Ergonomics, and the application of ergonomics
principles, is a significant issue for the meat industry. The goal of ergonomics is to reduce, to
a practical minimum, the physiological cost of doing work. Jobs in the meat industry remain
relatively labor-intensive, and require work and workplace designs to
accommodate a wide range of employees.
Application of ergonomics is one of the principal ways in which AMI
members can protect their workers and reduce the incidence of occupational
injury. In addition, use of
ergonomics consistently promotes the achievement of higher levels of quality,
productivity and worker retention throughout the workplace – all of which are of
great importance to the industry.