Rest Break Frequency and Duration: Self-Reported Preference of Brazilian Poultry Slaughterhouse Workers

The work pace in poultry slaughterhouses is high and the risk of developing upper limb work-related musculoskeletal disorders is moderate to high. Thus, through risk management and the use of technical, organizational, and administrative means, the employer should ensure the well-being of workers, as well as safe and healthy working environments and conditions. The aim of this study was to identify the self-reported preference of poultry slaughterhouse workers regarding rest break frequency and duration, and to verify the reasons for their choice. The participants in the study included 311 workers from four poultry slaughterhouses. The workers were asked what rest break schemes they preferred: 6x10 min, 3x20 min, 4x15 min or another schedule, as well as the reasons for their selection. According to the workers opinions, 3x20 min was the best break schedule (90.7%), mainly because it allowed time to rest (64.5%), as they had more time to carry out their activities calmly. Unanimously, these workers responded that a 10-min break is very short, which only allows one to reach the rest area or the bathroom and return, no time to rest. Only 8.7% of workers wanted to have a higher rest break frequency (6 or 4 times per day) to leave the sector more, go to the bathroom often, have shorter work intervals, in addition to warming up the body and resting more. This paper provides guidelines for slaughterhouse managers to determine the best rest break schedules for their workers to promote health and safety.(AU)

Rest Break Frequency and Duration: Self-Reported Preference of Brazilian Poultry Slaughterhouse Workers

The work pace in poultry slaughterhouses is high and the risk of developing upper limb work-related musculoskeletal disorders is moderate to high. Thus, through risk management and the use of technical, organizational, and administrative means, the employer should ensure the well-being of workers, as well as safe and healthy working environments and conditions. The aim of this study was to identify the self-reported preference of poultry slaughterhouse workers regarding rest break frequency and duration, and to verify the reasons for their choice. The participants in the study included 311 workers from four poultry slaughterhouses. The workers were asked what rest break schemes they preferred: 6x10 min, 3x20 min, 4x15 min or another schedule, as well as the reasons for their selection. According to the workers’ opinions, 3x20 min was the best break schedule (90.7%), mainly because it allowed time to rest (64.5%), as they had more time to carry out their activities calmly. Unanimously, these workers responded that a 10-min break is very short, which only allows one to reach the rest area or the bathroom and return, no time to rest. Only 8.7% of workers wanted to have a higher rest break frequency (6 or 4 times per day) to leave the sector more, go to the bathroom often, have shorter work intervals, in addition to warming up the body and resting more. This paper provides guidelines for slaughterhouse managers to determine the best rest break schedules for their workers to promote health and safety.

Indicators of work accidents in slaughter refrigerators and broiler processing

This research aims at describing data for an epidemiological profile, as well as to contribute to the improvement of systems of information, prevention and risk control of accidents in the workplace in processing and further processing broiler plants. In this study, data from documents of 1,274 investigations of typical work accidents were analyzed. Descriptive statistics were used for the analysis, and the frequency and severity of accidents were calculated according to NBR 14280:2001. The results show that men tend to have more accidents than women; 69.8% of those injured had been in the company for less than 3 years; 37% of the accidents were cuts; 35.6% were bruises; the most affected body parts were hands and fingers, representing a total of 48% of all accidents; 41.6% of victims were not using personal protective equipment (PPE) at the time of the accident; the underlying causative condition of 54.9% of the accidents was the lack of personal safety. The proportion for each accident with leave was 1.7 accidents without leave but with a need for relocation of activity and 10.9 accidents without leave without relocation. There were amputation cases among some of those given leave of absence. For every million hours worked, there were 3.2 accidents with leave and 139.4 days of absence were registered. The study concludes that accident rates in in processing and further processing broiler plants are high, and that it is extremely important to establish an epidemiological profile in order to guide prevention and control actions.(AU)

Indicators of work accidents in slaughter refrigerators and broiler processing

This research aims at describing data for an epidemiological profile, as well as to contribute to the improvement of systems of information, prevention and risk control of accidents in the workplace in processing and further processing broiler plants. In this study, data from documents of 1,274 investigations of typical work accidents were analyzed. Descriptive statistics were used for the analysis, and the frequency and severity of accidents were calculated according to NBR 14280:2001. The results show that men tend to have more accidents than women; 69.8% of those injured had been in the company for less than 3 years; 37% of the accidents were cuts; 35.6% were bruises; the most affected body parts were hands and fingers, representing a total of 48% of all accidents; 41.6% of victims were not using personal protective equipment (PPE) at the time of the accident; the underlying causative condition of 54.9% of the accidents was the lack of personal safety. The proportion for each accident with leave was 1.7 accidents without leave but with a need for relocation of activity and 10.9 accidents without leave without relocation. There were amputation cases among some of those given leave of absence. For every million hours worked, there were 3.2 accidents with leave and 139.4 days of absence were registered. The study concludes that accident rates in in processing and further processing broiler plants are high, and that it is extremely important to establish an epidemiological profile in order to guide prevention and control actions.