Ergonomic hazards to meat inspectors at selected high throughput red meat abattoirs in the Western Cape

Ethical reference: 189040890/04/2020

Abattoirs play a pivotal role in the meat value chain and performs the fundamental function of converting livestock into meat. During the early 1990s the country’s new socio-economic policies ushered in the deregulation of the meat industry and the privatization of meat inspection services. As a result, the independence of meat inspection at abattoirs were seriously under threat. As the local abattoir environment changed, so did the working environment and the conditions under which meat inspectors performed their duties. The aim of this study was to evaluate the presence, the effects, and the prevalence of ergonomic hazards to meat inspectors at selected high throughput red meat abattoirs in the Western Cape. The objectives of this study were to: (a) identify the type of ergonomic hazards that may be present within the working environment of meat inspectors, (b) evaluate the effects that these hazards may have on meat inspectors, (c) assess the prevalence and the impact of these hazards to meat inspectors, and (d) identify potential barriers or opportunities that the abattoir industry may face in addressing ergonomic hazards within this sector.

The selection of abattoirs comprised of single, double, and triple species plants. Apart from the design and layout of each facility, the conditions under which meat inspectors performed their duties varied considerable from abattoir to abattoir. The sample population consisted of ten abattoirs, at least one manager at each of the selected abattoirs (except for abattoirs D₂ and I₃ where two managers per facility participated), all the inspectors, and four representatives from industry. The study used structured questionnaires, semi-structured interviews, and direct participant observations (using photographs and video clip recordings) to obtain the relevant information. The photographs and video clips were used to conduct secondary assessments using the Rapid Entire Body Assessment (REBA) tool.

The outcomes of the study highlighted that a number of ergonomic hazards exist within the work environment of meat inspectors. These include repetitive work, the use of hand tools, working with the hands, arms, and shoulders in elevated positions, and inadequate working areas that gave rise to inspectors adopting awkward working postures. Consequently, the lack of effectiveness of job or task rotation programmes, including inadequate rest or recovery breaks further contributed to the occurrence of these risk factors.

The study aims to contribute to a greater understanding of the role and importance of ergonomic hazards to meat inspectors. The study further provides a platform for stakeholders (i.e., abattoirs, service providers, and government) to engage and continuously strive to address and reduce the effects and impact of ergonomic hazards within the local red meat abattoir industry.