Workers use a knife to cut the wings away from the rest of the carcass. The cutting motion may entail some bending of the wrist. Factors such as poorly fitting gloves, slick handles, inappropriately sized handles, or dull knives increase the force that must be used. Finger force and bending of the wrist are recognized risk factors for the development of many hand injuries. Minimize these factors when performing cutting tasks.

• Keep knives sharp and in good condition.
• Remove damaged knives from service.
• Use knives appropriate for the task.
• Keep wrist as straight as possible during the cutting task.
• Provide properly sized gloves.

Employees are performing highly repetitive tasks using knives close to other employees. Cuts and lacerations are possible to the employee and those standing nearby because employees are exposed to sharp knife blades. Any cut not treated at once will normally become infected as a result of working with poultry.

• Allow sufficient room for each employee on the line.
• Use mesh glove on non-cutting hand.
• Maintain sharp blades.

Employees repeatedly reach to the bird on the cone to perform cutting tasks and may need to reach to a bin or a tub to deposit removed item. Repetitive reaching stresses the shoulder and upper back.

• Position cones and other work fixtures so all activities of the task can be performed in front of the employee with the elbows in close to the torso.
• Provide height-adjustable stands so employees are in proper orientation to their work area.