Meat + Poultry - February 2005 - 35

Cuts cut

productivity

Blade safety programs can enhance profits
By Jena Pratt and Dr. David Bonauto
meat&poultry@sosland.com

W

orkers' compensation claim
costs can have a huge
impact on profits. For
companies whose workers work with
bladed machines and wield knives all
day, workplace safety is a bottom line
issue. Indirect costs associated with
hiring and training replacement workers and managing claims, along with
decreased worker productivity often go

unrecognized. These costs can be more
expensive than workers' compensation
payments. An effective strategy to reduce workers' compensation and related
costs is to prevent worker injury.
Why the focus on cut injuries? These
injuries were targeted after an analysis
of workers' compensation data in the
Washington state food processing industry revealed that cut injuries are second

only to sprains in the number of claims
reported. Approximately 1,000 claims
occur per year with an annual cost of
more than $1 million to the state-operated workers' compensation program.
Ten percent of the workers injured by
cuts had to be off work for four or more
days.
Cut injuries can be prevented.
Workplaces that emphasize safety
tend to have fewer injuries and a more
positive work and safety environment. Employers can reduce injuries
by training employees to follow appropriate lock-out procedures, in the
safe operation of machinery and in
safe job procedures, including knife
use, cleaning and storage.
Employers should frequently hold
safety meetings to show employees
that safety is important. During
these meetings, employees should be
encouraged to participate in safety
planning and rewarded for suggesting
safe practices

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For more information, see Page 69
www.MEATPOULTRY.com

I

February 2005

I

MEAT&POULTRY

I

19



http://www.tippertie.com http://www.MEATPOULTRY.com

Meat + Poultry - February 2005

Table of Contents for the Digital Edition of Meat + Poultry - February 2005

Contents
Meat + Poultry - February 2005 - 1
Meat + Poultry - February 2005 - 2
Meat + Poultry - February 2005 - 3
Meat + Poultry - February 2005 - Contents
Meat + Poultry - February 2005 - 5
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https://digital.meatpoultry.com/sosland/mp/meatpoultry-september-2021
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