such as printers, files and photocopiers, to ensure the operator needs to get out of the chair, thus ensuring further breaks
• regular eye rest by looking away from the screen, preferably at something in the distance
• utilise good housekeeping practices and don't put items on the floor that will need to be picked up later.

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5.2 Laboratories

 

Most meat plants will have laboratories on site to process microbiological samples gathered for quality assurance purposes. Also, laboratory workers usually carry out other testing processes, such as swabbing tables in boning rooms, cooking meat samples to check fat content, and growing bacteria on petrii dishes in an incubator to check bacterial levels in product.

The following important factors should be taken into account to ensure the employer provides a safe place of work in a laboratory.

 

Specific precautions

Biological hazards

Care should be taken when handling animal tissue and biological fluids, and gloves should be worn at all times. The area used should be cleaned thoroughly after handling biological samples and hands washed thoroughly. A spill kit should be used to clean up any spills or contamination of equipment, and needles and syringes should be disposed of in designated sharps containers.

Vaccination may be needed against zoonotic diseases, such as Q fever, or other diseases, such as hepatitis B or tetanus (check with your local health authority). Susceptible workers may develop allergic reactions, which could include eczema, sneezing or tissue swelling. If this occurs, appropriate medical treatment will be required, and an investigation of the cause should be carried out.

Apparatus/equipment

Any cracked or broken glassware should be disposed of in special bins and any broken ends of any equipment should be filed over or smoothed over by fibre or mechanical polishing.

 

 

 

 

 

 

 

 

 

Electrical equipment

Electrical power should always be disconnected before checking electrical items, and all electrical equipment and cabling should be checked for apparent defects before use. Electrical appliances should be isolated from water supplies and flammable vapours. A residual current device (RCD) must be used with hand-held electrical appliances that are not double insulated.

High-pressure equipment

Compressed gas cylinders should be secured to a wall or have some other form of support, and the correct spanners and regulators need to be used when working with gas cylinders. When releasing high-pressure valves, use a gentle action. Cylinders should only be transported when firmly attached to a trolley.

 

General precautions

Fire prevention

Do not leave open flames unattended or use near flammable substances. There should be no smoking in laboratories. Do not pour flammable liquid down the sink or into drainage systems. All laboratory workers should be familiar with fire procedures and the use of the fire fighting equipment within the laboratory.

Personal protection

Eye protection should be worn in all areas when handling liquids and other hazardous substances (ie, safety glasses, safety shield). Long hair should be tied back, thongs and open-toed sandals not worn and all open wounds covered. Laboratory coats and gloves should be worn when necessary and hands should be washed after work and before leaving the laboratory. Disinfectants and detergents should be used after handling suspected infectious materials, and laboratory workers should always use mechanical pipetting devices and never pipette by mouth.

 

Winchester bottles should only be carried in a bottle carrier, not by their necks and trolleys should be used wherever appropriate to lift heavy objects. Where lifting is unavoidable assistance should be sought and the load shared with another worker. Workers should not work in the laboratory alone unless other workers are aware that they are there, and are fully briefed on how long they will be there.

Housekeeping

All apparatus left running overnight should be shielded and labelled with the name and the telephone number of the person supervising that process, or security should be notified. If contractors enter the laboratory, they should be inducted to ensure that they are aware of any hazards that may exist in the area. Applicable safety signs should be erected and observed and all working areas and equipment should be cleaned thoroughly after use.

All containers used within the laboratory should be clearly labelled and benches kept clean and free from chemicals and apparatus that are not being used. Floors should be tidy and dry and aisles free from obstructions.

The last worker to leave the laboratory should follow a procedure that includes making sure all equipment is turned off and flames are extinguished etc.

Fume cupboards

All work that is likely to give off toxic or unpleasant odours should be carried out in a fume cupboard. Fume cupboards need to be regularly maintained to ensure they are working efficiently in accordance with AS 2243.8 Safety in laboratories - Fume cupboards. The interior of fume cupboards and nearby areas needs to be kept clean and clear. Fume cupboard sashes should be closed whenever practicable and the area near fume cupboard baffles should be kept free of any objects.

Emergency/first aid

All workers should know the location of the first-aid box, emergency packs, respirator, eye wash station, safety shower, etc. Workers should be trained in how to use the eye wash facility. Any part of the body that comes into contact with acid or alkaline should be thoroughly flushed with water immediately.

All breakages and spills must be dealt with immediately, and any broken glass or dropped material should be cleaned up immediately and placed into an appropriate receptacle.

 

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Reference Guide Part 6 - Personal Protective Equipment & Clothing

Introduction

Personal protective equipment (PPE) is a hazard control measure that should only be used when no workable alternative exists and all other hazard control options have been exhausted. Where the use of PPE is required, it needs to be understood that one proprietary item will not suit all workers with respect to comfort or acceptability. Part 3, Risk management, outlines the hierarchy of hazard controls, placing PPE as the last control measure to be considered. If chosen, PPE must be selected and fitted exclusively to the worker who will use it, and training in the function and limitations of each item of PPE must occur. Managers, supervisors and workers need to be cognisant of the fact that many areas of the body are as individual as our fingerprints, such as feet.

 

Other issues of concern when using PPE in the meat industry include cleaning and maintenance, storage when not in use, the use of PPE combined with administrative controls such as safe work practices, and the use of PPE in conjunction with comprehensive supervisor and worker training. Selection of any item of PPE needs to occur within the confines of a comprehensive review of the task and the hazards the equipment is designed to protect the worker from. Task analysis will identify such issues as temperature and humidity and the impact that the potential PPE will have on the worker's ability to carry out the task safely and comfortably.

Training can be provided by PPE manufacturers and suppliers, by external consultants or by competent supervisors, supplemented with advisory literature and posters. Training is particularly important when new workers enter the workforce ie, induction for new workers or existing workers moving into a different task. The training program needs to include both the intended use of the PPE, its inherent deficiencies or restrictions, the range that is available (to ensure the PPE fits correctly to the individual) and maintenance of the PPE.

 

A maintenance program needs to include considerations such as the known wear and tear limitations of any chosen piece of PPE, how to inspect for deterioration and how to clean, repair and store PPE.

 

The best approach is to document written procedures that clearly set out the responsibilities of everyone involved with PPE, including an inventory of tasks/hazards dependent for their control on PPE and the type of PPE that is chosen, its characteristics and limitations, and its distribution throughout the workplace. This can be done as an appendix to the hazard management register (see Part 3.6.3)

 

Specific PPE for the meat industry

PPE is best categorised under the areas of the body that it seeks to protect. The following table outlines the considerations for each area.

Table 17: PPE for the Meat Industry

 

Mesh and cut-resistant gloves

The incidence of serious laceration injuries to the hand and arm, as well as amputations, are major occupational health and safety concerns for the meat industry in Australia (see section on statistics in Part 1). These lacerations include cuts to the non-knife hand, forearm, chest and occasionally groin or leg, 'run-through' lacerations (where the knife hand slides over the edge of the knife handle across the razor sharp knife blade), amputations of fingers or joints and extensive days lost from knife cuts when they are further complicated by infection.

 

In April 2000, the SA Meat Industry OHS Committee published research it had conducted into the efficacy of cut-resistant gloves and mesh gloves within the SA meat industry. Data from the five participating meatworks in SA over the six-month period, and data from two major abattoirs in Queensland and New South Wales where glove wearing is mandatory on both knife hand and the non-knife hand, found that reductions of up to 80% of laceration injuries can be anticipated if gloves are worn on both hands.

 

Quality assurance

Quality assurance processes in the meat industry require strict meat handling procedures to control microbiological levels and ensure meat quality. AS 4696: The hygienic production and transportation of meat and meat products for human consumption sets standards for export & domestic meat works.

 

Previous attempts to introduce cut-resistant fibre gloves failed due to problems in cleaning the gloves, and unacceptable microbiological levels. Research conducted by the CSIRO and Australian Meat Technologies Pty Ltd has enabled AQIS to approve two fibres (kevlar and spectra) as acceptable for use in temperature controlled areas of meatworks.It is still necessary for strict cleaning controls to be followed, and microbiological checks to be undertaken. Disposable water resistant gloves are still required to be worn over the cut resistant fibre gloves in slaughtering and dressing areas where cross contamination between carcases is possible. Where chain mesh gloves are used, a rubber glove needs to be worn underneath in non temperature controlled area.

 

Task requirements of the knife hand

In most instances, operators use their dominant hand with the knife. However, there are a number of cuts where they are required to change the knife to their non-dominant hand. This particularly occurs in the slaughtering processes. These cuts present problems due to the wearing of a thick cut-resistant fibre or chain mesh glove on the non-dominant hand, limiting the ability to grip the knife. Rubber gloves need to be worn over cut resistant gloves in non-temperature controlled areas

The force exerted via the knife in a cut is determined by:

• temperature of the meat/fat
• posture of the wrist/arm
• sharpness of the knife blade
• length and duration of cuts.

The grip on the knife handle can directly reduce the ability to sustain consistent force exertion, hence the wearing of a glove on the knife hand may reduce the ability to grip the knife securely.

 

With the incidence of overuse injuries to the hand/wrist/arm in the knife hand an issue of ongoing concern, the potential for a glove on the knife hand increasing the probability of such injuries is an area that requires further research.

 

Task requirements of the non-knife hand

The non-knife hand is more commonly in contact with the meat, as the knife performs the particular cuts. In slaughtering, the fingers can grip the meat being cut or hold a hook, which helps tension the meat during the cutting process. The grips adopted range from the fine finger control required to separate tissue to full handgrips as required in holding segments of meat.

 

Due to the close proximity of the knife blade to the non-knife hand as the cuts are being performed, the majority of laceration and stab injuries occur to the non-knife hand and forearm. Hence, the chain mesh glove has traditionally been worn to protect this arm. Due to Australian Standards’ requirements in non-refrigerated areas, a water resistant glove must be worn under the chain mesh glove to afford protection should the hand get splashed with the frequent immersion of the knife into 82°C water. A water resistant glove can also be worn under the glove in temperature controlled rooms to help keep the hand dry and warm from the cold conductive chain mesh glove.

 

Gloves

As a result of the research conducted by the SA Meat Industry OHS Committee (see above), guidelines were published that were designed to be a useful resource for consultation between employers, workers and suppliers of gloves, to determine which gloves were appropriate for each workplace.

These guidelines can be obtained from

http://www.safework.sa.gov.au/contentPages/docs/meatCutgloves.pdf

However, since these guidelines were published, many of the design issues related to mesh and cut-resistant gloves have been overcome, and they are now widely accepted and widely used in Australian meat processing plants.

 

Chain mesh gloves

Provide excellent protection from knife cuts and stab wounds. While their initial purchase may seem costly, the resulting decrease in injuries experienced by many plants has made them a good investment.

Cut-resistant fibre gloves

Cut-resistant fibre gloves provide less protection than mesh gloves. They usually include a thick knit for use on the non-knife hand and a thin knit for the knife hand. While they are cheaper to purchase than mesh gloves, it has been found that each meat worker requires up to three cut-resistant fibre gloves per hand to cover for the glove in use, the soiled glove being washed and the clean glove drying.

 

Other major benefits found from wearing cut-resistant fibre gloves include:

• the gloves offer increased protection from knife cuts when worn on both the knife hand
  and non-knife hand, compared with wearing no gloves at all. This particularly relates to
  the reduction of 'run-through' lacerations on the knife hand
• the gloves keep the hands warm in cold work environments and when handling cold/wet meat
• the gloves offer a better fit to the hands and are more comfortable than the chain mesh
  gloves
• rubber gloves can be worn under the gloves, or over the thin cut resistant gloves
• cut resistant fibre gloves can be worn without water resistant gloves over them in
  temperature controlled boning rooms
• changing the knife between hands is easier with cut-resistant gloves as compared to
  impossible with chain mesh gloves
• the finger tips of these gloves allow improved dexterity of fingers than those of chain
  mesh gloves

• the reduced weight of the glove, compared to chain mesh reduces tiredness of hand and arm
• once accustomed to the glove, the grip of the knife handle is not diminished by wearing
  a thin cut resistant glove
• cleaning the gloves to comply with Australian Standards is easily maintained by following
  the manufacturer's instructions
• purchase cost of an individual glove is cheaper than the chain mesh glove.

 

The following cautions related to the use of cut-resistant fibre gloves were identified in the SA research, and were directed to glove manufacturers for future design improvements:

• operators who trialled the gloves found that the range of sizes did not match the
  anthropometric measurements of their hand sizes
• the thickness of the non-knife hand glove is not compatible for wearing a rubber glove
  over the cut-resistant glove
• the gloves are not stab resistant
• the knit of the gloves are easily damaged by sharp bones eg, kangaroo
• the wrist bands of the gloves stretch from washing, and become loose after three
  to five months of regular laundering
• the seam of the fabric at the finger tips reduces tactile control when handling meat tissue
• it is not as easy to quickly remove-cut resistant glove compared to a chain mesh glove if a small cut in the rubber glove inadvertently allows 82°C water to make contact with fingers
• companies need to purchase, name and process multiple gloves per worker due to
  washing and drying requirements
• matter can gather in fingertips during laundering even when turned inside out
• coloured gloves are not acceptable under AS 4696: The hygienic production and transportation of meat and meat products for human consumption.

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Reference Guide Part 7 - Emergency Systems and First Aid

 

7.1 Emergency systems

 

As with any industry, the meat industry needs to be prepared for the variety of emergencies which could develop. Potential emergencies within the meat industry could include (but are not restricted to) the following:

• confined space mishaps
• fire
• explosion
• power or equipment failure
• refrigerant or gas leakage
• escaped animals
• earthquakes or storms
• floods
• bomb threats or sabotage.

The aim is to be proactive, so that when an emergency does occur, corrective actionsoccurs as a matter of course rather than an organisation being unable to cope with the unanticipated occurrence.

Guidance on the requirements of an emergency response can be found in AS 3745 - Emergency control of organisation and procedures for buildings.

 

To ensure effective emergency response standards are met, organisations need to develop a system of early warning and response to emergency situations. This should include an evacuation system. Factors to consider include the swift and safe exit of all workers and visitors from areas of danger in the event of an emergency.

 

This system should include:

• maintaining infrastructure to assist with early warning, response and evacuation
• maintaining systems to provide first response to emergency situations
• maintaining a workable emergency evacuation procedure ensuring that key members are fully trained
• taking action to ensure that workers and others are aware of the procedure to be taken in the event of an emergency.

 

Infrastructure issues to consider include personnel, such as a responsible worker to be trained in the immediate response to emergencies like small fires and explosions and to take on the role of evacuation warden.

 

A floor plan that can demonstrate to workers the correct procedures to follow, and the route to take in the event of an emergency, should be posted to prominent positions around work areas. Floor plans should include:

• individual plans for each location, positioned so that the reader can readily determine their location and all other relevant information
• clearly marked safe exit routes, emergency exits and emergency response equipment
• external assembly points
• directions to be followed in the event of an emergency
• contact details if a potential emergency is identified.

Signs should be erected and maintained in accordance with the appropriate Australian Standards and codes of practice. Signage should include:

• exit routes marked where warranted, and the word 'EXIT' where appropriate
• exits marked in accordance with AS 1319 Safety signs for the occupational environment, with emergency lighting where applicable
• safe external assembly points identified as assembly points.
  

Emergency exits and routes should be identified and maintained. All exits should comply with relevant building code requirements. In any area where workers are required to work after daylight hours, a system of emergency lights independent of mains power should be maintained to provide lighting for emergency exit.

 

Evacuation rehearsals should be conducted at least once every year. Following each rehearsal, the safety committee should debrief on the experience, and recommend follow-up action if necessary.

 

Appropriate emergency response equipment should be maintained in accordance with the building code, the relevant OHS legislation and other relevant statutory and industry standards.

 

Regular audits of equipment should be undertaken in accordance with the legislation, and records maintained of all servicing.

 

Emergency planning

In the case of more serious or major incidents, an emergency plan should be developed with a number of defined steps brainstormed prior to an emergency, to provide for the safe and efficient management of an incident.

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Table 18: Framework for developing an emergency plan

 

7.2 First aid

First aid systems should be set up in each meat plant according to, but not restricted to, the minimum requirements required by each relevant State or Territory's legislative obligations. It is clear from Australian statistical review that the meat industry has a high proportion of traumatic injuries, therefore the industry should seek to exceed legal requirements to ensure it has adequate coverage in the case of traumatic work-related injury.

Each State or Territory will define the minimum legal requirements for first aid facilities or medical centres. However, whether or not to provide a first aid room or clinic should be decided in consultation with workers, in conjunction with a risk assessment to assess your first aid requirements. First aid kits should be provided in all areas required by legislation, and in additional areas where management and workers agree there is a need. First aid kits must be well signposted and kept well stocked, with first aid supplies in accordance with the approved list of basic minimum legal requirements. Kits must not contain anything other than first aid supplies, should be checked for any items past their use-by date, and should be kept clean at all times. The list of the kit's required content should be attached to the inside of the lid of the kit. The kit should be maintained and its contents regularly checked against the list.

 

The number and distribution of workers, size and layout of the organisation will determine the level of services provided by the first aid clinic. Other factors that will need to be taken into consideration include shift work arrangements, the nature and hazards of the work, the location of the workplace such as its proximity to emergency health and medical services, and the historical accident and injury performance of the workplace.

First aiders in the meat industry will not only need to have standard first aid training, but will also need specific training in zoonotic diseases and infectious diseases such as hepatitis.

 

A proforma for a first aid register is included the Injury Management Resource Kit on this disc and can also be accessed from your relevant State or Territory regulatory OHS authority.

This can facilitate in meeting your legislative obligation for reporting and recording first aid injuries.

 

The documentation serves not only to meet the legislative requirements, but can also be important in assisting to identify mechanisms of injury and hazards.

 

 

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• OHS Hazards
• Reference Guide Part 4 - Hazards
  • See seperate section
• Reference Guide Part 5 - Auxiliary Work Areas
  • 5.1 Administration
  • 5.2 Laboratories
• Reference Guide Part 6 - Personal Protective Equipement & Clothing
  • Introduction
  • Specific PPE for the meat industry
  • Mesh & cut resistant gloves
  • Quality assurance
  • Task requirements of the knife hand
  • Task requirements of the non-knife hand
  • Golves
• Reference Guide Part 7 - Emergency Systems & First Aid
  • 7.1 Emergency Systems
  • 7.2 First Aid

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