Meat & Poultry Processing Plants
Meat and poultry plants combine fast line work, sharp knives, wet floors, cold rooms, loud machinery, strong cleaning chemicals and ammonia refrigeration. Cuts, repetitive motion injuries, slips and amputations are common, and the night cleaning shift brings its own serious hazards.
- Line Workers
- Cutters & Trimmers
- Sanitation Crews
- Maintenance Techs
- Supervisors
Main hazards
- Knife cuts and stabs: hand-held knives used at speed, often toward the body or the opposite hand. Wet, greasy hands make slips more likely.
- Saws, grinders, slicers and conveyors: band saws, hide pullers, grinders and conveyor belts can amputate. See Machine Guarding, Conveyors and Stationary Band Saws.
- Repetitive motion: thousands of identical cuts, pulls and lifts per shift cause carpal tunnel, tendinitis and shoulder and back disorders. See Repetitive Motion and Musculoskeletal Disorders.
- Slips, trips and falls: floors are wet with water, blood and fat. See Walking-Working Surfaces.
- Cold: processing and cold-storage rooms are chilled for hours. See Cold Storage and Cold Stress.
- Ammonia and chemicals: ammonia refrigerant leaks, chlorine, peracetic acid and caustic cleaners irritate or burn lungs, eyes and skin. See Ammonia Refrigeration and Corrosives.
- Noise and heat: loud equipment and hot, humid areas such as cook rooms.
- Biological hazards: exposure to animal-borne germs, plus bloodborne exposure from cuts. See Biological Hazards and Bloodborne Pathogens.
- Forklifts, powered trucks and pallet jacks in tight aisles. See Warehouse Safety.
Knife safety
- Keep knives sharp. Dull knives need more force and slip. Use the sharpening steel or sharpener and the proper technique.
- Wear cut-resistant gloves, mesh gloves or sleeves, aprons and arm guards that fit the task, with a non-slip grip. See Cut-Resistant Sleeves and Hand Protection.
- Cut away from your body and your other hand. Don't wave knives around or put them down loose. Use scabbards and holders.
- Keep the work at a comfortable height and in front of you, with enough room between workers.
- Don't use hands to catch a falling knife, and never carry a knife when walking with the blade exposed.
- Treat every cut right away and keep it covered. See Bleeding Control.
Sanitation and lockout
Cleaning crews often work at night on equipment that was running a few hours earlier. Many amputations and deaths occur when a machine starts up during cleaning, or when a worker is caught in a conveyor or mixer.
- Lock out and tag out every energy source before cleaning, clearing a jam or servicing a machine, including electric, hydraulic, pneumatic and stored energy. See Group Lockout and Clearing Jams.
- Make sure nobody else (such as the line or maintenance crew) can restart equipment while it's being cleaned, and verify before starting up.
- Use the right PPE for chemicals, splash goggles, gloves, boots and face shields, and don't mix cleaners. See Chemical Storage.
- Keep hoses, wands and cords from creating trips, and watch for electrical hazards with water. See GFCI Protection and Wet Locations.
- Treat tanks, pits and drains as potential confined spaces.
Ergonomics and slips
- Rotate jobs, take micro-breaks and report hand, wrist, shoulder or back pain early.
- Adjust work heights and use tool balancers, powered tools and conveyors that reduce reach and lift.
- Wear slip-resistant boots, keep floors drained and squeegeed, and clean spills now. See Lifting & Ergonomics.
- Dress in layers, and use insulated gloves and warm-up breaks in cold areas.
Your rights
- You have the right to a safe workplace, to training you understand in your language, to protective equipment at no cost, and to report hazards and injuries without retaliation. See Worker Rights and Retaliation & Section 11(c).
- Plants may also be inspected by the U.S. Department of Agriculture for food safety, but worker safety is OSHA's responsibility. Tell OSHA at 1-800-321-OSHA (6742) about hazards.
- Worker safety rights apply no matter your immigration status. See Language Rights.
Meat plant checklist
- My knife is sharp, I wear cut-resistant gear and cut away from my body
- Guards are in place and I lock out before any cleaning or jam clearing
- I wear slip-resistant boots and the right chemical PPE
- I report ammonia smells, injuries and pain early
- I rotate tasks and take breaks, and I know my rights
Standards & references
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