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Ergonomics, and the
application of ergonomics principles, is a
significant issue for the meat industry. The
goal of ergonomics is to reduce, to a practical
minimum, the physiological cost of doing
work.
Jobs in the meat industry remain
relatively labor-intensive, and require work
and workplace designs to accommodate a wide
range of employees. Application of ergonomics is
one of the principal ways in which AMI members
can protect their workers and reduce the
incidence of occupational injury. In
addition, use of ergonomics consistently
promotes the achievement of higher levels of
quality, productivity and worker retention
throughout the workplace – all of which are of
great importance to the industry.
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