Sprains and Strains in Seafood Processing:an analysis of injury data, risk factors and               interventions        ...
Seafood Processing1.   Main sectors are finfish and shellfish2.   Widespread processing site locations3.   Hygiene complia...
ACC Data Year     Total Accepted MSD Claims   % Entitlement2002-03             684               22% (n=148)2003-04       ...
Accident Register and Survey Data Results• 13 plants (32% of industry workforce)• Shellfish: shucking/opening, grading, bi...
Plant Data Collection•   15 seafood processing plants•   Semi-structured interviews•   Task observation, measurements•   K...
MSD Risk Factors?•   Heavy physical work•   High psychosocial work demands•   Co-morbidities•   Repetition•   Awkward post...
MSD Risk Factors in Seafood Processing?•   Heavy physical work•   High psychosocial work demands•   Co-morbidities•   Repe...
Other risk factors we found•   Seasonality•   Unfavourable economic factors•   Weather fluctuations•   Labour market facto...
Possible contextual factors in seafood           processing MSD                                                           ...
Implementation Barriers•   Limited resources – especially smaller plants•   Limited time – busy season•   H&S priority•   ...
InterventionsJob Design Organisational             Physical        Training          Task Specific                Design  ...
Some ConclusionsMSD remain a significant issue for seafood processingRisk factors or symptoms?Intervention ideas often alr...
Thank you      Any questions? healthyworkgroup@massey.ac.nzwww.facebook.com/healthyworkgroup
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Sprains and Strains in Seafood Processing: An Analysis of Injury Data, Risk Factors, and Interventions

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D Tappin
Healthy Work Group
School of Management, Massey University
Private Bag 102904, Albany, Auckland 0745
d.c.tappin@massey.ac.nz

(P24, Thursday 27, Civic Room 3, 2.30)

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Sprains and Strains in Seafood Processing: An Analysis of Injury Data, Risk Factors, and Interventions

  1. 1. Sprains and Strains in Seafood Processing:an analysis of injury data, risk factors and interventions David Tappin Darryl Forsyth Tim Bentley
  2. 2. Seafood Processing1. Main sectors are finfish and shellfish2. Widespread processing site locations3. Hygiene compliance4. Export driven5. Company and plant size6. Workflow control7. High MSD rates
  3. 3. ACC Data Year Total Accepted MSD Claims % Entitlement2002-03 684 22% (n=148)2003-04 640 18% (n=118)2004-05 606 20% (n=120)2005-06 559 15% (n=85)2006-07 515 23% (n=118)2007-08 648 15% (n=98)2008-09 625 23% (n=146)2009-10 477 23% (n=109)
  4. 4. Accident Register and Survey Data Results• 13 plants (32% of industry workforce)• Shellfish: shucking/opening, grading, bin handling, packing• Fin Fish: bin handling, trimming, filleting, loading/unloading• H&S staff rated these same tasks as most likely to result in MSD• Based on triangulation of ACC and industry data sources• Agreement on tasks and priorities reached with the industry
  5. 5. Plant Data Collection• 15 seafood processing plants• Semi-structured interviews• Task observation, measurements• KRF, KPF, interventions, barriers collated• Interventions drafted
  6. 6. MSD Risk Factors?• Heavy physical work• High psychosocial work demands• Co-morbidities• Repetition• Awkward postures• Heavy lifting• Smoking• High BMI
  7. 7. MSD Risk Factors in Seafood Processing?• Heavy physical work• High psychosocial work demands• Co-morbidities• Repetition• Awkward postures• Heavy lifting• Cold work environments
  8. 8. Other risk factors we found• Seasonality• Unfavourable economic factors• Weather fluctuations• Labour market factors• Physical task requirements• Payment methods• Limited training
  9. 9. Possible contextual factors in seafood processing MSD Political and employment relations influences Change factors External forces Payment & scheduling systems Job demand factors Human resource issues Cultural influences Economic factors Exposure to physical & psychosocial risk factors Job design factors Internal factors Seasonality and environment influences
  10. 10. Implementation Barriers• Limited resources – especially smaller plants• Limited time – busy season• H&S priority• Ownership• Absenteeism• Staff turnover• Feeling threatened• Limited resources• Pay differences
  11. 11. InterventionsJob Design Organisational Physical Training Task Specific Design Design Design DesignTask Rotation Recruitment / Plant and Task Training Filleting and Retention TrimmingRest/Recovery Workspace and Knife sharpnessBreaks Work Flow Equipment Training Loading and Design UnloadingPhysical Task Remuneration / Job MSD AwarenessRequirements Grades Knife and Shellfish Glove Design Training Opening Employee involvement Thermal environment Shift Design Noise Health & Safety Management Early Reporting and Injury Management Maintenance
  12. 12. Some ConclusionsMSD remain a significant issue for seafood processingRisk factors or symptoms?Intervention ideas often already existInvestigate MSD at the highest level possible
  13. 13. Thank you Any questions? healthyworkgroup@massey.ac.nzwww.facebook.com/healthyworkgroup

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