HYGIENIC ASSESSMENT OF EMPLOYEES BODY POSITION IN THE MEAT PROCESSING INDUSTRY

Abstract

Objectives. The aim of the research was the hygienic-ergonomic evaluation of workplaces from meat processing industry and the development of preventive measures.

Materials and methods. The hygienic evaluation of the work position was carried out by the goniometric method. The most frequent and characteristic positions during the main stages of the technological processes were photographed and the displacement angles of the main muscle groups were measured and compared with the optimal parameters.

Results and discussions. Employees from the cutting, grading/mincing, chopping and emulsifying, stuffing, linking and tying, smoking and cooking sections were supervised with the purpose of the goniometric presentation of the employees’ work position. In order to perform the activities characteristic of technological operations, employees work in forced body positions, with stereotypical movements and with various inclinations.

Conclusions. As a result of the investigations carried out, it is worth mentioning the importance of the goniometric indices. Goniometric investigations revealed forced radio-carpal, coxo-femoral, knee, trunk, etc. angles with deviations.