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Muscle Minding: A Guide to the Prevention of Occupational
Overuse Syndrome in the Meat, Poultry and Fish Processing Industries
This guide is part of a resource kit to assist
employers to prevent Occupational Overuse Syndrome (OOS) in the food processing
industries, specifically in the processing of red meat, poultry and fish
(including shellfish).
Includes:
Table of Contents for Guide
1. About This Resource Kit
A. Purpose of this Guide
B. Contents of this Resource Kit
C. Status of this Guide
D. Acknowledgements
2. OOS: What it is and why it Occurs
Introduction
A. General Description of Occupational Overuse Syndrome
B. Why OOS Occurs
C. Recognising the Initial Symptoms of OOS
D. Occupations where OOS is Common
3. OOS and the HSE Legislation
Introduction
A. Application of the HSE Act
B. Methods of Identifying and Assessing Hazards for OOS
C. Management of Hazards
D. Monitoring
E. Information, Training and Supervision
F. Accident Reporting, Recording and Investigation
G. Review of Workplace
H. Duties of Employees
I. Application of the HSE Regulations: the Design of Plant and Equipment
4. Hazard Identification and Control Options
Introduction
A. Work Organisation and Task Scheduling
B. Awkward Postures
C. Task Invariability
D. Static Load
E. Forceful and Rapid Movements
F. Fit, Reach and See
G. Cold and Vibration
H. Psychosocial Characteristics of Work
I. Psychological Characteristics of the Worker
J. Behavioural Characteristics of the Worker
K OOS Hazards that Result from the Nature of the Product
L. Other Environmental Hazards
5. Information and Training for all in the Work Place Introduction
A. What's Meant by Information and Training?
B. Training
C. Sample Information about OOS for Employees
D. Personal Factors: the Way People use their Bodies
E. Accident Reporting
F. Lifestyle Factors
6. Management of OOS Problems when they Occur Introduction
A. Management Commitment
B. Policy Development
C. OOS Reporting System
D. Management of Early Signs and Symptoms
E. Rehabilitation
Appendix A: Cost Factors in OOS
Appendix B: Health and Safety Policy
Appendix C: Workstation Design Checklist
Appendix D: Anthropometric Estimates for New Zealanders
Appendix E: Self-Report of Discomfort
Appendix F: Video and Exercises
Appendix G: Safe Body Positions
Appendix H: Knife Handling
Appendix I: Working Technique
Appendix J: Example of a Rehabilitation Programme
Appendix K: Definition of Serious Harm
Bibliography
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[right click
document title]
Year: 1997
ISBN: 0-477-03598-1
Features: Package
Hardcopy: For Sale $130.00
(incl. GST, excl. postage and handling)
Subject Listings:
Education and training
Occupational health
OOS/manual handling
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