This Safe Work Practice (SWP) will provide YG employees with a set of guidelines or “Do’s and Don’ts” that have been developed to mitigate hazards associated with this work task, as identified through your workplace hazard identification process. All YG employees performing this work task are required to be trained, knowledgeable and competent.
Abattoir personnel and meat inspectors are exposed to extremely loud noises, slippery surfaces, exposure to disease through handling of potentially contaminated carcasses and contact with sharp objects throughout the work day.
a) Wear a hard hat, coveralls, waterproof aprons, nitrile gloves, hearing protection and steel-toed non-slip rubber boots at all times while conducting meat inspection duties.
b) Cover and bandage wounds and open cuts while on the processing floor.
c) Practice good housekeeping procedures during inspections and processing activities.
d) Exercise care and take small steps when moving around inside the abattoir and when entering and exiting the abattoir.
e) Frequently rinse gloved hands when handling diseased animals and/or material.
f) Thoroughly wash hands with soap and water before leaving the abattoir. Dry hands with a disposable towel.
g) Keep knives and cutting implements clean and sharp.
h) Utilize mesh glove for free hand while handling knives.
i) Always Cut away from your body.
j) Store knives in a scabbard when not in use.
k) Ensure bathes for sanitizing implements remains between 80°C to 100°C.
l) Ensure you receive appropriate training for any specialized equipment for the activities therein.
a) Do not try to catch a falling knife.
b) Do not use a knife to pick up or reposition an object.
c) Do not have two people working on the same area of the carcass