Workers use a knife to cut the meat away from the bone. Most knives have a straight, in-line design. Using this type of knife on a horizontal cutting surface forces employees to bend their wrists to perform the cut. Bending the wrist while exerting finger force is stressful to the tendons and muscles of the hand and forearm. Factors such as poorly fitting gloves, slick handles, inappropriately sized handles, frozen meat or dull knives increase the force that must be used. Minimize finger force and bending of the wrist when performing the cutting task.

• Keep knives sharp and in good condition.
• Remove damaged knives from service.
• Use knives appropriate for the task.
• Provide properly sized gloves.
• Tilt work surfaces towards employees to reduce wrist deviation.
• Divide the task into specific units and provide an appropriate cutting tool so the task can be performed with a neutral wrist and body posture.

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 a conveyor or shelf to obtain parts for deboning and reach to place finished product in tubs or receptacles. Repetitive reaching stresses the shoulder and upper back.

• Use diverter bars to push product closer to the employee.
• Reduce width of cutting surfaces so product can be presented closer to the employee.
• Position cones and other work fixtures so all activities of the task can be performed with the elbows in close to the torso.
• Provide height-adjustable stands, where appropriate, to place employee in proper orientation to the work surface.

Standing for a long time reduces blood flow to the legs, forces isolated muscles to work for an extended time, and increases risk of fatigue and varicose veins.

• Install sit/stand stools, which allow employees to lean and have their weight supported while still remaining in an upright posture.
• Rotate employees to tasks that do not require prolonged standing.
• Provide shoe insoles that cushion the feet and spread foot pressure over a larger surface.
• Provide a foot rest in front of employees so they can shift their posture.