Blades, machinery, cold and chemicals — a high-risk environment
Meat processing is one of New Zealand's higher-risk workplaces. WorkSafe identifies food and beverage manufacturing as one of three sectors where more harm occurs than in manufacturing generally. The hazard cluster is distinctive: unguarded machinery and knives, wet and slippery floors, cold rooms, ammonia refrigeration, heavy manual handling and zoonoses. The controls are well understood — guarding and isolation, knife safety, floor and cold management, ammonia controls, and good hygiene.
| Hazard | What it looks like |
|---|---|
| Machinery | Saws, mincers, mixers and conveyors cause amputation and crush injuries. WorkSafe has prosecuted meat processors after workers lost fingers in inadequately guarded machinery. See machine guarding. |
| Knives | Lacerations from boning and cutting — controlled with cut-resistant gloves and aprons, training, and good blade care. |
| Slips | Wet floors contaminated with water, fat and blood — drainage, cleaning and footwear matter. |
| Cold | Chillers and freezers create cold-stress risk. See working in the cold. |
| Ammonia | Refrigeration commonly uses anhydrous ammonia — a toxic, corrosive hazardous substance needing tight controls and emergency planning. |
| Manual handling | Lifting carcasses and boxes, and repetitive cutting, cause musculoskeletal harm. |
| Zoonoses | Animal handling carries leptospirosis and other infections. See biological hazards. |
Machinery is the source of the most serious injuries. All machinery should be guarded to AS/NZS 4024, and cleaning, unjamming and maintenance — when guards come off and hands go in — must be done under effective isolation so the machine cannot start. See energy isolation & lockout-tagout.
Ammonia refrigeration is efficient but hazardous — a leak can be toxic and corrosive. Keep an up-to-date hazardous substances inventory, maintain the plant, and plan for emergencies. Large refrigeration inventories may bring a site within the major hazard facilities regime. Cleaning chemicals and their safe storage also need managing.
Bring machinery, chemical, cold and hygiene controls into one system. Book a demo and we'll show you how it works — free 30-day trial included.
It combines several serious hazards — powerful machinery and knives, wet slippery floors, cold rooms, ammonia refrigeration, heavy manual handling and zoonoses. WorkSafe identifies food and beverage manufacturing as one of three sectors where more harm occurs than in manufacturing generally.
Amputation and crush injuries from saws, mincers, mixers and conveyors. WorkSafe has prosecuted meat processors after workers lost fingers in inadequately guarded machinery. All machinery should be guarded to AS/NZS 4024 and isolated for cleaning and maintenance.
Many plants use anhydrous ammonia for refrigeration. It is a toxic, corrosive hazardous substance, so a leak is dangerous. It needs an up-to-date inventory, well-maintained plant and emergency planning, and large inventories can bring a site into the major hazard facilities regime.
With cut-resistant gloves and aprons, training in safe cutting technique, good blade maintenance, and well-designed workstations that reduce reaching and awkward cuts.
Zoonoses such as leptospirosis from handling animals and contaminated material. Good hygiene, covering cuts, vaccination where available, and the right PPE all reduce the risk.
