Technical and organisational system solutions for deboning and their ergonomics implications

摘要

Industrial meat processing and deboners' work have since long been known for high risks of accidents and musculoskeletal disorders (MSDs). In spite of numerous studies and interventions the conditions have not improved enough. The objective with this paper is to report findings from comparing the different main types of existing production systems in Swedish meat processing plants concerning their characteristics regarding ergonomics and the organizing of production. Three different sets of characteristics from literature were used in the comparison. Twenty-seven interviews and visits to seven production sites of different character provided a set of data that was analyzed by the author and five practitioners in an interactive process. The results show that none of the existing systems provided an ideal solution and that all systems necessitated trade-offs between physical work load and factors like job content, skill requirements and individual control. Clear production philosophies are lacking and there were few signs of influences from lean production. It is concluded that a more holistic strategy in developing and planning production systems would be beneficial and that some organizational measures for improving system performance were already under implementation.