Ergonomic considerations in development of a power tool for cutting meat

摘要

Workers in the meat industry are exposed to risk factors closely associated with cumulative trauma disorders (CTDs). Some environmental risk factors for meat industry workers are temperature and line speeds (wrist velocity). Other risk factors can be addressed by tool manufacturers such as grip force, vibration, weight, handle material, sizes and contours. These factors are addressed by one tool manufacturer when designing and manufacturing powered tools for the meat industry. By minimizing risk factors associated with powered hand tools, other risk factors can be systematically addressed. Grip force was reduced by an average of 28