An essential step in the management of workplace health and safety in the meat industry or in any industry is ensuring that all hazards are identified, the risks assessed, and effective control measures are developed and implemented.
What is a risk?
The combination of the frequency, or probability of occurrence, and consequence of a specified hazardous event.
During the development of this site, MINTRAC undertook extensive industry consultation to identify the main areas of critical risk that affect them on plant. The following fact sheets were identified as being the areas of critical risk.
- Knife handling
- Plant – Bandsaws, mincers and other equipment
- Slips, trips and falls
- Manual Tasks – involving repetitive tasks
- Manual tasks – involving heavy loads
- Plant – forklift trucks/vehicles
- Hazardous chemicals
- Stock handling
- Alcohol and other drug
- House keeping
- Working at heights
- Hot water and steam
- Working alone
- Meat lumping.
- Forklift safety
Please note: a meat lumping video is available on the AMIC WHS and workers compensation database.
Factsheets have been developed on the top five identified with links to further industry information on the other risks.