OSHA Inspection: PACKERLAND PACKING COMPANY INC

Issued

Mar 21, 1990

Abate by

Mar 23, 1992

Penalty

Initial $490 · Current $490

General-duty citation text

Section 5(a)(1) of the Occupational Safety and Health Act of 1970: The
employer did not furnish employment and a place of employment which were
free from recognized hazards that were causing or likely to cause death
or serious physical harm to employees in that employees in the boning
and kill departments were required as part of their job to perform
repetitive, forceful motions in postures and with upper exterities that
resulted in stressors that caused numerous incidents of cumulative
trauma, musculoskeletal disorders or carpal tunnel syndrome:
a) Boning Department - Navel Noner: Beginning positon on boning line for
new workers. Workers utilize a hand-held boning knife to separate and
trim meat from ribs of beef. Hand holding the rib, as well as knife
hand held in ulnar deviated work position.
The stressors to the worker can be minimized by a program including, but
not limited to:
1) Utilization of a straight-bladed or forward (in the direction of the
cut) curved blade.
2) Utilization of a powered knife or rotary knife.
3) Providing a rib holding vise, plier, or other device to keep rib
holding hand in neutral position.
b) Kill Department - Brisket Saw Operator: Employee cuts cattle in half
at the sternum utilizing an air-powered, hand-held reciprocating saw.
The stressors to the worker can be minimized by a program including, but
not limited to, the following:
1) Installing a vibration dampening padding layer on tool handle.
2) Ensuring availability of vibration dampening glove for worker.
3) Providing an automated raising/lowering stand for worker to use while
cutting.
4) Modifying the tool handle to place worker wrist positions in neutral
postures and isolate vibration.
c) Boning Department - Rib Boner: Utilizes a hand-held boning knife to
trim meat from non-navel section of rib bones.
The stressors to the worker can be minimized by a program including, but
not limited to:
1) Provide a table mounted hook or other work-steadying device to
prevent movement of the meat while boning.
d) Boning Department - Chuck Boner: Separates rib, back and neck section
of bones from shoulder meat of cattle with hand-held boning knife.
The stressors to the worker can be minimized by a program including, but
not limited to:
1) Providing a movable, elevating work table to keep work at an optimum
level.
2) Provide a table-mounted hook or other work-steadying device to
prevent movement of meat while pulling against it.
3) Elevate worker relative to work table (because of larger size of
meat).
e) Boning Department - Peeling Knuckles: Peel fat layer from knuckle
piece.
The stressors to the worker can be minimized by a program including, but
not limited to, the following:
1) Eliminate body and arm twist required to throw knuckle piece on
conveyor and behind conveyor by relocating the conveyor.
2) Provide a tool/device to assist in pulling skin/fat from knuckle
piece.
f) Boning Department - Pulling Tenders: Separates the tenderloin from
the back section of the cattle.
The stessors to the workers can be minimized by a program including, but
not limited to, the following:
1) Provide a tool/device to assist in pulling the meat from the conveyor
to the work table.
2) Provide a tool/device to assist in pulling the tenderloin from the
rest of the meat.
g) Boning Department - Boning Butts.
The stressors to the worker can be minimized by a program including, but
not limited to, the following:
1) Providing a table-mounted hook, or other work-steadying device to
prevent movement of meat while pulling against it.
2) Provide a rotary or powered work knife.
h) Boning Department - General
The stressors to the workers can be minimized by a program including but
not limited to, the following:
1) Tracking of cumulative trauma disorders using injury/illness records,
accident reports and employee input. Analysis of data to identify
specific hazards and risk factors.
2) Surveillance and analysis of workstation design and equipment to
identify risk factors and problem areas.
3) Employee education and participation in the recognition and control
of cumulative trauma disorders and the stressors contributing to
them. Education should include training workers to utilize neutral
body postures and hand postions where possible while performing
tasks.
4) Implementation of engineering controls where feasible to reduce
workplace stressors. Examples include:
- hooks, braces or other work-steadying devices to prevent slipping
and hold meat in position while working on it.
- devices or tools to assist in pulling meat apart.
- tilting table tops to provide easier access to meat.
- lifting tables to bring meat/work to optimum height.
5) Knife and tool selection based on analysis of work task and worker
input. Provide a variety of handle and blade configurations to best
fit each worker and task.
6) Administrative controls, where feasible, to reduce the repetitiveness
of the work. Examples include:
- worker rotation.
- product rotation.
- job enlargement.
Progress reports are to be submitted to OSHA every six (6) months.

Issued

Feb 9, 1990

Abate by

Jul 1, 1990

Penalty

Initial $500 · Current $300 Reduced

Hazardous substances 8110

Issued

Feb 9, 1990

Abate by

Feb 28, 1990

Hazardous substances 8110

Issued

Feb 9, 1990

Abate by

Mar 13, 1990

Penalty

Initial $300 · Current $150 Reduced

Issued

Feb 9, 1990

Abate by

Feb 28, 1990

Penalty

Initial $500 · Current $500

Issued

Feb 9, 1990

Abate by

Mar 13, 1990

Penalty

Initial $400 · Current $300 Reduced

Issued

Feb 9, 1990

Abate by

Mar 13, 1990

Issued

Feb 9, 1990

Abate by

Feb 28, 1990

Issued

Feb 9, 1990

Abate by

Mar 13, 1990

Issued

Feb 9, 1990

Abate by

Feb 20, 1990

Issued

Feb 9, 1990

Abate by

Feb 28, 1990