Health and Safety Guidance Notes For The Meat Industry

Health and Safety
Guidance Notes
for the Meat Industry
1 February 2014
Content
1. Introduction
GN 1-1
3-21
An Introduction to Health and Safety in the Meat Industry
(Revised January 2014)
GN 1-2
GN 1-3
GN 1-4
Training for Health and Safety

Risk Assessment in Slaughtering and Meat Processing (Revised January 2012)
COSHH (Revised January 2012)
2. General Information
GN 2-1
GN 2-2
GN 2-3
GN 2-4
GN 2-5
GN 2-6
6
12
16
These Guidance Notes have been

prepared by representatives of the
BMPA and following organisations
in consultation with the Health and
Safety Executive and published on
their behalf by BMPA
22-95
Standards for Machinery Safety

Manual Handling
Workplace Transport
Thermal Comfort
Noise at Work
Personal Protective Equipment (PPE) in the Meat Industry
22
25
28
33
38
45
(Table revised August 2013 page 48)
GN 2-7
GN 2-8
GN 2-9
GN 2-10
GN 2-11
GN 2-12
GN 2-13
Working at Height within the Meat Industry (Revised January 2014)

Work-Related Upper Limb Disorders
Fire Risk Assessment (Revised August 2013)
Isolation of Plant and Machinery (New Guidance Note April 2012)
Gas Safety (New Guidance Note April 2013)
First Aid (New Guidance Note February 2014)
Personal Protective Equipment (PPE) for Visitors to Meat Plants
56
62
68
77
79
84
88
(New Guidance Note February 2014)
GN 2-14
Driving with Hanging Loads (New Guidance Note November 2014)
94
3. Live Animal Arrivals

GN 3-1
Safety when Handling Cattle in Slaughterhouses

4. Slaughter and Dressing
GN 4-1
GN 4-2
GN 4-3
GN 4-4A
GN 4-4B
GN 4-4C
GN 4-4D
GN 4-4E
GN 4-4F
GN 4-5
GN 4-6
GN 4-7
96-115
96
116-145
Safe use of Knives

High Voltage Electrical Stimulation (HVES)
Safeguarding against Possible Exposure to the BSE Agent in
Abattoirs and Cutting Plants Killing and Processing over 30 month
Old Cattle (April 2009)
Pig Dressing Equipment Scald Tanks
Pig Dressing Equipment Dehairers
Pig Dressing Equipment Gambrel Tables
Pig Dressing Equipment Singers
Pig Dressing Equipment Scrapers and Polishers
Pig Dressing Equipment Hand held torch type Singers
Carcase Suspension and Falling Objects (New Guidance Note January 2013)
Sheep Slaughter and Processing (New Guidance Note August 2013)
Beef Slaughter and Processing (New Guidance Note July 2014)
Health and Safety Guidance Notes for the Meat Industry | 1 February 2014
116
121
126
128
130
131
132
133
134
135
138
141
5. Further Processing
GN 5-1
GN 5-2
GN 5-3
GN 5-4
GN 5-5
GN 5-6
GN 5-7
GN 5-8
GN 5-9
GN 5-10
GN 5-11
GN 5-12
GN 5-13
GN 5-14
GN 5-15
GN 5-16
GN 5-17
GN 5-18
Bandsaws
Bowl Choppers
Brine Injectors
Gas Flushing
Dicers and Cubers
Frozen Meat Cutter
High Speed Slicing Machines
Tenderisers
Mincemasters and Lowboys
Smokers and Cookers
Hopper-Fed Sausage Fillers
Patty Formers and Extruders
Derinders, Skinning and Membrane Machines
Loin Pullers
Mechanical Deboning Machine System
Safe Methods for Preparation of Fresh Meat Chops
Mincing and Grinding Machines
X-ray Detection Equipment - Management of Radiation Safety
146-183
146
149
151
152
155
156
157
159
160
161
163
165
167
169
171
174
175
180
(New Guidance Note April 2012)
6. Refrigeration
GN 6-1
Ammonia Refrigeration Plant
7. Cleansing, Disinfection and Pest Control

GN 7-1
GN 7-2
GN 8-1
GN 82
GN 9-1
184-185
184
186-190
Cleaning Operations
Insect Killers
186
190
8. Zoonotic Diseases
191-202
Q Fever
Zoonotic Hazards for Workers in Pig Abattoirs (Revised November 2014)
191
200
9. Other
203
Other useful publications and guidance
203
1. Introduction GN 1-1
An Introduction to Health and Safety

in the Meat Industry
Meeting the demands of the seemingly ever increasing legal requirements affecting the
meat industry can seem an overwhelming task. However, with the help available in these
guidance notes, the task is made easier and companies can reduce costs by getting to grips
with health and safety.
In a typical year, the meat industry reports over 200 major injuries and 1,000+ other
reportable injuries to employees. These figures take no account of the under-reporting
known to exist or of the many other injuries where time off work is less than 7 days.
These figures put the meat industry amongst the worst performing sectors of the food
industry, which itself is one of the worst performing sectors of the manufacturing industry
generally. For example, an employee in the slaughtering sector is 3 times more likely to be
injured than the average person at work.
These figures need to be qualified, not only because of the under-reporting of injuries
across all manufacturing industry, but also because there may be inaccuracies in recording
of industrial classifications for some statistics. Nevertheless there is clearly a serious safety
issue which the industry needs to address.
To help employers in the meat industry to benchmark their performance, not only for
reportable injuries, but also for other incidents, the BMPA website now hosts a tool that
holds accident data for the industry, which should give a more accurate picture.
Apart from pain and suffering, legal consequences, and interface with enforcement
authorities, the losses these accidents represent are enormous. Studies by the Health
& Safety Executive (HSE) in the past have shown that accidents are a very major cost to
organisations. Safety pays.
In addition to the need to protect workers from injuries, there are health and welfare
issues that need to be considered. In the meat industry these may include musculoskeletal
disorders, such as back pain and upper limb disorders, and zooneses as well as risks from
exposure to noise and to cleaning chemicals or other substances hazardous to health.
The HSE/Meat Industry Joint Working Party is where the HSE Food & Drink Manufacture
sector and representatives of the industry, trade associations, trade unions and others
meet to identify the health and safety issues the meat industry needs to face and prepare
guidance on what can be done. Guidance notes have been produced for over 20 years and
contain a large amount of useful and practical material.
Over the years, the health and safety legal framework has changed. The emphasis has
moved from specific requirements to assessment of risk and the setting of goals. While this
makes the law simpler, it makes it more difficult for employers to know exactly when they
have done enough to meet the law's requirements, both in practical and management
terms.
For this reason, these guidance notes cover both detailed specific information on some of
the basic safety and health issues in the industry and more general advice to employers on
the steps they need to take to meet their obligations under the goal-setting legislation.
The guidance is designed to complement HSE guidance and to support the Recipe for
Safety approach promoted by HSE over recent years with support from the trade
associations and trade unions involved in the meat industry. The Recipe for Safety
approach has been based on the simple idea that there is a core of issues that are the
most common causes of both health and safety risks in the industry.
Identifying significant risks and priorities is important. Specific issues such as slips, trips
and falls, knife injuries and health issues such as upper limb disorders or noise have long
dominated the statistics and need to be addressed. The numbers for some of these issues
still stubbornly refuse to come down.
It is now recognised that active management of health and safety can successfully reduce
these numbers. In essence, organisations which succeed do so by identifying hazards, risks
and priorities; planning and setting performance standards; and then actively measuring
performance against these standards. Of course, there are many other factors such as clear
communication, understanding and access to information, and the involvement of workers
and their representatives. Much of this is an explicit requirement of the Management of
Health and Safety at Work Regulations.
Against this background of risk assessment, setting priorities and performance standards,
new guidance notes will be prepared or reviewed to ensure that useful material exists for
all significant risks. These will set out as clearly as possible what employers need to do to
control these risks in practical terms. While the guidance notes set out standards agreed to
be acceptable, and are used by employers and inspectors alike in assessing conditions in
workplaces against legal requirements, other solutions may of course be possible - and
technical progress will be made.
Making sure your company meets the standards agreed in the guidance may take some
effort. However, if employers make that effort, the number of accidents in the meat
industry can be significantly lowered.
Any questions you have on the guidance can be raised through your trade association, or
directly with the HSE.
ACCIDENTS IN THE MEAT INDUSTRY

HSEs accident statistic tool HandS-on allows visitors to their site to view, manipulate,
create and export tables and data from HSEs injury & ill health data using a powerful
analysis tool. This can be used effectively in relation to accidents within the meat industry.
You can search a range of popular injury & ill health tables or even use the advanced
search for direct access to the data
Injury rate comparison between different food industries
There are around 30 different food and drink manufacturing sectors. Injury rates vary
considerably between these sectors as highlighted in the graph below that covers about
half the sectors. The injury rate in each sector will vary slightly from year-to-year, although
the overall trend is towards fewer injuries.
f
VARIATION IN INJURY RATES FOR 17 FOOD & DRINK MANUFACTURING INDUSTRIES
2800
2600
Injuries per 100,000 workers
2400
2200
Processing poultry
Processing meat
Dairies and cheese making
FOOD MANUFACTURING AVERAGE
Bread and fresh pastry/cakes
Soft drinks
Processing fish
Brewing
Meat and poultry products
Sugar confectionery
Grain and flour milling
Spirits
Animal feeds
Fruit and vegetable processing
Potato processing
Margarine & edible fats
Homogenised/dietetic foods
2000
1800
1600
1400
1200
1000
800
600
400
200
0
Food or drink sector
The graph above, based on reports to the HSE, shows how the meat industry compares
with other industries. It is important to bear in mind that there may be inaccuracies in
these statistics both because of under-reporting and because of classification errors.
The accident figures which are now being collected via the tool on the BMPA website
may be more useful for benchmarking purposes. Incidence rates are calculated according
to the HSE standard, i.e. number of accidents divided by number of employees, multiplied
by 100,000.
The main causes of injuries within the meat sectors
Although the main causes of injuries highlighted in this chapter are relevant across most
food and drink industries, the following list highlights those injuries most reported in the
meat sector:
being struck by an object - mostly by hand tools including knives, especially during
boning out, and suspended carcases,
handling and lifting - especially lifting heavy weights, carcases, pushing/pulling trolleys
and contact with sharp edges
slips - mostly on wet or greasy floors
machinery - such as bandsaws, derinders, skinning machines, conveyors and packaging
machinery
transport - including lift trucks,vehicles
injury by an animal
Training for Health and Safety in

the Meat and Poultry Industry
INTRODUCTION
This guidance note summarises the current legally required health and safety training needs
of companies and gives suggested training outlines for different grades of staff. Areas of
particular relevance to the meat and poultry industry are listed at appendix 1 and the
specific legal duties on training most applicable to the meat industry are listed at
appendix 2.
WHAT TRAINING IS REQUIRED?

Under the Health and Safety at Work etc Act 1974 (HSW Act) and the Management of
Health and Safety at Work Regulations all employees, including supervisors and
managers, need to receive training to ensure competence in health and safety aspects
of their job. There are specific requirements under individual pieces of legislation
(see appendix 2).
Training needs at all levels are likely to be greater on recruitment. All new employees
should receive basic induction training covering such things as company rules, individual
responsibilities, first-aid, fire and emergency procedures. Beyond this, training needs to be
tailored to the job and responsibilities of employees concerned. Supervision, practice and
development of skills are also important. All health and safety training and assessment
sessions are to be documented and included in the employees training records.
In small firms training may have to take the form of individual tuition. The extent of such
training will vary between individuals depending upon existing competence. The training
need should always be assessed. This is particularly important with young people and
others new to the sector. It should never be assumed that appropriate or effective training
has been given e.g. by previous employers. It is equally important to assess the outcomes of
training to ensure competence. Nationally recognised Qualifications contain units on health
and safety and provide for such an assessment to nationally agreed standards. The Meat
Training Council is happy to advise on relevant competency qualifications and training
courses, materials and organisations offering training.
Where safety representatives have been appointed by trade unions under the 1977 Safety
Representative and Safety Committee Regulations or elected under the 1996 Health and
Safety (Consultation with Employees) Regulations, there is a duty to consult with them in
good time on the arrangements for health and safety training. The views of the safety
representatives will help in assessing the adequacy and effectiveness of the training
provided.
Senior Managers
Senior managers (this includes partners or directors of small firms) need to know enough
about health and safety matters to determine priorities and assess the performance of
people further down the management line.
They need to make sure that a responsible and professional attitude is exhibited
throughout, by themselves, by departmental managers and, via supervisors, and all other
employees. They should make clear that failure by employees at any level to obey safety
rules will be taken as seriously as failure to obey other company rules such as those, which
govern hygiene, production, etc. This commitment to health and safety, together with a
commitment to training, should be given in the company safety policy.
Managers and Supervisors
Health and safety training for managers and supervisors is essential. They have a key
responsibility for maintaining a safe working environment.
They need to be aware of hazards within their area of responsibility, company standards
and the procedures for ensuring standards are maintained and used when necessary, e.g.
wearing of protective gloves during knife work or emergency evacuation and rescue
procedures in the event of an ammonia leak.
Employees
For employees, training is most needed to ensure competence and safe performance in
their work tasks.
INDUCTION TRAINING FOR ALL

Company Structure
This should be explained by a director, company secretary, or a senior manager responsible
for health and safety. It should include the names of the departments and managers.
Company Safety Policy
Copies of the current policy should be provided for employees. The meaning of the
document and the companys commitment to it should be explained. Particular attention
is to be given to arrangements for monitoring health and safety standards and the role of
supervisors and departmental managers.
Safety Committee
Terms of reference and membership.
Arrangements for calling meetings and actioning matters agreed
Copies of the minutes of the last meeting should be distributed
Safety Representatives
The role of the safety representative and agreed arrangements for joint consultation on
health and safety at work.
Occupational Health Arrangements
Including first-aid arrangements and facilities, any specific arrangements for
health-related issues, services of any medical and nursing staff.
Responsibilities of Individuals
The need to obey the company rules: disciplinary procedures.
Reporting of accidents, near misses and work-related health problems
Hazards and Standards for Safe Working
General overview of significant site hazards which may affect all and relevant
precautions.
Fire and other Emergencies

State whether there is a fire certificate; describe means of escape and the need for
good housekeeping to maintain them.
Rules on smoking; fire extinguishers, alarms and evacuation
TRAINING OUTLINE FOR EMPLOYEES

Training should not be used to compensate for inadequacies such as poorly safeguarded
machinery or badly designed workstations. All health and safety training should be
recorded.
Identifying Training Needs
Consider risks and hazards in the workplace.
Consider accident, ill health and incident records relevant to the job, to identify how
such events have occurred and how they can be prevented.
Information from workers about how jobs are done.
Observation of tasks, comparison with known good practice
Basic Instruction
Equipment to use, how it works, what it does
Dangers associated with use
Proper use of equipment including safety and health precautions
Cleaning of equipment
Fault reporting
What protective equipment to wear
Final Check
To ensure effectiveness of training techniques like close supervision during introduction to
work, and questionnaires designed to test understanding of safe operating procedures,
should be used. Information on training and testing should be kept with employee records.
TRAINING OUTLINE FOR SUPERVISORS AND MANAGERS

Responsibilities
Explanation of supervisors' and managers' responsibilities for the health and safety of
those under their role as defined in the company's safety policy and job description,
encouragement of employees by personal example.
Consultation with safety representatives, where they have been elected, and organising
paid release for their training and for carrying out their functions
Identification of training needs of workers
Company commitment not to tolerate the breaking of safety rules.
Hazard identification and risk assessment
Significant hazards and risks in their area of responsibility
Precautions
The precautions necessary to avoid hazards and control risks
Monitoring of Health and Safety Standards

Regular preventive inspections
Preparation of safety check lists
Occupational health provision
Initiation of remedial action
Accident Investigation
Typical causes of accidents; relationship between near misses, minor and serious
accidents.
Reporting of accidents and identification of actions needed to prevent recurrence
Relevant Legal Requirements
Acts, e.g. Health and Safety at Work etc Act 1974
Regulations, e.g. Noise at Work Regulations 2005
The Control of Substances Hazardous to Health Regulations 2002 (as amended 2004)
Electricity at Work Regulations 1989
Management of Health and Safety at Work Regulations and other regulations
implementing European Community Directives
Approved codes of practice, e.g. COSHH, first aid at work
Powers of Inspectors
Sources of Information
BMPA Guidance Notes, Trade Unions e.g. USDAW, Health and Safety Executive (HSE),
Agriculture, Horticulture Development Board (AHDB), Meat Training Council (MTC),
National Federation of Meat and Food Traders (NFMFT) etc.
TRAINING OUTLINE FOR SENIOR MANAGERS
The purpose and implications of the company safety policy

Provision of adequate resources for implementing the policy
Consideration of health and safety implications when planning and decision-making
Personal accountability
The need to encourage interest in and commitment to, health and safety; safety culture
Assessment and review of company health and safety performance.
Use of safety audits. Role of the competent person/safety adviser.
Role of occupational health services, causes of accidents, ill health and hearing loss.
Costs of these losses
Training needs of employees including those of managers with additional health and
safety responsibilities
Functions of safety representatives and safety committees
The requirements of relevant acts, regulations and approved codes of practice, including
legal duties to visitors and contractors
Knowledge of the work of HSE and an understanding of the role and power
of inspectors.
Existence of relevant standards, e.g. BMPA Guidance and HSE publications and
commitment to apply these throughout the company
APPENDIX 1
Health and safety areas where training is of particular relevance in the meat and poultry
industry are as follows:
1.
Slips and trips

Correct selection of footwear and its maintenance
Correct avoidance of spillages and cleaning up
Correct ways of moving around to minimise risk
2.
Prevention of cuts and stabs during use of knives and hand tools
Correct use of knife for particular job
Use of correct knife for particular job
Sharpening of knife
Misuse, bad practice, storage
Correct use of protective equipment
Emergency first aid
3.
Dangerous machines
Meat mincing machines
Bowl choppers
Bandsaws
Circular knife slicers
Machines with circular saw blades
4.
Manual handling
Sides and quarters of meat
Boxed meat
5.
Fork lift truck driving

Selection of drivers
Approved code of practice
6.
Health risks
Range
Symptoms
Upper limb disorders
Frost bite
Infections
7.
Handling/use of corrosive and acidic materials

General cleaning
Cooker/smoker cleaning
Personal protective equipment
10
8.
Emergency rescue/evacuation
Ammonia leakage
Use of breathing apparatus
Emergency first aid
9.
Electrical safety
Danger from wet environment
Maintenance work
Use of high voltage equipment
Fault finding on equipment
This list is not exhaustive and employers need to consider their own needs carefully.
APPENDIX 2
SPECIFIC LEGAL REQUIREMENTS FOR HEALTH AND SAFETY TRAINING
Management of Health and Safety at Work Regulations 1999
Training in health and safety on recruitment, on being exposed to new risks, new work
equipment, systems etc; training of the required competent person, and persons required to
be competent to implement procedures for dealing with serious dangers.
Personal Protective Equipment at Work Regulations 1992
Training in risks PPE will avoid, use of PPE, maintenance of PPE.
Health and Safety (Display Screen Equipment) Regulations 1992
Training in use of workstations
Provision and Use of Work Equipment Regulations 1998
Training in use of equipment
Training of supervisors
Training for maintenance
Manual Handling Operations Regulations 1992
Training on manual handling risks and prevention
Noise at Work Regulations 2005
Training on risk, steps to minimise risk, obtaining ear protectors, employee obligations
Control of Substances Hazardous to Health Regulations 2002 (as amended 2004)
Training in risks and precautions
Electricity at Work Regulations 1989
Training to ensure competence to prevent danger
Health and Safety (First Aid) Regulations 1981
Appropriate first aid training
The Ionising Radiations Regulations 1999
Training in use of equipment
Training in risk of use
Radiation Protection Supervisor training in ionising radiation and radiation dose
11
Risk Assessment in Slaughtering

and Meat Processing
INTRODUCTION
This guidance note is intended to assist in assessing risks as required by the Management of
Health and Safety at Work Regulations 1999. It lists common hazards related to the meat
industry and identifies priority risks for attention.
WHY DO WE NEED RISK ASSESSMENT?

Apart from being a legal requirement of the Management regulations, the purpose of a risk
assessment is to identify what has to be done to make work safe. It means no more than:
Identifying what may harm people at work. (hazards)
Estimating the chance of harm occurring, who may be affected and how much (risk).
Gauging whether existing precautions are adequate.
Carrying out improvements where the existing precautions are unacceptable.
WHAT SHOULD THE RISK ASSESSMENT COVER?

All risk needs to be considered, but trivial risks can be disregarded. Only significant risks
need to be recorded.
Hazards
Based on the accident and ill health data known to the HSE and drawing upon the
collective experience of inspecting slaughterhouses and meat processing plants, a list of
common hazards in the meat industry has been compiled and is attached as an appendix
to this guidance. The list is not exhaustive and will need to be adapted to suit individual
circumstances.
As far as is practicable assessments should cover all aspects of work and should reflect
what does happen rather than what should.
The assessment must cover all groups of employees from management and should also
include visitors and the public if they have access.
Trained persons, who are familiar with the operation being assessed, should carry out the
assessment. The "competent person" required by the regulations should be able to assist.
Risk
It is important to distinguish between hazard and risk. Risk means the chances of a hazard
actually causing harm. For example, a head-dropping guillotine can be extremely hazardous,
but carry no risk if being operated by a robot in a sealed area. On the other hand if it is
being operated manually in such a position that other workers have to pass nearby it would
represent an unacceptably high risk. The assessor must consider:
a)
b)
c)
d)
The likelihood of an accident or ill health occurring.

The seriousness of any injury or ill health caused.
The number of people exposed.
Special risk such as that to pregnant women or disabled persons.
Controls
Once the assessments have been carried out it is important to ensure that they are
updated as the tasks change or are modified. Health and safety law, hygiene requirements
and special local conditions will all influence the final outcome. Trade associations and the
local HSE will give advice.
Health and Safety Guidance Notes for the Meat Industry | 1 July 2011, Revision 1 |
12
Action
Where risk assessments highlight shortcomings then action should be planned and
initiated to remove or control the risk. A system of checks or audits should be used to
ensure continuing control. There should be robust systems to ensure that new and
modified tasks are assessed before being put into operation.
Employers have a legal duty to consult with staff and safety representatives when
developing risk assessments and control measures. This is vital to ensure that all important
risks are identified and that control measures are practicable. In addition feedback from
staff and safety representatives is an effective way of continually monitoring the
effectiveness of the controls.
Prioritising Risks
The main causes of fatal accidents are well known. Transport accidents are a major cause
and special attention must be given to safe systems for workplace transport. Vehicle
movements, including forklift truck operations, should have special attention. Other major
risks are falls from height, animal escapes (at the point of off-loading, during their
movement on site and at the stunning point), and serious knife wounds. Accident and
ill health records can give guidance to "hotspots" in the business.
Common Accidents in Meat Processing
(Guidance Note GN 1 - 1 has more detailed information on accident causes)
Major injuries are generally caused by:
Slips, trips and falls.
Machinery such as derinders and bandsaws.
Struck by objects such as knives and meat hooks.
Falls from height.
Less serious injuries that result in 3 or more days off work
Slips, trips and falls.
Machinery (often conveyors).
Hand and upper arm knife injuries.
Manual handling.
Health Risks
Ill health in the meat processing industries follows a pattern directly connected with the
work activity and includes: upper limb disorders and back pain (boners and poultry
workers); hearing damage from noise (carcase splitting saws, frozen meat choppers, bowl
choppers and lairages); occupational dermatitis (caused often by the high hygiene
standards requiring frequent washing of hands) and infections from animals and poultry.
Ultra-violet (UV) sanitising equipment is increasingly being deployed within the meat
processing industry; for example exposed lamps in processing rooms which are turned
on after the workforce have left; attached to conveyers, and in chillers, particularly in
butchers shops.
At high wattage, the UV light emissions help destroy bacteria. This equipment has the
potential, under certain work place conditions, to emit high levels of UV light, which can
be a hazard to human health.
13
Under the control of artificial optical radiation at work regulations 2010 use of UV radiation
exposure should be subjected to an assessment of the risk of adverse health effects to the
eyes or skin created by exposure to artificial optical radiation at the workplace.
Guidance on this important issue can be found at guidance for employers.
Conclusion
The meat processing industry ranks quite high in terms of accidents and ill-health.
Good quality risk assessments and planned control action can substantially reduce
accidents and ill health, leading to a safer, more efficient workplace.
Records and Reviews
Companies with 5 or more employees must record the significant findings of the risk
assessments and make them available to the employees. There is no need for this to
become an all-consuming task. Many risk assessments can cover a large number of tasks,
particularly where the tasks are the same. (For example, where a production line has many
people doing the same job, one risk assessment will cover them all) Equally where a task
comes up very rarely it is often easier to write the risk assessment just prior to starting the
task. This is particularly useful for engineering departments and saves writing hundreds of
risk assessments "just in case". It is important to review risk assessments on a regular basis
but the level of risk and the type of task will dictate the frequency. Long term tasks with
very low risk may well only require review once every 5 years, but a high risk task with
frequent changes such as a band saw operation might require review every 3 months.
APPENDIX 1
KNOWN HAZARDS IN THE MEAT INDUSTRY
Struck by Objects
Cuts and stabbings from knives
Goring, kicking, crushing by animals
Collision with moving carcases
Captive bolt pistol
Slips, Trips and Falls
Broken uneven floors
Wet slippery floors
Unsuitable footwear
Smooth floors
Slippery stairs
Obstructions
Stairs in poor condition, badly lit or
with no handrails
Outside yards (rain, ice)
Uncovered drainage channels
Manual Handling
Quarters of meat
Boxes of meat, trays of meat
Pushing/pulling bins
Vehicle loading/unloading
Bowl chopper knives
Machinery
Hide strippers
Flaying devices
Dehairing machines
Pig singeing furnaces
Power hand tools
Bandsaws
Derinders
Packaging machinery
Bowl choppers
Mincers
Pie and tart machines
Slicing machines
14
Falls/Falling Objects
Raised work platforms
High level cleaning
Roof repairs
Light bulb changes
Maintenance
Storage racks
Steps
Ladders
Fork lift truck work platforms
Mezzanine storage areas
Falls from vehicles
Feed chutes in floors
Falling carcases
Falling hooks
People climbing on equipment
Transport
Vehicle movement in yard
Vehicle deliveries
Reversing
Delivery bays
Vehicle loading
Mechanical Handling
Fork lift trucks
Offal carriers
Conveyors (belt, screw)
Bin lifts
Goods lifts or hoists
Elevators
Passenger lifts
Ergonomic
Use of hand tools
Packaging
Poor design of work stations
Electricity
Electric shock especially from equipment in
wet environment, pressure washers, electric
stunners.
Noise
Animals in lairage
Pneumatic exhausts
Stunning guns
Machinery including bowl choppers, large
mincers, large saws
Scalding tanks (steam injection)
Tray washers
Hazardous Substances
Carbon dioxide
Nitrogen
Biological hazards including from animals
and Legionella
Ammonia
Corrosive cleaners
Ultra-violet (UV)
Fire and Explosion
Ammonia
Fuel storage (LPG)
Gas fired ovens
Welding equipment
Bulk gas storage
Pressure cookers
Oxygen (controlled atmosphere packaging)
Debris in ovens
Flour silos
Fryers
Polystyrene, polyurethane cored building
panels
Temperature Extremes
Burns from hot surfaces
Work in cold environment (chills, freezers)
Entrapment in chills, freezers
Handling frozen products
Steam
Hot water
References
Recipe for Safety on the
www.hse.gov.uk/food/recipeforsafety.htm
Five steps to risk assessment
15
Control of Substances Hazardous to Health

Regulations 2002 (as amended 2004) (COSHH)
Regulations to control substances hazardous to health were first introduced in October

1989. Since then the regulations have been updated and new advice on compliance has
been developed by the Health and Safety Executive. This guidance note explains the main
principles involved in the COSHH and gives advice on further sources of information.
WHAT DOES COSHH COVER?

COSHH applies to most substances in the workplace which are known to be toxic, harmful
or irritant. The exceptions are asbestos and lead which have their own separate regulations.
COSHH does not apply to radioactivity or to fire and explosion hazards.
The range includes:
chemicals or substances that are used in the workplace such as cleaning chemicals or
spices and seasoning products
dust or fumes that are produced as by-products such as cooking fumes
biological hazards such as bacteria, viruses or fungal infections.
HOW CAN HAZARDOUS SUBSTANCES AFFECT WORKERS?

There are three main routes of exposure
Inhalation: Dust, fumes or aerosols in the air can easily be breathed in. This can cause
damage to the nose, upper respiratory tract and lungs. It is also the most efficient way of
absorbing chemicals into the blood stream.
Skin Contact: Hazardous substances that come into contact with the skin can damage the
skin itself causing burns or dermatitis. Some substances can trigger an allergic reaction.
Others can be absorbed through the skin to affect other organs in the body.
Ingestion: Finally people can swallow hazardous substances. In a workplace setting this is
usually less of a risk than inhalation or skin contact. However, it can happen. For example,
poor hygiene practices could mean that workers hands are contaminated when they take a
meal break.
Generally the effects on health include:
Acute Effects: Immediate effects such as irritation, burns, shortness of breath are called
acute effects. They are often easy to spot and the need to control the chemical that causes
them may be fairly obvious. For example, it is well known that sodium hydroxide solution is
caustic so the need to protect against exposure when using it as cleaning product is clear.
Chronic Effects: Longer term damage such as cancer, or liver damage are called chronic
effects. It is also possible for an acute problem such as dermatitis to develop into a chronic
problem if there is repeated exposure over a period of time. Chronic effects may often be
much more difficult to recognise.
16
NEW AND EXPECTANT MOTHERS

The Management of Health and Safety at Work Regulations 1999 require employers to do
a more detailed risk assessment on risks to pregnant workers. Some substances may pose
particular risks to these women. For example, toxoplasmosis poses a particular risk during
pregnancy and can be contracted through accidental ingestion when handling raw meat
such as pork, lamb or venison. Where women of child-bearing age are employed any
substances that pose a particular risk should be assessed and the woman who may be at
risk should be informed. The assessment should be reviewed for any woman who does
become pregnant. In addition it is good practice to include a question about pregnancy
in your health questionnaire for women who visit the site and to make sure that they are
informed of any pregnancy risks.
MATERIAL SAFETY DATA SHEETS

For substances that are supplied for use in the workplace, the supplier should provide a
Material Safety Data Sheet (MSDS). The MSDS should contain standard Risk Phrases that
should help to identify any chemicals that may be hazardous. It should also provide
information on safe storage, recommended use and safe disposal. Under European rules
on the Registration, Evaluation, Authorisation and Restriction of Chemicals (REACH),
manufacturers and suppliers of chemicals are required to include advice on risk
management measures in their data sheets. So REACH should make it easier for users
to use data sheets to help with their COSHH risk assessment.
MANAGING HAZARDOUS SUBSTANCES UNDER COSHH?

A risk assessment should be done for any hazardous substances in the workplace.
Suppliers MSDSs are a good place to start for substance that are used in manufacture or
cleaning. Other sources of advice about hazardous substances that may be present include
the HSE, trade associations and trade unions. The assessment should identify the hazards,
the groups of workers who may be exposed and the prevention and control measures to be
used. Remember to include foreseeable abnormal situations that may cause greater
exposure e.g. a spillage, a burst pipe or occasions where normally enclosed machinery
has to be broken down for cleaning.
In April 2005 the regulations were modified. A new duty to comply with eight basic
principles of good practice for any hazardous substance was introduced. These are:
Design and operate processes to minimize emission or spread of hazardous substances
Take account of all relevant routes of exposure
Use control measures that are proportionate to the health risks
Where possible use the most effective control measures that minimize the escape and
spread of hazardous substances
If adequate control cannot be achieved by other means use suitable personal protective
equipment along with the other controls
Check and review regularly to make sure that controls are working
Inform and train all employees on the hazards and risks and the use of controls
Make sure that the introduction of controls does not increase the overall risk to health
and safety.
17
This means there is a hierarchy of control measures that should be considered.

Eliminating the Hazard Is there a safer substance that can be used? Can the process be
changed to prevent the production of hazardous fumes or dust? Can a safer form of the
substance be used e.g. if a powder produces a dust hazard, is there a pelletised form
which is less dusty or can a pre-mixed solution be used to avoid the need for mixing?
Enclosure Isolating the source from the majority of workers can help. However some
people may be exposed if there is a rupture in containment or if maintenance work has to
be done inside the enclosed area.
Ventilation General ventilation that provides sufficient fresh air may be suitable for
low-grade hazards. For some substances local exhaust ventilation (LEV) may be needed at
the point where the dust or fume is produced. LEV should be designed to remove dust or
fumes before they get into workplace air. The shape, size and location of the intake and
the design of ducting and pipework can greatly affect the efficiency of the extraction.
Dust or fumes drawn into the extraction system must be disposed of safely. Material
Handling Dust or fumes are often produced when workers have to handle substances e.g.
to load products into a mixing vessel. Automation or mechanical aids can reduce the need
to pour from sacks, drums or kegs. This can reduce the risk of dust, fumes or splashing and
may also reduce manual handling risks.
Organisational Controls Restricting access to areas where hazardous materials are present
reduces the number of workers exposed to risk. Good housekeeping to clean up spills and
make sure that hazardous substances are properly stored can help. Washing and changing
facilities may be needed for some workers. Workers exposed to the risk must be informed
and should be trained so that they can follow the control procedures.
Personal Protective Equipment As a last resort or as a temporary measure e.g. in
emergency situations workers may have to use PPE. PPE should be suitable for the job
in hand and should comply with the relevant European standards.
For tight-fitting respirators (e.g. disposable masks, half masks and full face masks) the
initial selection should include a fit-test to make sure that it is suitable for the wearer.
The test must be done by a competent person using the appropriate test equipment and
the test results should be recorded. Advice should be available from the supplier. Workers
who are required to wear RPE should be trained in its use.
MONITORING AND MAINTENANCE

As with any risk management system, there should be regular monitoring and review to
make sure that control measures are working.
Under COSHH there are specific duties to test LEV systems at least once every 14 months
and to regularly test RPE, other than one-shift disposable masks. Frequency of testing of
RPE will vary and advice should be sought form suppliers. RPE that is rarely used e.g.
emergency breathing apparatus must also be regularly checked and maintained in line
with the suppliers instructions.
18
OCCUPATIONAL EXPOSURE LIMITS

At the same time as the new good practice principles were introduced, the complicated
two-tier system of occupational exposure standards was replaced with a simpler system.
Around 400 substances have been given a Workplace Exposure Level (WEL) that must not
be exceeded. Most WELs are given as 8-hour time-weighted averages with a short term
(15 minute) maximum within that.
Few of the substances encountered in the meat industry have a WEL, but there may be
some. Certain areas like QC laboratories may use a range of solvents and other chemicals.
Some cleaning products may give of fumes that contain chemicals that have a WEL. There
is a WEL for carbon dioxide. Argon and nitrogen do not have WELs and are not directly
harmful. However, they can act as asphyxiants. In areas where gases of this type are used
it may be necessary to monitor oxygen levels.
There is a general WEL for all inhalable dusts of 10mg. per cubic metre over 8 hours or 4
mg. per cubic metre for dust that is fine enough to be respirable (i.e. breathed deeper into
the lungs). However some dusty materials will have their own WEL.
For substances that cause asthma, cancer or inheritable genetic damage, exposure must be
reduced below any WEL to the lowest level reasonably practicable.
Flour dust, for example, is an occupational asthmagen. It has a WEL of 10 mg per cubic
metre of air over 8 hours, with a short term limit of 30 mg per cubic metre over any 15
minute period. But because it causes asthma the legal duty is to get exposure as far below
that standard as is reasonably practicable.
Ultra-violet (UV) sanitising equipment is increasingly being deployed within the meat
processing industry; for example exposed lamps in processing rooms which are turned
on after the workforce have left; attached to conveyers, and in chillers, particularly in
butchers shops.
At high wattage, the UV light emissions help destroy bacteria. This equipment has the
potential, under certain work place conditions, to emit high levels of UV light, which can
be a hazard to human health.
Under the control of artificial optical radiation at work regulations 2010 use of UV radiation
exposure should be subjected to an assessment of the risk of adverse health effects to the
eyes or skin created by exposure to artificial optical radiation at the workplace.
Guidance on this important issue can be found at guidance for employers.
19
HEALTH SURVEILLANCE
COSHH requires health surveillance to be used where there is known exposure to a
substance that causes a specific effect that can be detected by valid techniques. Health
surveillance could be something as simple as training a supervisor to inspect the hands of
workers where there is a known risk of dermatitis. Or it could be something more
sophisticated e.g. lung function testing where there is exposure to a substance that is
known to cause asthma. Where health surveillance is needed a health record should be
kept for each employee.
Monitoring of airborne exposure levels and health surveillance are not alternatives to
controlling exposure, but they do help to monitor the effectiveness of the control measures
that are used.
COSHH ESSENTIALS PRACTICAL GUIDANCE ON CONTROL MEASURES

To help employers decide on the appropriate control measures for chemicals they use, the
HSE has developed a guidance approach called COSHH Essentials. The website gives
instruction on how to work through the guidance for the particular chemical or substance
you are interested in and allows you to print off records and details of control methods for
your risk assessment.
The starting point for COSHH Essentials is the MSDS from the supplier. Health hazards
should be identified by standard risk phrases like R21 Harmful in contact with the skin or
R43 May cause sensitisation by skin contact. The guidance explains how to use these risk
phrases to allocate the substance to one of five hazard groups. It then advises how to
score the substance depending on the quantity used and how dusty or volatile it is.
Finally it refers the user to a set of guidance sheets with the appropriate control measures
depending on the score the substance achieves. The guidance sheets cover common
manufacturing processes like sack emptying, mixing, etc.
COSHH HAZARDS IN THE MEAT INDUSTRY

Infectious Risks There is a possibility of zoonotic infections from the handling of animals.
Possible hazards include bacteria such as campylobacter and salmonella, viral infections
such as orf from sheep, fungal infections such as ringworm and parasites such as
toxoplasmosis. In practice serious infections are rare among slaughterhouse workers and
meat handlers. The standard hygiene controls appear to be effective at controlling the risk.
However there may still be a risk so in some plants the risk will have to be assessed and
employees informed about it. For example Q Fever continues to be a cause for concern
where sheep, goats and cattle are slaughtered. (See BMPA GN 2-34 for further
information).
The HSE produces guidance on the common occupational zoonoses.
Cleaning and Disinfectant Materials Many cleaning materials used in the industry are
irritant and some are toxic. Problems can be worse if certain types of material are mixed
together. The HSE publishes a useful information sheet on disinfectants.
20
Food Ingredients Although they are safe to eat some food additives and ingredients can
be hazardous when workers are exposed in the workplace. Flour dust is the second
commonest cause of occupational asthma in the UK. Other spices or seasoning products
can be irritant or can cause allergies. The Seasoning and Spice Association provide advice
on appropriate exposure levels. For example, dried horseradish flakes/granules, whole and
ground mustard seeds, ground cayenne, chilli powder, ground black and white pepper, and
galangal (Thai ginger) are irritants. The SSA recommends an exposure limit of 3 mg. per
cubic metre (as opposed to 10 mg. per cubic metre for general nuisance dusts). Garlic
powder, celery powder and celery seeds are identified as potential sensitisers (i.e. they
may cause asthma) and exposure should be reduced as low as is reasonably practicable
certainly well below the nuisance dust exposure limit. Meat tenderisers containing
proteolytic enzymes are also sensitisers. The risk can be reduced by use of aqueous
solutions of enzymes, but care must still be taken to avoid splashing or the formation of
aerosols. Advice is available from the Seasoning and Spices Association.
FURTHER INFORMATION
Control of Substances Hazardous to Health (4th Edition) L5, HSE Books
Contains the COSHH regulations 2002 and Approved Codes of Practice and Guidance.
COSHH Essentials: Easy Steps to Control Chemicals, HSG193, HSE Books
Selection, Use and Maintenance of Respiratory Protective Equipment: A Practical
Guide, HSG53, HSE Books
Fit Testing of Respiratory Protective Equipment Facepieces, HSE Operational
Circular 282/28
Controlling Airborne Contaminants at Work A Guide to Local Exhaust Ventilation
The Occupational Zoonoses, ISBN 0 11 886397 5, HSE Books
Controlling exposure to disinfectants used in food and drink industries, HSE Food
Information Sheet no. 29
Occupational Dermatitis
For advice on hazards from seasoning and spice ingredients contact Seasoning
and Spice Association
6 Catherine Street, London WC2B 5 JJ
Tel: 0171-8362460 Fax: 0171-8360580
List of approved Workplace Exposure Levels
http://www.hse.gov.uk/coshh/index.htm
21
2. General Information GN 2-1
Standards for Food Machinery Safety

Machinery purchased after 1 January 1995 must comply with the Machinery Directive
98/37/EC, enacted by The Supply of Machinery (Safety) Regulations 1992).
Compliance with the directive must be achieved by ensuring that the essential health and
safety requirements (EHSR) have been met. The EHSRs are described in the directive, but
for an increasing range of machines there are now specific standards, and compliance with
these standards is considered to be compliance with the directive.
These standards are harmonised across the EU and published in the UK as BS ENs. The
British Standards listed below provide the safety design requirements for food processing
machinery. Many of these Standards have been updated since publication (e.g.
BSEN1673:2000 was updated in 2009 to become BSEN1673:2000+A1:2009) these
regular updates are not shown on the tables below.
The list below is a selection of standards covering the main topics for the meat and bakery
industry. The Standards are based on European CEN Standards and are available from the
British Standards Institution Tel: 020 8996 9001.
1. STANDARDS FOR SPECIFIC MACHINES

Meat Machinery
BS EN 1974
BS EN 12355
BS EN 12267
BS EN 12268
BS EN 12855
BS EN 13871
BS EN 12331
BS EN 12463
BS EN 12984
BS EN 13570
BS EN 13870
BS EN 13288
BS EN 13885
Slicing machines
Derinders, skinning and membrane removal machines.
Circular Saws
Bandsaws
Rotating bowl cutters
Cube Cutting machines
Mincers
Filling machines
Portable / hand operated machines
Mixers & Blenders
Chop Cutters
Bowl lifters
Clipping machines
Bakery Machines
BS EN 453
BS EN 454
BS EN 1673
BS EN 1674
BS EN 12041
BS EN 12043
BS EN 13390
Dough mixers
Planetary mixers
Rotary rack ovens
Dough and pastry brakes
Moulders
Intermediate provers
Pie and tart machines
22
Packaging Machinery
BS EN 415
Pt 1 Terminology and classification
Pt 2 Pre-formed rigid container machines
Pt 3 Form, fill and seal machines
Pt 4 Palletisers and depalletisers
Pt 5 Wrapping machines
Hygiene
BS EN 1672
Pt 2 Basic concepts, Hygiene requirements
2. RELATED TO PEOPLE
BS EN 294
BS EN 811
BS EN 349
BS EN 547
Safety distances to prevent danger zones being reached by upper limbs.

Safety distances to prevent danger zones being reached by lower limbs.
Minimum gaps to avoid crushing parts of the human body.
Pt 1 Principles for determining the dimensions required for opening for the
whole body access into machinery.
Pt 2 Principles for determining the dimensions required for access openings.
Pt 3 Human body measurements Anthropometric data.
BS EN 7250
Basic human body measurements for technological design.
BS EN 999
Positioning of protective equipment in respect of approach speeds of
parts of the human body.
BS EN 1005 Pt1 Human physical performance Terms and definitions
Pt3 Recommended force limits for machine operation.
BS EN 563/A1
Temperatures of touchable surfaces (amended 1999)
3. MACHINE DESIGN
BS EN 292
Pt1 Basic terminology general principles for design.

Pt 2 Technical principles and specifications.
BS EN 953
General requirements for the design and construction of fixed and
movable guards
BS EN 982
Fluid power systems and their components (Hydraulics)
BS EN 983
Fluid power systems and their components (Pneumatics)
BS EN 60204 1
Electrical equipment of machines (1997)
BS EN 60529
Degrees of protection provided by enclosures (IP code)
4. MACHINE CONTROLS
BS EN 418
BS EN 574
BS EN 954
BS EN 1037
BS EN 1088
Pt1
BS EN 61496 Pt1
tests.
Emergency stop equipment, functional aspects. Principals for design.

Two-handed control devices.
Safety-related parts of control systems General principle.
Prevention of unexpected start-up.
Interlocking devices associated with guards. Principal for design and
selection.
Electro-sensitive protective equipment general requirements and
23
5. SIGNS AND AUDITORY SIGNALS

BS EN 981
BS EN 61310 Pt1
System of auditory and visual danger and information signals.

Indication, marking and actuation. Requirements for visual, auditory
and tactile signals.
Pt2 Requirements for marking.
Pt 3 Requirements for the location and operation of actuators.
6. NOISE (ACOUSTICS)
BS EN 3743
Pt1
Pt2
BS EN 3744
BS EN 3746
BS EN 9614
Pt1
BS EN 11200
BS EN 11201
BS EN 11202
BS EN 11203
BS EN 11204
BS EN 11546 Pt1
Pt2
Determination of sound power levels of noise sources. Comparison

method for hard-walled test rooms.
Methods for special reverberation test rooms.
Determination of sound power levels of noise sources using sound
pressure. Engineering method in an essentially free field over a
reflecting plane.
pressure. Survey method using an enveloping measurement surface
over a reflecting plane.
intensity. Measurement at discrete points.
Noise emitted by machinery & equipment Guidelines for the use of
basic standards for the determination of emission sound pressure
levels at work station and at other specified positions.
Measurement of emission levels at a work station and at other
specified positions. Engineering method in an essentially free field
over a reflecting plane.
Measurement of emission sound pressure levels at work station and
at other specified positions. Survey method in situ.
Determination of emission sound pressure levels at a work station
and at other specified positions from the sound power level.
Measurement of emission sound pressure levels. Method requiring
environmental corrections.
Determination of sound insulation performance of enclosures.
Measurement under laboratory conditions (for declaration purposes)
Measurement in situ (for acceptance and verification purposes)
7. RISK ASSESSMENT
BS EN 1050
Principles for risk assessment.
8. MISCELLANEOUS
Fire Protection
BS EN 13478
Fire prevention and protection.
Battery Operated Trucks

BS EN 1175 Pt1 Electrical requirements. General requirements for battery-powered
trucks
24
Managing Manual Handling Risks in the

Meat Industry
INTRODUCTION
This guidance note summarises current health and safety legislation applicable to manual
handling risks. The information is intended to outline issues relevant to the meat industry
and provide practical guidance on methods of reducing risk. It should not be considered as
an alternative to the requirements of the legislation or a risk assessment.
Manual handling risks fall into the general category of musculoskeletal disorders (MSDs)
which are problems affecting the muscles, tendons, ligaments, nerves or other soft tissue
or joints.
Musculoskeletal disorders (MSDs) are the biggest cause of occupational ill health in the
UK. Forty per cent of all MSDs involve the upper limbs and neck. Nationally, 1 in every 10
days of work lost is due to upper limb disorder pain.
CHALLENGES
The meat industry has traditionally needed to use the manual skills of its employees in
most of its processing tasks. Automation and mechanisation have been progressively
introduced but it can be difficult or expensive to automate these tasks. Knife work,
packing, and picking, for example, have relied on manual dexterity and in some situations
replacing operatives with machinery may not be practicable.
Skilled workers tend to remain on certain jobs e.g. boning, often for many years. This is
challenging for employers to manage, particularly where work patterns encourage
employees to work at a fast pace such as on piecework, at premises where workers can
finish early if they complete their set tasks or where bonus schemes operate. These factors
increase the risk of developing musculo-skeletal disorders.
Larger businesses have more scope to reduce and control risks, but smaller companies, like
butchers, may not be able to afford specialist handling equipment. However, by taking a
fresh look using risk assessment techniques, some of the risk factors can be reduced or
eliminated. For example, simply keeping floors free of slip and trip hazards may significantly reduce the risk.
WHAT IS MANUAL HANDLING?

The Manual Handling Operations Regulations 1992 (as amended) States:
Manual handling operations means any transporting or supporting of a load (including
the lifting, putting down, pushing, pulling, carrying or moving thereof) by hand or bodily
force. A load includes any person and any animal.
25
Table 1 outlines some of the more common manual handling risks in the meat industry.
TABLE 1
Lairage
Opening & closing gates & partitions
Closing vehicle ramps
Pushing & pulling animals
Abattoir
Slinging
Legging
Removing heads
Reaching from platforms
Carrying hooks
Chills
Quartering saws
Pushing sides
Carrying quarters & sides
Butchery
De-boning
Handling primals
Handling bones
Pushing tote bins
Packing
Boxes & trays
Lifting pallets
Moving pallet trucks
Moving equipment
Maintenance
Toolboxes
Large components
Gas cylinders
Awkward access
WHAT DOES THE LEGISLATION REQUIRE?

The Health and Safety at Work etc Act 1974 Section 2 requires that employers provide
systems of work that are safe, so far as is reasonably practicable. The Manual Handling
Operations Regulations 1992 (as amended) require, so far as is reasonably practicable,
the avoidance of manual handling likely to cause injury. Where manual handling cannot
be avoided, employers are required to:
1.
Carry out a suitable and sufficient assessment of risks from manual handling.
2.
Take appropriate steps to reduce risk of injury from manual handling.
3.
Provide information to people engaged in manual handling about the weight and
characteristics of the load.
4.
Provide suitable and sufficient information, instruction, training and supervision to

enable employees to work safely.
LIMITATIONS WHEN LIFTING AND HANDLING

The guidance on the regulations includes a risk assessment filter within which guideline
weights for lifting and lowering are presented. This takes into account the various lifting
zones in relation to both males and females. This varies significantly between males and
females, whether one or more people lift an object together, the frequency of lifting, the
nature of load itself and the prevailing environmental conditions. For these reasons these
weights should not be regarded as a total measure of the risk but only a discrete part of it.
MAKING AN ASSESSMENT
The regulations and associated guidance provide employers with a systematic method of
assessing which risk factors that may apply during manual handling tasks. The assessment
table contained in the code of practice breaks the task of manual handling into elements
and asks what risk factors may be present.
It is essential for legal compliance to have a competent person carry out risk assessments.
26
Some simple assessments require a basic competence, which can be gained from reading
the regulations and following the guidance. More complex risks will require greater
competence, for example; where young or pregnant workers are involved or employees
who may have an existing health condition which limits their capacity for lifting and
handling.
MANUAL HANDLING ASSESSMENT CHART (MAC)

The Health and Safety Executive has designed the MAC to help inspectors assess the most
common risk factors. The MAC is also available to employers. The publication examines
elements of manual handling tasks involving; lifting, carrying and team handling
operations. Each element can then be assessed and risks levels classified as Low, Medium,
High and Very High using the numerical and colour coded guides.
REDUCING THE RISK

The task itself will dictate what measures can be taken to reduce manual handling risks.
Some simple measures include: tool balancers for heavy equipment; maintenance of
wheels on pallet trucks; cleaning and maintaining floors to provide good grip; reducing the
weight of loads and carrying distances; reducing twisting and reaching; simple handling
equipment e.g. using a sack barrow instead of carrying sacks and brakes on trolleys used
on ramps.
ASSESSMENT OF REPETITIVE TASKS

It is helpful to remember that an assessment of manual handling risks may not necessarily
provide a suitable and sufficient measure of the risks associated with all repetitive tasks.
Repetitive tasks are typically found in assembly, production, processing, packaging, packing
and sorting work, as well as work involving regular use of hand tools. Often these do not
involve lifting or carrying heavy weights but do involve the application of force or twisting
and turning of the arms, wrists, elbows etc. The HSEs Assessment of Repetitive Tasks
(ART) tool is designed to help you risk assess tasks that require repetitive movement of the
upper limbs (arms and hands). It assists you in assessing some of the common risk factors
in repetitive work within the meat industry that contribute to the development of Upper
Limb Disorders (ULDs). The ART tool is intended for people with responsibility for the
design, assessment, management, and inspection of repetitive work including that
undertaken within the meat industry.
REFERENCES
The Manual Handling Operations Regulations 1992 (as amended) and guidance, HSE
Books, L23, ISBN 071762823X
Moving food and drink: Manual handling solutions for the food and drink industries.
HSE Books HSG196 ISBN 0 7176 1731 9
Both the Manual Handling Assessment Chart Tool (MAC) and the Assessment of Repetitive
Tasks Tool (ART) can be downloaded from the HSEs website www.hse.gov.uk
27
Workplace Transport
This guidance note is intended to give an overview of the principles of managing the safe
operation of vehicles within the meat industry. There are many regulations, codes of
practice and other guidance covering these areas, often however these are specific to
particular risks. A list of relevant publications can be found in the appendix.
The areas and operations to be considered are:
1.
Vehicles on site, these may include:
a)
Fork lift trucks, rough terrain trucks and reach trucks.
b)
Factory shunter unit.
c)
Company owned road vehicles, and hauliers vehicles. These may be articulated,
rigid bodied, small vans and livestock transporters.
d)
Staff cars.
2.
a)
b)
c)
Vehicles on the road, these may include:

Goods vehicles.
Company cars.
Private cars used on company business
ON SITE
There are many potential hazards with vehicles on site, and all have the potential to result
in death or major injuries and include
Pedestrians being run over
Falling from vehicles
Unexpected movement, causing crushing or falling with trucks
1. Pedestrian/Vehicle Separation
The best approach to ensure the higher risks identified and prioritised is to start with a site
plan and then mark the routes for different vehicles and people using a colour code. It is
very important to include volumes, for example a main factory entrance will be used by the
entire workforce whereas a storage area may only be accessed by one or two pedestrians
to check the stock etc. and therefore likelihood of an accident is reduced. The same rule
would apply to vehicle routes. The necessary controls can then be considered. Here are
some questions which may be useful:
Have safe traffic routes been planned - preferably with one-way systems and, if needed,
pedestrian crossing points?
Are vehicles and pedestrians kept safely apart by, for example, provision of safe
pedestrian routes both outside and inside? (where possible separation should be
provided by physical barriers rather than just markings). Where pedestrians and
vehicles cannot be entirely separated, points where they meet should be defined
with markings and warning signs.
Do vehicles and pedestrians have separate doors into buildings with suitable barriers
where required?
Are appropriate speed limits enforced and, where required, speed bumps installed?
Are adequate signs in place, e.g. indicating direction, speed limit, no entry, etc.,
and mirrors fitted on blind corners?
Are vehicles, including private cars, parked in designated areas?
28
Is access to loading yards restricted to essential personnel and are they wearing high
visibility clothing?
Can deliveries etc. be planned to avoid unsuitable times such as shift changeover?
2. Vehicle Reversing
Can reversing be eliminated or at least reduced, for example by one-way systems?
Do vehicles have adequate all round visibility? Are mirrors, reversing cameras and audio
reverse aids fitted?
Do the vehicles need to have reversing alarms fitted?
Is there need to mark 'reversing areas' so these are clear to drivers and pedestrians?
Is there a need for a signaller (banksman)? The need for a banksman should be
eliminated if possible by other means e.g. cameras and reverse alarms.
If a signaller has to be used have they been trained to keep the reversing area
clear of people and to make sure the reversing manoeuvre is done in a safe
manner. Do the signaller and driver both understand what signals are to be used.
The HSE gives guidance on recommended signals in the leaflet Reversing
Vehicles, INDG148.
3. Falls from Vehicles
Fork lift trucks should not be used to put people onto vehicles if this can be avoided,
proper access steps should be provided. If a truck has to be used then it must be fitted
with a man cage.
On all vehicles, are access to cab arrangements well designed with suitable
slip-resistant steps and handholds?
On refrigerated vehicles, is access to controls and instruments possible without
ascending ladders?
Tankers: when it is necessary to access the top of a tanker the best option is a fixed
platform with rails and a trap door to access the lids. Tankers may be fitted with a
platform and fold down rails. Where there is no rail or only on one side a harness
should also be used.
4. Lighting
All roads, manoeuvring areas and yards should be adequately lit, with particular attention
being given to areas near junctions, buildings, plant, pedestrian areas and places where
there is regular movement of vehicles or mobile equipment.
5. Vehicle Design and Maintenance
Layout of controls and cab design can affect the drivers health particularly when
long periods are spent driving the vehicle. If is good practice to involve the workers
who will use the vehicle in the specification and purchasing process when buying new
workplace vehicles.
The floor should be of slip resistant material where practicable
At the rear a substantial stepping bar and a good hand grip should be provided
Rail hooks must be free running and strong enough to withstand spreading
There should be safety catches on rail ends which prevents a runner falling
Lifting equipment should be examined in accordance with the Lifting Operations and
Lifting Equipment Regulations (LOLER) 1998.
29
Part loads and other loads liable to fall must be properly secured while the vehicle
is moving
Shunter units: shunter units specifically designed for the job should be considered
rather than road units as they have a much tighter turning circle of 55 degrees, all
round vision, a safe working platform and a lifting fifth wheel eliminating the need to
raise trailer legs. shunter drivers must be trained.
Livestock transporters must meet the requirements of Council Regulation(EC) No
1/2005 on The Protection of Animals During Transport and related Operation and the
Welfare of Animals (Transport) Regulation (NI) 2006
Safety aspects of design can be found in the BMPA Health and Safety
Guidance note GN 2-35, Safety When Handling Cattle in Slaughterhouses.
Industrial trucks must be of the correct specification for the work and environment, e.g.
capacity, reach and height, rough terrain or uneven surfaces. Drivers should be trained
in accordance with the HSE ACOP Rider-operated lift trucks, operator training.3L117
6. Loading Bays
Where possible the height of the loading bay and the floor of
the vehicle should be equal but where this is not the case
ramps or steps may be used.
Steps should;
Be sufficiently strong and rigid
Be at least 900mm wide (36)
Have slip resistant treads about 250mm deep with risers about the same
Be fitted with a handrail on the left-hand side
Have a landing area at the top
Be fixed securely when in use
Ramps should;
Be slip resistant
Have a maximum slope of 1 in 6
Be fitted with a handrail on the left-hand side
Be sufficiently strong and rigid
Be fixed securely when in use
7. Coupling and Uncoupling
Coupling and uncoupling can have serious risks if not carried out safely. Hauliers and site
operators should ensure that areas where vehicles are coupled and uncoupled are well lit
(by natural or artificial light), firm, and level. Vehicle stops, handholds and lighting (e.g. at
the cab rear) should be provided and used where appropriate. Drivers should be properly
instructed in coupling procedures and safety.
Where vehicles must be split coupled or close coupled because of lack of room
between the trailer and tractor unit, the trailer parking brake must be properly
applied before coupling or uncoupling. See Workplace transport safety HSG 136.
30
8. Loading and Unloading

Very serious accidents have been caused by premature departure of vehicles from loading
bays. Traffic lights have limited effect usually in preventing this as this system relies on
people as is the case when unit keys are handed in with the consignment paperwork.
The key system often does not work as the driver has a second key, but it can work better
if the driver is made to lock and leave the cab and go to a rest room until called. This
system does not work if trailers are being shunted. Vehicle restraint systems which work
in conjunction with the roller door and/or dock leveller take out the reliance on people and
procedure. These can either be a key swap devise which locks onto the airline suzie of the
trailer and then unlocks the door and/or leveller or chocks that operate with the dock
leveller.
9. Systems of Work
Carcases, quarters and primal cuts should be hung so that bone or ligament tissue
supports the weight.
S hooks with sharp points should be avoided particularly the smaller versions
Boxed meat, offal or poultry should be bonded during loading particularly at the rear
door of vehicles.
Vehicle doors should be opened carefully and used as protection against badly stacked
and displaced loads
Good housekeeping is important. Grease, fats and uncut box bands must be removed
with a full cleaning and disinfection procedure between loads, but there may also be
build up during loading and unloading so a clean as you go policy should also be
applied.
ON THE ROAD
Employers responsibility for work related road safety and the HSEs enforcement policy.
Driving for work is being treated in exactly the same way as any other area of health and
safety at work. Subsequently employers must have a driving policy, suitable and sufficient
assessments of risk, procedures and monitoring systems in place. It is also recommended
that drivers are trained in defensive driving techniques. The police will in most cases,
continue to take the lead on the investigation of road traffic incidents on the public
highway. Enforcement action by the HSE will usually be confined to incidents where the
police identify that serious management failures have been a significant contributory
factor in the incident.
The Grey Fleet
Effective transport and driving policies should also consider the use of company cars and
private cars on company business. Employers should review what arrangements they have
in place to ensure that authorized drivers have adequate insurance, are driving roadworthy
vehicles, have a valid drivers licence and are medically fit to drive. Other important
considerations will be why, when and how such vehicles are being used. Further guidance
including assessment of road driving risks can be found in Driving at Work INDG382.
31
DELIVERY
There are of course many different situations at the recipients premises . The delivery
point may be a factory or warehouse with good site traffic management through to back
yards of retail shops to even unloading on the street. In all situations there are three duty
holders and these are:
The supplier sending the goods
The carrier
The recipient
Cooperation and good communication is necessary to ensure the risks are adequately
assessed and suitable controls are put in place. The operations to be considered are the
same ones as at the supplier end around manoeuvring the vehicle into the unloading
position safely and the actual unloading and the controls to manage people and other
vehicles may also be similar. However there may be other factors that increase the
likelihood of accidents which are not so easily controlled for example the general public
and other road users. In addition to vehicle- people risks there may also be risk of spillages
creating hazards for other vehicles and the public. Driver training on delivery procedure is
essential and if the driver has any doubts about the safety of the delivery then he/she
must call into base to be advised.
Monitoring
All transport operations require continuous management and monitoring to ensure
procedures and safety standards are maintained. One of the best ways to monitor these
operations is through regular formal job observations.
APPENDIX
REFERENCES AND FURTHER READING
Workplace (Health Safety and Welfare) Regulations 1992
Lifting Operations and Lifting Equipment Regulations (LOLER) 1998.
The Protection of Animals During Transport and related Operation and the Welfare of
Animals (Transport) Regulation (NI) 2006
BMPA Health and Safety Guidance note GN 2-35, Safety When Handling Cattle in
Slaughterhouses.
HSE ACOP Rider-operated Lift Trucks, Training.3L117
Driving at Work INDG382
HSE Health and Safety in Road Haulage http://www.hse.gov.uk/haulage/
Warehousing and Storage: A Guide to Health and Safety
HSG 136. Workplace Transport Safety. A Guide for Employers.
HSG 6 Safety in Working with Lift Trucks
Reverse and safety signals for guidance of drivers Road Transport
Industry Training Board (RTITB)
The HSE website also gives advice on workplace transport
at the following sites: http://www.hse.gov.uk/workplacetransport/index.htm
32
Thermal Comfort
INTRODUCTION
Workers in the meat trade may have to work in a variety of thermal environments.
The main part of this guidance is concerned with work in cold stores where the air
temperature is well below zero. But there can be health and welfare issues for workers in
chilled areas from +12 degrees down to just below zero. The HSE provides advice on this
issue on the food industry pages of their website.
The comfort zone for most workers is in the range of 13 degrees C to 24 degrees C. Once
temperatures start to rise above about 24 degrees it can start to get uncomfortably warm.
Thermal comfort in this temperature range is a complicated issue. It relates to the
individual workers perception of how hot or cold they feel. This in turn can be influenced
by a range of factors such as air temperature, sources of radiant heat, air velocity,
humidity, the clothing the worker wears and how physically strenuous the work is.
The HSE gives some guidance on its website on how to manage thermal comfort.
At temperatures above 27 to 30 degrees C, the issue of heat stress becomes more
important. Heat stress may also be a problem at lower temperatures for heavy work, high
humidity or when workers have to wear certain types of protective equipment.
Heat stress occurs when the normal cooling mechanisms are unavailable and the bodys
core temperature starts to rise. Initial symptoms include irritability, loss of concentration,
excessive sweating. In the extreme heat stroke can result in loss of consciousness and even
death. HSE has published a useful information sheet for workplaces with cookers or ovens
etc where heat stress can be an issue.
WORKING IN COLD STORES

The rest of this Guidance refers to cold stores operating below freezing, typically 12 to
below -30 Celsius.
Working in the cold conditions of Cold Stores is very different and requires special
attention to safety by operators, maintenance engineers and management alike.
Operators should be healthy, a health check up before commencing duties and annually
thereafter is recommended. The extremities of the body cool quickest and therefore fingers
and head (nose, chin, ears) are the first to suffer. Protective clothing should at least ensure
that the skin temperature does not fall below + 12 oC at any of these parts of the body.
Health/ Welfare
A recent literature review conducted by the Health and Safety Laboratory concluded that
there is insufficient information to say whether repeated exposure to cold environments
has long-term effects on health. However there is evidence that some people may be more
susceptible to injury and that the physiological and mental changes caused by exposure to
cold may exacerbate other risks.
People suffering from certain medical conditions may be unsuited to work in cold stores.
These include chronic respiratory disease, asthma, arthritis, cardiovascular disease and
Raynauds syndrome.
33
Hypothermia occurs when the core body temperature falls below 35 Celsius. Early
symptoms include shivering, slurred speech and mental confusion. Victims may often be
unaware of what is happening to them. Without re-warming death will result. Repeated
brief interval exposures (such as workers entering and exiting freezers) can have a
cumulative chilling effect. Although severe hypothermia is unlikely in a work setting, early
symptoms can cause discomfort and can contribute to increased accident rates.
Other health problems can include frost nip, frost bite and chilblains. Risks of frost bite are
greater where frozen product has to be handled without adequate protective clothing.
Accidents
The presence of ice and slippery surfaces, combined with reduced manual dexterity
because of bulky PPE and the mental and physical effects of cold temperatures can lead to
an increased risk of accidents. Ice build up is likely to be most serious at the entrance to
the cold store, which is also likely to be the busiest area.
Musculoskeletal Disorders
Difficulty with gripping loads or manoeuvring because of PPE and reduced circulation of
blood to the extremities can increase the risk of musculoskeletal injury. Cold draughts are
particularly linked to shoulder and neck pain.
Being Locked In
Safe means of exit must be available at all times, even if the door is locked from the
outside. A man down alarm controlled by a low level cord switch positioned near an order
picking station gives a means of warning in the event of single operators becoming
incapacitated.
Slipping
This is the most common type of accident, usually on ice that has formed on the floor
under the coolers. The defrost cycle must be maintained to prevent ice build up on coolers
or let water be blown off during defrost. Drain lines should be heated throughout their
length to minimise ice accumulation.
Access to High Level Racking Link to MHE
Never climb on racking or temporary steps without secure fastening. Do not stand on a
pallet that is elevated by a fork truck there are proprietary pieces of equipment to
provide safe access. If high level access is required close off aisles to create a safe working
area, free from other traffic.
Fire
Whilst it is not obvious, the air in Cold Stores is very dry. Wooden pallets and cardboard
stored for some time become tinder dry and can quickly catch fire given a source of
ignition. Maximum diligence is required on the safety of electrical wiring and equipment
and of work involving heat is undertaken.
The site fire alarm system should alert people working inside the cold store of emergencies
occurring outside. This may require sounders within the store.
34
Lighting
General light levels for access purposes are recommended as 120 150 lux and at least
double this if order-picking operations are required.
Emergency lights are important, sufficient number of battery powered fittings should be
positioned in working areas and by exits to show escape routes in the event of power
failure. Ensure the batteries and equipment can operate at the room temperatures.
Housekeeping
This is particularly important as otherwise areas can become dangerous with spillage
and/or rubbish accumulating to be a tripping hazard or entangling in truck wheels.
Fork Lift Trucks
Manufacturers or suppliers advice should be sought to make sure that trucks are suitable
for work in cold temperatures. Where possible, trucks with enclosed cabs are preferred as
these give protection to the operator without the need for PPE. It is advisable for
battery-powered trucks to be retained in the cold store at all times. This reduces
condensation and ice build up and prolongs battery life.
Refrigerants
While all refrigerants are contained within a sealed system, leakage is possible for instance
as a result of accidents with forklift trucks or pallet handling, seal failures etc.
Given the wide range of refrigerants now used, including ammonia, HCFC, HFC,
hydrocarbons, liquid carbon dioxide, and nitrogen it is not practical in this guide to
examine each in detail. Seek advice from your refrigeration engineers. Data is also available
in the Codes of Practice mentioned at the end of this guidance paper.
In cases of leakage persons in the affected area should be evacuated and the area
ventilated. Remember cold refrigerant gases sink to lower levels so areas below ground
level, plant rooms, basements, stairwells etc may pose extra risk. However ambient
temperature ammonia gas is lighter than air and so will rise.
DO NOT ENTER WITHOUT APPROPRIATE PERSONAL PROTECTIVE EQUIPMENT AND
TRAINING.
Refrigeration Plant Rooms
Refrigeration plant rooms should be kept locked and secure against unauthorised entry.
They should not be used for storage. The area should be well ventilated.
All equipment should be well maintained by competent refrigeration engineer(s). Copies of
the Electric Shock poster and suitable fire precautions should be displayed.
35
Personal Protective Equipment

Protective clothing should protect the body core temperature and also the extremities. The
degree of protection will depend on the temperature, wind chill caused by air movement
and the physical effort involved in the work. A British standard provides advice on the
appropriate level of PPE. The best protection is offered by several layers of clothing (this
also gives flexibility of choice to workers). Clothing that becomes damp loses a lot of its
insulation value so inner layers that wick sweat away from the skin are a good idea.
Changing facilities that allow protective clothing to dry after use are needed.
Conventional steel-toed safety footwear may not be suitable as it provides little insulation
for the feet.
Direct contact with cold surfaces can also cause damage. Contact with metal at
temperatures below -7 degrees C can cause burns to the skin. Suitable insulated gloves or
mitts are needed where workers handle frozen products or come into contact with cold
surfaces.
According to the Cold Storage Association, the recommended protective clothing for
temperatures below -5 Celsius includes:
Thermal undergarments
Jacket and salopettes or all in one coverall
Cold store gloves with thermal liners
Safety boots with thermal socks
Safety helmet with thermal liner, thermal balaclava and thermal hood.
Exposure Periods
Measures to counteract the overall heat loss or peripheral cooling in the hands and feet
may include limiting the length of time spent in the cold area. In temperatures below -25
Celsius, protective clothing can never provide complete protection and it is necessary to
restrict the time of exposure and to allow time for the workers to re-warm themselves.
There are no hard and fast rules but the table below is based on a German DIN standard.
TABLE 1 EXPOSURE TO COLD AND RECOVERY PERIODS

Air temperature 0 C
Maximum uninterrupted
exposure to cold min.
Recommended recovery period

as a percentage of cold exposure
Recommended recovery period min.
below 50 to 18
90
20
15
below 18 to 30
90
30
30
below 30
60
100
60
Note Recommended recovery periods (column 4) has been rounded off using the percentages in column 3.
36
REFERENCES FURTHER READING

HSE advice on workroom temperatures in places where food is handled.
HSE thermal comfort webpages
http://www.hse.gov.uk/temperature/thermal/
Heat stress in the workplace: what you need to know as an employer. HSE general
information sheet No.1 http://www.hse.gov.uk/pubns/geis1.pdf
Health and Safety Laboratory Report No. PE0407
Health Effects of Working in Cold and Frozen Food Environments.
British Standard BS EN 378 parts 1- 4
Refrigeration Systems and heat pumps
Safety and environmental requirements.
British Standard BS 7915:1998
Ergonomics of the thermal environment
Guide to design and evaluation of working practices for
cold indoor working environments.
Codes of Practice for Refrigeration
The Institute of Refrigeration, Kelvin House, 76 Mill Lane, Carshalton, Surrey, SM5 2JR
publish a series covering most refrigerants
DIN Standard 33403-5
Climate at workplaces and their environments.
Ergonomic design of cold workplaces January 1997
37
Noise at Work
THE CONTROL OF NOISE AT WORK REGULATIONS 2005
Loud noise is a problem in many sections of the meat industry. For example:
In slaughterhouses common sources of noise include animals in lairage, powered saws,
de-hairing machines, compressors for chillers and freezers.
In other meat processing plants, other possible sources of noise include machinery such
as bowl choppers, vacuum packing equipment and pie laminating equipment.
In many smaller workplaces such as retail butchers it is unlikely that there will be a
significant noise hazard.
As a rough guide, if people have to shout to make themselves heard at a distance of two
metres, it is likely that there is a problem.
Regulations to protect workers hearing from exposure to loud noise were first introduced
in 1989. Basically they required employers to take specific actions where average noise
dose levels exceeded 85 deciBels (dB) and 90 dB. In 2005 new regulations were introduced
with much tighter control levels. So many workplaces that were previously unaffected will
now be covered by the regulations.
NOISE AND HEARING LOSS

When the ear is exposed to noise above 80dB for more than a few minutes, the nerve
endings in the inner ear become temporarily numbed and the hearing loses sensitivity.
After a few hours away from the noise, the nerves return to normal and hearing is restored.
Most people will have experienced this sensation after spending an evening in a noisy pub
or a disco.
After prolonged exposure to such noise levels, the temporary damage becomes permanent.
Once this permanent damage occurs the hearing will not recover.
As a result of damage to the nerve endings in the ear there are a number of symptoms:
Difficulty in understanding what people are saying because damage occurs to the most
sensitive part of the ear first.
Difficulty in picking out what you want to hear against background noise.
Sudden swings in the apparent noise level (called 'recruitment'). Recruitment distorts
common sounds and makes it difficult to find a comfortable level for holding
conversations, listening to the television, etc.
The damaged nerves cause a ringing sensation in the ear called tinnitus. This can sound
so loud it stops you from sleeping at night.
Once the noise level reaches 140dB, the pressure of the sound waves is so great that it can
cause immediate permanent damage to hearing. That is why, in addition to the average
noise doses the action values and exposure limit also include single peak sound pressures.
38
CONTROL LEVEL
Under the 2005 regulations employers have a general duty to ensure that risk from noise is
either eliminated or reduced. The regulations introduce two new action values and an
overall exposure limit.
Lower Exposure Action Value
The first action value is a daily (8-hour) average noise dose of 80 dB, or a one-off peak
sound level of 135 dB.
Where it is likely that this level will be exceeded, a detailed risk assessment is required.
Personal hearing protection must be made available for employees who want to wear it.
Pictogram for hearing

protection zone sign
Upper Exposure Action Value

The second action value is set at a daily (8-hour) average noise dose of 85 dB, or a peak
sound level of 137 dB.
Where the upper action level is exceeded, employers must lower the noise level to the
lowest level that is reasonably practicable, by means other than the use of hearing
protection. If it is not possible to get the level down below the upper action level then the
area must be marked as a hearing protection area and hearing protection must be worn.
In practice, many employers find it simpler to mark areas where the lower exposure action
level is exceeded as hearing protection areas. This avoids any confusion over where
wearing of hearing protection is compulsory or voluntary.
Employers must also ensure that no employee enters hearing protection zones without
wearing personal ear protectors.
Exposure Limit Values
Whatever the noise level in the workplace, the employer must ensure that the actual
exposure of workers does not exceed the exposure limit value. This is set at a daily (8-hour)
average noise dose of 87dB or a peak sound pressure of 140 dB. When applying the
exposure limit the use of personal hearing protection should be taken into account.
Weekly Noise Exposure
Where the exposure of an employee varies greatly from day to day, the employer may use
a weekly (5 8-hour working days) noise exposure in place of the daily noise exposure when
applying the action values and exposure limit. However the peak sound pressure levels
remain the same.
HEARING PROTECTION
Where ear protection is needed, employers must provide protection which is suitable taking into account the noise levels involved, the type of work being done and the
compatibility with other protective equipment such as hard hats as well as the fit to the
wearer and any difficulty or discomfort experienced by the wearer.
39
INFORMATION, INSTRUCTION AND TRAINING

If any of the action levels are exceeded, the employer must provide employees with
information and training which: explains the risk of hearing damage
explains the risk assessment the employer has carried out
gives information about the noise reduction measures that have been introduced and
about the exposure limit and action values
explain how employees can obtain ear protection.
MAINTENANCE AND EQUIPMENT

Personal ear protection and noise reduction equipment such as silencers must be regularly
maintained and periodically checked.
Provision must be made for clean storage of re-usable personal ear protection. If special
cleaning materials are needed they must be readily available.
HEALTH SURVEILLANCE - AUDIOMETRY

Where employees are likely to be regularly exposed above the upper exposure action
values, or are at risk for another reason, e.g. they already suffer from hearing loss or are
particularly sensitive to damage, the employer must provide suitable health surveillance
including testing of hearing. If the tests show hearing damage from the noise, the
employer must ensure that the worker is examined by a doctor. They must also review their
noise risk assessment and consider transferring the worker to other work which does not
carry a risk of further noise exposure.
EMPLOYEES DUTIES
Employees must make full and proper use of personal hearing protection provided by their
employer. They must co-operate with procedures the employer introduces to control the
noise and must make themselves available, during working hours, for hearing tests.
They must take reasonable care of any noise reduction equipment or ear protection in their
use and must report any defects or difficulties in using it.
NOISE DOSE HOW MUCH ARE WORKERS ACTUALLY EXPOSED TO?

The key factor in deciding when the Regulations apply is whether or not one of the action
levels or the exposure limit is exceeded.
The action levels and exposure limit are usually based on noise doses averaged over 8
hours. Noisy machinery may be used intermittently during the working day or an individual
worker may move around the workplace and may only work in the noisy area for part of
the day. To calculate the actual noise dose workers receive in such cases, it is necessary to
understand a little about how noise intensity or 'loudness' is measured.
40
The Decibel Scale

Intensity
dB
Example of Noise Source
Quietest sound which can be heard
10
10
100
20
1,000
30
10,000
40
100,000
50
Normal Conversation
1,000,000
60
Busy Office
10,000,000
70
100,000,000
80
Quiet Whisper
Heavy Traffic
Noise-induced deafness starts in this range

1,000,000,000
90
10,000,000,000
100
100,000,000,000
110
1,000,000,000,000
120
Rivet gun; shot-blasting
10,000,000,000,000
130
Extremely painful noise
Pneumatic Drill
Noise intensity is measured in decibels (dB). The range of intensity with which the human
ear can cope is remarkable. Painfully loud noise, which causes immediate permanent
hearing damage, is some 10 million, million times louder than the quietest sounds that can
be heard. For this reason the dB scale is a "logarithmic" scale and is not a simple linear
measure. The table above illustrates how it works and also gives some typical
examples of noise levels.
As you can see from the chart an increase of 10 units on the dB scale is equal to a
ten-fold increase in the intensity. This means that small changes in the deciBel level can
actually involve quite large changes in intensity. This makes the deciBel scale confusing
for people who are not used to it. A simple rule-of-thumb to remember when looking at
noise surveys is: An increase of 3 dB is equivalent to a doubling of the intensity
A decrease of 3 dB is equivalent to a halving of the intensity
This means that 93 dB is twice as damaging as 90 dB so exposure to 93 dB for 4 hours is
equivalent to exposure to 90 dB for 8 hours.
41
If, in an otherwise quiet workplace, a machine was used intermittently which gave off a
fairly constant 91 dB when running, it would have to be used for 2 hours in total during
the day for the upper action level (8 hour - 85 dB equivalent) to be exceeded. If this was
likely, then steps would be required to reduce the noise of the machine or to provide
hearing protection when it was running.
Similarly, if a worker spends part of the day in a quiet area and part in an area when the
noise level is 83 dB, the lower action level (8 hour - 80 Db equivalent) would be exceeded
if they spent 4 hours in total in the noisy area during an 8 hour day.
FREQUENCY
Some more sophisticated measuring equipment will give information on the frequencies,
which make up the noise as well as the loudness. Frequency is a measure of pitch not of
intensity. The human ear is more sensitive to some frequencies than others and
information on frequencies can also sometimes help to pinpoint sources of noise.
Frequency analysis can help when deciding on appropriate protection or prioritising noise
reduction measures. However, the limits in the Regulations are only concerned with
loudness (regardless of the frequencies involved) and the time for which people are
exposed to that loud noise.
CONTROLLING NOISE AT WORK

There are three stages in the journey, which noise takes from its source to the human ear:
the noise source, the noise path and the ear itself.
1.
The Noise Source

The best way to control noise is to reduce the level at source in the first place.
When new machinery is being bought to replace old noisy machinery, quieter
machines should be bought where possible.
Existing equipment can often be modified (e.g. replacing metal gears and chains with
plastic ones) to reduce noise levels.
Regular preventative maintenance will help to stop rattles and squeaks caused by
wear and tear.
2.
The Pathways the Sound Travels Through the Air and the Building
Noisy equipment can often be isolated or enclosed. There may still be a risk for
anyone who has to work inside the enclosure but at least the numbers at risk will
have been reduced.
Much of the noise will not travel directly from the source to the ear but will be
reflected off walls, floors, ceilings and other hard surfaces. Lining such surfaces with
sound absorbing materials can sometimes give substantial reductions in the
overall noise level.
42
For example, noise levels from bowl-choppers can vary considerably and may often
exceed 90dB when the machine is operating. New bowl choppers are commonly
fitted with sound-insulating lids. Unfortunately, because of hygiene considerations it
may be difficult to fit such lids to older machines already in use.
3.
The person's ears

If engineering improvements to the equipment or the use of sound absorbing
materials do not reduce the noise level sufficiently, the last resort is to use hearing
protection to cut down the noise reaching the ear.
Both ear muffs and ear plugs can make a substantial reduction in noise levels
provided they fit properly. However, they are often uncomfortable to wear and can
cause sweat rash or other types of irritation to the sensitive skin in the ear. They can
be difficult to fit properly and can quickly become worn or damage.
The following factors are all essential when deciding on hearing protection: careful selection of the most appropriate type;
proper training and instruction on how to fit and wear it;
close supervision to make sure that it is worn properly; and
regular replacement of protectors that are worn, damaged or dirty.
Far from being a cheap and easy option, hearing protection can, therefore, be expensive.
In any case, the Regulations make it clear that the provision of hearing protection is not a
substitute for reasonable engineering solutions, which reduce the noise levels in the first
place.
43
EXAMPLES OF NOISE LEVELS IN THE MEAT INDUSTRY

There are several processes in the meat industry, which can cause high noise levels. There
will be considerable variation in the noise levels in different workplaces depending on the
size, layout and construction of the building, volume of work, etc. The examples simply
serve to show the sort of noise levels that might be found. It is also necessary to consider
the exposure time when calculating the noise does. For example, exposure to animal noise
of 95 dB for 15 minutes will exceed the lower action level (80 dB over 8 hours).
Lairage (animal noise)
80 dB - 110 dB
De-hairing Machines
80 dB - 95 dB
Electric Rotary Saws
Up to 100 dB
Cold Store and Chill Store Compressors
70 dB - 90dB
Vacuum Packing Machines
Up to 95 dB
Large Slaughterhouse:
Slaughterhouse Scald Area
82dB
Slaughterhouse Washing Area
85dB
Slaughterhouse Hide Puller
89dB
Boning Room
84dB
Cutting Room
75dB
Chiller Rooms
82 dB 92 dB
Small Boning Plant:

General Background
70 dB - 75dB
Near Vacuum Pack Machine
90dB
Box Chiller
65 dB - 70dB
Refrigeration Plant Room
85 dB - 90dB
FURTHER INFORMATION
The Control of Noise at Work Regulations 2005. Guidance on Regulations L108, HSE
Books, 2005 13.95.
Noise at Work Guidance to employers on the Control of Noise at Work Regulations
2005, INDG362 (rev1), HSE Books, 2005. Free for single copies.
Reducing Noise Exposure in the Food and Drink Industries, HSE Food Information Sheet
No. 32, 2002 (predates 2005 regulations), http://www.hse.gov.uk/pubns/fis32.pdf
Sound solutions for the food and drink industries: Reducing noise in food and drink
manufacturing, HSG 232, HSE Books, 2002. 15.95 (predates 2005 regulations).
HSE web pages on noise - http://www.hse.gov.uk/noise/index.htm
44
Personal Protective Equipment (PPE)

in the Meat Industry
INTRODUCTION
This guidance gives advice on personal protective equipment (PPE) for the meat industry
and is relevant to slaughtering and processing plants and butchers in retail shops. It is not
possible to cover in this Guidance Note all the PPE issues that are relevant to the meat
industry, and therefore it is recommended that HSE guidance is used to help duty holders
decide on what action they need to take. For example, leaflet INDG174(rev1) entitled
A short guide to the Personal Protective Equipment at Work Regulations 1992 , is
available free from the HSE website and includes helpful summaries of;
What is PPE*
What the Regulations require
Assessing suitable PPE
Health and safety hazards and appropriate types of PPE
Training for users
Maintenance
CE marking
The full regulations and more comprehensive guidance are contained within The Personal
Protective Equipment at Work Regulations 1992. Guidance on Regulations reference L25
- available from HSE Books and from the HSE website. See the section on references at
the end of this Guidance Note for more information.
*Note: The term PPE is often used generally within the food industry to describe all clothing
equipment worn during food manufacture e.g. hairnets, beard snoods, gloves, overalls, etc.
This Guidance Note is specific to Personal Protective Equipment as defined in the PPE at
Work Regulations 1992. This definition includes all equipment which is intended to be worn
by a person at work and which provides protection against one or more risks to health or
safety.
This guidance is intended for workers in slaughtering and meat processing plants, but the
advice is also relevant for butchery tasks. Suitable controls, including the use of PPE
should be implemented as part of the risk assessment process. In retail butchery, where
the work is generally carried out at a slower pace and experienced butchers may have very
good knife skills, the level of risk may be less than in an industrial environment. Thus it is
acceptable practice for retail butchers undertaking work such as light trimming and
cutting to be carried out safely in the front shop without industrial PPE, but for back shop
boning operations where more force is used and/or the knife is drawn towards the body
full chain mail glove, arm guard and apron should be worn.
THE MAIN LEGISLATIVE REQUIREMENTS

The Health and Safety at Work Act 1974 (HSW) - requires employers and the self employed
to take reasonable precautions to protect the heath and safety of themselves, their
employees and others who might be affected by their work activities.
The Management of Health and Safety at Work Regulations 1999 - require employers and
the self employed to assess risks to health and safety in order to identify the means of
reducing risks to an acceptable level.
45
When deciding what control measures to take the law requires duty holders to apply the
hierarchy of control measures, and this implies that PPE should always be regarded as a
last resort to protect against health or safety risks. Elimination of the hazard, substitution
with a safer alternative, engineering controls and safe systems of work should always be
considered first. However, PPE is a practical solution to many risks associated with the
industry and is often used in conjunction with other control measures.
The Personal Protective Equipment at Work Regulations 1992 requires that suitable PPE
is supplied and used at work wherever there are risks to health and safety that cannot be
adequately controlled in other ways. These Regulations also require that PPE is:
properly assessed before use to ensure it is suitable
fitted properly on the wearer
maintained in working order
stored in suitable accommodation
used by employees in accordance with instructions
compatible with other items of PPE worn
effective without increasing overall risk
Employers are also required to provide their staff with information, instruction and training
on the use of PPE.
The PPE at Work Regulations 1992 place an obligation on employers to select suitable
equipment to protect their employees. These regulations do not apply where other
regulations specifically require the provision and use of PPE, for example:
The Control of Lead at Work Regulations 2002.
The Ionising Radiations Regulations 1999.
The Control of Asbestos Regulations 2006.
The Control of Substances Hazardous to Health Regulations 2002 (as amended).
The Noise Regulations 2005.
The Construction (Head Protection) Regulations 1989.
FIT FOR PURPOSE

You should ensure that any PPE provided is CE marked and that it complies with the
requirements of the The Personal Protective Equipment at Work Regulations 1992. The CE
marking signifies that the PPE satisfies certain basic safety requirements and in some cases
it will have been tested and certified by an independent body. This helps to ensure that the
equipment is fit for purpose and suitable to reduce the risks. Only then can a
manufacturer display the CE mark on the product. Nuisance dust masks are not
protective devices: are not classified as PPE, and are not CE marked.
46
PRACTICAL GUIDANCE ON SELECTION

The huge range of PPE available can be confusing and potentially misleading. Always
check for a CE mark described above. If you are in doubt about selection of correct PPE
contact your supplier or the manufacture for advice. Implementing the wearing of PPE
may involve a culture change within the workforce and employees should be consulted
about PPE which they may be required to wear. Obtaining different samples of the same
type of PPE (e.g. from different manufacturers) and getting feedback from potential users
will help to ensure that the selected PPE is more readily accepted and used.
TYPES OF PPE USED IN THE MEAT INDUSTRY

Eye and Face Protection
The main types of eye and face protection are safety spectacles, goggles and face shields.
Safety spectacles can be fitted with prescription lenses if required, but only offer
protection to the eyes against certain types of hazard. When liquids or dust are the
hazard, goggles (of which there are several categories), or a face shield will usually be
required. Goggles give the eyes protection from all angles as the complete rim is in
contact with the face. Face shields protect the face and most types can be worn over
prescription glasses. Hazards that require eye and face protection include liquid or
chemical splash including biological agents and contaminants, working with cleaning
chemicals and vapour or liquid mist and particles from high pressure cleaning tools or
some types of powered cutting equipment eg hand-held circular saws.
Hand Protection
Gloves of various designs can provide protection against a wide range of hazards including
cuts, abrasions and stabs, extremes of temperature, skin irritation and dermatitis, contact
with chemicals and other hazardous substances including biological hazards. There are
four types of hand and arm protection including gloves (for the hand only), gloves with a
cuff (for hand and wrist), gauntlet (for hand, wrist and part of forearm) and sleeving or arm
protection. Care should be taken in the donning, use and removal of gloves to prevent
contamination of the hands. Make sure that users are not allergic to or sensitized by the
material from which the glove is made (eg if you have to use latex gloves use a powder
free type or preferably use an alternative material to latex where possible). Gloves come in
a range of sizes and care should be taken to select the right size for the individual.
Protection Against Cuts and Stabs
Knife accidents are very common in the meat industry, usually involving cuts or stabs to
the non-knife hand, forearm or body. The best protection will normally be achieved by the
use of chain mail. Cut-resistant material used for PPE such as gloves is not a substitute for
chain mail but it may be used in circumstances where chain mail is not reasonably
practicable and can be justified by risk assessment.
For example, in the slaughter hall, operatives may use chain mail to protect the non knife
hand and use cut-resistant material on the knife hand. For some tasks eg where it is
necessary for the operative to use a knife with either hand, cut-resistant material may be
used. Chain mail should be worn on the non knife hand during de-boning work. It should
be noted that cut-resistant gloves may require periodic inspection and replacement since
their durability may decline as a consequence of frequent washing at high temperatures.
47
Hearing Protection
The Noise Regulations 2005 specify that employers have to provide their employees with
hearing protection if they ask for it, and their noise exposure is between the lower and
upper exposure action values specified in the regulations (eg. between 80 and 85 decibels
for daily exposure). Remember you should not use hearing protection as an alternative to
controlling noise by other methods. Select equipment that is suitable for the working
environment. Under attenuation will not provide the correct level of protection where over
attenuation can make communication difficult, mask warnings and helpful sounds and can
also make the user feel isolated. Earmuffs incorporate hard plastic cups which fit over and
surround the ears should fit tightly with no gaps around the seals. Earplugs which fit into
or cover the ear canal to form a seal can be difficult to fit properly and may be disposable
or re-usable. Hearing protection zones (above 85 decibels daily exposure) make the
wearing of protection mandatory.
Protective Footwear
The safety boot or shoe is the most common type of safety footwear. They normally have
steel toe caps, but may also have other safety features including slip resistant anti-slip
soles that can reduce the likelihood of slipping on certain floors, steel midsoles and
insulation. Wellington boots, usually made of rubber protect against water and wet
conditions and are suitable for washing and disinfection to maintain hygienic conditions.
They may also have safety features (eg steel toe caps). A key point to consider is comfort
for the wearer eg cushioned soles make standing more comfortable.
The main hazards which may need consideration in the working environment are objects
falling on and crushing the feet or toes, treading on slippery surfaces eg floors, working in
cold conditions, working with hazardous chemicals and in environments that are wet or
contaminated.
Protective Aprons
Butchers and slaughterhouse workers should wear plate link or preferably chain mail
aprons if there is a risk of injury to the abdomen or chest, for example using knives or
choppers in de-boning work or other work where the knife is pulled with the point towards
the body.
Aprons should be sufficiently long enough to provide adequate protection depending on
the nature of the work eg usually covering the body area from mid breast bone to mid
thigh. The weight of the apron should be borne by the wearers shoulders and not the
neck, and be adjustable so it sits neatly against the body without sagging. For certain
operations, a tunic covering the shoulders and upper torso may be required eg reaching
upwards to work on hanging meat in pre trimming or using pullers/liberators.
Head Protection
There are several types of head protection available including industrial safety helmets or
hard hats which protect against falling objects or impact with fixed objects, and bump
caps which protect against bumping the head (eg walking into a fixed object). Bump caps
do not offer adequate protection where there is a risk of falling objects or moving or
suspended loads.
48
The key points to note are to use an adjustable chinstrap, if fitted to ensure the helmet
does not fall off, to check regularly for damage and to replace it after significant impact.
The helmet should be worn properly do not wear it back to front as protection will be
greatly reduced.
Respiratory Protection
RPE is designed to protect the wearer against inhalation of hazardous substances in the
workplace air. Respirators (filtering devices) use filters to remove contaminants in the air
and are available with a range of different face pieces. Masks and other tight fitting face
pieces (e.g. disposable masks, half and full face masks) rely on having a good seal with the
wearers face in order to be effective, whilst loose fitting face pieces (e.g. hoods, ventilated
visors and helmets) rely on clean air being provided to the wearer by a fan to prevent
contamination leaking in. Wearers of tight fitting face pieces should undergo face piece fit
testing to ensure the selected item fits the wearer correctly. Facial hair such as beards or
stubble will prevent a good seal from being achieved. If in doubt speak to the supplier or
manufacturer. There may also be situations in which breathing apparatus (BA) may be
required. For more detail on the selection of appropriate respiratory protection (including
BA) see HSE guidance HSG53.
Personal Fall Protection
This equipment comprises an assembly of components for protection against falls from
height. Work-restraint systems prevent the user from reaching areas where the risk of a
fall exists and in practice will include a body holding device such as a lanyard connected to
a suitable anchorage point. Full discussion of the merits of each type of fall protection
device are outside the scope of this guidance note, but will be covered in future guidance
on preventing falls.
Thermal Protection
Many workers in the meat industry work in temperature controlled areas. Regulation
requires temperature in fresh meat preparation rooms to be kept below 12 degrees Celsius.
In practice to maintain product quality temperatures of 5 degrees Celsius or lower are
common. In addition some staff will spend long periods inside chillers or freezers where
temperatures may be kept well below zero. (See also BMPA Guidance Note GN 1-28 on
Thermal Comfort) Protective clothing and gloves play an important part in protecting the
health, safety and welfare of workers at such temperatures.
The best option is usually to provide several light layers rather than one thick coat or
jacket. This gives better insulation because the air is trapped in different layers. It also
allows more flexibility to allow someone who feels too hot to remove a layer. And it is less
likely to interfere with the work or the wearing of other PPE like chain mail aprons because
it will not be so bulky.
The innermost layer should ideally be made of a material that can wick moisture away
from the body so that sweat does not build up. When wet many fabrics lose a lot of their
insulation so sweating can reduce the effectiveness of the clothing. Particular attention
should also be paid to keeping the head, hands and feet warm by the provision of thermal
hats, gloves and boots or socks.
49
Selection of thermal protection must also take account of food hygiene requirements. In
many workplaces, appropriate thermal protection will be required and it will be important
to make sure it is suitable to be worn under the outer layer designed to protect the meat
product from contamination.
Examples of the protective clothing that would be suitable for work in chilled areas down
to minus 5 Celsius and in freezers may be found in HSE publication HSG76 Warehousing
and Storage - a guide to health and safety.
INFORMATION, INSTRUCTION AND TRAINING FOR EMPLOYEES

PPE is only effective if it is used correctly and properly maintained. The law requires
employers to provide suitable and sufficient information, instruction, training and
supervision to help employees meet these requirements.
Employees should be provided with sufficient information, instruction and training to
enable them to know:
the risks which the PPE will avoid or limit;
how the PPE is to be used;
action to be taken to ensure it remains effective;
how to report loss or defects
Training should include theory as well as practice, and in accordance with manufacturers
instructions. The extent of the training will vary with the complexity of the equipment,
and the needs of the people being trained. Refresher training may be needed from time
to time.
Diagram 2 Examples of signs indicating

that appropriate PPE must be worn.
Employers must ensure that the information and instructions that they provide for their
staff are comprehensible, particularly with a non English speaking/multi-national
workforce. Measures should be in place to check that staff understand what they are being
taught. Signs can be used to clearly indicate areas in which wearing of PPE is mandatory
and the types of PPE required.
TEMPORARY STAFF AND CONTRACTORS

In some businesses, particularly where peripatetic workers (such as contract workers or
temporary staff) are employed, the site operator will be better placed to provide the
appropriate PPE than the peripatetic workers employer. Although under these
circumstances the employer does not have to repeat the provision of PPE, it is still the
employers responsibility to ensure that suitable PPE is provided by the site operator.
Likewise, the site operator may in practice take further action necessary to meet the
requirements of the PPE Regulations, but the employer still remains responsible for
ensuring that this has been done. Therefore, cooperation and good communication
between the parties is essential.
50
Whether PPE can be shared will depend upon the particular circumstances. At the two
extremes, a full-time worker should be provided with their own personal PPE, whereas an
agency worker doing a one-off shift would be expected to share PPE which has been
hygienically cleaned. Intermediate cases should be treated on their merits but, ensuring in
all cases that PPE provided is hygienic and does not present a health issue. For example, if
boots are shared, sanitised liners or socks can be provided by the agency or user business.
Practical examples:
(i) A food business needs to recruit a number of additional temporary staff during a
busy period. These workers are to be supplied by a local labour provider or agency.
The food business provides these temporary staff with the necessary PPE to the same
standard as that provided for their own full time employees. This arrangement is
discussed and agreed between the food business and the labour provider before the
work starts.
(ii) A food business needs to utilise a specialist contractor to carry out building and
maintenance works. These specialist workers require PPE not normally available or
used by the employees of the food business when carrying out their normal work
activities. In this case it is more appropriate that the food business and the
contractor agree in advance of the works that the contractor will provide the
necessary PPE for his own staff to use whilst on the food business site. When
checking to ascertain the competency of a contractor to carry out work it would be
reasonable to check what PPE will be provided.
Remember:
By virtue of the HSW Act 1974, employers cannot impose a charge on workers for
the provision of PPE which is used only at work.
The wearing of PPE by workers should be monitored by supervisors or managers to
ensure staff continue to use it as instructed. Appropriate action should be taken in
cases where PPE is not being worn (eg refresher training).
PPE selected must be suitable for the working environment and compatible with
any other PPE that needs to be worn.
APPENDIX 1
A selection of the typical activities or tasks, hazards and risks likely to be encountered and
an indication of the relevant PPE required.
Note: The choice of suitable PPE for any task should be determined by carrying out a
specific risk assessment in order to determine the exact requirements. The tables are
intended to be a general guide only and may not cover all tasks or situations.
51
Weather
Vehicle
Chemical
Particulate/
spray
Biological
Temperature
Slips
Falls
Cuts
Falling
objects
TASK
Kicks and
attacks
BEEF SLAUGHTER AND BONING

POTENTIAL HAZARDS/RISKS REQUIRING PPE
Drover
Stunning
Sticking
B C D E F I J K MAH
PPE required
BCDFM
B C D E F L* M
Head skinning
A B C D F I K MH
1st & 2nd leg
ABCDFIKMOP
ABCDFIKMO
ABCDFIKMO
ABCDFIKMO
Change over
Butts
Bungs
Fronting
AB C D F I K M
Head removal
A B C D F I K MH
Hypothalamus
B C D F I K L* M
Splitting
Opening
ABCDFHIKMO
Offal removal
BCDFIKM
Back fat trim
B C D F I K MH
Offal inspection
B C D F I K MH
Offal trim
B C D F I K MH
Head boners
B C D F I K NH
Carcass inspection
B C D F I K NH
Spinal cord removal
B C D F I K L* NH
Carcass trim (dirt)
B C D F I K NH
High level trim
B C D F I K N OH
End of line trim
B C D F I K N OH
Carcass trim (F/Q)
BCDFIKNH
Meat porter (scales)
BCDFKN
Gut room
B C D F I H NH
Offal room
B C D F I L L* NHA
Hygiene
Vertical boning
Table boning
Bandsaw
Trimming
Chills & Freezers
KEY: Types of PPE required

A Impervious gloves / gauntlets
B Steel toe capped boots
C Impervious boots
D Overalls laundered daily
E
Hearing protection
F
Impervious leggings / suit / apron
G Chain mail apron
H Chain mail glove(s) / arm guard(s) / sleeve(s)
I
Cut resistant glove(s)
B C D F H I K L* M O
ABCDFJKN
B C D G H I NH
B C D G H I NH
BCDIJN
B C D H I NH
Yard areas
J
K
L
M
N
O
P
Q
BCDFM
QBK
Eye protection
Hard hat
Face / mouth protection L* = OTM
Deep tread sole pattern gross debris
Finer tread sole pattern - fine debris
Fall prevention
Chain mail - Abdomen and upper leg protection
Thermal Protection
52
Drover
Stunning
Sticking
Pre wash*
Scald*
Dehairing*
Polish*
Weather
Vehicle
Chemical
Particulate/
spray
Biological
Temperature
Slips
Falls
Cuts
Falling
objects
TASK
Kicks and
attacks
PIGS
APPENDIX 2
BCDFM
B C D E FM
B C D E F J KN O
B C D E F J KN O
B C D E F J KN O
B C D E F J KN O
Evisceration
Offal inspection
Pluck removal
Splitting Carcase
BCDEFIJKM
ABCDEFGHIKM
A B C DE F I K M
ABCDEFGHIKM
B C D EF K J M O
B C D EF I K N
Loosen heads
ABCDEFGHIKM
Gland removal
ABCDEFGHIKM
Spinal cord, flare fat

kidney removal
ABCDEFGHIKM
Weigh carcase
Carcass inspection
Breaking down primals using

machinery. I.e. Band saw
BCDEFK
Chills & Freezers
ABCD FGIKMJ
Trimming
ABCD FGHIKM
Stringing/netting
B C D F KM
Bagging
B C D F KM
Vac pack/ CVP operation
B C D F KM
Metal detection
Weigh, label and date code
B C D F KM
B C D F KM
Yard areas

A Impervious gloves / gauntlets
B Steel toe capped boots
C Impervious boots
D Overalls laundered daily
E
Hearing Protection
F
Impervious leggings / suit / apron
G Chain mail apron
H Chain mail glove(s) / arm guard(s) / sleeve(s)
I
Cut resistant glove(s)
J
K
L
M
N
O
P
Q
ABCDFM
Eye protection
Hard hat
Face / mouth protection
Deep tread sole pattern gross debris
Finer tread sole pattern - fine debris
Fall prevention
Chain mail - Abdomen and upper leg protection
Thermal Protection
Tasks marked with * may be undertaken automatically with no

employee involvement
53
Biological/
zoonoses
APPENDIX 2
Fleece trim
Stun
AB
Shackle
AB
Lairage
Slips
Falls
Cuts
(Table revised August 2013)
Falling
objects
TASK
Kicks and
attacks
SHEEP
Stick
ABCEG
Shear
ABE
De-head
ABCDG
Breast strip & tail removal
ABCDE
Legging
ABE
Socks
ABE
Y cut
ABE
AB
AB
ABCDE
Punch
AB
Rodding
AB
Pelt puller
AB
Gambrel re-invert
AB
Breast roller
Inversion
Hind feet
Front feet
ABCDE
Anus and belly split
ABCDE
Throat removal
ABCDE
Throat trim
ABCDE
Pluck removal
ABCDE
AB
Gut removal
Offal trim
ABCDE
QC trim
ABCDE
AB
ABCE
Splitting saw
Inspection
Transfer to star carriers
ABH
Chiller ops
ABH
Preinspection
ABCDEF
Breast tying
AB CDEF
Liver trimming
ABCDEF
Boning, cutting and trimming
AB CDEF
Scribe saws
ABCE
Band saws
ABH
Circular knife
ABEH

A Toe tec, anti-slip wellington/ear protection/
impervious gloves/overalls
B Impervious bib and brace leggings or apron
C Chain mail glove
D Chain mail long arm
E
F
G
H
Cut resistant glove/s

Chain mail tunic
Chain mail split leg or leggings
Hard hats
54
Notes (for all tables):

Consideration should be given to the wearing of impervious gloves under chainmail gloves as
experience has shown that chain link can cause minor nips to the skin. Once open these cuts
are then liable to infection so the wearing of impervious gloves will reduce the risk.
E
H
Hearing protection depends on the noise levels, eg generally required in

slaughter hall
Certain tasks may require chain mail protection to the non-knife hand/arm and
cut resistant protection for the knife hand see section on protection against cuts
and stabs.
Thermal protection (protection against the cold) is appropriate for work in freezers
and cold environments
High visibility clothing may be appropriate for yard workers to make the wearer easier to see in
daylight and under illumination eg by vehicle drivers.
REFERENCES AND USEFUL CONTACTS

Health and Safety Executive
HSE Infoline: telephone 0845 3450055 or see www.hse.gov.uk
HSE Books: telephone 01787 881165 or see http://books.hse.gov.uk/hse/public/home.jsf
Note that many publications are now available to download free of charge from the HSE website.
HSE Publications:
Personal Protective Equipment at Work Regulations 1992: Guidance on Regulations
(second edition) - reference L25 - HSE Books 2005
A short guide to the Personal Protective Equipment at Work Regulations 1992
reference INDG174
Respiratory Protective Equipment at work a practical guide reference HSG53
Protect your hearing or lose it! Pocket cards reference INDG363
Controlling Noise at Work Guidance on Regulations reference L108
British Standards Institution: BSI British Standards, Customer Services
389 Chiswick High Road, London W4 4AL
Telephone: 020 8996 9001 or see http://shop.bsigroup.com/
Personal Protective Equipment - examples
Standards
Protective clothing protection against cuts and stabs by

hand knives
Part 1: Chain mail gloves and arm guards
BSEN 1082-1:1997
Part 2: Gloves and arm guards (non chain mail)
BSEN 1082-2:2000
Protective clothing - gloves and arm guards protecting

against cuts by powered knives
BSEN 14328:2005
Protective clothing aprons, trousers and vests protecting

against cuts and stabs by hand knives
BSEN ISO 13998:2003
55
Work at Height within the Meat Industry
INTRODUCTION
The work at Height Regulations 2005 came into force on 6 April 2005. The Regulations
apply to all work at height where there is a risk of a fall liable to cause personal injury.
The regulations place duties on employers, the self-employed, and any person that controls
the work of others (for example facilities managers or building owners who may contract
others to work at height). There is an HSE guidance note under these regulations
http://www.hse.gov.uk/pubns/indg401.pdf INDG401 The Work at Height Regulations 2005
(as amended) a brief guide. However there are some common tasks and hazards within the
Meat Industry. This guidance note identifies these and offers advice to manage the risks
and comply with the regulations.
These regulations have been made to prevent the deaths and injuries caused each year by
falls at work. They replace all the earlier regulations about working at height.
IN ABATTOIRS, SLAUGHTERHOUSES AND MEAT PROCESSING FACTORIES,

TASKS UNDER THE WORK AT HEIGHT REGULATIONS INCLUDE:
Carcase work
Knife & butchery work
Inspection & splitting
Access to tanks e.g. tallow tanks, blood tanks etc.
Maintenance/contract work including portable ladders, MEWPS,
scissor lifts and cherry pickers
Cleaning activities, minor roof work,
Accessing road tankers and other vehicles
IN RETAIL
There may be fixed steps and platforms but generally work at height will be maintenance and particularly using portable ladders and steps, e.g. changing lights, cleaning
and building maintenance
The risk for most of these activities in both wholesale and retail can of course be increased
with water, ice, grease, fat and blood which may be present either on step/platform surfaces or on the surface a ladder or step is placed upon.
As part of the regulations, duty holders must ensure:
all work at height is properly planned and organised; those involved in work at height
are competent;
the risks from work at height are assessed and appropriate work equipment is selected
and used;
the risks from fragile surfaces are properly controlled; and
equipment for work at height is properly inspected and maintained
56
There is a simple hierarchy for managing work at height and selecting equipment for work
at height. Duty holders must:
avoid work at height where they can;
use work equipment or other measures to prevent falls where they cannot avoid working
at height; and
where they cannot eliminate the risk of a fall, use work equipment or other measures to
minimise the distance and consequences of a fall should one occur
POLICY
The Company health and safety policy should include work at height, setting out
objectives and implementation of controls to manage these activities.
RISK ASSESSMENT
All tasks involving work at height should be identified and a suitable and sufficient
assessment of risk must be made. Note previous regulations defined work at height by a
specific distance off the ground, but under the current regulations, work at any height off
the ground must be considered. If significant hazard potential is identified then controls
must be implemented.
PROCEDURES, PERMITS AND METHOD STATEMENTS

If the work at height is part of regular work e.g. in slaughter, production or a daily
occurrence and the risk is not high then there should be a written safe working procedure.
Higher risk and usually less frequent work at height tasks should be controlled by a permit
to work system. For one off jobs, for example contractors undertaking roofing work there
should also be a method statement.
APPLYING THE HIERARCHY TO THE RISKS

Fixed Steps and Ladders
If the need for these cannot be eliminated then the design should be as safe as possible.
In addition to standard requirements of hand rails, hand holds etc. Consideration should be
given to fat, grease and other fluids that may accumulate on these steps. If this is the case,
steps should be used if possible rather than vertical ladders and anti slip step/rung nosings
should be fitted. http://www.hse.gov.uk/pubns/indg402.pdf
Fixed Work Platforms
If fixed platforms cannot be eliminated these must be fitted with a back rail, and if there
is a fall risk with significant hazard, also a front rail at 910 mm, with gaps no more than
470mm, and a toe board. Where this cannot be fitted, because for example, working down
the carcase in production then personal fall protection equipment (eg work restraint, work
positioning or fall arrest), must be worn. Platform surfaces must be of anti slip grating or
treated with anti slip material. There should also be a means of closing the rail opening at
the top of the steps. A chain is often provided, but these are seldom used. A better solution
is a solid bar which falls back into the horizontal position after opening.
57
Rise and Fall Platforms

To prevent falls from height the options are the same as for fixed platforms. Back front
and side rails must be fitted complete with toe boards. Where it is not practical to fit
fronts rails either a harness and lanyard or a fall arrest system must be provided and used
by the operator. If there is a significant risk of the platform failing then a fall arrest system
should be securely anchored to the steel work above the platform. However, if the design
and operation permits it, the toe board and rail option is a much better solution as it
enables the operator to move without restriction. An example of this is the splitting saw
platform where the operator has to lean forward to enable the saw to cut the lower section
of the carcase. Platforms may fail for a number of reasons but often it is due to a
compressed air or a hydraulic fluid leak. Automatic check or blocking valves should be
fitted to cylinders and tested regularly as part of a preventative maintenance schedule.
It should be noted that some manufacturers have only recently started to fit check or
blocking valves so the site engineer must carry out a risk assessment and see if they are
fitted, particularly on older machines.
In addition to checking the air or hydraulic systems it is also important to ensure all
mechanical parts of the lifting system, cylinders, rods, anchor points, locking nuts and
locking pins, etc. are correctly installed and in good condition. These must also be checked
and replaced as part of the preventative maintenance schedule.
As with any moving machinery it is important that personnel are excluded from the area
of operation. Rise and fall platforms can drop without warning due to normal operation
or due to a fault so it is essential that access to the area below the platform is restricted.
If possible the area should be fenced to restrict access or trip bars can be fitted to the
underside. If trip bars are chosen as a solution the associated control system must operate
as part of a failsafe system and a specialist engineer should be consulted to ensure safe
operation.
Rise and fall platforms being passenger lifts must also be inspected every six months
under LOLER, (the Lifting Operations and Lifting Equipment Regulations 1998).
Access to Tanks e.g. Tallow Tanks, Blood Tanks etc.
The need to access tanks should be eliminated or at least reduced by installing monitoring
equipment that can be accessed at ground level. Portable ladders should not be used, but
fixed steps or ladders should be provided. As with all fixed access for work at height, fixed
steps with hand rails should be chosen rather than fixed ladders, if possible. If fixed ladders
have to be used then these must be fitted with back hoops and hand holds at the top.
Rungs and surfaces should have anti slip surfaces.
58
Road Tankers
Access should never be attempted with portable equipment. The need to access road
tankers should be eliminated where possible. If there is an absolute need to access road
tankers the first choice should be a fixed platform and stair with rails and toe boards. The
tanker parks under the platform and the tanker caps are then accessed through a trap
door in the platform. If this cannot be provided then the tanker must be fitted with a
ladder, platform and hand rail. Although some tankers are fitted with a rail on both sides
of the platform most only have one rail. When there is only one rail personal fall protection
equipment should also be used. Other types of vehicle that require regular access should
also have ladders and platforms fitted.
HSE - Falls - Case studies - Falls from tank containers
Maintenance/Contract:
All maintenance and contract work at height must be eliminated wherever possible
particularly when outside contractors are used because controlling contractors will always
be more difficult than people who are directly employed. The next choice would be fixed
permanent steps and catwalks internally and fixed anchor points, edge guarding on roofs.
If access is required across laminated panel ceilings catwalks must be fitted if regular
access is required, but one off jobs may be carried out using crawling boards subject to the
condition of the panels and an assessment of risk. Contractors should be on permit to work
and must provide method statements. The hierarchy for selecting portable equipment if it
has to be used is:
1.
2.
3.
Scissor lifts or cherry pickers http://www.hse.gov.uk/falls/mewps.htm these must be

examined by a competent person, Personal fall protection equipment must be used
and operators must be trained
Scaffold towers, which also must be examined, erected by a trained competent
person and again personal fall protection equipment must also be worn
Portable ladders and step ladders must be registered and examined. Ladders should
only be used for low risk work of short duration where a safer alternative is not
practical. Users must be trained in the safe use of ladders. Ladders should also be
footed, but a better option is to have some form of fixed clip at points where access
is required which will secure the ladder.
Insulation Panel Maintenance

There have been a number of accidents in industry we would strongly guide users to
http://www.hse.gov.uk/safetybulletins/coldstoreceilings.htm
Implementation could save life.
Cleaning Activities
The hierarchy for access equipment is the same as for maintenance and contractors;
however there may be more options for eliminating the need to work at height. For
example long arm hoses and attachments that can be used from the ground.
59
In Retail
There may be fixed steps and platforms for example to access refrigeration equipment, but
generally work at height will be for changing lights, cleaning and maintenance using
portable ladders and steps etc. The requirements for fixed equipment is as above. Where
portable equipment is used it must be registered and inspected. Again all those using
portables must be trained in the safe use of ladders.
Note
If personal fall protection equipment consisting of a harness and lanyard is used for
any work at height there must be an emergency rescue plan.
Personal fall protection equipment including, harnesses, and lanyards must be inspected
before use and at regular intervals by a competent person.
SUMMARY OF STEPS TO TAKE BEFORE WORKING AT HEIGHT

Check there is a safe method of getting to and from the work area. Decide what
particular equipment will be suitable for the job and the conditions on site.
Make sure work platforms and any edges from which people are likely to fall have
guardrails, toe boards or other barriers.
Make sure that the equipment needed is delivered to site in good time and that the site
has been prepared for it.
Check that the equipment is in good condition.
Make sure that whoever puts the equipment together is trained and knows what they
are doing.
Make sure that those who use the equipment are supervised so that they use it properly.
The more specialised the equipment (eg MEWPs, boatswain's chairs and rope access
equipment), the greater the degree of training and supervision required to ensure safety.
Check any equipment provided by another company to make sure it is safe before using
it on site.
Find out who to tell if any defects need to be remedied or modifications need to be
made and keep them informed.
REMEMBER:
Only when other methods are not reasonably practicable or when work platforms
cannot comply with all requirements for safe work should a way of arresting falls that
provides collective protection to all those who are working be used.
If no other means of providing a safe place of work at height is available then an
appropriately anchored harness (personal fall arrest) should be worn. However, whenever
fall-arrest harnesses are used, a rescue method must be available should the user fall
and be left suspended in their harness.
Harnesses may also be needed to protect those working to put out guard rails.
When selecting a safe system of work at heights, all the risks have to be considered
before one method is selected. If harnesses are used, is there sufficient clearance from
the ground to allow the shock-absorbing lanyard or inertia reel to fully extend?
60
Before installing or using any system of work to enable safe work at height to be carried
out, check that there is adequate clearance for equipment. For example, overhead power
lines can be a risk when erecting scaffolds or using MEWPs; there can be a risk of crushing
against nearby structures when mobile access platforms are manoeuvred and that the
ground is strong enough to support the MEWP.
Ladders should always be secured if possible, and be primarily used for access and only be
used at workplaces to do light work of short duration, and then only if it is safe to do so. It
is generally safer to use a tower scaffold or MEWP, even for short-term work. Heavy work
activity carrying heavy loads should never be carried out from a ladder. When using a ladder
ensure that the person on the ladder always has three points of contact, ie two legs and a
hand.
FURTHER READING:
HSE INDG 290 The Lifting Operations and Lifting Equipment Regulations,1998 a simple guide
HSE WPT02 Access to vehicles information sheet
http://www.hse.gov.uk/falls/casestudies/tankcontainer.htm
BS 8460 2005 The Safe Us of Mobile Elevating Work Platforms
HSE Construction Information Sheet No58 The Selection and Management of MEWPs
HSE INDG 402 The Safe Use of Ladders and Step Ladders
HSE CIS 10 Tower Scaffolds
BS EN 365 2004 Personal Protective Equipment for the Prevention of Falls from Height
HSE INDG 367 Inspecting Fall Arrest Equipment made from Webbing
The Work at Height Regulations 2005

Work at Height Regulations - a brief guide. INDG 401
5 Steps to risk assessment. INDG 163
Preventing falls from boom-type mobile elevated work platforms. MISC 614
Construction industry Work at Height Regulations - question and answer brief
Safety notice - Avoiding trapping/crushing injuries to people in the platform of mobile
elevating work platforms (MEWPs)
The selection and management of mobile elevating work platforms
MEWPS - avoiding trapping / crushing injuries
61
Work-Related Upper Limb Disorders

Upper Limb Disorders (ULDs) are a significant risk in the meat processing industry. The term
ULD refers to damage to the muscles, tendons or nerves in the hands, arms, shoulders and
neck. Some ULDs are recognised medical conditions such as:
Tendinitis inflammation of tendons in the wrist or shoulder
Tenosynovitis inflammation of the tendon sheath in the wrist
Carpal tunnel syndrome numbness and tingling in the hand caused by pressure on the
median nerve where it passes through the wrist
Epicondylitis inflammation at the elbow, often called tennis elbow.
Other ULDs are less well-defined but can still have serious consequences.
Initial symptoms typically include aches and pains that recover with rest, swelling,
restricted movement and creaking joints (crepitus). If nothing is done to prevent further
exposure to the injury, the pain can become continuous and strength is reduced, making it
difficult to carry out simple tasks at work and at home. Recovery from serious injury can
take years and some people may be left with permanent disability. Treatment is very
difficult. There is no way of screening in advance to identify individual workers who are
more likely to develop ULDs.
Understand the issues and

commit to action
Create the right

organisational environment
It is therefore important to focus on prevention before long term harm results when there
is a risk of ULD in the workplace.
Hazards in the workplace that can cause a risk of ULD include:
Repetitive work
Uncomfortable working postures
Sustained or excessive force
Carrying out a task for a long period of time
Poor working environment and organisation (e.g. temperature, lighting and work
pressure, job demands, lack of work breaks)
Individual differences and susceptibility (some workers are more affected by certain
risks because of their age, gender, height, etc.)
The way the work is organised and managed can reduce the risks of ULDs or it can make
them worse.
There is unlikely to be any risk in retail butchers as the work is varied with little chance of
prolonged periods of repetitive work. However there may be risks for catering butchers
and small wholesale cutting and packing operations where individual workers may spend
considerable time carrying out repetitive tasks.
In its guidance on ULDs HSG60, Upper Limb Disorders in the Workplace (downloadable
free from the HSE website) the HSE outlines a 7-step approach to the management of
ULD risks.
Assess the risk of ULDs in

your workplace
Reduce the risk of ULDs
Educate and inform your

workforce
Manage any episodes

of ULDs
Carry out regular checks on

programme effectiveness
This guide gives some brief advice on how the HSE approach can be used in the meat
industry and also points to other guidance that can help with managing the risk.
62
Note that the HSE approach starts by identifying the risks in the workplace and reducing
them where possible.
But it also refers to the need to involve the workforce in the process. Consultation with the
workers or with health and safety reps where they exist is crucial to the identification and
elimination of risk and to monitoring the success of the programme to manage ULD risks.
The design and function of an operating line has potential ULD consequences for both your
own employees and for Food Standards Agency staff who work along side them. It is
therefore important to include the FSA staff in any consultation.
Where the risk cannot be completely eliminated it is important to have systems to
encourage early reporting of symptoms so that individual workers who are more at risk
of developing serious injury can be protected.
Workers may be reluctant to report early symptoms because of concerns about losing
their job or being accused of malingering.
Through consultation with the workers and their reps it should be possible to convince
employees that early reporting is essential to see what can be done to prevent more serious
injury. It should be clear that everything possible will be done to help the worker to carry
on working or to find suitable alternative work if necessary.
ASSESSING ULD RISKS

There are a number of tools available to help identify ULD risks. In HSG60, the HSE provides
an initial risk filter which can be used to spot individual tasks that may carry a risk of ULD
and more detailed risk assessment worksheets that can be used when the filter suggests
there are likely to be problems.
The HSE website also gives a link to the RULA (Rapid Upper Limb Assessment) scoring
system developed by ergonomists from Nottingham University which gives a numerical
score for ULD risks after you work through a series of options.
More recently, the HSE have also developed the ART tool (Assessment of Repetitive Tasks
Tool). Similar in concept to the earlier MAC tool (Manual handling assessment charts tool),
the ART tool can be useful where work involves rapid repetition e.g. on boning lines or
packing work stations. The tool gives scores for each of the risk factors associated with
repetitive work and an overall score for the task. The HSE website also includes some
on-line training in the use of the ART tool.
All the risk assessment tools require involvement of the workforce. Even if professional
ergonomists are hired to advise on ULD risks, they will need to engage with the workers
to identify all the risks. Research has shown that this participative ergonomics approach
has other benefits as well because it helps identify practical solutions to prevent or control
ULD risks.
63
Trade unions have developed body-mapping techniques which health and safety reps
can use to identify potential problems and solutions. Body mapping basically involves
structured discussion with the workers to identify which bits hurt when they are working.
The technique very quickly identifies any common pattern which might indicate a ULD risk.
MANAGING ULD RISKS

Control
Prevention
Where possible, it is best to design out the risk. This can be done by workstation design, the
layout of conveyors and equipment, design of tools and equipment.
The main aim should be to avoid the need for workers to adopt awkward postures e.g.
working with their hands above head height or while stretching across a conveyor or table.
Most work, especially forceful cuts or gripping and lifting tasks should be done within the
comfortable reach zone and with the wrist and elbow close to the neutral position.
HSE provides some useful advice on the ergonomic design of conveyor belt systems which
recommends working heights and reach distances (for example repetitive handling should
be done in a zone 450 mm in front of the body).
Where possible workstations should be adjustable to suit the height of the worker.
Mechanical de-boning systems are now widely used in beef-boning operations. They reduce
the risk of ULD by reducing the force needed when making cuts and by removing the need
to support the weight of heavy quarters or primary cuts with the non-knife arm. However,
care is still needed to make sure that workstations are correctly adjusted to the height of
the workers and jobs may need to be rotated to avoid having one worker doing the same
repetitive task for prolonged periods.
Where knives or other hand held tools are used it is important that the handle allows a
secure grip which spreads the pressure evenly across the palm when force is applied.
Generally a 40mm diameter handle should provide a comfortable grip for most workers.
If gloves have to be worn, consideration may also be needed to how the glove affects the
grip. Well-designed and properly-fitted gloves can help with grip. But a smooth wet glove
on a slippery handle or an ill-fitting glove can increase the risk. So-called ergonomic
handles with finger indentations should be avoided as they will not fit everyones hand and
this can result in pressure spots where the ridges on the handle press against the palm.
Apart from the fact that sharp knives are safer to use, they can also greatly reduce the
force that needs to be applied to make a cut.
In areas such as packing lines the amount of repetitive work can be reduced by the layout
and, for example, by designing packaging so that product can be slid into the package
rather than being picked up and placed into it.
Cold temperatures can increase the risk of injury because they restrict blood flow. In fresh
meat processing rooms temperatures are kept low for hygiene and quality purposes. Care
should be taken to avoid cold draughts on the shoulders and neck of workers.
64
Vibration from hand-held tools is not a common problem in the meat industry, but
there are some tools which do transmit vibration to the hands and fingers. Vibration is
recognised as a significant risk factor for carpal tunnel syndrome so it is important that
exposure is kept to a minimum.
Organisational Controls
Where the risks cannot be completely removed, the way the work is organised can help to
reduce the risk.
Job rotation is widely used. Moving workers between different tasks which require the use
of different grips and different muscle groups avoids prolonged repetition. However it is
important that there is sufficient difference in the tasks and that the rotation is frequent
enough to allow the joints and muscles to recover. Job rotation can also be difficult where
workers like working alongside their mates or prefer certain tasks to other ones, so it has to
be well managed. It is a good idea to keep a written record of job rotation systems along
with training records for workers.
Rest breaks are very important. Where highly paced, repetitive work is being done,
productivity can fall quite quickly after the start of the shift. Ideally scheduled breaks
should be timed so that workers get a rest before their arms or shoulders become fatigued.
It is also important that workers understand the need to take scheduled breaks and to use
them as an opportunity to rest and recover.
In addition to scheduled breaks there is some research that suggests that so-called
micro-breaks natural pauses which may last only a few seconds or minutes can help
to maintain productivity and reduce the risk of injury. Some businesses have found that
training workers in micro-exercises simple stretching or relaxation exercises for
shoulders , hands or fingers that can be done during micro-breaks can help, however
they need to be introduced with care. They may help to make workers aware of the natural
micro-breaks and to use the opportunity to relax muscles that have been held in tension.
But workers may need to be persuaded to buy into the idea and it is important that the
exercises are designed by someone with sound knowledge of bio-mechanics such as a
physiotherapist or ergonomist.
Job rotation and the use of exercises during micro-breaks will only work if there is time to
do them. So control of work pace is also an important issue. Throughput in a well-designed
plant with experienced workers can be very high. But it must be recognised that there are
physical limits to how fast and how long people can work without a rest. ULD risks are
higher where workers have little or no control over the pace at which they work.
Line speed, performance targets, payment schemes such as bonuses or piece work and
staffing levels can all be important factors. Where it has been possible to increase line
speed through automation or changes to process design, it is important to watch for any
tasks which still require repetitive manual effort e.g. take-off from conveyors.
65
Workers should be trained so that they know about the risks and understand the
importance of reporting early symptoms. In the meat industry and in other sectors, quick
access to physiotherapy or rehabilitation advice when early symptoms are reported can
help to prevent more serious injury and reduce sickness absence as a result. Some
businesses buy in physiotherapy services direct. Others have been able to access such
services through their Employer Liability insurers.
Training in working methods to reduce the risk for example by showing workers the best
order and directions in which to make cuts when boning is important. It should not be
assumed that workers will instinctively know what is best. Where new equipment is
introduced, workers need to understand how to use it and how to adjust it.
New workers and any worker who has been off for a long period especially if the absence
was caused by a suspected WRULD should be introduced to the work gradually.
MONITORING AND REVIEWING

Whatever arrangements you introduce to manage the risk of ULDs it is important to
monitor to check that they are working. And, as with any other risk, there is a duty to
review procedures on a regular basis or if your monitoring results suggest they may not
be working as well as they should.
Monitoring can be done by looking at reports in the accident book and at sickness absence
figures. But these, on their own, may not give you a true picture. As ULDs often develop
over time workers might not use the accident reporting system to record incidents where
pain is serious. Workers may also be reluctant to report ULDs because of fears about their
job.
Regular communication with the workforce and their representatives can help to give a
more accurate picture. Use of surveys, anonymous questionnaires and body mapping can
help to identify areas where there are cluster of symptoms that may be an indicator of risk.
Monitoring following any change to production methods or introduction of new equipment
is particularly important. Initially any change may result in an increase in complaints about
aches and pains. This can be due peoples natural resistance to change and also due to
some period of adjustment as workers bodies settle into the new routine. However if
complaints persist and there is clear pattern that shows a significant effect on particular
parts of the body, then this suggests that a review is urgently needed.
66
FURTHER INFORMATION
HSE Upper Limb Disorders in the Workplace, HSG60, HSE Books, 2002
Free download http://www.hse.gov.uk/pubns/priced/hsg60.pdf
HSE: Ergonomic considerations for designing and selecting conveyor belt systems, 2005.
http://www.hse.gov.uk/waste/conveyorbelt.pdf
HSE: web-based guidance http://www.hse.gov.uk/msd/uld/index.htm
HSE: ART tool, 2010 http://www.hse.gov.uk/msd/uld/art/index.htm
Usdaw: Body Mapping Telling Where It Hurts, 2009
http://www.usdaw.org.uk/adviceresources/resources/healthandsafety/bodymappingtellingwherei.aspx
67
Fire Risk Assessment
(Revised August 2013)
The Regulatory Reform (Fire Safety) Order 2005 for England and Wales and the Fire
(Scotland) Act 2005 for Scotland requires the employer or other responsible person to
carry out a fire risk assessment of the premises.
The regulations require the responsible person to appoint a competent person to assist
in the undertaking of preventative and protective measures including the production of
the fire risk assessment. Except where a responsible person has sufficient training or
knowledge, he must appoint a competent person to assist in complying with these
requirements. A competent person is a person who has sufficient training and experience
or knowledge.
As a guide only, there are two recognised levels of fire risk assessment. These are:
Low/normal examples include single occupancy premises, no more than 50 litres of
highly flammable materials are stored on the premises, there is no sleeping
accommodation, the premises are not licenced and the premises are mostly open plan.
High risk examples include multi-occupancy premises, more than 50 litres of highly
flammable materials are stored on the premises, sleeping accommodation is provided,
is a licenced premises or the internal layout is such that the means of escape is complex
or on several levels.
As an example, a butchers shop is likely to fall within the low/normal risk category
whereas a factory, market building or abattoir would almost certainly be a high risk
premises.
CONDUCT OF A FIRE RISK ASSESSMENT

STEP 1: IDENTIFY THE FIRE HAZARDS
This means looking for sources of heat, fuel and oxygen which together might lead to a
fire. You need to identify:
Sources of ignition such as naked flames, heaters or some commercial processes
Sources of fuel such as built up waste, display materials, textiles or overstocked
products
Sources of oxygen such as air conditioning, medicinal or commercial oxygen supplies
You should also consider what existing measures are in place to control the hazards
STEP 2: IDENTIFY THE PEOPLE AT RISK

You will need to identify anyone who may be affected, such as:
People working near to fire hazards
People working alone or in isolated areas (i.e. roof spaces or storerooms)
Maintenance staff, contractors, passers-by and people present outside normal working
hours such as cleaners and security guards
Visitors and members of the public
Individuals and groups who may be especially at risk, e.g. young or inexperienced
workers; people with mobility or sensory impairment; pregnant workers; members of
the public where they are permitted on your premises, such as children or parents with
babies, elderly or infirm people, etc.
68
STEP 3: EVALUATE, REMOVE, REDUCE AND PROTECT AGAINST FIRE RISK

This involves evaluating the level of risk in your premises. You should remove or reduce any
fire hazards where possible and reduce any risks you have identified. For example,
Replace highly flammable materials with less flammable ones
Make sure you separate flammable materials from sources of ignition
Have a no smoking policy
When you have reduced the risks as far as possible, you must assess any risk that is left
and decide whether there are any further measures you need to take to make sure you
provide a reasonable level of fire safety. The evaluation of risk will take account of the fire
risk assessors opinion of the likelihood of fire, the extent of injury that could occur and
the number of people who could be affected.
STEP 4: RECORD, PLAN, INSTRUCT, INFORM AND TRAIN

It is always good practice to record the significant findings of the fire risk assessment, the
steps that you have already taken and those that you plan to take in order to reduce the
risk. In many cases the law requires that the significant findings of the fire risk assessment
and details of those persons especially at risk are recorded.
Record significant findings and actions taken to remove/reduce the risk from fire
Develop and implement an appropriate emergency plan
Inform and instruct relevant persons on the actions to be taken in the event of fire
Deliver training to employees, particularly those with specific duties such as fire
marshals.
STEP 5: REGULARLY REVIEW THE FIRE RISK ASSESSMENT

Whenever you have cause to consider it is no longer valid, e.g. after a significant
incident or "near miss"
If there has been a significant change in the workplace, e.g. changes to plant,
equipment, processes, or substances used etc.
If there has been a significant change in the number, character or needs of persons
who use the building
The risk assessment document must be available for inspection by the local authority, fire
brigade or your employees representatives.
FOOD MANUFACTURING SECTOR SPECIFIC RISKS & RECOMMENDATIONS

Given the nature of our operations and the materials used in the construction of many
premises, a number of specific/enhanced risks exist. In summary these are:
Portable electrical equipment should be PAT tested. Temporary electrical installations
including the use of gang plugs should be removed and made permanent as soon as
possible. Do not overload such equipment and put in place arrangements for the visual
inspection of cables, etc.
69
Where portable heaters are permitted, ensure that your staff are trained not to leave
them switched on when the area is unattended. All portable heaters should be kept a
minimum of 2 meters away from combustible materials (refer to manufacturers
recommendations).
Battery charging charging locations for electric pallet trucks, forklift trucks, floor
scrubbers etc. should be sufficiently ventilated to avoid the accumulation of potentially
explosive gases. Where food safety constraints permit, charging locations should be
outside, away from the main factory. Cables become damaged due to being run over by
equipment or not unplugging them before removing the equipment. Consider installing
hangers to prevent the cables running across floors and train staff to check the cable
has been unplugged before removing. Charging devices should be secured to a wall or
mounted on a non-combustible platform and protected from impact caused by moving
equipment. A CO2 extinguisher should be in close proximity and it is recommended that
a smoke detector is installed in the area where charging is undertaken as they will
detect a fire before heat detectors will.
Fixed electrical installations should be inspected at the necessary frequencies.
Thermography should also be undertaken to identify potential sources of heat and
equipment damage. Where possible, it is recommended that sites purchase their own
thermal imaging camera to verify completion of remedial works identified during the
inspections and newly installed equipment. The camera can also be used to monitor
electrical services passing through combustible panels to identify potential heat
sources.
Combustible panels a variety of panels exist ranging from mineral wool, PIR and
combustible panels made of polystyrene or polyurethane. Panels require close
management and should have a proactive management system in place for visual
identification of panel damage and de-lamination. Where electrical services cannot be
routed from passing through the panel, it is recommended that a collar and cuff is
fitted through the panel to avoid cable damage which could result in heat
accumulating inside the panel increasing the risk of fire. A fire inside a combustible
panel would turn into a liquid fire and rapidly spread to other areas. Other combustible
materials such as packaging should not be placed alongside combustible panels.
Consider the materials permitted for filling holes in panels. A number of expandable fire
foams exist on the market and whilst some will withstand a fire for a period of time,
they will nevertheless generate massive amounts of smoke before they combust. In
many situations, smoke will cause more damage than the actual fire.
Hot work given the nature of the panels in use on site, it is prudent to identify the
type of panels in place. Where panels are combustible, hot work should not be
permitted in close proximity, generally taken as 10 meters radius. Where possible all
hot work activities should be conducted outside, away from the main buildings or in
properly constructed locations such as designated welding bays in engineering
workshops, etc. When using contractors, ensure they have adequate public liability
insurance and that no specific exemptions exist within the policy relating to hot work.
Where hot work has to be carried out internally, consider the issue of a permit to work
and introducing a post-hot work fire watch.
70
Doors investigating a fire alarm can be a hazardous activity as it is difficult to see

what is on the other side of the door particularly in areas like plant rooms and roof
voids. Consider installing peep holes in doors to enable those responding to an alarm
to look through the door before opening it.
Depending upon the type of fire doors in use, the fire brigade might be delayed in
accessing the site if they struggle to open a door from outside. Depending upon your
security arrangements, consider installing simplex locks to fire doors which will speed
up the brigades access to the building.
During a fire, a build-up of heat and gases will occur. Most fire doors will simply be
pushed open by this increase in pressure allowing the fire to spread. Consider installing
fire doors with a latch on to assist reduce the spread of fire.
Consumables should be removed whenever possible at the end of each working day
and returned to an external store. Examples include packaging, pallets, chemicals, etc.
When considering appropriate locations, storage areas should be as far away from the
main building as possible, however away from perimeter fences to reduce the potential
for arson. (When considering suitable external locations, the interaction of pedestrians
and vehicles should be carefully considered to ensure that you do not introduce a risk
of pedestrian collisions with vehicles).
A sample fire risk assessment check list can be found at the end of this guidance note.
For further guidance and information:
www.fia.uk.com/en/resources/fia-publications.cfm
www.gov.uk/government/uploads/system/uploads/attachment_data/file/14882/fsra-factories-warehouses.pdf
PAS 79:2012 Fire Risk Assessment: Guidance and a recommended methodology
71
FIRE SAFETY RISK ASSESSMENT BUILDING

The purpose of the Fire Safety Risk Assessment check list is to aid the Fire Risk Assessor in
carrying out a thorough Fire Risk Assessment. The answer to all questions should be Yes or
Not Applicable. If the answer to any question is No, the Fire Risk Assessor should review
the Fire Safety arrangements. When completed, this Check Sheet is to be enclosed in the
FSMP file.
Fire Safety Measures
Is the system for controlling the amount of flammable and combustible materials
operating effectively?
Yes
No
N/A
Are all flammable substances and combustible materials stored safely?
Yes
No
N/A
Are heating appliances fixed in a position at a safe distance from any combustible
materials?
Yes
No
N/A
Have all electrical items been PAT?
Yes
No
N/A
Are all electrical protective devices suitable for purpose?
Yes
No
N/A
Are lengths of cable kept to a minimum/fully unwound dependent on load?
Yes
No
N/A
Are cable runs only where damage will not occur and not under floor coverings or
through doorways?
Yes
No
N/A
Yes
No
N/A
Yes
No
N/A
Yes
No
N/A
Is the upholstery of furnishings in good condition?

Is the workplace free from accumulations of waste rubbish and other combustible
materials which could catch fire or be set alight?
Are there suitable facilities for control and disposal of smoking materials?
Have measures been taken to reduce the risk of arson?
Yes
No
N/A
Remarks
72
Means of escape
Are there sufficient exits for the number of people present?
Yes
No
N/A
Do exits lead to a place of ultimate safety?
Yes
No
N/A
Are all gangways and passages free from obstruction?
Yes
No
N/A
Are all internal fire doors clearly marked by notices?
Yes
No
N/A
Can all fire safety signs and the exit notices be clearly seen?
Yes
No
N/A
Are self-closing devices on fire doors in good working order?
Yes
No
N/A
Where appropriate, do doors used for means of escape open in the direction
of travel exit?
Yes
No
N/A
Are all doors, used for means of escape purposes, available for use and can they be opened
easily an immediately without the use of a key? Note: Check security requirements
Yes
No
N/A
Are the floor surfaces on escape routes free from tripping and slipping hazards?
Yes
No
N/A
Are the surfaces linings on the escape routes of required class?
Yes
No
N/A
Are all vents and service ducting suitably protected to prevent the speed of fire, smoke
and heat?
Yes
No
N/A
Lighting
Is there sufficient lighting to illuminate internal and external escape routes?
Yes
No
N/A
Is there illumination at changes of level and direction?
Yes
No
N/A
Are call points and fire equipment sufficient illuminated?
Yes
No
N/A
Remarks
73
Fire Fighting Equipment

Is there sufficient firefighting equipment of the correct type to cover risks?
Yes
No
Are portable fire extinguishers and fire blankets suitably located and available for
immediate use?
Yes
No
N/A
Have portable fire extinguishers and hose reel installations been serviced within the
last 12 months?
Yes
No
N/A
Fire Warning System

Is there a sufficient fire warning system installed?
Yes
No
N/A
Is the warning system in good working order?
Yes
No
N/A
Yes
No
N/A
Yes
No
N/A
Maintenance and testing

Are suitable arrangements in place to examine:
Means of Escape
Yes
No
N/A
Fire fighting equipment
Yes
No
N/A
Fire Alarm System
Yes
No
N/A
Emergency Lighting
Yes
No
N/A
Can the fire alarm system be raised without placing anyone at risk from fire?
Are the call points unobstructed, clearly visible and suitably indicated?
N/A
Remarks
74
Fire Instruction
Are effective arrangements in place to provide suitable training to all personnel?
Yes
No
N/A
Are suitable senior personnel nominated to coordinate training and evacuation

procedures and are deputy(ie) appointed as necessary?
Yes
No
N/A
Are all personnel aware of the action to be taken in the event of a fire?
Yes
No
N/A
Yes
No
N/A
Are suitable rearrangements in place for a roll call to be taken?
Are coordinating officers sufficiently prepared to brief the fire service on arrival at
the building?
Yes
No
N/A
Are specialist officers available to advise the attending fire service on special risks
within the premises?
Yes
No
N/A
Yes
No
N/A
Yes
No
N/A
Good House Keeping and the Prevention of Fire

Are adequate arrangements in place to check good housekeeping practices at
regular intervals?
Yes
No
N/A
Are systems in place for the control and storage of flammable and combustible material?
Yes
No
N/A
Are fire instructions clearly displayed throughout the workplace?

In premises providing sleeping accommodation or medical care, are there a
Sufficient number of trained personnel to assist in evacuating handicapped persons
or disabled patients?
Remarks
75
Contingency Planning
Ensure that all priority risks and assets are listed and the method of protection
or removal are known and understood?
Yes
No
N/A
Are personnel tasked to undertake protection and removal duties?
Yes
No
N/A
Has training been provided for persons tasked with specific duties?
Yes
No
N/A
Are suitable measures in place to allow rapid reinstatement of the workplace?
Yes
No
N/A
Is there a list of key personnel for call out procedures?
Yes
No
N/A
Is the contingency plan complete and available to the emergency services?
Yes
No
N/A
Fire Safety Management Plan

Does the FSMP contain all the necessary information?
Yes
No
N/A
Are personnel delegated as responsible persons fully aware of their duties?
Yes
No
N/A
On change of post holders, has a hand regarding all fire safety matters taken place and
the handover sheet signed?
Yes
No
N/A
Conclusion/Remarks:
76
Isolation of Plant and Machinery
BACKGROUND
Statistically, the vast majority of serious machinery accidents resulting in death or
amputated limbs occur when hazardous parts of machinery are accessed while some form
of energy is still connected to, or stored in, the machine. If the machine is isolated from all
sources of energy and any stored energy, e.g. compressed air, is dumped* then it cannot
cause any harm other than striking against sharp parts or hot parts if not allowed to cool.
* note: when air or hydraulic fluid is dumped parts should rest in the safe position, if this
is not the case parts may need to be held still or confined by other means or manually
propped.
What are the hazards?
Electrocution: the majority of food plant machinery is on a 3 phase supply (415 volts)
which can easily cause death
Compressed air: eye injuries and injection which can also be fatal
Steam: scalds and burns
Moving parts: in addition to parts that create nips and drawing in risks, e.g. rotating
shafts, many food machines have cutting parts. There have been many incidents where
live machinery has either been left running or has started up during cleaning,
maintenance and clearing and has resulted in death or amputation of limbs.
When do accidents occur?
When machines need to be accessed beyond the guarding and safety devices which are
designed to protect operators. Usually during unblocking, cleaning or maintenance
operations.
What is isolation?
Turning off the supply of energy to the machine. However many accidents occur when
the supply is turned off but not locked off.
When to isolate:
For all clearing, cleaning or maintenance work.
For all installation, decommissioning or removal work.
When a machine has become unsafe.
When a machine is not currently in use (some machines have sleep modes and may
appear dead when they are not).
If there are no significant hazards can a machine be worked on without isolation?
If the person working on the machine cannot come into contact with any hazards e.g.
energy sources or moving/cutting parts then it possibly could be done but it is bad
practice and may lead to people working live when there are hazards present.
The best policy is to operate total lock off as the norm and to only work live when there
is a specific need and other controls have been put in place.
77
Methods of isolation:
The simplest form of isolation is the removal of a key, for example many agricultural
machines are driven from the tractor so removing the key before leaving the cab isolates
them, outdoor compactors usually have the key removal system.
There are also key swap systems where a trapped key is removed from the control panel
to open a door - ovens, freezers and robots often have this system. Recently the same
principle has been adapted to lock off the brakes on vehicles.
Most plant/process machinery can be locked out electrically with a lockout clamp through
an isolator switch and a padlock. Padlocks should be indentified to individuals. Where
more than one person works on a machine, they all should put their own lock on the
clamp. The isolation point should be away from the machine but as close as possible to it.
Care should be taken as often people lock off on the machine which will prevent operation
but still leave power to it. There are other devices which fit over plugs and valves and can
also be locked with a padlock. If the only means to isolate is a plug, then the plug must be
locked off.
For installation, decommissioning or when equipment is put out of use, it is usual to lock
out at the main switch or distribution board
Live working:
Situations do arise when power is required to carry out the work. For example, in planned
cleaning operations the most practical way to clean a conveyer is to hose it as it runs.
Provided the electrical parts are protected, this operation is low risk. However, this must be
under strict safe working procedure, operators must be trained and training documented,
particularly to ensure no one reaches inside the conveyer to remove debris.
The need may arise for qualified, trained people to seek authority for live working (for
example for electrical testing). To do this, the job must have a written risk assessment
carried out and justified by safety rather than just the need to do it. Usually additional
controls will be needed and managed under a permit to work.
LIVE WORKING MUST ALWAYS BE JUSTIFIED BY SAFETY

Further information:
There are many publications of this subject but compliance is required under Regulation
13 of the Electricity at Work Regulations and the HSE has a booklet, Electricity at
Work Safe Working Practices (HSG85).
78
Gas Safety
DESCRIPTION
Across the meat processing sector a wide range of gases are used in a variety of
applications ranging from animal stunning to packaging and in a host of activities in
between, such as refrigeration and maintenance.
Incorrect use, storage and handling of such gases could result in asphyxiation, burns,
fire, explosion, etc. Therefore, it is critical that correct safety controls are in place.
Hazards
The hazards associated with the use of gases can be broadly defined as:
Flammable gas risks. Fuel gases all present a risk of asphyxiation but they also present
a more serious risk, that of fire and explosion. This risk can be increased if the gas
container is stored inside a building or within a confined space. Even small quantities of
escaping gases in the right conditions could form an explosive atmosphere. For this
reason, many flammable gases are stenched, that is they have an additive included
which provides an odour to assist identification of a leak. Examples of flammable gases
are propane and acetylene.
Oxygen enrichment. Oxygen normally makes up 21% of the air that we breathe. Oxygen
enrichment in the atmosphere, even by a few per cent, can dramatically increase the risk
of fire. Furthermore, enrichment of oxygen levels can bring about spontaneous
combustion of certain oils and greases necessitating the use of special lubricants in
processes where oxygen enrichment may occur.
Inert gas risks. Gases such as nitrogen or argon are not flammable and are colourless
and odourless. By their very nature, inert gases are also non-toxic. However, they can
displace oxygen from the atmosphere. Oxygen deficiency cannot be readily detected by
an individual, but can be life threatening in the right concentrations. At concentrations
below 12%, workers quickly lose consciousness and there is a significant risk of death by
asphyxiation.
Cryogenic gas risks. Many industrial gases are stored in a liquid state at very low
temperatures, typically -180o to -190o Celsius, and gases such as nitrogen, carbon
dioxide, helium and argon are used in cryogenic processes. By the very nature of this
activity, it introduces risks of cold burns, frost bite and hypothermia.
Some gases also have subsidiary properties making them corrosive, harmful or irritants.
Within the above, an increase in the hazard could be experienced by undertaking work in a
confined space or hot work activities.
SCOPE
This guidance note addresses two separate areas of gas safety: general gas cylinder safety
arrangements and bulk gas safety arrangements.
It is intended to only provide an overview of general safety advice and to direct the users to
further, specific information. The content of this guidance note does not apply to a site
considered to be a COMAH operation, e.g. over 50 tonnes of liquefied petroleum gas [LPG].
Further guidance is available in L111 A guide to the Control of Major Accident Hazards
Regulations 1999 [COMAH].
79
BULK GASES
Irrespective of the type of bulk gas in use on the site, LPG, ammonia, etc. the majority of
tanks in the UK are operated and filled in exactly the same way, with the gas supplier
usually supplying the tank and associated fittings and the user entering into a supply contract.
There can, however, be a misconception as to who is responsible for the various stages of
inspection and maintenance. Bulk tanks are usually owned by the gas supplier but the
service pipework and connections may well have been contracted out and therefore
become the responsibility of the gas user, meaning that the user becomes responsible
for the maintenance.
There is no uniform arrangement for demarcation of ownership. The transition point
between supplier and user may be at the end of the bulk tank compound, but is commonly
from the first pressure regulating value or vapour take-off valve.
Often the starting point to determine where ownership lays can be identified by reviewing
the service contract or the Written Scheme of Examination provided in accordance with
the Pressure Systems Safety Regulations 2000 [PSSR].
SAFETY OBLIGATIONS ON GAS USERS

There are numerous obligations imposed upon users of gas irrespective of whether or not
the gas in use is in bulk or cylinder. Such obligations include:
Dangerous Substances and Explosive Atmospheres Regulations 2002 [DSEAR]
These regulations apply to work situations where dangerous substances are present
or liable to be present, representing a safety risk. The user should:
assess fire and explosion risks;
implement measures to eliminate or reduce the identified risks;
maintain any installed gas system in a safe condition; including ancillary

elements such as pipework, etc;
provide equipment and procedures to deal with emergencies, and
give information and training to employees.

Further advice and guidance can be found within the HSE publication ACoP L138.
Pressure Systems Safety Regulations 2000 [PSSR]
PSSR aims to reduce the hazards associated with stored energy in pressure systems
including pipelines conveying liquids and gases, above 0.5 bar. The user should:
Ensure a written scheme of examination is drawn up by a competent person

detailing inspection schedule.
The written scheme of examination should include fittings and pipework excluding buried
pipework as there is no reasonably foreseeable danger from the release of stored energy.
Further advice and guidance can be found within the HSE publication ACoP L122.
80
Provision and Use of Work Equipment Regulations 1998 [PUWER]

Service pipework is work equipment which is exposed to conditions likely to give rise to
deterioration. Therefore, the user is required to maintain and inspect the service
pipework owned by them.
Further advice and guidance can be found within the HSE publication ACoP L22
It is worth noting that the Gas Safety (Installation and Use) Regulations 1998 [GSIUR] do
not apply to industrial processes carried out on industrial premises and therefore fall
outside of the scope of this guidance note.
In addition to the gas users safety responsibilities, the gas supplier also has obligations
towards the user.
SAFETY OBLIGATIONS ON THE GAS SUPPLIER

The gas supplier has duties under various regulations arising from the initial installation of
any bulk tank and pipework as part of its on-going relationship. Such duties may include:
ensuring the integrity of the initial installation;
ensuring that separation distances have been met from the installation to neighbouring
networks such as railway lines, etc;
providing adequate safety information to the user;
ensuring that the delivery is safely carried out, and
advising the user of their on-going obligations, such as protecting any vessels and
pipework from impact, controlling the presence of sources of ignition, keeping the tank
area clear of combustible materials, providing a clear demarcation for maintenance
responsibilities, etc.
GAS SAFETY, GOOD PRACTICE

Examples of good practice in relation to gas safety include:
Underground pipes should be constructed from polyethylene rather than metals, which
reduces the potential for corrosion and the need for visual inspections. If a metal pipe
has been installed which is over 15 years old, the HSE will ask for evidence of
inspection and replacement.
Pipework entering a building should be sleeved to prevent damage to the pipe.
Ideally pipes should be located above ground and adequately supported whilst
protecting it from damage caused by the pipe coming into contact with cement, bricks,
other pipework, etc. Inspections on pipes should include corrosion protection, condition
of supports and a gas tightness test (often referred to as a pressure test).
Locate tanks and cylinder storage away from surface water drains, gullies, etc.
Provide good security to prevent unauthorised persons interfering with the tank or
opening valves, etc. and causing a spillage of liquids and gases creating a fire risk and
potential environmental pollution risk.
Installation of gas leakage detector systems in circumstances where pipework runs into
buildings, such as roof voids, cellars, etc.
Suitable fire separation between differing gases and buildings e.g. 3 meters separation
and 60 minutes integrity. However, refer to insurance requirements before determining
the separation.
81
Typical Small Scale LPG Bulk Installation
Image courtesy of the HSE
GAS CYLINDERS
All gas cylinders should be clearly marked and labelled, providing information on the
contents in accordance with the Carriage of Dangerous Goods and use of Transportable
Pressure Equipment Regulations 2004 and The Chemicals (Hazard Information and
Packaging for Supply) Regulations 2002 [often referred to as The CHIP Regulations].
STORING OF GAS CYLINDERS

Gas storage areas should be positioned in a well-ventilated area, in the open and away
from buildings and perimeter fences by 3 meters and from other plant and equipment such
as compressors, waste storage locations etc. Storage should be away from surface water
drains and gullies to avoid any environmental pollution in the event of leakage.
In addition, LPG cylinders should be stored separately from other gases. There should not
be any drains or gullies near to the tank/cylinders unless a water trap is provided to
prevent gas entering the drains. This is because LPG is heavier than air and if a leak were
to develop from the tank/cylinder or its controls or pipework or when it is being filled then
the vapour could accumulate in an untrapped drain or gully. Ignition of these vapours
could then lead to fire/explosion. Where the recommended 3 meter separation distance
cannot be met, a 60 minute fire separation wall between the LPG and other gases should
be erected which is a minimum of 2 meters high.
In all cases where the requirements of other legislation apply such as DSEAR, the
assessment may indicate a need to increase separation distances.
82
Storage areas should be secure and clearly display no smoking signage. Consideration
should also be given to clearly displaying the appropriate Hazchem diamond signs for
stored gases, particularly when they are not in clear view.
The HSE publication HSG139 The Safe Use of Compressed Gases in Welding, Flame Cutting
and Allied Processes contains very useful information relating to the segregation of gases,
detailed advice on the safe handling, use and storage, etc.
Risk Assessment
Employers must risk assess any place where dangerous substances are stored. The
assessment should identify the hazards arising from the storage of the dangerous
substance and determine measures that will:
avoid or minimise the potential risk of a spillage or release of a dangerous substance;
minimise the risk of fire or explosion at the storage location;
protect the storage area from fires occurring elsewhere, and
mitigate the consequences of such incidents.
HSE publication L135 Storage of Dangerous Substances provides detailed guidance and
advice on how a suitable and sufficient assessment can be achieved. Furthermore, all
substances should be subject to a risk assessment considering the safe handling and use
of the substance in accordance with the Control of Substances Hazardous to Health
Regulations [COSHH]. Any assessment should not only consider the risks associated with
the immediate potential exposure, but should also consider any potential long term ill
health effects. Where necessary, health surveillance should be provided if deemed
appropriate by the assessment or if the substance is specified in Schedule 6 of the
COSHH Regulations.
Further guidance on completing a COSHH assessment is available from the HSE web site,
A step by step guide to COSHH assessment [HSG97] or the COSHH Essential web site
[www.hse.gov.uk/coshh/essentials/index.htm]. Advice on health surveillance is available
from HSG61 Health surveillance at work.
Assessors may also benefit from reviewing other BMPA guidance notes such as GN1-4
[COSHH], GN1-37 [Personal protective equipment] and GN5-36 [ammonia refrigeration
plant].
All HSE publications listed are freely available to download from the HSE web
site www.hse.gov.uk
83
First Aid
DESCRIPTION
Across the meat processing sector, the scope for accidents occurring is wide. Organisations
should assess the likely injuries that occur and ensure that the suitable provision of first
aid services is in place.
HAZARDS
Pages 36 of this Guidance Note contain a summary of the key lost time and accident
rates across the sector. Comparing this information against your organisations accident
information will enable you to identify the key accidents that may occur.
SCOPE
The Health and Safety (First Aid) Regulations outline that employers must have
appropriate first-aid arrangements in the workplace. Consideration should be given to
what health and safety risks may be present and you should conduct a first-aid needs
assessment to help decide what arrangements are required.
Most small low-risk workplaces need only a first-aid box and a person appointed to take
charge of first-aid arrangements, such as calling the emergency services and stocking the
first-aid box. The appointed person does not need specific first-aid training.
If the workplace has more significant health and safety risks, for example you use
machinery or hazardous materials, then the workplace is more likely to need a trained
first-aider.
Employers must provide all employees with details of the first-aid arrangements
FIRST AID ASSESSMENTS

Conducting a first aid assessment is a simple exercise which factors in the following
information:
Number of employees HSE guidance is 1 first aider for 5 to 50 employees in high
hazard workplaces or one per 50 or any part thereof if more than 50 are employed.
You should, however, factor in any additional requirements to ensure adequate
coverage in the event of illness or holidays, etc.
Does your operation include any high risk activities such as the use of dangerous
substances, use of knives resulting in stab type injuries requiring urgent stem of blood
loss, etc? You should consider the likely injuries associated; whether any additional
first aid equipment may be required, such as stretchers; the location of first aid boxes
for speedily response; and how the emergency services can be summoned when
required.
Consider previous accidents and ill health have first aid provisions been suitable or
could improvements have been made?
Do you have employees with specific needs such as disabilities or specific health
problems, etc? You may need to train first aiders to be able to respond to such events,
e.g. epilepsy, diabetes.
84
Do you have any workers such as vets or employees in remote areas such as farms, etc?
Consideration should be given to personal first aid kits and ensuring an effective means
of communication and if any special measures are required with the emergency
services, etc.
Working hours if you have employees working outside of normal working hours,
you should ensure adequate coverage, i.e. nights, weekends.
The size of the premises is important if a widely dispersed site or on multiple floors,
you should consider how first aid will be provided and if necessary, the casualty will be
evacuated.
Consideration should be given to how long it will take the emergency services to
respond and what is the likely time to transfer a person to hospital as a rule of
thumb, if the response and transfer time is less than 10 minutes, no additional facilities
or equipment would be required. However, in cases where it is likely to take longer
than 10 minutes, consideration should be given to the requirements of additional
equipment such as medical grade oxygen, AEDs, additional training for first aiders in
monitoring the condition of the casualty, etc.
Further detailed guidance can be found at www.hse.gov.uk/pubns/books/l74.htm and
downloaded free of charge.
First Aid Box Contents
There is no mandatory list of items to put in a first-aid box. It depends on what you assess
your needs to be. As a guide, where work activities involve low hazards, a minimum stock
of first-aid items might be:
A leaflet giving general guidance on first aid (e.g. HSEs leaflet: Basic advice on first aid
at work);
20 individually wrapped sterile plasters (assorted sizes), appropriate to the type of work
(you can provide hypoallergenic plasters, if necessary);
Two sterile eye pads;
Four individually wrapped triangular bandages, preferably sterile;
Six safety pins;
Two large, individually wrapped, sterile, un-medicated wound dressings;
Six medium-sized, individually wrapped, sterile, un-medicated wound dressings; and
A pair of disposable gloves.
This is a suggested contents list only. It is recommended that you dont keep tablets and
medicines in the first-aid box.
85
First Aid Training

If your needs assessment identifies the need for first aiders, you must ensure that they are
trained either in First Aid at Work (FAW) or at least in Emergency First Aid at Work (EFAW)
EFAW training enables a first-aider to give emergency first aid to someone that is
injured or becomes ill while at work. It involves a minimum of 1 days training.
FAW training includes EFAW, but also more detailed training on first aid for a range of
specific injuries and illnesses. It involves a minimum of 3 days training.
Your training may also need to include more detail on applying first aid to specific injuries
that are more likely to occur in your workplace.
All work-related first aid training certificates last for three years. Before their certificates
expire, first-aiders will need to undertake a re-qualification course to obtain another
three-year certificate. HSE also strongly recommends that first aiders receive a short
annual refresher course.
You have a number of options for selecting an appropriate first aid trainer. If you use an
external trainer, you can use on of the Voluntary Aid Societies (St Johns Ambulance,
St. Andrews First Aid or the British Red Cross) or a trainer who provides a regulated
qualification or who works within a suitable accreditation scheme. You could also opt
to use an independent external trainer or develop your own in-house training, but this
will require a lot more work to make sure that the standard of training is appropriate.
HSE gives advice on the options in an information sheet http://www.hse.gov.uk/pubns/geis3.pdf.
ACCIDENT RECORDING AND REPORTING

Arrangements must be in place to record all accidents that occur as a result of workplace
activities. The Social Security Act outlines the minimum standard of information that
should be documented. This includes:
Name, home address and occupation of the injured person;

Full name, home address and occupation of the person completing the entry;
The date, time and location where the accident took place;
A brief summary of the accident and any materials used in the first aid treatment; and
If the accident becomes reportable under RIDDOR, details of when and how reported it
was reported and by whom.
There is no requirement to maintain both an accident book and accident report form
providing the minimum information outlined above is recorded.
Certain workplace accidents and diagnosed cases of ill-health must be reported in
compliance with the Reporting of Injuries, Diseases and Dangerous Occurrences
Regulations 2013 (RIDDOR). Further details on reporting of incidents together with access
to the HSE electronic reporting portal can be found at www.hse.gov.uk/riddor/index.htm.
86
AUTOMATIC EXTERNAL DEFIBRILLATORS (AEDS)

It is unlikely that your first aid assessment will determine the requirement for an on-site
AED. Due to an aging workforce, remoteness of location, etc. a number of employers have
purchased such equipment for emergency use on site. Where such equipment is in use, the
following guidance should be considered:
Training although there is no formal requirement for training, it would be considered
best practice for first aiders to undergo initial training in the use of the equipment and
refresher training at intervals such as during the first aider 3 yearly refresher training
Location of the equipment for maximum effective use, the equipment should be
capable of being deployed within 4 minutes therefore a central location should be
considered
Security of equipment the AED is valuable and if stored in a remote area, it is
suggested that either a CCTV is trained on the storage location or the equipment is
placed inside an alarmed box.
The Resuscitation Council (UK) can provide further information
(www.resus.org.uk/siteindx.htm) or the British Heart Foundation advises you to contact
your local ambulance trust if considering buying an AED as they often have community
resuscitation advisors who can help you.
FIRST AID ROOM

A first aid room is usually needed in higher hazard workplaces or larger factories. A first
aid room should be conveniently accessible and should have space for a medical couch,
chair and additional equipment. It should be well-lit, adequately ventilated and should be
kept clean. If the room cannot be reserved exclusively for first aid use then it must be
possible to make the first aid facilities available quickly if there is an emergency.
LIAISON WITH OTHER SITE USERS

In conducting the risk assessment, consideration should be given to any other employers
or users of the premises who occupy the site e.g. slaughterhouse operators will have FSA
personnel on site and both parties should consult on how their first aid obligations might
be met. This will be influenced by what is reasonable in the circumstances and the
specific nature of the work undertaken.
REFERENCES:
The Health and Safety (First Aid) Regulations 1981 Guidance on Regulation, L74, HSE
www.hse.gov.uk/pubns/priced/l74.pdf
Selecting a First Aid Training Provider, GEIS3, HSE - www.hse.gov.uk/pubns/geis3.pdf
HSE First Aid at Work web pages - www.hse.gov.uk/firstaid/index.htm
87
Personal Protective Equipment (PPE)

for Visitors to Meat Plants
INTRODUCTION
Guidance on PPE for meat industry staff is contained within Guidance Note 2-6 Personal
Protective Equipment (PPE) in the Meat Industry available on-line from the British
Meat Processors Association (BMPA) web site. GN2-6 briefly covers PPE for contracting
and temporary staff and it is the intention of this GN to provide additional guidance on
the provision and use of PPE for visitors.
In this Guidance Note it is not possible to cover all the PPE issues that are relevant to the
meat industry, therefore it is recommended that GN 2-6 and HSE guidance is used to help
duty holders and food business operators decide on what action they need to take. For
example, leaflet INDG174 (rev1) entitled Personal Protective Equipment (PPE) at Work, a
brief guide, is available free from the HSE website and includes helpful summaries of:
What is PPE
What the Regulations require
Assessing suitable PPE
Health and safety hazards and appropriate types of PPE
Training for users
Maintenance
CE marking
The full regulations and more comprehensive guidance are contained within Personal
Protective Equipment at Work (second edition) reference L25 available from HSE Books
and from the HSE website. See the section on references at the end of this Guidance Note
from more information.
Note: The term PPE is often used generally within the food industry to describe all clothing
equipment worn during food manufacture e.g. hairnets, beard snoods, gloves, overalls. This
Guidance Note is specific to Personal Protective Equipment as defined in the PPE at Work
Regulations 1992. This definition includes all equipment which is intended to be worn by a
person at work and which provides protection against one or more risks to health and safety.
VISITORS
Traditionally food business operators gave visitors shoe covers, a plastic coat, a hair net
and a bump cap when entering a meat plant. This equipment was primarily aimed at
reducing the risk of contamination from the visitor rather than providing any personal
protection for example, plastic shoe covers can be the cause of slips when used on
wet floors. It is important to understand that the primary role of visitor PPE is to provide
protection to the visitor and not reduce the risk of contamination.
The provision of PPE should always be regarded as a last resort to protect against health
and safety risks so unless it is essential that visitors enter the production areas it is much
better to allow them to watch the process via internal windows or via closed circuit
television.
88
If visitors have to enter the production areas they must be issued with PPE that provides
protection for the specific risks involved, for example, noise, low temperatures, low oxygen
levels.
Visitors are often given the full guided tour of the plant including all departments so it is
important that the PPE provided is suitable for the risks involved in each department and
the exposure time to each risk.
As a way of reducing the health and safety risk to visitors it is a good idea to have a set
visitor route and timetable. The route is usually from the clean to dirty departments of
the plant to reduce the risk of cross contamination. If it is intended for a visitor to remain
in a department for an extended time it may be appropriate for some more suitable PPE to
be provided to protect against the extended exposure time.
Many staff are reluctant to use PPE and often look for any excuse not to wear some items
of PPE that they often perceive as over the top. It is therefore important that visitors are
seen to be adhering to the same rules and applying the same hygiene practices.
Secure suitable facilities should be provided for visitors to leave belongings and outer
clothing and to change into PPE. If possible these should be separate from the main staff
facilities as a calm quieter environment is much better to instruct visitors in the correct
use and importance of using PPE.
THE MAIN LEGISLATIVE REQUIREMENTS

The Health and Safety at Work, etc Act 1974 requires employers and the self employed
to take reasonable precautions to protect the health and safety of themselves, their
employees and others who might be affected by their work activities. The term others
includes visitors.
The Management of Health and Safety at Work Regulations 2003 require employers
and the self employed to assess risks to health and safety in order to identify the means of
reducing the risks to an acceptable level. When deciding what control measures to take
the law requires duty holders to apply the hierarchy of control measures, and this implies
that PPE should always be regarded as a last resort to protect against health or safety
risks. Elimination of the hazard, substitution with a safer alternative, engineering controls
and safe systems of work should always be considered first. However, PPE is a practical
solution to many risks associated with the industry and is often used in conjunction with
other control measures.
89
The Personal Protective Equipment at Work Regulations 1992 - require that suitable
PPE is supplied and used at work whenever there are risks to health and safety that cannot
be adequately controlled in other ways. The Regulations also require that PPE is:
properly assessed before use to ensure it is suitable

fitted properly on the wearer
maintained in working order
stored in suitable accommodation
used by employees in accordance with instructions
compatible with other items of PPE worn
effective without increasing overall risk
Employers are also required to provide their staff with information, instruction and
training on the use of PPE.
The PPE at Work Regulations 1992 place an obligation on employers to select suitable
equipment to protect their employees. These regulations do not apply where other
regulations specifically require the provision and use of PPE, for example:
The Control of Lead at Work Regulations 2002
The Ionising Radiation Regulations 1999
The Control of Asbestos Regulations 2012
The Control of Substances Hazardous to Health Regulations 2002
The Control of Noise at Work Regulations 2005
FIT FOR PURPOSE

You should ensure that any PPE provided is CE marked and that it complies with the
requirements of the The Personal Protective Equipment at Work Regulations 1992. The
CE mark signifies that PPE satisfies certain basic safety requirements and in some cases it
will have been tested and certified by an independent body. This helps to ensure that the
equipment is fit for purpose and suitable to reduce the risks. Only then can a
manufacturer display the CE mark on the product.
PRACTICAL GUIDANCE ON SELECTION

The huge range of PPE available can be confusing and potentially misleading. Always
check for a CE mark described above. If you are in doubt about selection of correct PPE,
contact your supplier or the manufacturer for advice. Implementing the wearing of PPE
may involve cultural change within the workforce and employees should be consulted
about PPE which they may be required to wear. Obtaining different samples of the same
type of PPE (e.g. from different manufacturers) and getting feedback from potential users
will help to ensure that the selected PPE is more readily accepted and used.
90
TYPES OF PPE USED IN THE MEAT INDUSTRY

Eye and Face Protection
The main types of eye and face protection are safety spectacles, goggles and face shields.
Safety spectacles can be fitted with prescription lenses if required, but only offer
protection to the eyes against certain types of hazard. When liquids or dust are the
hazard, goggles (of which there are several categories) or a face shield will usually be
required. Goggles give the eyes protection from all angles as the complete rim is in
contact with the face. Face shields protect the face and most types can be worn over
prescription glasses. Hazards that require eye and face protection include liquid or
chemical splash, including biological agents and contaminants, working with cleaning
chemicals and vapour or liquid mist and particles from high pressure cleaning tools or
some types of powered cutting equipment, e.g. hand-held circular saws.
Hand Protection
Gloves of various designs can be provide protection against a wide range of hazards
including cuts, abrasions and stabs, extremes of temperature, skin irritation and dermatitis,
contact with chemicals and other hazardous substances including biological hazards.
Hearing Protection
The Control of Noise at Work Regulations 2005 specify that employers have to provide
their employees with hearing protection if they ask for it, and their noise exposure is
between the lower and upper exposure action values specified in the regulations (eg
between 80 and 85 decibels for daily exposure). Hearing protection should not be used
as an alternative to controlling noise by other methods. Food Business Operators should
provide hearing protection for visitors and ensure that it is worn in all designated ear
protection areas even for short periods of exposure. The type of protection should be
suitable for the level and duration of exposure.
Protective Footwear
The safety boot or shoe is the most common type of safety footwear. They normally have
steel toe caps, but may also have other safety features including slip resistant soles, steel
midsoles and insulation. Wellington boots, usually made of rubber, protect against water
and wet conditions and are suitable for washing and disinfection to maintain hygienic
conditions. Visitors are often provided with slip on shoe covers but these are not suitable
if the plant has foot baths or abrasive floor surfaces. If conventional boots or shoes are
provided for visitors use, it is important that a full range of sizes are provided as mis-fitted
footwear can create an additional safety hazard. If the same footwear is reused for visitors
it is recommended that a disposable liner is supplied.
91
Head Protection
There are several types of head protection available including industrial safety helmets or
hard hats which protect against falling objects or impact with fixed objects, and bump
caps that protect against bumping the head (eg walking into a fixed object). Bump caps
do not offer adequate protection where there is a risk of falling objects or moving or
suspended loads.
The key points to note are to use an adjustable chinstrap, if fitted, to ensure the helmet
does not fall off, to check regularly for damage and to replace it after significant impact.
The helmet should be worn properly do not wear it back to front as protection will be
greatly reduced.
Visitors are often only provided with hairnets to reduce the risk of contamination but it is
important that suitable protective headwear is also provided as visitors often visit storage
areas and pass under rails and conveyers.
Respiratory Protection
Respiratory protection equipment (RPE) is designed to protect the wearer against
inhalation of hazardous substances in the workplace air. Respirators (filtering devices) use
filters to remove contaminants in the air and are available with a range of different face
pieces. Masks and other tight fitting face pieces rely on having a good seal with the
wearers face in order to be effective, whilst loose fitting face pieces (eg. hoods, ventilated
visors and helmets) rely on clean air being provided to the wearer by a fan to prevent
contamination leaking in. For more detail on the selection of appropriate respiratory
protection (including Breathing Apparatus) see HSE guidance HSG53, Respiratory
protective equipment at work-a practical guide. Nuisance dust masks are not protective
devices: not classified as PPE, and are not CE marked.
Because the correct use of RPE requires time consuming training it is not normally
provided for use by visitors. The best solution is to ensure visitors do not visit areas
where RPE is required.
Thermal Protection
Many workers in the meat industry work in temperature controlled areas. Protective
clothing and gloves play an important part in protecting the health, safety and welfare of
workers at low temperatures. See BMPA Guidance Note GN 1-28 on Thermal Comfort for
more information. Selection of thermal protection must also take account of food hygiene
requirements. In many workplaces appropriate thermal protection will be required and it is
important to make sure it is suitable to be worn under the outer layer designed to protect
the meat product from contamination.
The type of thermal protection required for visitors must be assessed on the basis of the
temperature level and the exposure time. If it is decided that thermal protection is
required by visitors it is important that a full range of sizes is provided. Examples of the
protective clothing that would be suitable for work in chilled areas and freezers may be
found in HSE publication HSG76 Warehousing and storage: a guide to health and safety.
92
Hi Viz
Hi Viz vests or coats should be worn where there are vehicles and trucks operating both
inside the plant and in all external areas. Some businesses put visitors into Hi Viz at the
gate and require that it should be worn at all times whilst on site. However it should be
remembered that Hi Viz should not be worn in animal areas. It is good practice to have a
changing point provided with hooks and signage where Hi Viz garments can be exchanged
for dark coats before entering animal areas.
INFORMATION, INSTRUCTION AND TRAINING FOR EMPLOYEES

PPE is only effective if it is used correctly and properly maintained. The law requires
employers to provide suitable and sufficient information, instruction, training and
supervision to help employees meet these requirements. Where PPE is provided to
visitors the same requirements apply.
REFERENCES AND USEFUL CONTACTS

Health and Safety Executive
see www.hse.gov.uk and http://www.hse.gov.uk/toolbox/ppe.htm
HSE Books: telephone 01787 881165 or see http://books.hse.gov.uk/hse/public/home.jsf
Note that many publications are now available to download free of charge from the HSE
website.
HSE Publications:
Personal Protective Equipment at Work (second edition) reference L25 HSE Books
Personal Protective Equipment (PPE) at Work, a short guide reference INDG174
Respiratory Protective Equipment at work: a practical guide reference HSG53
Noise: don't lose your hearing reference INDG363
Controlling Noise at Work Guidance on Regulations reference L108
British Standards Institute
BSI British Standards
Customer Services
389 Chiswick High Road
London
W4 4AL
Tel: 020 8996 9001 or see http://shop.bsigroup.com
93
Driving with Hanging Loads
(New Guidance Note November 2014)
UNSTABLE LOADS
There are many loads other than hanging loads that can be unstable, such as liquids which
slosh up and down, steel tubes and bars which may slide forward into cabs, pallet loads
etc. Many people, drivers and other road users, have been seriously injured or killed when
loads have moved and directly hit them or caused the vehicle to roll over. However there
have been many research papers produced covering these risks with subsequent advice for
hauliers both in the UK and abroad by various organisations including the Department of
Transport and the Health and Safety Laboratory. Unfortunately for the meat industry,
hanging loads have not featured in most of the UK research. Some good material has
been produced outside the UK including a very good paper by John de Pont of the
Transport Engineering Research New Zealand Ltd.
RISKS
The risks include roll-over at roundabouts, tight corners, cambers and hitting kerbs.
Injuries have included fatalities to drivers and third parties.
Handling is affected by sideway swing, high centres of gravity and meat sliding forward or
backward on the rails.
RISK FACTORS
The centre of gravity tends to be higher with a hanging load.
Speed is also a contributory factory in vehicles overturning when carrying hanging
loads that can swing during transportation, particularly at roundabouts or on a sharp
bend or incline on the road
Uneven loading of products resulting in more weight being placed on one side of the
trailer than the other.
Inconsistent loading that can leave hanging rails left empty, allowing the hanging load
to swing. Loads should be tight, secured and evenly distributed.
Some vehicles are slung lower, but most vehicles and trailers for meat have an
insulated box on top of the original chassis which tends to make them quite high.
Mixed loads: there are mainly two types of hanging loads - a single species load,
which is usually taking a load from an abattoir to a boning plant and a mixed species
load usually taking meat from a wholesaler to retail shops. Although mixed species
vehicles are often smaller, they can have problems with weight distribution as
different species vary in weight.
Shunting: sometimes loads are moved around in wholesalers yards using shunter tug
units. These lift the trailer up in the air on the fifth wheel without the need to wind
trailer legs up and down. This, of course, can result in loads rolling towards the back
doors if they are not tight and secured.
Speed, braking and accelerating while driving are all factors which can contribute to
instability and subsequent roll-overs, particularly on bends and roundabouts.
94
CONTROLS
Design
There are possible solutions by design which, if they do not eliminate the risks entirely, at
least considerably reduce them. However, such innovations have not been generally taken
up probably because few meat companies run their own transport these days, using
hauliers instead. These controls could include:
Height of vehicle: rather than perch the insulated box on top of a box chassis, it could
be down between the wheels with an integrated body like a double decker cattle
trailer.
Cross beams: if packed tightly, loads are much more stable on lateral beams and rails
rather than the usual longitude rails.
Longitude restraint: this would dampen the swing if fitted half way down the carcass
and offset from the hanging rail, thus pushing the carcass out and stopping the lateral
swing.
Procedure
Loading: wherever possible loads should be full, thereby restricting movement. Smaller
loads should be held tight with restraining bars. The length of a full load should also be
broken up by lateral bars. As far as possible, weight should be evenly spread with
particular attention given to mixed loads.
Loads must be checked after shunting to ensure they havent moved backward.
Driving: there should be procedures for driving hanging loads and driver training
specifically for hanging loads.
The driver should visually check before transporting that the load has been loaded safely
and that the contents will be secure during transportation.
REFERENCES
Code of practice for Safety of Loads on Vehicles Department of Transport
Vehicle Load Security HSL
Stability Effects of Sloshing Liquids and Hanging Meat Transport Engineering
Research New Zealand Ltd.
95
3. Live Animal Arrivals GN 3-1
Safety When Handling Cattle in Slaughterhouses

INTRODUCTION
TYPICAL PROCESS FLOW
Pre-Arrival
Arrival
Lairage
Restraint/Stunning/Slaughter
The Impact of Environmental and Other Factors
BEHAVIOUR OF DOMESTIC CATTLE

Background
Behaviour
Breed Influence
Sex Influence
Handling Influence
Summary
GENERAL RISK ASSESSMENT FROM DELIVERY TO SLAUGHTER

Delivery Vehicle Construction
Lairage and Restraint
Prevention and Management of Cattle Escapes
PROPOSED STEEL TUBE GRADES FOR CATTLE PENS
95
96
97
97
99
99
100
100
100
100
101
101
102
102
103
103
104
106
Introduction
Steel Tube Grades
Material Certification
Weldability
Recommended Dimensions for Hollow Sections and Tubes
Corrosion Protection
Maintenance and Repair
Additional References
108
108
108
108
108
109
110
110
110
REFERENCES & SOURCES OF INFORMATION
111
96
INTRODUCTION
The purpose of this Guidance Note is to help those operating cattle slaughterhouses to
identify where significant hazards may arise when handling live animals. It is not intended
as a conclusive study and competent advice should always be sought.
Extensive research1 shows that changes in cattle rearing methods, reduced human contact
and the introduction of continental breeds have contributed to an increase in risk to
personal safety when handling cattle at abattoirs. These up stream factors are largely
beyond the control of the operators of commercial abattoirs. It could be argued that
commercial operations could be more selective when buying animals. However these
animals would still need slaughtering and would only be moved to other slaughterhouses.
Changes in legislation have also affected risks, for example ear tag reading has become an
additional handling requirement.
The investment in off-loading, lairage and handling systems can involve significant capital
cost and many older systems are still used which have not been installed or modified with
consideration to the changed risk. The balance between animal welfare and personal
safety is sometimes compromised in favour of animal welfare, and human fatalities
continue to occur at commercial slaughterhouses. Calm animals benefit both safety and
welfare. This double benefit is cited as a reason for improving handling systems on-farm
and for selective breeding towards calmer temperaments. The priority must always remain
with human safety. Employers have a statutory obligation so far as is reasonably
practicable to control risks to the health and safety of their employees and other people
who may be harmed by their operations. Abattoirs must reject animals which are likely to
put people at an unreasonable level of risk. Where facilities are upgraded or replaced,
these may incorporate features which address the change in handling risk, however many
abattoirs have handling facilities which may be up to forty years old and may not be
appropriate in some cases.
The evidence clearly shows that when animals are handled in a way which suits their
normal behavioural characteristics, their behaviours are more predictable and the handling
process is made safer and more efficient. Those in the industry will also confirm that there
always remains a risk when handling live cattle given that the animals can weigh several
hundred kilos; move very quickly when startled; are essentially unpredictable; jump
approximately two metres almost from standing, and may also have horns. Even cattle
which do not deliberately intend to cause injury to a handler should be viewed as a
potential threat. Around half of the fatalities that occur on farms result from either, the
handler slipping and accidentally being trodden by an animal, or an animal accidentally
slipping and crushing a handler.
Ultimately, the risk of injury can only be prevented by separating cattle from people.
The law requires that risks are assessed and reduced to a reasonable level where this is
not achievable.
97
Animals Off Loaded By Haulier
Secure Off Loading Facility
Accept Animal
Decide whether to Off Load and Prepare Lairage
98
Abattoir workers handle many hundreds of animals each year and because of this some
may become complacent about the risks associated with handling animals. Cattle,
irrespective of age or size, have the potential to cause serious harm or worse. This risk
is foreseeable and provision should be put in place to manage it.
The process flowchart is divided into four key areas;
Pre-Arrival
The exchange of information before the animal arrives can inform a number of decisions.
The abattoir can decide whether they wish to receive the animal and if they do, they can
ensure that the appropriate steps are taken to manage the animal when it arrives. All
involved can then be prepared and are therefore less likely to be harmed. The person(s)
supplying / delivering the animal owes a duty of care to those not employed by them to
highlight any known problems with an animal.
Useful information to collect includes;
Whether the animal is injured.
Whether it is fractious.
Whether it is distressed.
Whether animals are segregated on the vehicle thus reducing the need to interact
within groups of animals after unloading takes place. This more usually relates to
gender segregation but could apply to age as well.
Further considerations could include;
Is there a history of this supplier delivering animals which have proven problematic
to handle?
Is there a history of this supplier using a vehicle the design of which has created
problems when off-loading in the past?
Is there an unusual reason why the animal is being slaughtered? (sometimes animals
are slaughtered because they have shown problematic behaviours in husbandry).
In severe cases, is on-farm slaughter an option?
A system should be in place for ensuring that this information is collected at the point
when the animals are booked in prior to their arrival. The information should then be
cascaded to relevant personnel and in particular, those with nominated responsibilities
for dealing with injured, fractious or distressed animals.
Arrival
Perimeter containment is a key control measure for minimising the risk from escaped
animals. Whilst ever an animal is contained on site, the abattoir has greater control over
achieving a satisfactory outcome to an escape incident. The provision and maintenance
of suitable and sufficient perimeter containment should form part of the site control
measures. Several legal cases are brought each year from members of the public being
injured by cattle that escape onto roads. Poor perimeter containment therefore brings
with it a risk of legal penalties.
99
When the animal arrives, interaction should take place between the vehicle driver and the
person representing the abattoir at the off-loading point. If the communication system
has worked correctly, the information obtained earlier should feature in this discussion.
In addition, any new information should be provided by the driver which may include
difficulties with the animal during loading or transportation.
The person representing the abattoir should have the authority or direct access to the
authority for accepting or rejecting either the vehicle or the animal. If it is clear that the
vehicle design or its state of repair is not conducive to achieving a safe off-load then a
decision should be made about how this is dealt with. Rejecting the vehicle should be an
option. There is a risk to any person lowering a tailboard that cattle can escape onto it
while it is being lowered, and in so doing injure the person underneath. Wherever possible
the tailboard should be lowered from the side, and/or using a mechanical means such as a
hydraulic ram and/or using a rope to pull the catch open.
Similarly, if it is clear that an animal represents a significant risk in relation to the capacity
of the off-loading facility and the capabilities of those staffing it, then the option of
rejecting the animal should be available.
Where it is decided to off-load the animal, wherever possible this should take place
without entering the vehicle load bay. The Official Veterinarian should have a safe location
from which to conduct their ante-mortem inspection. Gates/barriers on off-loading
facilities should be secured to the vehicle unless the way in which vehicle fit the off
loading facility inherently prevents an animal escaping. In many locations delivery vehicles
will come in an array of sizes and off-loading facilities should be so designed to
accommodate this fact. An off loading facility designed to receive a lorry may not
accommodate a four wheel drive with cattle trailer without adaptation. Such adaptation
should be designed into the system and not left to creative thought, or chance, at the time
of delivery. In some circumstances having separate off-loading facilities (one for lorries,
the other for all other types of transport) might be the reasonably practicable solution.
Structural failure or defect of a gate/barrier at this point will mean that the animal can
escape. The person responsible for off-loading the vehicle should normally be the vehicle
driver. They are more likely to be acquainted with the animal and its characteristics having
been involved in its loading.
If segregation is required a site procedure should be instigated. This will involve trained
personnel and all others should stand clear of the process within a safe location. At no
point should one person be left alone handling the animals.
It may be worth highlighting that cattle find the processes of loading and unloading more
stressful than the journey itself (as indicated by stress hormone profiles). Calm handling
is essential to prevent them becoming even more agitated.
100
Lairage
The lairage is an area where humans and animals are in close proximity. Animal
movements are likely to be rapid and common place and these have to be controlled.
Only nominated personnel should work within this area and a restriction should be in
place to prevent unauthorised access. The site should have clear rules on stocking density.
A pen which is over crowded can create problems for animals and those handling them.
Those most at risk within lairage are people unsupervised and unfamiliar with the site.
Vehicle drivers should not normally need to enter the area beyond the off-loading point.
If the ante-mortem inspection requires that an animal be isolated or separated for further
inspection or examination, the segregation procedure should be followed. Similarly, if an
animal is too dirty to be processed normally, it is likely to require segregation under the
application of a clean livestock assessment. It should be noted that dead clipping is the
safer option when cattle need to be clipped, however the emphasis must be on clean cattle
being presented for slaughter. Clipping of an animal will once again require segregation,
and in this case close containment, as it would during ante-mortem examination. Suitable
and sufficient facilities should be put in place to ensure that this is done safely. A crush
providing access to both sides of the animal is almost essential. Injuries are common
during belly clipping and a contributory factor is the need to stretch under an animal to
reach a side that cant be accessed because the crush is up against a wall. The sides of the
crush should open to allow easy access with a minimum number of points against which
an arm can be trapped. Any use of a crush must be done with a good understanding of the
way any particular type operates, as different designs may make a procedure safe in one
type, but dangerous in another. As a general rule, crushes should be quiet. They vary
greatly in how much noise they make and a stressed animal will become even more
agitated when approaching and inside a noisy crush. If this is a problem with an existing
crush, use can be made of rubber strips to prevent metal-to-metal contact.
Isolation of an animal is frequently easier and safer if a companion is allowed to join the
animal in question. Stressed cattle are much calmer in the presence of another animal.
Restraint/Stunning/Slaughter
Before stunning an animal it is imperative to ensure that the correct load is available in
the gun and also the release area is clear. A missed or partial stun can result in an animal
escaping within the slaughter hall. This can also arise during slaughter without
pre-stunning. Where an animal escapes it should be regarded as an incident of serious
and imminent danger. A procedure should be in place requiring only nominated personnel
to become involved in re-containing the animal, with all other people moving to a place of
safety. Some side gates of stun pens are hinged sufficiently low to make escape into the
slaughterhall impossible. Sometimes carcases need more assistance when being removed
from the stun pen, but the chance of an escape into the slaughterhall is reduced to almost
zero by having a low swinging door.
101
The Impact of Environmental and Other Factors

Lighting should be adequate to accommodate safe handling procedures. Adverse weather
conditions could impact on off-loading procedures particularly if the area is not protected
from the elements. In such cases personnel may be tempted to choose a location from
which to work that is not suitable for purpose. Physical facilities should be subject to a
planned maintenance regime, personal protective equipment should be provided and worn,
procedures clearly understood and nominated personnel trained. All surfaces likely to
become wet should have a non-slip surface.
BEHAVIOUR OF DOMESTIC CATTLE

This section describes the factors which shape cattle behaviour. It is not about the basics
of field of vision, balance points and droving, fight or flight responses, or herd instincts
which are covered well in other texts.
As stated before, cattle behaviour is generally recognised as unpredictable. However, there
are factors, which influence it and, once we are aware of them, help us foresee the chance
of them being a risk to people.
Background
Domestic cattle have been created by selectively breeding from wild cattle for about
10,000 years. The qualities that are desired by humans have been exaggerated by heavy
selection pressure applied in the process of domestication over this time.
The characteristics selected have been for draft work, milk, meat and sport in the case
of bullfighting. Each of the groups selected for these purposes have had different
requirements imposed upon them, and have formed the basis of 275 breeds as we know
them today. However, the characteristics that are exaggerated in, for example, fighting
bulls remain in other breeds.
Behaviour
Whilst difficult to rank intelligence in a meaningful way, it is known that cattle prefer to
be in herds, protect their young fiercely, and have social hierarchies and good memories.
They can to be trained to find milking stalls, be ridden and pull implements. They will
teach each other how to stand on a bank to avoid bloat, and dominant animals will push
weaker animals to the edge of the herd, into the dairy first or through an electric fence.
They are sensitive to and have long memories for pain. Herds will run from warble flies
from the first day of the season, cows will show reluctance to enter and have impaired
milk let down in dairies with even small electric charges in the metalwork, and quickly
learn what to expect in a TB test. The behaviour of a cow also tends to be adopted by her
calves, due both to the direct inheritance of genes, and due to observational learning.
Conversely they show signs of reduced arousal, or contentment, when listening to soft
music and when trained, in the presence of quiet and calm people.
102
Cattle have strong self preservation instincts and once roused, will still pause to assess a
situation. This short interval can be the only warning of an impending charge. Cattle do
not typically charge unless they feel that no other option exists. A handler who is standing
next to the only obvious exit from a pen is therefore at risk if the animal panics and this is
a not uncommon cause of fatalities on farms.
They are not able to see colour well, but see light and shade to an exaggerated extent,
compared to humans. It follows that they are not alarmed by bright colours, but are by
light/dark contrast, such as shadows in a race, and by movement such as flapping material
or arms. This can be used to cause cattle to balk if in flight, but equally can precipitate a
charge if frightened. They also find sudden loud and unfamiliar noises frightening.
As many cattle are bred to have significant muscle mass they are strong and are able to
accelerate and weave quickly. This agility and power is easy to underestimate. Care should
also be taken to avoid standing excessively near to animals during movement as leg
injuries can occur when kicked by an animal that has accidentally slipped.
Breed Influence
In the same way that it is not possible to predict individual human behaviour based on
race, it is not possible to give an accurate indication of the behaviour of individual cattle
based on breed. However, this doesnt prevent people making generalisations, which, on
a practical level are useful as a guide, but cannot be relied upon as a predictor of an
individual animals behaviour.
In one experiment involving 450 cattle Temple Grandin evaluated the temperament of the
following breeds, high being more flighty:
Mean temperament ranking
Bos indicus-cross
Tarentaise x Angus
Other Bos Taurus
Simmental x Red Angus
Angus
3.46 +- .09
2.36 +- .31
1.80 +- .10
1.77 +- .07
1.70 +- .19
As a rule, within-breed differences between individuals are every bit as significant as

between-breed differences. Only about 30% of the variation seen between animals of the
same breed is due to their genes; the other 70% being accounted for by their experiences
earlier in life. This emphasises how difficult it is to predict likely behaviour from
knowledge of breeding and every animal should be taken at face value.
Sex Influence
As with breed influence, it is not possible to give an accurate indication of the behaviour
of individual cattle based on sex.
103
However, generalisations go along the lines of all bulls are recognised as dangerous, and
cows with calves at foot are a very close second. (The statistics on fatalities in the UK
support this) Anecdotal evidence suggests that one of the contributory factors to cows
being dangerous when having calves at foot is that their earlier temperament is a poor
predictor of defensiveness when they become mothers. Apparently placid cows can
become very defensive with little warning. Beef cows, then heifers and then steers are
in the middle range, followed by mature dairy cows without calves, which are usually
regarded as the most placid.
In the same experiment cited above, Temple Grandin went on to evaluate the temperament
of a group of cattle based on their sex.
Mean temperament ranking
Gender
Observation 1
Heifers
3.72 +- .11
Steers
3.39 +- .11
Observation 2
2.23 +- .10
1.97 +- .10
Handling Influence
Whether or not cattle are trained to recognise people as dominant over them probably
has the largest impact on their behaviour.
Adult cattle which have not been dominated by people since birth pose a large risk to
handlers. This group includes range fed cattle, intensively reared cattle which are
mechanically fed and strawed, and also pet bulls, which have grown up to see people as
part of their herd, rather than dominant over them. Injuries and fatalities have occurred
when bulls turn on a person they are familiar with; the reason behind this is that the bull
sees the handler as competition in his herd, and sets about dominating the person.
At the other end of the spectrum, old dairy cows which have been handled many times
by a compassionate but firm farmer generally pose little risk from attack, but can injure
people by standing on their toes, and sometimes can kick. The quality of stockmanship
has been shown to greatly affect livestock flightiness. An unpredictable handling style
(sometimes aggressive, sometimes calm) is apparently worse than a persistently aggressive
style. It has also been quantified that moving animals through a race takes less time when
using a calm voice than when shouting and slapping. In the latter case, cattle tend to
move in rapid bursts, which increases the likelihood of slipping, and takes more time
overall.
Summary
Putting these aspects of cattle behaviour together, means that their actions can be
accounted for in retrospect. However in general, but in the abattoir environment
especially, it usually means that they must be regarded as unpredictable. Add to this their
size and agility means that cattle must be managed as a serious hazard when not under
control with physical barriers.
These barriers must also be well maintained. Numerous cases of serious injuries and
fatalities occur each year on farms because of the failure of poorly secured barriers.
104
GENERAL RISK ASSESSMENT FROM DELIVERY TO SLAUGHTER

Delivery Vehicle Construction
Area/Process
Hazard Description
Contributory Factors
Legislative requirements
(where appropriate)
Good Practice
Tailboard
Springs
Lifting & handling

injuries.
Weight of board.
Adjustment of spring assisters.
Ensure only the driver/attendant operates

the tailboard. Drivers/ attendants will be
familiar with their vehicle.
Tailboard
Crush injury from

animal standing on part
lowered tailgate.
Lowering handle in centre.

Weak side gates / no side
gates restraining cattle.
Unaware personnel.
Tailboard
Flooring
Slips / falls.
Ability to easily unload animals (animals

will refuse to move forward if the
flooring doesnt feel safe to them).
Tailboard
Side gates
Lifting & handling

injuries.
Ramp Angles
Steep slopes.
Slips / falls.
Crush injuries from
rushing / falling animals.
General
construction
Lighting
General
construction
Decks
Opening handle(s) to one side.

Slide or side hinged tailgates.
3rd gate able to restrain animals while
tailgate being lowered.
Drivers aware of the risks.
3 - Vehicles must have non-slip flooring
throughout including the tailboard.
Responsibly for deciding to enter the

vehicle is with the driver / attendant.
Off loading facilities should be designed
to take advantage of animals natural
instincts.
Lateral projections must be provided to

prevent animals escaping.
Facilities must be of a sound construction.
Responsibly for offloading and correct use

of side gates is with the driver/attendant.
Weight ability to move easily.
Constructed to withstand the weight of the
animals to prevent escaping whilst
tailboard being lowered.
Sufficient size to prevent animals
from escaping.
3 - The information below shows the

maximum ramp angles allowed. It is
possible to make a step up to 20cm to
reduce the ramp angles although this is
not recommended.
4 - Ramp angles for existing vehicles
carrying cattle): External 29 Internal 33.
5 - new vehicles built/on road after
5th January 2007): All Ramps - Cattle
26 Calves 20.
Cattle should be allowed to walk off the

vehicle by themselves. This will take
longer, and unloading facilities would need
to be increased to take this into account.
The responsibly for entering the vehicle
should only be with the driver/attendant,
and only as a last resort.
The loading area should be well lit, but
not excessively bright, and should
be as quiet as possible.
General dangers of
working in the dark.
3 - Appropriate

should only be with the driver/attendant.
Manual decks physical

lifting, stock security,
ability to escape/jump off.
Hydraulic decks stock security.
Lifting platforms and upper floors

must have suitable and strong barriers
to prevent animals falling or escaping.

should only be with the driver/attendant.
A means of escaping should be provided.
Abattoirs are required to provide

unloading areas/bays/dock which are
enclosed on three sides.
Vehicles must be constructed as above.
Abattoirs to ensure they have sufficient

suitable facilities to enable drivers/
attendants to unload with the minimum
of risk.
Drivers/attendants to ensure vehicles are
maintained in a good condition.
The ramp angle is largely dependant

on the height of the off loading point.
Parking on
unloading bay
Alignment
Poor parking can lead to the elements

highlighted above being ineffective putting
both animal and human safety at risk.
Additional equipment, such as gates
provided on the unloading bay, can help to
minimise any risks from poor parking.
Abattoir unloading
/lairage Unloading
Animals will refuse to move forward if there

are items/people blocking the way. Risk to
both animals and people if the passage to
the pen is obstructed.
lighting must be provided.
Abattoir personnel must ensure that the pen

and passage to the pen is clear before the
animals are unloaded.
105
Area/Process
Hazard Description
UnloadingHandling
Goads/Sticks
(where appropriate)
Good Practice
Animals will refuse to move forward if

there are items/people blocking the way.
Incorrect handling of goads can not only
cause the animals to behavior dangerously
and be a threat to human safety, but also
be a direct threat to human safety.
The transport regulations only allow goads

to be used on the hindquarter muscles of
adult bovines and then for a maximum of
1 second, and only when they have room
ahead of them to move.
Sticks must not be used to strike animals.
Suggest not allowing personnel to use

goads or sticks, but if they must be used, on
difficult animals, there use should be
restricted to specific personnel drivers or
abattoir staff?
Research on-farm has suggested that the
unnecessary use of goads slows down
movement through causing movement to
become erratic rather than fluid.
Lairage and Restraint

General
Attacking animal.
Struck by the head of
an animal.
Crush injury (e.g. animal
strikes gate).
Trapping.
Trampling.
Being knocked over/down.
Kick.
Horns.
Stressed animals are more difficult to

manage and therefore will be more
dangerous to handle.
Continental breeds (e.g. Limousin) are
known to be particularly excitable.
Even animals which appear docile can
suddenly react.
Design of pens and gates unsuitable, e.g.
too low. Note: Bent down top rails may
indicate inadequate height to restrain
animals.
8 - Suitable and sufficient information

instruction training & supervision. Provision
of safe workplace.
6 - Risk assessment. Relevant and
comprehensible training.
11 - Designers have a duty to design out
hazards to users.
Human safety must always be the priority.

When animals arrive abattoirs reserve the
right to reject them if people might be
put at unreasonable risk.
Plan ahead. Ensure gates and routes
are set correctly.
Always be alert to the potential dangers.
Never take previous calm behavior as a
guarantee of safety.
Keep a substantial structure between
animals and people whenever possible.
This must also be secured properly. Use of
temporary measures, such as rope to secure
gates, often results in injuries.
Avoid standing in front and close to cattle.
Always keep a safe distance behind cattle.
Remember that cattle can also kick out
sideways.
If it is necessary to drove animals, keep a
safe distance and ensure you have a way to
escape close to hand.
Apply knowledge of humane handling and
the behavioral response of cattle to
handling. Ensure that all staff are aware of
the correct procedures to use.
Training in animal behavior and handling
techniques.
Design of handling facilities to minimise risk
of harm. Refer to TN564 (SAC) TN 565 (SAC)
Lairage
Attacking animal.
an animal.
strikes gate).
Trapping.
Trampling.
Kick.
Horns.
Look critically at the animal handling

facilities you have and how your staff use
them.
Consider how the animal perceives both
your facilities and procedures. Walk through
the system from the animals perspective
to identify fear-eliciting features.
Look critically at the people employed.
Does their understanding of welfare,
safety and quality issues require improving?
Have staff employed in the lairage and
abattoir perceived that there may be a
problem?
If staff have perceived a problem, have
they evaluated it?
8 - Safe access & egress. Maintenance of

workplace and equipment.
3 - Doors gates, etc Prevention of slips,
trips, falls.
7 - Construction of suitable work
equipment maintained in efficient state
and good repair.
hazards to users.
4 - Animals that have little or no room
to move should not be subjected
to coercion.
Electric goads and prods should only be
used in extreme cases and not on a
routine basis to move animals.
Goads and other aids should not be used
repeatedly if the animal fails to respond
or move.
Safer alternatives to physical contact should

be applied.
Suitable communications to enable
employees to report concerns
with management.
Before making any changes to the physical
characteristics of animal handling areas,
ensure that the design incorporates
principles which are known to encourage
natural movement.
Design to minimise the need for people
to be in the same space as cattle.
106
Area/Process
Hazard Description
(where appropriate)
Good Practice
Movement into
restraint
Attacking animal.
strikes gate).
Trapping.
Trampling.
Kick.
Horns.
Cattle can often be seen in pens or

raceways staring at the alleyway ahead and
refusing to move. This can be seen as the
animal being stubborn, and can provoke
goading. However, it usually indicates an
obstruction to the animals forward
movement which could be one or more of
a number of visual (sight), auditory (sound)
or, olfactory (smell) stimulants.
The point of balance is at the animal's
shoulder. All species of livestock will move
forward if the handler stands behind the
point of balance. They will back up if the
handler stands in front of the point of
balance. Many handlers make the mistake
of standing in front of the point of balance
while attempting to make an animal move
forward in a race. Groups of cattle in a
race will often move forward without
coercion when the handler walks past the
point of balance in the opposite direction of
each animal in the race. Often tapping the
side of the race can move them.

3 - Doors gates, etc Prevention of slips,
trips, falls.
hazards to users.
4 - No person shall in any slaughterhouse,
stun, or cause or permit to be stunned,
any adult bovine animal unless at the time
it is stunned it is confined in a stunning
pen or in a restraining pen which (in
either case) is in good working order.
4 - Slaughterman to be ready before the
animal is led into the box. Requires close
co-ordination between the stockman
moving the animal into the stunning box
and the slaughtermen whose job it is to
stun the animal.
Plan ahead. Ensure gates and routes are

set correctly.
Identify points within your animal handling
system where cattle regularly stop and
refuse to move forward, if only for a few
seconds. For example, the use of a lighter
colour paint on the side of a race in
combination with better lighting are often
all that is needed to help improve animal
movement past a difficulty.
If the animals are moving through the
race by themselves, leave them alone
do not goad.
Restraint
Design of restrainer.
an animal.
Trapping.
The HSA recommend the fixed-shelf head

restraining systems should be used wherever
possible to improve shooting accuracy.
Experiments with cattle demonstrated that
a full width static front shelf allows
fractious animals to climb the shelf at the
front of the pen.

11 - Designers have a duty to design
out hazards to users.
4 - Animals, which are stunned or killed by
mechanical means applied to the head,
shall be presented in such a position that
the equipment can be applied and operated
easily and accurately. The Minister may,
however, in the case of cattle, authorise
the use of appropriate means to restrain
head movements.
Remove obstructions / structures which

cause parts of the body to be trapped
should the animal move.
A hold down rail or rails is necessary to
ensure adequate restraint when using this
style of static head restrainer.
A curved metal shelf takes up the space at
the front of the pen preventing animals
from lowering their heads. The dimensions
of the shelf may need to be varied to fit
the type of pen and particular notice is
needed to ensure that the stunned animal
does not get caught up in the front shelf
and delay ejection.
Stunning / kill
Attacking animal.
an animal.
Crushing.
Trapping.
Trampling.
Kick.
Horns.
Captive bolt pistols.
Ineffective stun.
Animal may not go down at all, or if it does
initially, it may get back to its feet.
Animals let out of the stun box can move
about causing danger. (see PREVENTION &
MANAGEMENT OF ESCAPED CATTLE)
Uncoordinated reflex activity in stunned
animals when shackling & sticking.
Unsafe handling of bolt gun can lead to
penetrating injuries. Dropping a loaded gun
will cause accidental firing. Guns can travel
with high velocity over significant distances.

hazards to users.
7 - Correct weapon, correct ammunition,
regular maintenance. Operative training.
Use of gun/captive bolt in accordance with
manufacturers instructions.
10 Provide appropriate protective
equipment.
10 A firearms certificate is not required
however; operative licensing and training
is required.
For emergency use, suitable spare
equipment and instruments for stunning,
slaughter or killing are kept within the
slaughterhouse.
Investigate all ineffective stuns

Review the amount of post-stun kicking. E.g
0 = no activity
1 = Mild activity
2 = Moderate activity
3 = Severe activity
Continual assessment of the animal should
be made from stun to death.
Keep a spare weapon available to re-stun.
107
Area/Process
Hazard Description
(where appropriate)
Good Practice
Electrical stun/kill
Electricity @600v AC
Ineffective stun.
Animal may not go down at all, or if it does
initially, it may get back on its feet and
move about causing danger.
9 - Electrical systems to be maintained to

be safe.
Continual assessment of the animal should

be made from the point of stunning through
to death. Care should be taken with
uncoordinated reflex activity in stunned
animals.
If stun appears ineffective the animal must
be shot with a captive bolt gun and stuck.
Post-stun
handling to
facilitate bleeding
Cuts & stabs from hand

knives.
Kick.
Trapped hand in shackle
noose.
Falling shackles.
Restricted space.
Slip hazard (blood).
Restricted access.
Employees may climb over animals which
do not roll out properly due to poorly
designed or maintained systems.

3 - Doors gates, etc Prevention of slips, falls.
10 Provide appropriate protective
equipment.
Trained knife users.

Adequate space.
Properly designed stun box and cradle.
Correct hoist location.
Maintenance of equipment and workplace.
Prevention and Management of Cattle Escapes

Escaped animal incidents have the potential to cause serious injury or a fatality. Local
procedures should be agreed in advance with the police. These procedures may require
assistance being provided by the slaughterhouse. Where an animal escapes into a public
place the local police should be contacted immediately as the animal is likely to be
distressed and therefore could react aggressively. Local response procedures will vary but,
in being contacted, the police can make their necessary operational decisions. In choosing
not to call the police a slaughterhouse may unwittingly place themselves and the public at
increased risk. The use of firearms is strictly regulated and a slaughterhouse should only
use such equipment within the terms of their firearms / shotgun licence as to discharge a
firearm in a public place without the authority of the police could render an individual or
the organisation at risk of criminal charges being brought against them.
Area/Process
Hazard Description
(where appropriate)
Good Practice
Escape off Site
Attacking animal.
an animal.
strikes gate).
Trapping.
Trampling.
Kick.
Horns.
Traffic accidents.
Potential fatality(s).
Inadequate perimeter fencing or cattle grid.

Inadequate gates.
Inadequate offloading facilities.
Inadequate pens / rails - e.g. no secondary
gates, low fences.
Control of outside drivers not employed
by the abattoir.
Lack of supervision to ensure procedures
are followed.
8 Control of risk to others.

Keep lairage doors closed.
Close internal gate behind cattle before
moving vehicle.
6 - Risk assessment
Safe handling procedures and training.
Policy and emergency plan in case
of escapes.
hazards to users.

Provide/use sheeted secondary gates when
unloading with a pin in the floor to prevent
it opening when cattle push past.
moving vehicle.
Good perimeter fence.
Install a cattle grid at the site entrance.
Contact the police and await their arrival.
If the animal cannot be driven back safely
it may need to be shot where it is.
Where a marksman is available offer his
services under police.
Supervision. Note: the police often prefer
this rather than using their own marksman
who may be inexperienced in shooting
large animals which become dangerous
if wounded.
108
Area/Process
Hazard Description
(where appropriate)
Good Practice
Escape into
the yard
Attacking animal.
an animal.
strikes gate).
Trapping.
Trampling.
Kick.
Horns.
Traffic accidents.
Potential fatalities.
Persons at risk include those
not experienced in animal
handling.
Inadequate gates.
Inadequate offloading facilities e.g. no
secondary gates / low fences.
Inadequate pens / rails.
Animals which have attacked people are
very likely to attack other people who
approach them, even after a cooling off
period.
Poor control of outside drivers, visitors and
contractors e.g. MHS staff.
Lack of training and supervision to ensure
procedures are followed.
8 Control of risk to employees and others.

Use sheeted secondary gates when unloaded.
moving vehicle.
6 - Risk assessment.
If the animal is calm then let more cattle

out and then drive them all together.
If the animal is in a location where it can
be safely observed and is not able to cause
any risk to safety, it may be best to allow
it to calm down for a time before
attempting to retrieve it.
If then animal cannot be moved and has to
be killed in situ, where possible use a head
shot with a captive bolt gun. A captive bolt
gun with an extension handle is available
for contact guns. These can be useful in
situations like this as they give extra reach.
In some situations it can be useful to have
a rifle or shotgun available.
If a beast has attacked or threatened to
attack a person whilst escaped, no attempt
should be made to move it. It should be
shot by a marksman A shotgun is a safer
option than a rifle as it has a limited range.
A single ball cartridge should be used rather
than shot. A risk assessment, procedure for
using the shotgun and a firearm certificate
will be required.
.OV to be informed if time available,
permission does not need to be sought.
Escape in the
lairage:
Attacking animal.
an animal.
strikes gate).
Trapping.
Trampling.
Kick.
Horns.
Inadequate gates.
Inadequate pens / rails.
Escape out of the

stunning box
Ineffective interlocking allowing the gate

into the stun box and the discharge gate to
be open together.
Cattle have been known to jump out of the
box; by design a good deep, secure box will
reduce this risk. However existing stunning
boxes will vary and it may be necessary to
fit a bar over the box. Care should be taken
not to create an operative trap when
fitting bars.
More common is an animal getting up after
it is released from the box due to a poor
stun. Good stun box design can reduce the
risk of a bad shot.
The gun and shot used must be matched to
the category of animal being slaughtered.
Many abattoirs are killing both under
thirty-month-old cattle, cows and stock
bulls. It may be necessary to use a 0.25 side
trigger gun for stock bulls.
Poorly designed pens, gates and race e.g.
low fences, blind corners, no roll out, no
post escapes or bull fighter shields where
required. Man walkway not fenced to
prevent cattle entry.
Personnel gates hinged to open wrong way
(should close against stop to prevent animal
access). No self close device.
Keep lairage doors closed

Man escape fences at entrance to race
walkway to prevent animal access.
In the lairage run more cattle with the
escaped animal.
Into the plant evacuate all personnel except
two or three trained authorised people to
deal with escapee.
Pen walls/rails to be a minimum of 2m high.
1.8m is not sufficient.
Warning and evacuation procedure.
Design of facilities to make use of
behavioural characteristics of cattle.
Adequate escapes.
Safe handling procedures and training.
Should an animal manage to get into the
plant, evacuate all personnel except two or
three trained and authorised people to deal
with the escapee. A contingency plan is
required for escapes into the slaughter hall.
Gun and shot strength should be adequate
for category of animal, particularly when
slaughtering older cattle, cows and stock
bulls.
Interlocking devices to prevent both

openings on stun box being open at the
same time.
Restricting the size of the opening of the
side gate will prevent live cattle being able
to crawl underneath.
Means of containing an animal if it
escapes / ineffective stun E.g.
- row of posts
- gate that can be closed quickly
- designing shackling area and bleed area
on two levels
- Bullfighter type shields in the shackle to
provide safe place for personnel.
The animal should be shot. An extended
cap handle can be useful in this situation.
109
PROPOSED STEEL TUBE GRADES FOR CATTLE PENS

Introduction
The diameter and thickness of the steel tube or structural hollow section to be used should
be specified by the client (the purchaser, designer, supplier, component manufacturer,
fabricator or erector, as applicable). A suitable corrosion protection should be applied to
achieve the durability required. Any painting, coating or galvanizing should only be carried
out after completion of all welding work.
Steel Tube Grades
As a general guideline, it is recommended that low carbon (mild steel) material grades
should be employed with specified minimum yield strength (SMYS) values of either
195N/mm or 235N/mm. Round, square or rectangular tubes or hollow sections can be
used and these may be either hot finished or cold formed.
Appropriate steel tube or hollow section grades should be selected either from National
(including European) or International Standards or alternatively suitable equivalent
proprietary materials from a reputable tube manufacturer (such as Corus Tubes) may be
used. Tubes and hollow sections in accordance with one of the following dimensional and
tolerance standards in the table below will generally be suitable:
Material
Dimensional and
Tolerance Standard
Circular, square or
rectangular hollow sections
BS EN 10210-2
BS EN 10219 2
Material Grade
See Note below
BS EN 10255
Proprietary Grades
e.g. Corus Strongbox 235

e.g. Corus Install range.
Note: For reasons of formability (bending and shaping), weldability, galvanizing (and also
availability and cost), it is recommended that material grades with an SMYS of either 195N/mm
or 235N/mm are used. However, this does not preclude the use of higher strength materials,
providing that the fabrication practices employed take this into consideration.
Where fabricated components are to be hot dipped galvanised, the purchaser must confirm
with the material supplier that the steel composition is suitable. As a general guideline,
this means that the silicon content of the steel should ideally either be 0.05% or in the
range 0.15 0.25%.
Material Certification
Materials used should, as a minimum, be subject to non-specific testing and inspection and
supplied with a Test Report 2.2 in accordance with BS EN 10204 as standard.
Weldability
Low carbon (mild steel) grades with an SMYS of either 195N/mm or 235N/mm are
generally considered to be readily weldable in accordance with most standard welding
methods. Welding guidelines can be found in BS EN 1011 Parts 1 and 2.
110
Recommended dimensions for hollow sections and tubes

A non-exhaustive list of recommended material dimensions is given below, with a view to
indicating those sizes most readily available.
Thickness (mm)
2.3 2.6
2.9 3.2
3.5 3.6
4.0
4.5
5.0
CIRCULAR
OD (mm)
21.3
26.9
33.7
42.4
48.3
60.3
76.1
88.9
114.3
139.7
SQUARE
Dimensions (mm)
25 x 25
30 x 30
40 x 40
50 x 50
60 x 60
70 x 70
80 x 80
90 x 90
100 x 100
RECTANGULAR
Dimensions (mm)
50 x 25
50 x 30
60 x 40
80 x 40
90 x 50
100 x 50
100 x 60
120 x 60
120 x 80
NOTE: Other sizes may be available depending on supply source.
111
Corrosion Protection
The corrosion protection employed should reflect the durability (life to first maintenance)
required for the structure. It is recommended that components be suitably protected
against corrosion, after completion of all fabrication work, by one or more of the following
treatments:
Hot dip galvanizing in accordance with BS EN ISO 1461.

Thermal spray coating of zinc or aluminium in accordance with BS EN 22063.
Organic powder coating in accordance with BS 1722-16.
Painting in accordance with BS EN ISO 12944 Parts 1 to 8, as applicable, to meet
durability requirement H.
Guidance on the appropriate protective coatings to use in specific environments and

recommended minimum coating thicknesses can be found in BS EN ISO 14713. All loose
scale, oil and dirt must be removed from the component surfaces before any protective
treatment is applied.
Fabrications, produced from closed tubes or hollow sections, which are to be hot-dipped
galvanized must be provided with drain holes of a suitable size.
Maintenance and Repair
It is recommended that installations are inspected at regular intervals and that any
damage found is investigated and suitably repaired.
The corrosion protection should be inspected as part of the maintenance and repair
procedure. Any damaged areas found can be repaired by a procedure acceptable to the
client. For example, hot dip galvanized coatings can be repaired in accordance with the
methods set out in BS EN ISO 1461 Clause 6.3. Options include, thermal spraying with zinc
or a suitable zinc rich paint e.g. epoxy. The zinc content of a zinc rich paint should conform
to BS 4652 (i.e. 80% in the dry film). The coating thickness in the repaired area should
exceed that of the local galvanized coating layer. For guidance on suitable proprietary
coating repair products and their application, reference should be made to The Galvanizer's
Association web site www.hdg.org.uk.
NOTE: Any additional fabrication work carried out following the application of the
original corrosion protection will damage the original protective coating so this will
have to be made good afterwards.
Additional References
Additional guidance may be found in BS 5502 parts 21 and 22, and in the BS 1722 series
of fencing standards, particularly Parts 8 and 12, in BS 5709 covering gates and stiles and
in BS 4008 for cattle grids.
112
REFERENCES & SOURCES OF INFORMATION

Index
pet bulls 8
A
alone 6, 14
ante-mortem 6
B
behaviour 7, 8, 9, 22
breeds 1, 7, 8, 12
C
charge 7
Clipping 6
complacent 5
considerations 5
Corrosion 1, 21
corrosion protection 20, 21, 22
crush 6
E
escape 5, 6, 11, 12, 18
Escape 16
F
fatalities 1, 2, 7, 8, 17, 18
G
galvanized 21
L
lairage 1, 6, 11, 13, 16, 17, 18
Lairage 1, 6, 12, 13
Lighting 6, 11
M
Maintenance and repair 1, 21
P
perimeter 5, 16
Pre-Arrival 1, 5
R
reject animals 1
rejecting either the vehicle or the animal 5
Restraint 1, 6, 12, 14
S
STEEL TUBE GRADES 1, 20
stockmanship 8
stunning 6, 14, 15, 16, 18
Stunning 1, 6, 15
T
tailboard 5, 10
W
Weldability 1, 20
H
handled 2, 8
Handling 1, 8, 12, 22
handling facilities 1
human contact 1
I
information to collect 5
intensively reared cattle 8
113
2
3
4
5
6
7
8
9
10
11
Handling beef cattle: Identifying research needs and knowledge transfer opportunities
to improve human safety and animal welfare, SAC, Turner S et al.
The Manual Handling Operations Regulations 1992
The Workplace (Health, Safety and Welfare) Regulations 1992
Welfare of Animals (Transport) (England) Order 1997
Welfare of Animals (Transport) (England) Order 2006
Management of Health & Safety at Work Regulations
The Provision and Use of Work Equipment Regulations 1998
Health and safety at Work Act 1974
The Electricity at Work Regulations 1989
The Personal Protective Equipment at Work Regulations 1992
The Construction (Design and Management) Regulations 2007
Stafford K J. 1997. Cattle Handling Skills. Accident Compensation Corporation, Wellington,

New Zealand ISBN 0 478 10247-X
Modifying existing cattle handling systems to improve human safety, SAC, TN564, ISBN 1
85482 805 3
Recommendations for the design of new, safe and efficient cattle handling systems, TN565,
SAC, ISBN 1 85482 806 1
Safe cattle handling equipment, HSE
Preparing cattle for slaughter, Agriculture information sheet no. 34, HSE
Handling and housing cattle, Agriculture information sheet no. 35, HSE
Deal with the danger, video, HSE
Handling cattle at abattoirs and markets, Health & Safety Authority, [email protected]
SAC Research, WP2.4 Animal welfare social behaviour,
Project Manager: R.B D'Eath
Feedlot Cattle with Calm Temperaments Have Higher Average Daily Gains Than Cattle with
Excitable Temperaments1 Journal of Animal Science (1997) volume 75: 892-896 B.D.
Voisinet, T. Grandin,2 J. D. Tatum, S. F. O'Connor,3 and J. J. Struthers Department of Animal
Sciences Colorado State University Fort Collins 80523-1171
A comparison of cattle temperament scores by breed type using different types of
temperament scoring. J. Baszczak*, T. Grandin, S. Gruber, T. Engles, and J. Tatum, Colorado
State University, Fort Collins.
114
BS1722
Fences
Part 8: Specification for mild steel (low carbon steel) continuous bar fences and hurdles.
Part 12: Specification for steel palisade fences.
Part 16: Specification for organic powder coating to be used as a plastics finish to components and mesh.
BS 4008
Specification for cattle grids.
BS 5502
Buildings and structures for agriculture

Part 20: Code of practice for general design considerations.
Part 21: Code of practice for selection and use of construction materials.
Part 22: Code of practice for design, construction and loading.
BS 5709
Gaps, gates and stiles - Specification
BS EN 10210
Hot finished structural hollow sections of non-alloy and fine grain steels
Part 1: Technical delivery conditions.
Part 2: Tolerances, dimensions and sectional properties.
BS EN 10219
Cold formed welded structural hollow sections of non-alloy and fine grain steels
Part 1: Technical delivery conditions.
Part 2: Tolerances, dimensions and sectional properties.
BS EN 10255
Non alloy steel tubes suitable for welding and threading Technical delivery conditions.
BS EN 22063
Metallic and other inorganic coatings Thermal spraying Zinc, aluminium and their alloys.
BS EN ISO 1461
Hot dip galvanized coatings on fabricated iron and steel articles Specifications and test methods.
BS EN ISO 12944
Paints and varnishes Corrosion protection of steel structures by protective paint systems
Part 1: General introduction.
Part 2: Classification of environments.
Part 3: Design considerations.
Part 4: Types of surface and surface preparation.
Part 5: Protective paint systems.
Part 6: Laboratory performance test methods.
Part 7: Execution and supervision of paint work.
Part 8: Development of specifications for new work and maintenance.
BS EN ISO 14713
Protection against corrosion of iron and steel in structures Zinc and aluminium coatings Guidelines.
115
4. Slaughter and Dressing GN 4-1
Safe use of Knives

This guidance is intended mainly for users of knives in slaughtering and meat processing
plants, but the advice is relevant for butchery tasks. However, all tasks must be assessed
and suitable controls implemented according to the hazard potential identified and the
likelihood of injury identified. Regarding butchery in retail shops where the work is
generally carried out at a slower pace and craft butchers tend to have very good knife
skills, it is often found that the risk rating is much lower than in an industrial environment.
The general rule in retail is that light trimming and cutting can be carried out reasonably
safely in the front shop without industrial PPE, but for backshop boning operations where
more force is used full chain mail glove, arm guard and apron is normally worn.
HAZARDS AND RISK

Traditionally knives caused a large number of accidents in the meat industry, but where
good practice, training and suitable personal protective equipment has been introduced the
incidents of knife injury are much lower. Where a knife is a necessary tool to carry out
tasks then the hazard potential remains and the risk must be controlled.
The risks (and parts of the body at risk) vary from task to task and from business to
business as layout and equipment vary. Some of common the hazards to look out for are
listed below, but employers and the self-employed must carry out their own assessment of
risk so that adequate control measures can be provided.
Slaughter Processes
Here knives are generally held in a sword or artisan grip rather than the more forceful
dagger grip used in boning operations. Many tasks do not present a high non knife hand
risk as cutting is not towards the hand. More common injuries happen when the knife hand
slips down onto the blade, and also cuts to the thighs on beef legging tasks.
Boning operations: there are three methods employed here;
Traditionally in many retail operations each bone is removed individually. This requires
considerable force to cut through joints.
The second method probably most common in factory operation is cutting the carcase
into primal cuts and then sheeting the bones out in one piece.
Some boning plants employ mechanical boning systems which pull the meat from the
bone as the operative cuts, reducing the force required.
All these methods involve risk of slicing cuts, stabs and slip down cuts. However, parts
of the body at risk, and therefore protection required will vary according to the working
position.
Slicing and Dicing
The main risk here is usually to the hands, to the non knife hand and also to the knife hand
when a slip down is caused through catching the edge of the table.
116
Injury Through Misuse of Knife

Serious facial injuries including loss of sight have occurred when knives have been used to
handle meat and when the knife has been kept in the hand while handling other items
such as trays or boxes.
PRECAUTIONS
Picture courtesy of Cutting Edge Services Ltd.
Always select the right knife for the task. Deboning knives normally have a plastic handle
that is designed to prevent fingers slipping onto the blade.
For sticking or other operations mainly involving pushing movements of the knife, the
handle should have a suitable crossguard. See figure 1. The knife should be comfortable
to grip, and it should have raised portions at the junctions of the handle and the blade to
minimise the possibility of the knife hand sliding over the blade.
Figure 1: double edged sticking

with anti slip guard
Knives should not be used when sharpening has reduced them to thin narrow blades that
can pass through protective aprons or snap under pressure. See fig.2
Steels should have handle guards large enough to prevent cuts.
Picture courtesy of Cutting Edge Services Ltd.
SAFE STORAGE OF KNIVES

Knife racks or other storage facilities should be provided, next to the work station.
Scabbards should be provided if workers need to move around the workplace with knives.
The scabbards should be divided into compartments and be easily dismantled for cleaning.
Figure 2: a knife worn to the point

where it would be unsafe to use
When not in use knives must never be left lying around.
SAFE DISPOSAL OF KNIVES

Old knives should be collected in a securely sealed container with a letter box type slot
to put the knives through. This container can then be collected by an approved scrap
collection service who have facilities to deal with them.
PERSONAL PROTECTIVE EQUIPMENT (PPE)

Most injuries can be prevented if operators wear the right protective clothing, in particular
protective aprons and gloves. All PPE must fit properly and be the right size for the wearer.
If in doubt, seek advice from your supplier on manufacturer.
Aprons
Suitable protective aprons, usually chain mail or overlapping metal discs, must be worn
during all deboning work or during other work where the knife is pulled with the point
towards the body.
The apron should cover the body area from mid breast bone to mid thigh. The weight
should be borne by the wearer's shoulder and not their neck. The apron should be fully
adjustable with shoulder straps and waist/hip belts so that it sits neatly against the body.
The bib should not sag when the wearer bends forward.
Aprons should be properly maintained. Loose or missing links or discs should be replaced
immediately and straps and fastenings should be kept in good condition.
117
Stab pads made of Balata belting or similar materials are not suitable as protection
against stabbing injuries.
Aprons, trousers and vests should comply with the penetration test set out in BSEN ISO
13998:2003, Protective Clothing-Aprons, trousers and vests protecting against cuts and
stabs by hand knives.
Aprons, Leggings and Upper Torso
An apron with the lower half divided to form knee length leggings secured to each leg by
straps should be worn by persons in abattoirs engaged in "legging out (skinning of the leg)
which involves holding the leg of the carcase between the thighs and drawing the knife
towards oneself along the carcase shin bone. The danger is of stabbing, particularly in the
thigh or abdomen. This type of protection may also be necessary for deboning hanging
meat when the knife is brought down low. Tunics which cover the body and come right
over the shoulder may also be needed when working on hanging meat at height.
Gloves
A full chain mail glove should be worn on the non knife hand during deboning work. Chain
mail gloves should comply with BS EN 1082 -1:1997. Cut resistant gloves should be worn
on the knife hand and on both hands when the knife is used in both hands, but never as an
alternative to chain mail when chain mail can be worn.
Forearm Protectors
Some gloves are designed to give wrist and forearm protection, but forearm protectors
made of clear plastic and either attached to or independent of the gloves can also be
obtained.
Footwear
Boots or shoes must be non-slip. A slip or fall whilst holding a knife is potentially lethal.
A dropped knife easily penetrates soft shoes.
See also HSE leaflet L25, PPE at work guidance.
TRAINING
All new employees must be given a thorough basic grounding in the use, care and
maintenance of knives and other equipment including steels and scabbards. It is important
to check whether a person is right or left handed before commencing instruction.
All new employees must also be given a thorough grounding in the dangers associated
with misuse of knives.
The use and maintenance of protective aprons, gloves and trousers should also be
explained and attention should be drawn to the employee's obligation to wear such
protective equipment.
118
Instruction should be given either by the foreman or an authorised training instructor.

Whoever carries out the training must be satisfied that the employee has understood and
absorbed all information supplied. The training should include grinding and steeling to full
proficiency. Newly trained staff must be introduced gradually to full speed production.
They must be carefully supervised until sufficiently skilled to work with safety at full
production rates.
Children (under the statutory school-leaving age) MUST NOT be allowed to use, handle or
clean knives. For young people between school leaving age and 18 years, a more detailed
risk assessment is required taking into account their inexperience, and supervision by a
competent person is also needed. See The Management of Health and Safety at Work
Management Regulations 1999.
Training Courses
There is now a recommended level 1 qualification available from the Meat Training
Council, The Certificate in Knife Skills for the Meat and Poultry Industry. Details available
from here.
WORKPLACE
Working areas must be clean and tidy. Working surfaces and surrounding floor areas in
particular should be free of debris and production waste. Floors should be slip resistant.
Lighting levels should be sufficient to ensure good visibility.(500 lux minimum).
There should be enough space for each operator to work safely.
Working tables should be at the right height for the operator.
FIRST AID
Most of the fatalities and serious injuries occur during deboning or similar operations.
A serious stabbing injury can result in heavy external bleeding, particularly if a main artery
is punctured. In a number of cases the victim has bled to death in a few minutes. Prompt
first aid action could save a life.
During deboning operations someone should be available who knows how to deal with stab
injuries and heavy bleeding. However, this should be backed up by training all staff in
dealing with stab wounds and displaying an instructional sign. The first thing to do is to
immediately apply firm pressure to the wound using a pad. Lay the victim down while
continuing to press the wound. Call for help.
119
APPENDIX
SAFETY WITH KNIVES: ADVICE TO USERS
1.
Never use a blunt knife.
2.
Know your own knife and how sharp it is.
3.
Employ correct sharpening methods and learn the right way to use a sharpening
equipment and steel.
4.
Do not grind your knife blade until it is dangerously narrow.
5.
Never use a steel that does not have a hand guard.
6.
Always replace knives in the scabbard or steriliser when not in use. Never lay
them down on a working surface where they may be covered by other objects.
7.
Always pick up a knife by the handle.
8.
Keep the working area as tidy and as dry as possible.
9.
Never wear soft shoes. Keep a pair of non slip safety/stout shoes for working.
Slips and fails with a knife in the hand are potentially lethal.
10.
Direct the knife away from the body whenever possible. Never cut towards your
fingers, hand or an unprotected part of the body.
11.
Keep all knives, steels and scabbards clean and sterilise them at the end of the
working day.
12.
Never carry a knife in the hand when away from the point of work, unless the
blade is covered.
13.
Never try to catch a failing knife.
14.
Make full use of protective clothing that is provided, including gloves and aprons.
15.
Get first aid treatment for ail cuts, however small. Septic cuts and scratches can
be dangerous.
16.
Never handle meat with a knife.
17.
Never handle meat or any other items with the knife in your hand.
120
High Voltage Electrical Stimulation

Systems (HVES)
INTRODUCTION
This guidance note contains information and advice on preventing injury from electric
shock and burns during use, maintenance and cleaning of High Voltage Electrical
Stimulation (HVES) systems. HVES of carcases uses voltages typically in the range 700 to
1100 volts AC for the prevention of cold shortening and tenderisation of meat. All existing
systems have an exposed electrode that forms a rubbing bar along which the moving
carcases brush for about 90 seconds as they are carried along by an overhead conveyor.
The high voltage current flows from the electrode through the carcase to the earthed
conveyor.
The voltage and power available from the electrodes create a risk of electric shock and
burns which may be fatal for anybody who may come into contact with it. The wet
environment that exists in abattoirs will increase the risk of injury so it is important that
persons cannot be inside or enter the hazardous area of the stimulator while the
electrodes are live. This exclusion zone can be achieved by a combination of measures
including enclosure of the equipment; personnel detection and trip devices; earthing,
emergency stop controls and warning indicators supported by instruction and information.
ENCLOSURE
Earth bonded impervious roof and walls
Steelwork
Steelwork
Carcase
Profile cut
out at
Entry and
Exit
Rubbing Bar supported on

an inslulated framework
one pitch
one pitch
one pitch
At least two non contact pitches between

the Entrance / Exit and the Rubbing Bar
Section through the Electrical

Stimulation Chamber
Safety curtain transmitter and receiver

units located in sloping barrier
Electrical Stimulation - Layout and Safety Considerations

jg - 11.06.10 issue a
The HVES system must be installed within an enclosure (see figure and photo) that
prevents anybody touching the live electrodes from outside and it must incorporate
safety systems that cause the HVES system to shut down if personnel attempt to enter
the enclosure.
121
To achieve this in practice the enclosure should have walls to ceiling height or 2.5 metres
high, whichever is the lowest and be roofed to prevent access from above and to prevent
water from hoses or power washers making contact with the live conductors. Walls and
roofs should be solid. All exposed conductive parts associated with the enclosure
(including any metallic panels forming part of the structure), should be electrically bonded
together and connected to the main earth terminal of the installation. Additionally, it is
also a requirement, to run separate earths to the main building earth from the conveyor
rail HVES Entry and Exit points in order to achieve the high level of safety required for this
type of installation.
At the carcase exit and entry apertures there must be a barrier to let staff know that they
are near a hazardous area and to dissuade them from entering. The barrier may be a
ground level barrier (e.g. a rail or a 450 sloping threshold) and the opening for the carcase
should be the minimum size necessary. There must also be warning lights to indicate the
status of the stimulator.
To prevent the possibility of people touching the live rubbing bar from the carcase entry
and exit points, an adequate separation between the bar and the entry/exit points must be
provided. There is also the possibility that carcases being stimulated may become bunched
on the overhead rail. Carcases other than the one being stimulated may then become live
and create a hazard. Taking these factors together, a minimum distance of 2 metres or 3
conveyor pitches, whichever is the greater, should be provided between the personnel
barriers and the live parts of the rubbing bar. This distance may have to be increased for
stimulation of cattle carcases. The installer of the system should assess this.
A separate and interlocked access door must be provided for maintenance, cleaning,
product recovery etc. Opening of the door must immediately cause the HVES to be
switched off, and restarting must only be possible by means of a start control located
outside the hazardous area. Interlocking devices such as a captive key, an interlocking
switch with guard locking, or dual positive and negative mode interlocking devices should
be considered. Where practicable a window should be provided to allow staff and visitors
to see the stimulation process without needing to enter the enclosure or stand where they
might block the entry and exit points.
If there is any risk of water jets hitting the rubbing bar through the carcase entry and exit
points, hoses should be relocated or screens installed. Alternatively, the water supply to
hoses that could reach into the HVES must be automatically turned off when the HVES is
in use.
MINIMUM ELECTRICAL STANDARDS

The electrical supply to the installation should conform with BS 7671:1992 Requirements
for electrical installations and the electrical parts of the stimulator itself should comply
with BSEN 60204-1:2006+A1:2009 Safety of machinery - Electrical equipment of
machines Part 1 Specification for general requirements.
122
PERSONNEL DETECTION
If staff climb over, or through the physical barriers at the carcase entry and exit points
their presence must be automatically detected and the HVES shut down immediately.
This can be achieved by installing an Active Opto-Electronic Protection Device (AOPD) such
as a light curtain. The preferred solution is to locate the light curtain so that it scans the
entire floor area of the enclosure. This floor detection system does not rely on the operator
to decide if it is safe to switch on. Every time the unit is switched on it will automatically
check that the floor is clear of personnel or fallen carcases and will prevent start-up of the
stimulator if an obstruction is detected. This solution also ensures that no one can be
present inside the enclosure when the system is operating.
Whatever method is used, automatic detection of personnel and / or obstructions is the
main priority and must not reply solely on the HVES Operator or human intervention to
achieve the required safety level. Any ledges or positions where personnel can remain
undetected in the HVES area should be risk assessed and eliminated where practical.
It is not only essential, but also good practice that whoever starts the system has a clear
view of the entire stimulation area to ensure that no one is inside the area at start up.
Whatever system is used, the AOPD should comply with the requirements of BS EN 61496
Safety of Machinery electro-sensitive protective equipment. Part 1 General requirements
and Part 2 Particular requirements: for equipment using active opto-electronic protective
devices, or to an equivalent standard of performance. Guidance on the application of this
standard is published by the HSE in guidance note HSG180 Application of electro-sensitive
protective equipment using light curtains and light beam devices to machinery. Systems
that are already in use and which use photoelectric safety systems to BS 6491 and which
have an installation standard derived from HSE Guidance Note PM41 Application of
photo-electric safety systems to machinery will meet the required standard.
The degree of risk on HVES systems and the importance of the light curtains in achieving
adequate risk reduction means that Type 4 light curtains (as defined in BS EN 61496)
should be used. These have 2 output switching devices that provide for 2-channel
interfacing with the HVES control systems such that a single fault will not lead to the loss
of the safety function. All HVES systems presently installed use electromechanical
contactors as the primary control elements. In accordance with the guidance contained
in HSG180, these contactors should incorporate suitable means to monitor the on/off
positions of the main contacts configured in such a way that a failure of a contactor will
be detected.
The safety-related parts of the HVES control systems should not rely on software, such
as ladder logic, in Programmable Logic Controllers, (PLCs) for their operation, unless an
approved Safety PLC is utilised with the maximum level of safety (SIL or Performance
level), required by this type of system.
If the HVES is tripped by the AOPD, the HVES should only be capable of being restarted by
a deliberate reset action. Reset switches must be located outside the HVES enclosure.
123
MAINTENANCE
The installation must be provided with means for ensuring positive electrical isolation for
maintenance work. The installation must therefore have a power isolator or disconnector
fitted and which is capable of being locked in the off position.
An alternative system uses a captive key that is contained in a remote control box adjacent
to the personnel door. The key must be used to open the personnel door and removing the
key from the control box automatically shuts down and isolates the HVES system,
providing a safe working environment.
It is highly advisable to enhance safety by providing facilities for earthing the electrode
during maintenance and cleaning work. One manufacturer fits a lockable earthing bar that
must be used each time anyone has to enter the stimulation enclosure. This is interlocked
with the main control system to ensure that staff cannot operate the HVES unit with the
earthing bar still in place.
CONTROLS AND INDICATORS

All start and reset controls must be located outside the enclosure in an easily accessible
position with a clear view of the inside of the stimulation area. An emergency stop control
must be provided at the control panel and at the carcase entry/exit points to allow the
HVES to be switched off in an emergency.
The control system should be protected from unauthorised use by means of a key operated
switch with the key held by a competent person who has been trained in the operation of
the stimulation unit.
To avoid confusion, the main warning lights at the entry and exit apertures should be
very simple, green for safe to enter and red for do not enter. A set of lights should be
provided at every possible personnel entry point.
It is very important that the interlocking devices are interfaced with the control system
to maintain the overall integrity of the safety related sub-systems. The system should be
designed and commissioned by a qualified engineer. It is not acceptable to allow persons
who do not have sufficient knowledge of the system to commission it.
The carcase conveyor must be interlocked with the stimulation system to stop the conveyor
in the event of any problems. For cleaning purposes, however, the conveyor should be able
to run when the stimulation equipment is switched off.
NOTICES
Warning notices should be placed at all possible personnel entry points warning of the
dangers of electric shock and giving instructions for personnel entry to the stimulator.
124
INSTRUCTIONS, INFORMATION AND TRAINING

A full instruction manual should be provided with the equipment. This manual must
include instructions on the safe installation, operation and cleaning of the HVES.
Instructions on routine maintenance tests and examination of the HVES, its guards and
protective devices, must also be included. Routine tests must include insulation resistance
and earth continuity tests, as well as tests on the safety system such as the AOPD and
interlocking devices. All operators must be given training on safe operation and cleaning
of the HVES.
USEFUL PUBLICATIONS
1
Supplying New Machinery - HSE leaflet, INDG 270
Buying New Machinery - HSE leaflet, INDG 271
Approved Code of Practice and Guidance on the Provision and Use of Work
Equipment Regulations 1998
L22 HSE Books 1998 ISBN 0-7176-1626-6
Application of electro-sensitive protective equipment using light curtains and

light beam devices to machinery
HSG180 ISBN 0-7176-1550-2
FURTHER INFORMATION
For further information please contact the Meat and Livestock Commercial Services Ltd or
your Local Health and Safety Executive Office.
125
Safeguarding against Possible Exposure to the BSE

Agent in Abattoirs and Cutting Plants Killing and
Processing over 30 month Old Cattle (April 2009)
BACKGROUND
The age at which cattle are tested for BSE surveillance purposes changed to 72 months on
1 July 2011, for cattle born in the United Kingdom (including the Channel Islands and the
Isle of Man). This change will also apply to all healthy slaughtered cattle born in other
European Union countries except Bulgaria and Romania. The age threshold for BSE testing
of healthy slaughtered cattle born in Bulgaria or Romania or in non-EU countries will
remain at 30 months.
It continues to be illegal to send cattle which were born or imported into the UK before
1 August 1996 to any slaughterhouse for human consumption.
Abattoirs wishing to slaughter cattle over 72 months of age (O72M) will have to comply
with certain requirements and details are obtainable from theFood Standards Agency.
This means any abattoir wishing to slaughter O72M animals will have to produce a
Required Method of Operation (RMOP) statement detailing how brain stem samples will be
taken and tested prior to the carcase and its component parts being released on receipt of
a negative test result. Cattle born or imported into the UK after 1 August 1996 should not
have been exposed to feed contaminated in the UK and the incidence of BSE in these
cattle is significantly lower than for those born or imported before August 1996. Cattle
over 72 months of age are tested and any positive carcase will be removed from the
food chain.
Any Cutting Plant engaged in removing the vertebral column that is SRM will also have to
be approved and again it will have to produce an RMOP explaining how this operation will
be carried out. Further details can be obtained from the Food Standards Agency.
EXPOSURE
The main risk is splashing of broken skin or mucous membranes with materials containing
the agent. These materials are classed as specified risk material (SRM) and the most
important for potential exposure is:
The Brain; and
The Spinal Cord
Action must be taken to avoid cuts and to ensure the wearing of adequate Personal
Protective Equipment (PPE). Exposure to contaminated equipment or clothing could also
occur, so good hygiene practices are essential. For abattoirs slaughtering O72M cattle
guidelines are available on brain stem sampling procedures. These are available from the
Veterinary Laboratories Agency who can also provide training. Helpline: 0845 6011367,
or website: http://vla.defra.gov.uk/services/docs/ser_fallen_stock_guidance.pdf
126
CONTROL MEASURES AND RISK ASSESSMENT

The companys own Risk Assessment may reveal that different controls are more
appropriate and provide the same level of protection as those indicated here. If this is the
case you are legally able to use the measures dictated by your risk assessment instead.
1.
PPE appropriate for the task should be worn during all abattoir and cutting
plant work:
Overalls, protected by a waterproof apron or waterproof leggings;
Chain mail aprons and/or leggings should be worn where a risk assessment shows
that there is a risk of stabbing or cutting injuries;
Impervious and washable boots;
Impervious gloves that cover hands and arms if exposed;
Protective clothing should be disposable, or if this is not practical must be
washable, and stored separately from personal clothing. This protective clothing
must be cleaned before storage;
When a risk assessment shows the need for face protection to avoid risks from
splashing provision should be made for visors/face protection equipment to be
cleaned as necessary during the working day.
2.
Good hygiene
Avoid hand-mouth or hand-eye contact while working;
Take rest breaks and meal breaks away from the main work area, after removing
PPE, and any other contaminated clothing, in a separate, designated area;
Wash hands (and arms and face if necessary) and remove PPE before eating,
drinking, smoking, using the telephone, taking medication, or touching contact
lenses;
Cover all new and existing cuts and grazes with waterproof dressings and/or
gloves before starting work. If cuts or grazes occur at work, wash immediately
with anti-bacterial soap and running water and apply a waterproof dressing;
3.
Ensure that skips used for disposal of carcases are in good condition and do
not leak.
4.
The delivery pressure of wash water should be as low as practicable consistent

with hygiene needs but no more than 500 psi.
The above information is correct at time of publication (July 2011), but legislation is
constantly changing so please check with the BMPA to ensure you have the most up to
date version.
127
4. Slaughter and Dressing GN 4-4A
Pig Dressing Equipment

Scald Tanks
DESCRIPTION
A scald tank is a tank, usually rectangular, filled with water at 60C. The water is heated
by steam, either directly or indirectly via a coil.
Pigs are immersed in the water in order to soften the hair prior to removal in the dehairer.
Manual
Here the pig is lowered into the water and it is propelled down the tank towards the
dehairer cradle by operators using poles.
Automatic
Pigs are fed into the tank and pulled through, either by the continuation of the bleed
conveyor, or by the pigs being de-shackled and pushed through by a conveyorised frame.
Automatic tanks tend to be considerably longer than the manual type, in order to give the
pigs sufficient dwell time (6 minutes). Another type is quite deep and the pigs are carried
into the water by means of a rotary cradle device.
HAZARDS
Manual
Contact with steam piping
Splashing by the hot water
Steamy conditions
With rapid fall entry systems there is a danger of operators being struck by carcase/shackle
Contact with Zoonoses and/or pathogens
Automatic
Entanglement or contact with in-feed conveyors, de-shackling devices etc
Trapping by the discharge cradle.
PRECAUTIONS
Manual/Automatic
1. Piping should be lagged.
2.
In the case of direct heating, a steam control valve should be used to reduce the
amount of steam bubbling to the surface. Special care is needed at the point where
the pigs enter the water.
3.
Area should have adequate ventilation and have a good standard of lighting and hygiene.
4.
Only trained authorised operatives should be involved with operation.
Automatic
1. Only trained personnel involved in the operation should be in the vicinity of the tank.
2.
Floor should be easy draining and floor drains must be kept clear.
3.
Automatic lines should be enclosed.
4.
All drive mechanisms should be guarded.
5.
An emergency stop switch should be positioned in the automatic scald tank area at an
operator position.
128
4. Slaughter and Dressing GN 4-4A
6.
The scald tank conveyor, and the in-feed and discharge mechanisms must be switched
off and isolated, with the isolator locked, before operators try to dislodge or retrieve
any carcase caught in the mechanism or any cleaning or maintenance work is
attempted.
7.
On automatic lines, care must be taken at start up to ensure all personnel are clear of
the system.
8.
On some machines the use of a propping device may be necessary to support the
discharge cradle before anyone enters the tank.
129
4. Slaughter and Dressing GN 4-4B

Dehairers
DESCRIPTION
The machine comprises a metal box containing one or more shafts to which are attached
beaters. These are pads in hard rubber or similar material to which are attached curved
hardened steel plates.
The action of the rotating shafts and beaters removes the hair from scalded pigs.
The entry and exit of pigs is usually by means of manual or automatic cradles.
HAZARDS
Contact with rotating beaters and loading cradle.

Steamy conditions due to adjacent scald tank.
Hair and debris on floor.
Gap between cradle, tank and fixed frame of machine.
PRECAUTIONS
1.
Machine should have flaps or similar guards on the rotating parts on the scald tank
side and to prevent debris flying out on discharge side.
2.
Automatic lines should be enclosed
3.
Floors should be cleaned regularly of hair and other debris
4.
Floor should be easy draining and the drains kept clear.
5.
Only personnel involved in dehairing operation to be in vicinity of machine
6.
Machine should only be loaded in accordance with manufacturers specification.
7.
An identifiable stop switch should be positioned adjacent to the machine, preferably

on the scald tank poling side.
8.
Machine must be switched off, electrically isolated and locked-off before operators
attempt to dislodge any carcase caught in the beaters and before any cleaning or
maintenance work is attempted
9.
If the machine is of the type that requires the shafts to be set wider to handle sows,
the machine must be electrically isolated when this is done.
10. The machine should be electrically isolated when the gambrel table is removed.
11. The beaters should be inspected on a regular basis to check for cracks and loose or
missing bolts/rivets.
12. There should be suitable guards in cradle movement area.
13. Scald tank poles must not be used to assist carcases into or out of machine.
130
4. Slaughter and Dressing GN 4-4C

Gambrel Tables
DESCRIPTION
A table constructed of stainless steel or galvanised mild steel and situated at the discharge
side of de-hairer and used for lifting sinews on pig hind legs for insertion of gambrel.
HAZARDS
Carcase falling from table

Hair and debris on floor
Knife used by hocking operator
Trapping between gambrel and elevator
Contact with Zoonoses and/or pathogens
PRECAUTIONS
1.
A retaining bar around the edge of the table, will prevent carcases dropping onto floor
or onto an operators foot. This retaining bar needs to have a open section to enable
the hocking/gambrelling operation to be carried out.
2.
Floors should be cleaned regularly of hair and other debris
3.
The table should be easily drained and moveable to assist cleaning of de-hairer and
floor.
4.
The table should be wide enough to prevent operator from reaching into de-hairer.
5.
There should be a knife holder for the hocking operator.
6.
Any gambrel return device should be located so as to minimise the risk of an operator
being struck by gambrels.
7.
On two man operations the gambrel operative should wear a forearm guard on the
arm nearest to the hocking operator to protect forearm from contact with hocking
operatives knife.
131
4. Slaughter and Dressing GN 4-4D

Automatic/Hand Operated Singers
DESCRIPTION
A vertical metal cylinder with a burner in the base, split vertically, and lined with firebrick.
It is used to harden the skin for bacon production, to remove hair missed in de-hairer and
to give the skin colour and depth.
HAZARDS
Open flame and lighting of the burner

Hot surfaces
Noise
Trap on automatic machines between closing halves of the cylinder
Steam
PRECAUTIONS
1.
Barriers to keep personnel away from the flame
2.
A long torch to light the burner
3.
Burner fuel storage located separately
4.
Operators should ensure that water is turned on to cool the rail when singer is operating
5.
Screening to cut down noise
6.
Regular inspection of the rail and supporting steelwork for distortion etc. and a check
that the water supply piping is clear of any obstructions that may affect water flow
7.
In the case of a breakdown or a carcase falling, the singer should be allowed to cool
down before any work is done
132
4. Slaughter and Dressing GN 4-4E

Black Scraper, Polisher and White (or Dry) Scraper
DESCRIPTION
Carcases from the singer enter each of these three machines in turn. They remove marks or
blemishes from the skin.
A black scraper has a water spray and moving metal scraper blades that remove the scorch
marks.
A polisher is a similar machine containing rotary brushes or nylon claws that remove any hair
or particles left on the pig carcase after the black scraper.
The white scraper blades remove particles of water and a thin layer of skin from the carcase.
HAZARDS
The main danger is from entanglement or contact with drive mechanisms, blades
and brushes etc.
PRECAUTIONS
1.
The dangerous parts including drive mechanisms must be properly guarded.
2.
There should be an emergency stop in the scraper/polisher area, at an operator position.
3.
Machines must be switched off and isolated, with the isolator locked before
maintenance, lubrication, changing of blades or brushes and cleaning of equipment.
4.
Should a pig become dislodged from a gambrel, the machine must be switched off and
isolated before the carcase is retrieved.
133
4. Slaughter and Dressing GN 4-4F

Hand held torch type Singers
DESCRIPTION
Hand held gas torches used to remove carcase hair missed in de-hairer.
HAZARDS
The danger from this equipment is the open flame
PRECAUTIONS
1.
Operator must be properly trained.
2.
It is important not to overlook the hazards associated with using a hand held burner.
3.
The cylinder should be secured to a wall to prevent it falling over, and if kept outside
the slaughterhall, a separate valve should be fitted in order to turn off the gas supply
at the wall on the inside. If left ignited the burner must not be left near flammable
material or where people could be burned.
4.
Use of a flint gun is recommended to light the torch.
5.
A stand should be provided to support the torch when not in use. Flame should be
directed away from work point when the torch is on the stand.
6.
Fuel storage must be located separately.
7.
The operator should have adequate room for this task.
134
Carcase Suspension and Falling Objects
(New Guidance Note January 2013)
OVERVIEW
The safe operation of the modern meat plant requires that entire carcases and dressed
sides can be hoisted, transferred and lowered without endangering the operators or others
working nearby. If we were manufacturing cars this would be easy as a lifting system
could be designed to handle each identical car from the body shop to final assembly.
However, the dis-assembly line in a meat plant makes safe lifting more difficult as we are
often lifting stunned kicking animals and then transferring the carcase from hook to hook
as it progresses through the system. The strength of the suspension points can vary from
carcase to carcase and the reliability of these suspension points can change as the dressing
operations take place. The re-introduction of older cattle has increased the number of
problems as the tendons and bones are often not as strong as in younger animals.
Each area within the plant has its own unique requirement for specialist lifting and with
more and more job rotation schemes being used it is important that operators are made
aware of the specific requirements of each area and trained to make decisions regarding
safe carcase suspension. The following lists a number of operations within the plant and
gives advice for the operator and maintenance staff.
High level equipment
A meat plant is now a complex high tech environment and in order to keep the working
areas clear of obstructions a lot of the ancillary equipment, control panels, hydraulic power
packs, transformers, electrical stimulation units, power units, etc. is located at high level
on the support steelwork. These items are often located above operator work stations and
it is important that the installation and maintenance engineers are aware of the dangers of
insecure equipment and the risk caused by maintenance equipment being left at high level
ready for next time.
The condition of all the lifting equipment hoists, cables, bleed rollers, hooks, bleed rail,
dressing rail, dressing rollers and equipment balancers should be visually checked every
day before work commences in addition to the regular detailed checks required by the
insurance company and legislation. The equipment is subjected to high levels of water
and regular chemical cleaning so it is important to check for any corrosion or any
weakening of the support structure.
It is also important that the rail system provides a smooth surface for the rollers, any
misalignment or step in the rail can cause a sudden drop resulting in the carcase falling
from the hook.
135
Shackling and Bleeding

It is vitally important that the shackle is located correctly on the rear leg and that any
movement of the carcase tightens its hold rather than allowing it to slip off. Various types
of shackle are available and the manufacturer will provide instructions for safe operation.
For example, many accidents have been avoided by remembering that the shackle hook
should always point towards the backside. Always ensure that the shackle chain is
correctly located so that it doesnt slide along the leg in the hope that it will catch below
the leg joint or hoof.
The bleed roller must have good contact with the bleed rail before the hoist is lowered and
any worn or defective rollers should be removed from use and reported to the maintenance
department.
Any post stun convulsions will mainly occur after stunning and prior to shackling but
operators must be aware that additional convulsions can occur after hoisting as the
carcase is being moved to the stun position. If these convulsions are violent it can cause
the shackle to slip and the carcase to fall so it is important that all operators are aware of
the dangers at this critical stage in the process.
The bleed shackle return system should be arranged to eliminate the risk of shackles falling
when they become unstable after the carcase has been transferred to the dressing rail.
Legging and transfer
The act of legging and transfer puts additional strain on the Achilles tendon as the carcase
is transferred from the bleed rail to the dressing rail. The operator must take care not to
cut into or damage the Achilles tendon as this provides the suspension point for the rest of
the dressing line. If the operator has any concerns about using the tendon to support the
side an alternative suspension point must be used or a safety strap fitted.
It has also been reported that electrical stunning and electrical stimulation can cause the
tendons to weaken and snap, especially in older cattle.
Hide Puller
The hide puller is capable of exerting considerable force on the dressing rollers and hooks
but the amount of force varies with each type of hide puller. It is important that whatever
type is used the carcase anchoring system is safe and will not exert undue strain on the
hooks, the rail system or the support steelwork.
Some hide pullers incorporate a low voltage electrical immobilisation supply (to keep the
back rigid) and this has resulted in problems with broken Achilles tendons. These problems
have been solved by fitting an alternative earthing system so that the stimulation current
does not pass through the Achilles.
136
Hip Suspension
Two systems are commonly being used to improve carcase quality electrical stimulation
and hip suspension. For many plants the installation of an electrical stimulation unit is
not possible due to the high capital cost or the floor space required. The alternative
method is to hip suspend the side prior to chilling and then return it the conventional
Achilles suspension prior to butchery.
The original method was to insert a hook under the H bone allowing the leg to fall to a
horizontal position. It was soon discovered that if the splitting had been off centre, the
side with the thinner bone could fall, often during chilling. The solution is to insert the
hook just below the Ischium bone that has not been weakened by splitting. Although this
bone provides a better more reliable suspension point, it is still important that the operator
ensures correct positioning, if the hook is inserted in the sinew and muscle surrounding the
Ischium it is likely that the side will fall as the weight is transferred onto the hook. After
initial chilling the hip suspended side is often re-hung, using the Achilles tendon in order
to present a more conventional shape for butchery. An alternative safety system was introduced by using a strap or rope around the side and over the hook, but this was time
consuming and soon abandoned in favour of the Ischium suspension method.
Reporting and Training
It is vitally important that all accidents relating to falling carcases or objects are reported
in order that corrective action can take place. One operator may be aware of the problem
and be able to work around it, but a new operator may not be so lucky.
It is also important that operators are trained to recognise potential problems with faulty
hooks, faulty equipment and weak carcase suspension points, especially on older cattle.
Training must include the procedure to overcome these problems should they occur.
137
Sheep Slaughter and Processing
(New Guidance Note August 2013)
Although the processes are the same at all sheep plants there is much variation in the
layout and number of stations depending on size and throughput. In slaughter knife cuts
to the body are usually fairly infrequent; cuts tend to be to the hands and occasionally to
the arms on higher level work. Some plants will have less machinery and do some of those
tasks by hand. Hand held croppers used to be single control and most plants would have
experienced finger amputations. However, this risk can be greatly reduced by ensuring
these tools are dual control. Automatic croppers need to be carefully fenced to, as far as
possible, prevent access, although they cannot be entirely enclosed as the cutters need to
reach the carcases. Pelt pullers also vary in design and like the one in the table below
present little risk but there are still some older machines that pull the pelt between two
rollers which can present a high risk. A lot of lamb is sold as whole carcases, usually being
loaded by hand with associated handling and slip risks. Because of the shape of lambs they
do not lend themselves to the automatic cutting lines we see in pig plants,
necessitating the use of table top bandsaws which, of course, risk serious injuries. Very
small scribe saws are often used on butchery tables these days, but unlike band saws
which will grab chain mail, chain mail can offer protection from these machines. Personal
protective equipment for knife use will usually be up to standard in boning and cutting
areas, but there has always been a reluctance to use chain mail in sheep slaughter
because of gripping fleeces. However ,some plants are managing this now with a good fit
and a cotton glove under the chain mail, with the exception of legging and Y cut jobs.
It is essential that all tasks are risk assessed and suitable controls devised individually
at every plant due to all the variations but the following table may help in this
process.
Note: NKH Non knife hand; KH Knife hand
Task/station
Risks identified
Possible controls
General operative all departments

4 Lairage and slaughter
1. Slips
2. Foot injury
3. Noise
4. Zoonoses including zoonotic abortion,
Q fever, Orff
1. Training/awareness
1. & 2. Toe tec anti-slip wellies
3. Ear protection
4. Good personal hygiene, gloves,
exclude pregnant women
Lairage
1. Slips,
2. Entrapment between sheep and pen rails
1. Floor surface housekeeping footwear

2. Avoid handling in pens
Trimming dirty fleece
Clipper/shearer cuts
Guarding, cut resistant gloves and

training
Slaughter all operatives
Entanglement in main drives
Guarding and awareness through training
Stun (electric)
Electrocution
Condition of stunner, double insulation,

RCD
Stun (conventional captive or pneumatic

captive bolt gun)
Penetration injuries from gun
Training
138
Task/station
Risks identified
Possible controls
Shackle
Manual handling
Procedure and training
Stick
Knife cuts
Chain mail NKH, cut resistant KH

Chain mail leggings
Shear
Shearer cuts
Pair of cut resistant gloves
De-head
1. WULDS
2. If manual knife cuts
3. Cropper
1. Job rotation, micro pause exercise

2. Chain mail long arm NKH, cut resistant
KH. Chain mail leggings
3. Dual control
Breast strip tail removal
Knife cuts
Chain mail long arm NKH, cut

resistant KH
Y-Cut
Knife cuts
Pair of cut resistant gloves because of

grip issue
Breast roller
Entrapment
Remove hind feet
Knife cuts or cropper amputation
Dual control. Chain mail long arm NKH,

cut resistant KH
Automatic foot cropper
Cuts, amputations possible
Fencing to prevent access to cutters
Punch automatic
Low WULD risk
Job rotation/training
Punch manual
WULDs
Rodding
WULDs
Pelt puller
No significant risk
Legging
Socks
Transfer to inverted suspension hanging

from fore feet
Insert gambrel into hind legs

Re invert to suspend from hind legs
Remove forefeet manual
Cropper amputation/knife cuts
Dual control, Chain mail long arm NKH ,

cut resistant KH
Automatic fore foot cropper
Cuts, amputations possible
Fencing to prevent access to cutters
Anus and Belly split

Throat removal
Throat trim
Pluck removal
All knife cuts
Chain mail long arm NKH, cut resistant

KH
Gut removal
WULDs
Job rotation/micro pause exercise
139
Task/station
Risks identified
Possible controls
Offal trimming
Q.C trimming
All Knife cuts
Chain mail long arm NKH , cut resistant

KH
Hand held splitting saw
Saw cuts
Dual control, exclude third parties
Inspection
Knife cuts
High voltage stimulation
Electrocution
Automatic access prevention e.g. light

curtain. Indexed feed to prevent contact
via carcases
Transfer from single hooks to four star

carriers
1. Manual handling
2. Head injury
1. Procedure/training
2. Hard hats
Chiller operatives
1. Manual handling
2. Head injury
1. Procedure/training
2. Hard hats
Pre-inspection
Breast tying
Liver trimming
Boning, cutting and trimming
All Knife cuts,hands,arm & body
Chain mail long arm NKH, cut resistant

KH. Chain mail tunic
Scribe saws
Non saw hand cuts
Band saw operators
1. Cuts/amputation
2. Head injury
1. Chain should not be worn, training to

industry standard GN
2. Hard hat
Circular knife
Hand cuts
Further reading:
BMPA GN 4-10 Bandsaws
BMPA GN 1-39 WULDS
BMPA GN 1-8 Manual Handling
BMPA GN 3-9 Safe Use of Knives
140
Beef Slaughter and Processing
(New Guidance Note July 2014)
The main difference between cattle and other species that are slaughtered, such as sheep
and pigs, is, of course, size, which affects risk assessment throughout the process, from
handling live animals, to lifting and handling carcases and work station positions. Breed,
gender and whether animals have been handled on the farm are also important factors at
the live end. Knife injuries are being reduced quickly as full chain mail protection is
introduced (see BMPA GN 4-1 Safe Use of Knives). Once a plant has implemented this
standard of protection, the most frequent incidents tend to be falling objects, which
includes animals, carcases, sides, rollers, shackles and sections of rail, slips and falls, falls
from height, animal kicks and manual handling. Work related upper limb disorders (see
BMPA GN 2-8) also feature among staff on the slaughter line but cases are much fewer
in slaughter than in the other parts of the process such as boning, and retail packaging
where more force tends to be used in knife work and tasks may be more repetitive.
For PPE standards see BMPA GN 2-6.
It is essential that all tasks are risk assessed and suitable controls devised individually
at every plant due to all the variations, but the following table may help in this
process.
Note: NKH non knife hand; KH knife hand
Task/station
Risks identified
Possible controls
General risks
all tasks
Slips and trips and foot injuries
Anti slip flooring and stands

Anti slip steel toe footwear
Good housekeeping? Clean as you go
Head injury
Hard hats
Zoonoses
For most conditions just good personal hygiene and impervious gloves
Some conditions may require splash or respiratory protection
(masks to EN149FFP3) (see BMPA Booklet Animals and Your Health)
Fall from a height (all or some stations

depending on design)
Platform rails and toe boards

Fixed lanyards or fall arrest (see GN 2-7 Working at Height within
the Meat Industry)
Noise
Noise reduction
Ear protection
Animals jumping up, hitting operative

Animal hitting contact gun causing
face injury or entrapment
Design of box and restraints
Ingestion of splash
Visor
Stunning
141
Task/station
Risks identified
Possible controls
Electrical stunning
Electrocution
The electrical stun box must be designed and installed to ensure safe
operation and prevent access to the danger area during the stun cycle
by interlocked and/or fixed guarding. In addition to interlocks all
maintenance and cleaning must be under isolation and lock out
procedure. In the event of stun failure there must be quick safe access
to a captive bolt stunner to minimise any animal welfare issues.
Access to controls and immediate area must be restricted to one
person during operation.
Controls must be positioned so that the danger area cannot be
reached during operation.
No conductive tools to be in the area, e.g. metal paddles.
If there is any risk of water jets contacting the equipment the hoses
should be relocated or screens installed. Alternatively, the water
supply to hoses that could reach the electrical stun box should be
automatically turned off when the electrical stun box is in use.
Be aware that this applies to hoses located within the slaughter hall
and also located within the lairage.
Testing and inspection of installed electrical systems to comply with
the Electricity at Work Regulations 1989
Shackle and hoist
Falling animals and shackles

Kicks
Sticking
Design (best if done on the cradle to avoid anyone being under

hanging beasts). (See GN 4-5 Carcase Suspension and Falling
Objects). Safe working procedure/training
Kicks
Training/method but again best done on cradle.

Fore leg restraint
Cuts
Chain mail tunic

Chain mail glove and long arm on NKH. Cut resistant on KH
Low voltage
stimulation
Electrocution (usually 90v)
Design, e.g. distance of power switch from animal/contacts
Rodding
Cuts
Strains
Pneumatic rodding tool
Ingestion/inhalation of facial
contamination and hair
Mask
Cuts from clipper
Knife cuts
Chain mail leggings and/or long arm (depending on height leg is

presented)
Amputation
Cropper to be dual control
On line clipping
First leg
142
Task/station
Risks identified
Possible controls
Second leg
Knife cuts
Chain mail leggings and/or long arm (depending on height leg is

presented)
Amputation
Leg transfer
None identified
Flanking
Knife or flaymaster cuts
Pair of cut resistant gloves and arm guards. Chain mail tunic
Fronting
Knife or flaymaster cuts
Front foot removal
Knife cuts if jointed
Amputation if cropped
Nose skinning
Knife cuts
Chain mail tunic

Horn cropping
Amputation
Dual control of cropper
Ear removal
Knife cuts
Chain mail tunic

Hide pulling
Knife or Flaymaster cuts
Chain mail tunic

Bungs
Knife cuts
Chain mail tunic

Head removal
Knife cuts
Chain mail tunic

Repetitive strains
Design: hook over to head line
Knife cuts
Chain mail tunic

Saw cuts low risk
Two hands required
Knife cuts
Chain mail tunic

Ergonomic issues (handling/position)
Spreading tool
Pluck removal
Knife cuts
Chain mail tunic

Carcass splitting
Ingestion of spinal material
Visor
Saw cuts
Dual control of splitting saw
Brisket cut/saw
Evisceration
143
Task/station
Risks identified
Possible controls
Spinal cord removal Knife cuts (not an issue if a machine

is used)
Chain mail tunic

Forequarter trim
Knife cuts
Chain mail tunic

Hindquarter trim
Knife cuts
Chain mail tunic

Steam/vac
Burns low risk
Pair of rubber/vinyl type gloves
High voltage
stimulation
Electrocution
Safe enclosure design

Light curtain or pressure pads to prevent access. Note: a wet
environment can cause problems with hygienic use of pressure pads.
Spacing of carcases and location of live rubbing bar with relation to
entrance and exit (see GN 4-2 High Voltage Electrical Stimulation
(HVES))
Hot boning
preparation
Knife cuts
Chain mail tunic (may need long split leg)

Hip suspension
Risk to third parties of falling

carcasses/hooks
Hang on the Ischium, not through aitch bone

Only hang suitable sides
Check condition of hooks
Head boning
Knife cuts
Chain mail tunic

Red offal
Knife cuts
Chain mail tunic

Green offal
Knife cuts
Chain mail tunic

Hide room
Knife cuts
Chain mail tunic

Chillers
Slip/falls
Anti slip flooring

Good housekeeping? Clean as you go
Handling (pushing) injury
Falling sides/objects
Anti slip steel toe footwear

Hard hats
Design, condition and maintenance of rail systems
Knife cuts
Chain mail tunic

Saw cuts and third party risk
Design of saw station, dual control
Preparation for
boning
144
Task/station
Risks identified
Possible controls
Boning
Knife cuts (parts of body exposed may

vary for liberator or table boning)
Chain mail tunic (may need long split leg)

Liberator, risk of being struck by

machine, bones etc.
Procedure (see GN 5-15 Mechanical Deboning Machine System)
WULDs
Knife sharpening, job rotation, micro pause exercise
Knife cuts
Chain mail tunic

WULDs
Knife sharpening, job rotation, micro pause exercise
Machine cuts
Enclosure/interlocks on automatics
Entrapment
Conductive glove safety system on manual machines (see GN 5-13

Derinders, Skinning and Membrane Machines)
Dicing
Cuts, possible amputation
Enclosure/interlocks (see GN 5-5 Dicers and Cubers)
Packaging
Work related upper limb disorders
Job rotation,micro pause exercises
Knife cuts
Use safety knives
Vacuum and gas

flush machines
Entrapment
Safety skirt or light curtain, check at start up

(see GN 5-4 Gas Flushing)
Palletizing
Handling injuries
Design, handling aids, manual handling training and job rotation

(see GN 2-2 Manual Handling)
Trimming
Membrane
machines
WULDS
145
5. Further Processing GN 5-1
Bandsaws
DESCRIPTION
Bandsaws are used in the meat industry for portioning meat and other products. They
consist of an endless saw-blade running over and driven by pulleys which presents a
forward facing vertical cutting edge against which product is pushed for cutting. They are
the cause of a disproportionately high number of machine accidents, frequently resulting
in deep cuts and finger amputation.
HAZARDS
Contact with the blade during cutting or removing product is the greatest hazard and the
most common cause of accidents.
PRECAUTIONS
The first precaution is to make sure that a bandsaw is not used where another machine or
process will do.
Certain operations on bandsaws are such high risk that they should never be carried out.
In general the cutting of fresh meat that necessitates close approach of the fingers to the
blade is too hazardous to be permitted. Courts and tribunals have also held the following
operations to be unacceptable:
(a)
(b)
(c)
(d)
trimming of butt ends of lamb carcases (that is, trimming off the thick fatty ends
of the breast);
splitting of legs or shoulders of lamb (that is, cutting across the leg or shoulder of
fresh lamb to produce the cuts called a half-leg and half shoulder)
preparation of pork chops from loin of pork.
cutting cooked chickens in half by hand feeding
SELECTION OF THE MACHINE

If a bandsaw has to be used then operators should consider a conveyor feed to a totally
enclosed blade or the use of jjgs to avoid hand approach to the blade.
When it has been decided that a bandsaw with an exposed blade is the only practical way
of doing the job then the risk must be reduced as much as possible. These are some of the
ways to reduce the risk:
(a)
make sure you have the right machine for the job with enough power so that
operators do not need to force product against the blade too hard, and with a table
big enough to support the product. There are several types of table; smaller
machines tend to have a fixed flat table. For precision slicing a moving table is
usually used with a depth plate and normally fitted with a jig on the moving table
side to hold the product. Some larger machines have rollers rather than a flat table
and are only suitable for cutting large items; close work should never be undertaken
on this type of machine.
It is important to consult with operatives when selecting a new machine and to
involve them in the risk assessment before commissioning.
146
Change of use: as customer requirements change the type of work the bandsaw is
used for may change. It is very import to reassess the risks if the work changes, the
saw may not be suitable without additional guarding or a different feeding method.
Safe working procedure may also need to be revised.
(b)
(c)
only the minimum of blade, enough to make the cut, should be exposed and the rest
of the blade should be guarded.
access to dangerous parts should be interlocked so that opening any doors cuts off
the power and the machine will not start unless these are closed. A time lock
prevents access during run-down.
(d)
Ergonomics: As operators may be at the bandsaws for long spells, the materials and
work space should be organised to make using the machine as easy as possible.
Particular care should be taken about ensuring table heights are set to prevent
backache as discomfort can be a cause of accidents. Work should be organised to
give breaks in using the saw where possible and micro pause exercises may also be
introduced where appropriate.
(e)
Manual handling: this is not usually a direct issue in using the saw but if heavy
material is handled to feed the bandsaw then a manual handling assessment should
be carried out.
(f)
Speed of operation: the bandsaw operator should work at a speed which is

comfortable to him/her. However there can be a risk of complacency when an
operative is experienced, so this should be monitored.
g)
Using a bandsaw safely needs care and concentration. The machine should be sited
where the operator can have plenty of space or the working area should be barriered
off to prevent people bumping into him. As well as keeping the floor clean the use of
slip resistant materials and shoes should be considered. Good lighting is important
and a value of 500 lux is recommended.
h)
Push sticks made of solid plastic?
Only selected and trained people should use bandsaws and to remind operators and others
about the dangers, clear notices should be displayed at the machine saying, for example,
DANGEROUS MACHINE and DO NOT DISTRACT THE OPERATOR.
Nothing should be worn which could become entangled in the blade. Chain mail gloves
must not be worn when a toothed blade is being used but roughened rubber gloves may
add grip when handling some products.
Even when removing or fitting blades there is a risk of serious cuts so care must be taken
and protective gloves may be worn for these tasks.
147
CHOP CUTTING
The Tribunal decision of Gateway Foodmarkets Limited v Sheila Patricia Walton, London
Borough of Redbridge on 16,17,and 28 March 1988 clarified that hand feeding of
bandsaws with fresh meat in the preparation of chops presented unacceptably high risks of
injury and that such a practice had rightly been the subject of a Prohibition Notice issued
under the Health and Safety at Work etc. Act 1974. Bandsaws are inappropriate for the
preparation of fresh meat chops where hand feeding is involved.
Where the quantities of fresh meat chops being produced are small the traditional methods
involving the use of knife and cleaver are appropriate.
An alternative safe method where larger numbers of chops are to be produced is the use
of the proprietary chop-slicing machine. These machines have high speed scimitar-shaped
rotating blades with access to the blade being protected by interlocked guard tunnels at
both ends.
REFERENCES
BS EN 12268:2003
Food processing machinery-Bandsaw machines
Guidance Note PM33
Reducing bandsaw accidents in the food industry
148
Bowl Choppers
DESCRIPTION
Bowl choppers are used extensively within the meat industry to mince meat to a fine
degree and to blend and emulsify proteins. The machine comprises a rotating bowl into
which meat, protein and other ingredients are deposited, manually on small machines or by
means of a mechanised container tipper on large machines. Ingredients are minced in the
bowl by a multi-bladed revolving knife positioned at the rear of the bowl and revolving in
the vertical plane. Most machines have a selected range of knife speeds.
Manual removal of product is common on small machines, but large machines are usually
fitted with an uploading scraper which discharges the product from the bowl into a
container via a chute.
HAZARDS
Contact with moving and stationary blades

Electrical hazard from wet cleaning
Dusty product
Injury by contact with moving container tippers
Noise
PRECAUTIONS
1.
The knife blades and associated drive shaft must be guarded to the greatest
practicable extent. As a minimum they should be protected by a hood which extends
to the width of the machine and to at least half the bowl diameter. The hood should
be interlocked with the machine drive and fitted with a suitable overrun device.
Many machines will also be fitted with a lid which also encloses the front of the
bowl when lowered, however this is to reduce noise at high speed and will prevent
pieces of blade flying out if the blade breaks. It is raised at low speed to enable the
bowl to be filled or emptied. In addition to the hood at the rear of the machine, it is
recommended that the following additional safeguards are provided;
(a) A non-return flap should be fitted to the outfeed side of the rear hood, so
arranged that with no material in the bowl, it falls by gravity to the vertical
position and with material in the bowl, it rides on top of material being
processed. Suitable stops should be fitted to ensure that the flap cannot be
raised upwards beyond the horizontal position. Stops should also be fitted to
prevent the flap being pushed back towards the blades unless the flap is shaped
to a profile slightly larger than the internal surface of the bowl, thus achieving
the same result.
(b) As it is not possible to entirely enclose the infeed side of the blade the reach
distance for an operative must be 850mm or more when standing on the floor.
Some machines already have the 850mm reach distance to the blade, but where
this is not the case, the reach can be increased by fitting a bar, as can be seen
in the picture below.
2.
An identifiable isolator switch that can be locked off should be positioned adjacent
to the machine. The machine should be isolated by turning the switch to the off
position and locking off with a lock off device before cleaning commences.
149
3.
During the cleaning of the machine a guard or cover should be in position over the
blades, except when they are being cleaned.
4.
Blades should only be removed or refitted by a competent person using a blade

guard or carrier.
5.
The floor around the machine should be kept clean and clear of other persons. On
machines incorporating a container tipper, the operator needs to see the motion of
the tipper to avoid danger to other persons in the area.
6.
Potentially dusty ingredients should be pre-damped or pre-mixed to ensure that dust

is not evolved during the adding of material to the machine. Where this is not
practicable it may be necessary to provide local exhaust ventilation to remove the
dust.
7.
Noise levels should be assessed in accordance with the Noise at Work Regulations.
Since a high proportion of noise results from contact between the blades and
product, noise reduction hoods and the use of lower speeds may achieve a significant
reduction. Worn shafts and bearings on older machines may be a significant noise
source. Badly balanced blades also cause noise as does a lack of proper lubrication.
Where noise reduction cannot be achieved, segregation of noisy machines may be
necessary, along with the use of hearing protection.
Note: BS EN 12855: 2003, all bowl choppers purchased from 2003 should meet this
standard.
Users of Bowl Choppers Pre 2003 Should:
Compare the standard of safeguarding on an old machine with BS EN 12855 and determine
what is missing by way of guarding, (i.e. the risk gap). Any risk gap should be closed as far
as is reasonably practical weighing cost v risk. Although BS ENs are not retrospective this
is useful advice to ensure machines are as safe as reasonably practical.
Consultation and Risk Assessment:
Operatives should be consulted when new machines are to be installed or when there are
changes in operation that may affect their health and safety.
Risk assessments must be carried out for operating, cleaning and maintenance of these
machines. Employees should also be involved in these assessments.
Training:
Safe working procedures for operation, cleaning and maintenance should be devised based
on and including the risks identified and then staff should be trained to these procedures.
Monitoring to ensure procedures are adhered to should be carried out with regular job
observations.
150
Brine Injectors
DESCRIPTION
Brine injectors are used extensively within the meat industry to inject brine evenly into
meat, for example for curing.
Meat is transported to the injection position by means of a conveyor belt, which forms an
integral part of the machine. Brine from a storage tank is pumped to the head of a
machine and then into the bank of needles. The brine is injected into the meat via either a
pneumatically or hydraulically operated vertical needle beam. On some types of machine a
pneumatically driven meat stripper puts adjustable pressure on the meat during the
injection period to ensure that any meat which is held on the needles when the needle
beam starts its upwards stroke is retained on the conveyor.
HAZARDS
Traps associated with the injector needles and the needle beam
Possible dangers from electrical fittings while cleaning.
Traps associated with the meat conveyor belt.
Possible access to the drive mechanism.
PRECAUTIONS
1.
Fixed guards should be provided at the feed and discharge ends of the conveyor to a
distance of at least 1,000 mm from the outside of the needle beam to prevent access
to the traps formed by the injector needles.
2.
The side panels of the machine enclosing the drive mechanism should be fixed by
means requiring a tool other than a screw driver for their removal.
3.
It is recommended that an additional emergency stop button should be positioned at

the discharge side of the machine in addition to the one provided normally at the
feed side of the machine. The emergency stop button should stop not only
electrically driven components but those driven by hydraulic or pneumatic power.
4.
An earth-leakage circuit breaker should be fitted to the machine to ensure operator

safety especially whilst the cleaning operation is taking place.
5.
Any traps between the conveyor belt and the tail and head pulleys of the conveyor
should be provided with suitable fixed guards.
151
Gas Flushing Systems

DESCRIPTION
Gas flushing is incorporated into packaging machines to improve product shelf life. Typical
gases used are Carbon Dioxide, Nitrogen, Oxygen or a mixture of inert gases.
The gas flush is performed at the pre-final sealing stage and is normally carried out at low
pressure.
HAZARDS
Storage of gases.
Gas leaks.
Excess gas from chamber machines.
(The gas outside the package).
Oxygen enrichment. Normal air contains 21% oxygen. In concentrations higher than
21% substances are more readily ignited burning faster and at higher temperatures.
Oxygen enrichment to around 25% should be considered dangerous.
Inert gases and oxygen depletion. Leakage of inert gases can deplete the room air of
oxygen and create an asphyxiation risk.
Occupational exposure limits for some gases are contained in the HSE publication
EH40 entitled "Occupational Exposure Limits.
PRECAUTIONS
1.
Bulk storage of oxygen should comply with the British Compressed Gases Association
(BCGA) Code of Practice CP36: Bulk Cryogenic Liquid Storage at User's Premises.
2.
Bulk storage of liquid nitrogen and liquid inert gases should be in accordance with
guidance from HSE reproduced as Appendix 1.
3.
Bulk storage of Carbon Dioxide should be in accordance with the BCGA COP 4.
4.
All gas bottle storage should be in a well-ventilated area preferably external to the
building. A cage or similar protection is required to prevent impact damage from
vehicles. All bottles should be made stable by the use of secure anchorages. If it is
not possible to site bottles outside, good bottle management should be encouraged
to ensure that a minimum of filled bottles is inside the building. Empty bottles
should be removed as soon as possible.
5.
All pipework should be installed to BCGA COP 4. Wherever possible the gas pipework
should be of a continuous pipework run and protected from external damage.
Flexible pipework should be kept to a minimum length so that it does not become a
trip hazard. Rupture or leakage of pipework can give rise to an oxygen enrichment
fire hazard and/or an inert gas asphyxiation hazard.
Pressure gauges should be fitted at the gas source and local to the packaging
machine. The use of a "No Gas-No Operation" detector is recommended.
All distribution pipework should be provided with a means of isolation clearly marked
and upstream of any flexible hose.
152
Reducing valves should be fitted at the gas source (bottles or bulk) so that all piped
gas lines within the building are at low pressure.
All gas lines should be colour coded with flow direction marked.
6.
The gas supply should be isolated at the main source during any period of
non-production.
7.
A gas analyser should be made available for frequent periodic checks on room
atmosphere.
8.
Local exhaust ventilation should be considered at the point of use to avoid gas
build-up, particularly if the operation is in a confined space.
9.
Only qualified persons should adjust or change the operation of any gas flushing
system.
10.
Supervisory staff must ensure all operatives are aware of hazards arising from gas
flushing operations.
APPENDIX 1
PRECAUTIONS FOR BULK LIQUEFIED NITROGEN AND LIQUEFIED INERT GAS STORAGE
INSTALLATIONS
1.
Simple asphyxiant liquefied gas storage installations should, whenever possible, be

located in the open air and not in a space immediately surrounded by structures,
which may unduly restrict natural ventilation. They should be kept well away from
cellars and other areas which may be occupied and in which gas, which has leaked
from the installation, may be liable to accumulate. If the storage installation has to
be inside a building, it should be sited in a dedicated storeroom which is normally
unoccupied, is isolated and is separated from any occupied parts of the building by
means of a barrier that is impervious to gas. At least one side of the storeroom
should be an outside wall.
If an indoor installation is necessary, the maximum possible natural ventilation
should be achieved by fitting a louvred outside door and fitting louvres or steel mesh
instead of windows etc. In underground rooms mechanical ventilation extracting at
a low level in the room may also be necessary. Any mechanical ventilation system
should discharge to a safe place in the open air. Basement or semi-basement
locations and occupied rooms are the least desirable locations. There should be two
separate exits to permit means of escape in the event of a significant release of
nitrogen or inert gas into the storeroom.
2.
For indoor installation the storeroom outside door should be secured in the fully open
position during coupling and uncoupling of transfer hoses and during transfer of
liquefied gas from road tanker to the bulk storage tank. The filling connection should
be sited near to the main door.
153
3.
All vent pipes and any trycock from the bulk liquefied gas storage tank should
discharge to a safe place in the open air as far from doors, windows and air intakes
as is possible.
4.
The overpressure relief devices provided for the bulk liquefied gas in the storage tank
and any interspace over pressure relief devices should generally be discharged to a
safe place in the open air as far from doors, windows or air intakes as is possible.
5.
Transfer hoses and any sealing rings or gaskets associated with transfer hoses should
be maintained in good condition.
6.
Adequate provision should be made to prevent unauthorised access to any liquefied

nitrogen or liquefied inert gas bulk storage installation.
7.
Road tankers should be situated in the open air when discharging liquefied nitrogen
or liquefied inert gas. The location should be such as not to restrict the dispersion of
liquefied gas or heavy vapour. If possible the road tanker off-loading position should
not be in a public thoroughfare. In cases where this cannot be avoided, warning
notices to deter persons not concerned with the discharging operation from
approaching should be erected and adequate supervision provided.
8.
A suitable system of work should be implemented to ensure that Dewar flasks are not
overfilled. Any indoor decant lines used to fill Dewar flasks should be of the
minimum necessary internal diameter for the flow rate required. Dewar flasks
should not be left unattended.
Local exhaust ventilation should be provided if the filling of Dewar flasks directly
from the bulk storage installation is carried out indoors. The maximum rate of flow
of liquefied gas, which if spilled will subsequently vaporize to form a large volume of
gas, may be used as a guide for the required capacity rating of the exhaust
ventilation system.
A competent person should periodically inspect the gas storage installation.
154
Dicers and Cubers

DESCRIPTION
Dicing or cubing machines are used to size reduce fresh meat and meat products into cubes.
There are several types in two main categories. These are:
(1)
(2)
Machines that push product through a lattice, forming strips and cutting those
strips into cubes with a rotating sickle blade, and,
Machines that cut product into strips then use a multi-segment cutter head to
produce cubes.
All types can have manual feed or semi-automatic or automatic feed with conveyors or
loading devices.
Discharge is normally into a container but may be onto a conveyor.
HAZARDS
Access to the rotating blades at the discharge end.

Access to the hopper or feed chamber.
Crushing by a ram extending beyond the end of the feed tunnel.
Trapping between a loading device and the machine.
Handling blades during cleaning and maintenance
PRECAUTIONS
The discharge aperture should not exceed the dimensions specified in BS EN 294 in relation
to the distance from the blade. Alternatively, the machine should discharge into a container
enclosure or on to a conveyor that prevents access to the blade and is interlocked so that
the machine will not operate without these in position.
All non-fixed doors and covers giving access to dangerous parts should be interlocked.
When the cutting chamber door is opened by 20mm or a discharge system (container or
conveyor) is removed, the cutting blades should stop in 0.15 seconds.
Hoppers should have some means of preventing access to the danger points. These include
interlocked grids, trip bars or light barriers. On larger machines with hoppers over 1600mm
there should be a mirror to see into the hopper or a fill level indicator.
If danger points in the hopper can be reached from steps or platforms these should be
interlocked.
The ram should be set so that there is no gap between it and the tunnel and the machine
should not operate unless the tunnel is in position.
There should be a gap of at least 120mm between the base of the machine and the loading
device. Descent of the device should be controlled by a hold-to-run switch and should be no
faster than 0.4 metres per second (mps). If the descent is automatic it should be at 0.1 mps
and the last 0.5 metres should be controlled by hold-to-run.
MAINTENANCE, BLADE REMOVAL AND CLEANING

Machines must always be isolated and locked off.
Carriers must be used to transport blades.
If the machine is worked on with blades in place a cover may be needed.
Gloves which give full protection must be worn for all these tasks.
REFERENCES
BS EN 13871 Cubes cutting machinery.
155
Frozen Meat Cutter

DESCRIPTION
This machine is used to break up frozen blocks of boneless meat. This is done by a
hydraulically operated guillotine blade or a rotary cutter blade that cuts the product
into slices about 50mm thick in preparation for further mincing.
Product is loaded manually onto the machine before being pushed to a sloping feed
tunnel to be carried by gravity to the blade.
The sliced meat falls into a container placed beneath a hinged cover that protects the
outlet. Options are available such as a hydraulically operated feed platform, adjustments
for size and shape of meat to be cut and a totally enclosed cutlet container.
HAZARDS
Access to the blade by the in-feed apparatus. This is possible if the operator stands on a
platform or the feed slope is not protected by a loading table. Attempts to speed up the
process by pushing the meat block or efforts to free any blockage are particularly
dangerous.
Failure to interlock the hinged outlet cover would allow easy access to the moving blade.
In some models access to the blade is possible from beneath the outlet cover either when a
close fitting wheeled container is not in position or small containers such as trays are used.
PRECAUTIONS
1.
The guarding of the blade should be in accordance with the safety distances in BS
EN ISO 13857:2008 Safety of machinery so that the operator cannot reach the blade.
It should be impossible for a person to reach the blade when standing in any position
next to the machine, and feed tables or loading devices should be incorporated into
the machine in such a manner as to achieve this.
2.
The safety devices at the feed opening of this machine can only ensure safety as
long as an operator is standing at floor level and close supervision is necessary to
ensure that elevated working platforms are not used.
3.
The outlet cover should be fitted with an interlocked switch that is so designed as to
render the equipment safe in the event of a failure.
4.
When the discharge for the machine discharges into a collecting bin, either;
(a) the bin should be situated inside a suitably interlocked enclosure which
completely encases it; or,
(b) where the bin when in position prevents access to the dangerous parts, a
suitable sensing mechanism should be provided to ensure that the machine
can only be run when the bin is in position.
5.
When delivery is by conveyor, fixed or interlocked guards should be provided

between the discharge of the machine and the conveyor to prevent access to the
blade. Where the conveyor is removable, it should be interlocked with the machine
in such a way that the machine cannot be run unless the conveyor is in position.
156
High Speed Slicing Machines

DESCRIPTION
These slicers are used mainly for cooked meats. They have a variable cutting speed and
are adjustable for slice thickness. The inclined blade is mounted eccentrically to provide
the cutting action. The sliced meat discharges onto a conveyor. The machines can be
gravity or power fed.
HAZARDS
Access to the blade from either the feed or discharge side, or if the blade cover is opened
Handling the blade for cleaning or maintenance
Electrical hazards from wet cleaning
Meat gripper mechanism sharp points
PRECAUTIONS
1.
Suitable guards should be provided to prevent access to the blade from the feed chute
area. Where a fixed tunnel guard is used it should not be possible for a person
standing at floor level to reach down the tunnel guard to the blade. Where a fixed
tunnel guard is used however, it will be necessary to ensure that no person can stand
in an elevated position where he may gain access to the blade. A suitable routine
should be established to ensure that the machine is isolated before any cleaning is
attempted. Ensure blade guard is fitted at any time blade is removed, also ensure
that operative is wearing anticut/antislash gloves during removal operation.
2,
Guarding the blade from the feed chute may also be done, by means of interlocked
guards which when in position prevents any access to the blade. Opening on the
interlocked guards should only be possible either;
a) after the blade is stationary; or,
b) after a shutter has come into position over the blade thereby preventing access
during loading
Any guarding provided at the feed chute should be so arranged that adjustments can
be carried out without altering the guard.
3.
A suitable tunnel should be provided at the discharge end of the machine with
openings that conform to the safety distances in BS EN 294. Where the discharge
conveyor forms part of the guarding and can be removed for cleaning it should be
suitably interlocked with the movement of the blade to ensure that the machine
cannot be run unless the discharge conveyor is in position.
4.
The blade itself should be completely encased, apart from the openings necessary for
feed and discharge, should be suitably interlocked with the drive and be fitted with
an overrun device where necessary. Suitable arrangements should be made for the
collection of trim pieces of product and it should not be possible to reach up any
discharge chute to the blade. Where the removal of a container for scraps allows
access to the blade it should be suitably interlocked with the drive for the blade and
fitted with suitable overrun protection where necessary.
157
5.
Cleaning of the machine should only be done by persons who have been specifically
trained in the hazards of the machine and the routine followed for cleaning. Extra
care should be taken whilst removing meat gripper mechanism as the hooked points
can be very sharp.
6.
Undue vibration can occur if the blades are not kept properly balanced and a routine
to ensure proper maintenance and balancing of the blades is essential.
7.
The use of suitable anti-vibration and anti-slip floor mountings is recommended in

instances where the machine is not secured to the floor.
8.
Effort should be made to ensure that foreign bodies do not come into contact with
rotating blade.
9.
During operation meat waste can be generated which falls to the floor always
ensure that there are collection trays mounted below openings to catch this and
ensure that adequate hygiene provision is made for area.
ADDITIONAL HAZARDS OF POWER FED MACHINES

Trapping caused by the powered feeding device to feed the meat into rotating blade.
On some machines there may be additional hazards from the discharge mechanism to the
conveyor.
158
Tenderisers
DESCRIPTION
Mechanical tenderisers provide a quick means of breaking up tough connective tissue and
supply a product of uniform tenderness prior to further processing.
The machines consist essentially of sharp serrated discs mounted on twin rotating shafts
into which unfrozen meat is fed by means of an endless belt conveyor. Discharge is
normally into another conveyor or into a suitable container.
HAZARDS
1.
The main hazard associated with the machine is contact with the serrated
tenderising discs.
2.
Hazards associated with the infeed and outfeed belt conveyors.
3.
Electrical hazards due to the wet environment in which these machines are often used.
PRECAUTIONS
1.
The guard over the serrated discs to protect the infeed at the serrated discs should
extend to a distance of 1000 mm along the infeed conveyor. Any part of the guard
which requires to be removed for cleaning should be suitably interlocked.
2.
The guarding provided at the outfeed end of the machine will depend on whether or
not the product is removed by conveyor or fed into a collecting bin. If the product is
removed from the machine by conveyor the conveyor should be guarded to a distance
of 1,000 mm from the danger point. Any part of the guard which is removable for
cleaning should be suitable interlocked.
3.
When the discharge for the machine discharges into a collecting bin either:
(a) the bin should be situated inside a suitable interlocked enclosure; or
(b) where the bin when in position prevents access to the dangerous parts a suitable
sensing mechanism should be provided to ensure that the machine can only be
run when the bin is in position.
4.
Where the machine is fed by the conveyor or where the delivery is affected by
conveyor and the conveyor is removable, the conveyor should be interlocked with
the machine in such a way that the machine cannot be run unless the conveyor is
in position.
5.
Suitable fixed guards should be provided to protect the intake between the conveyor
belt and the head and tail drums of the conveyor.
6.
An earth leakage circuit breaker should be fitted to the machine.
7.
An emergency stop button should be provided and located at the infeed point of
the conveyor.
8.
A safe system of work should be established and enforced for the cleaning of this
type of machine.
159
Mincemasters and Lowboys

DESCRIPTION
These machines are used to mince meat to a fine degree and to blend and emulsify proteins.
Mincemasters comprise of a hopper mounted vertically above a revolving knife assembly
directly driven from a base motor. Product is minced through a fixed cutting plate and
ejected by an impeller blade through a chute into a container.
Lowboys are in effect horizontally mounted mincemasters using a worm to feed the knife
assembly.
HAZARDS
Access through the feed opening to the worm feed on lowboys and knife assembly on
mincemasters
Access to the impeller blade on both mincemasters and lowboys through the discharge
opening
Ejection of product from mincemaster feed hopper
High noise levels, particularly when using frozen materials
PRECAUTIONS
Mincemasters
1.
Access to the knife assembly via the feed opening in the conical hopper should be
restricted by a fixed plate.
2.
Access through the feed chute should be restricted, for example by a grid or bars, or
the safety distance should comply with BS EN ISO 13857:2008 Safety of Machinery.
Safety distances to prevent hazard zones being reached by upper and lower limbs
replaces the current legal requirements.
3.
Time delay interlocks should be used when removal of parts like the hopper and the
feed chute can give access to dangerous areas during rundown.
4.
A hinged flap should be provided to prevent ejection of product.
5.
Under know circumstances are automated cut off devices that render the machine
inoperable if the guard is open to be by-passed with the use of knives or any other
device. Such behaviour is known to have caused serious injury to operatives in the
past, and management are strongly urged to take robust disciplinary action if such
actions are found on their site.
Lowboys
1.
An interlocked infeed grid should be fitted to prevent access to the worm assembly
2.
The knife assembly adjustment should give sufficient time delay for over-run. The
cutting chamber assembly should be interlocked so that the machine cannot be
operated unless the machine is fully assembled.
Noise
1.
Noise levels on these machines are high and a noise assessment should be done
and suitable measures taken to reduce noise at source.
2.
The fitting of rigid or flexible plastic enclosures including tops can reduce levels by
10 15 dB (A)
160
Smokers and Cookers

DESCRIPTION
These units typically consist of an enclosed chamber in which meat or meat products are
cooked and/or smoked. Door(s) to the chamber can be at both front and rear. Heat can be
introduced by steam, electricity, gas, and also in the case of smokers, by a friction wheel on
wood method.
Depending on the cooker size, product is carried on racks either as single trays or
multi-tiered trolleys.
Control of temperature, smoke, cooling showers (if fitted) and time cycle is achieved either
by individual controls or jointly with a Programmable Logic Controller Unit (PLC).
HAZARDS
Burns from hot product racks or trolleys.
Slips and falls whilst manoeuvring loaded trolleys into/out of cookers over chamber
floors coated with fat and water.
Heat exposure
Exposure to wood smoke, which contains carcinogens.
Exposure (e.g. skin contact) to smoke condensate, which is carcinogenic.
Burns while tending the smoke generator.
Fire (from smoke generator).
Injury from premature turning on of steam, gas, electric services or smoke generator
whilst persons are present inside the chamber (e.g. for maintenance or cleaning).
Corrosive and/or toxic chemicals used for cleaning the cooker smoker, the product
racks or trolleys and smoke generators.
Gas explosion if flame extinguishers and gas supply continues.
PRECAUTIONS
1.
Where fitted, the cold-water shower should be used to cool the chamber before
removing product. Otherwise suitable personal protective equipment should be used.
2.
The floor should have a grip face finish together with drains to remove excess water.
3.
Door interlocks should;

prevent doors opening during high temperature phases of the cooking cycle
when entry would be dangerous,
prevent start of cooking or smoking cycles until doors are closed,
Interlocking to prevent doors being opened whilst smoke is present within the
chamber and close down smoke generation and start extract fan purge to
clear the smoke if the door is opened before the smoking cycle is complete.
4.
Chamber door seals should be checked regularly and maintained in good condition.
5.
Smoke generators should be maintained as directed by the makers. Particular

attention is needed to clear ash and keep combustible material safe, especially to the
base area of ovens to avoid build up.
161
6.
Hazardous substances (including cleaning chemicals and smoke) must have a COSHH
assessment.
7.
Friction smokers should have flame detection to avoid undetected fires.
MAINTENANCE
Before undertaking maintenance work the cooker services must be isolated and locked off.
Special attention should be given to retained heat on internal parts, steam valves, fans,
baffles, and friction wheel drive components etc.
All safety systems, interlocks etc should be checked for operation before the machine is
returned to normal use.
CLEANING AND HYGIENE

A 'clean as you go' procedure is recommended to avoid build up of debris on oven base,
cooker racks etc. Smoker flues should be regularly cleaned. The cooker/smoker cabinet,
flues and the product support racks should be cleaned according to a schedule that states
the method, materials, water temperature and the PPE to be used.
162
Hopper Fed Sausage Fillers

DESCRIPTION
Sausage fillers are widely used to fill both natural and artificial casings with sausage meat.
Meat from a feed-hopper under a partial vacuum is fed by a pump or through a
worm/scroll to a nozzle where it is squeezed into the casing.
Casings are fed onto the nozzle either manually or mechanically through a forming
attachment.
Large machines may be manually fed or by a hoist, tipper or electric clamp truck.
The feed hopper on some machines can be tipped over for cleaning on release of a clamp.
On large machines the hopper may be swung in and out of position under power.
HAZARDS
Contact with the pump mechanism or worm/scroll feed in the bottom of the hopper,
either via the hopper when the machine is in operation or when the hopper is tipped
over for cleaning etc.
Contact with any scraper mechanism as it moves round over the internal surface of
the hopper.
There is a possible trapping point between the hopper and frame of the machine
where the hopper moves under power.
Most injuries at this class of machine occur at the end of the production run or during
cleaning when operators reach into the hopper to push meat residue down onto the
feeding mechanism.
PRECAUTIONS
1.
Access into the feed hopper, to the scraper mechanism and to the feeding device in
the bottom of the hopper should be prevented when the machine is in operation.
2.
Where machines are manually fed, then irrespective of their size, a suitable hopper
guard should be provided.
Where machines are mechanically fed, then unless the safety distance as described
in the standards which follow, can be achieved, a suitable hopper guard should be
provided. BS EN ISO 13857:2008 Safety of Machinery Safety distances to prevent
hazard zones being reached by upper and lower limbs, replaces both BS EN 294:1992
Safety of Machinery. Safety distances to prevent danger zones being reached by the
upper limbs and BS EN 811:1997 Safety of Machinery. Safety distances to prevent
danger zones being reached by the lower limbs. Both of these former standards are
superseded and withdrawn as of 30 April 2008,.
The distance to the danger point should be measured from the highest operating
position. This might be the floor or a set of steps etc. The danger point will be
measured be the scraper where one is fitted.
163
4.
Even where the "safety distance" can be achieved it is recommended that a suitable
hopper guard be fitted unless it is not reasonably practicable to do so.
5.
Where the hopper can be tipped over, it should be interlocked so that the machine
cannot be operated with the hopper out of position. If necessary a time delay device
should be fitted so that moving parts at the bottom of the hopper are stationary
before it is removed.
6.
Where the hopper is driven in and out of position the controls should be hold-to-run.
7.
Hoppers should only be tipped when empty.
8.
Where operators need to see into the hopper then a mirror can be clamped on to the
rim of the hopper so its contents can be visually checked from the floor.
164
Hamburger (Patty) Forming and

Extruding Machines
DESCRIPTION
Although designs vary, the principle of these machines is the moulding of minced or ground
product into portions. A mould is filled in one position and moved to another for the
completed product to be ejected. Material is fed via a feed tray or, more commonly, into a
hopper. This may be done manually or mechanically using a hoist, tipper or electric clamp
truck or automatically via a conveyor. Scrapers or paddles may be fitted inside the hopper
to aid mixing and feeding. A feeding device in the hopper takes the material to the
forming station. The feeding device may be a worm/scroll or piston (or set of pistons).
The product is pressed into a mould plate and from here a tool known as a knock-out cup
ejects it.
Machines may be categorised according to the way the mould plate operates:
Reciprocating machines. Here the mould plate (a plastic slide with circular holes cut in it)
emerges from the forming station and at the end of its outward travel an injection plunger
(the knock out cup) pushes the formed shapes out of the slide, usually onto a discharge
conveyor.
Rotary machines. On these machines the mould plate is round with a number of circular
holes or forming pockets in it. As the mould plate rotates a plunger ejects the shape and it
is removed by a conveyor as above or by a scraper, which can be manual or mechanical.
Both machines may be fitted with a mechanism that places a piece of paper between each
formed portion.
HAZARDS
Contact with the feeding device (whether pistons or scroll feed etc) or with the scrapers
and paddles in the hopper.
On some machines access may be possible via the hopper or the outfeed to the traps
created by cams and blades etc at the forming station.
There are shear traps between the ejection plunger and the mould plate.
Shear traps between the mould plate and the frame of the machine as the mould plate
either rotates or reciprocates.
Traps created by the moving parts at the paper interleaving mechanism if fitted.
Traps associated with scoring attachments sometimes fitted at the outfeed.
Contact with mechanical feeding devices and/or containers of meat being lifted or
lowered.
PRECAUTIONS
1.
Access into the feed hopper, to the scraper/paddles or to the feeding device should
be prevented when the machine is in operation. A suitable hopper guard should be
provided. This guard should normally be interlocked with the machine so the
machine cannot be operated until the guard is in position and opening the guard
stops the machine. The guard may be a grid with suitably placed bars.
165
2.
If the feed machine is fitted with a feed tray then a restrictor plate similar to the
ones found on mincing machines should be fitted over the feed opening to prevent
access to the feeding device.
3.
Guards (which normally form the body of the machine) should be fitted to prevent
access to the various trapping points that exist at the forming station. Fixed and/or
interlocked guards may be used.
4.
Suitable guards should be provided at the discharge to prevent access to the forming
station and to the traps associate with the ejectors and paper interleafing mechanism
(if fitted).
5.
The guard at the discharge is removed frequently for cleaning and clearing blockages
etc; it should be interlocked with the power supply
6.
Suitable interlocked guards should be provided over the scoring attachments.
Extrusion machine. This is an attachment to a standard mincing machine. Meat is

extruded from the mincer to form a continuous strip on top of a slip of paper. The strip is
cut into portions by a solenoid-operated guillotine.
With the exception of the outfeed mechanisms the hazards and the precautions are
broadly similar to those of patty formers. The guillotine presents a different hazard and it
should be covered with a tunnel guard whose dimensions comply with the safety distances
of BS EN 294. As the cover is lifted frequently for cleaning it should be interlocked with the
power supply.
GENERAL
If it is necessary to push meat down onto the feeding device then a suitable scraper should
be used. This should be designed so that the scraper cannot become entangled on the
feeding device itself.
Where it is necessary to see into the hopper then a mirror (polished stainless steel, not
glass) should be clamped to the rim of the hopper.
166
Derinders, Skinning and Membrane Machines

DESCRIPTION
These machines consist of a rotating toothed or serrated roller set beneath a fixed blade.
When product is fed into the machine the roller grips the skin or membrane and leads the
product to the blade where meat is separated and the skin or membranes fed to a waste
chute.
The machine can be hand fed or conveyor fed. Only round or irregular product such as
hams can be processed on hand fed machines. Where possible all other product must be
processed on conveyor fed machines with suitable tunnel guarding.
For most purposes on hand fed machines the gap between the roller and the blade is kept
very narrow. On membrane or skinning machines this feed gap is normally non-adjustable
and set at <I mm. BS EN 12355 allows a maximum gap of 5mm but normally a maximum
gap of 3mm should be used for derinding purposes.
HAZARDS
The main hazard is on hand fed machines and these have been a common cause of
accidents. Usually, the hand is drawn onto the blade by the roller and skin is lost from
the fingertips and fleshy parts of the hand or the wrist. Skin grafting is often required.
Conveyer fed machines may have access to blade and moving parts
Some machines have been found to have access to the moving parts and blade via the
membrane discharge
Other injuries occur during cleaning, maintenance and removal of blades
PRECAUTIONS
1.
The correct machine should be chosen for the job. Hand fed machines must not be
used where product is suitable for conveyor fed machines.
2.
The blade must not be inserted upside down. Very severe accidents have been caused
in this way.
3.
A low voltage shrouded foot pedal should be used as the machine start/run control.
A belly bar should only be use as a stopping device.
4.
Blades and rollers must be kept in good condition as blunt parts encourage operators
to stab product on to the machine increasing the risk of injury.
5.
Touch-stop/disconnect devices. All hand fed machines should be fitted with

electrical devices that include the operator in an electrical circuit and which stop the
machine when the device detects a circuit change. The operator is required to wear
conductive gloves, which are connected to the machine and rubber over-gloves of
the type mentioned above. If the rubber gloves are damaged and the conductive
material or the operators skin completes a circuit to earth, the machine will stop its
motion and reverse for part of the roller circumference.
167
6.
Chain mail gloves must not be worn. Serious accidents have occurred when chain
mail gloves were drawn in to the mechanism causing such serious crushing injuries
that fingers had to be amputated.
7.
Suitable training is very important. Operators must be fully trained to understand

the machine controls and the dangers of the machines so that they know what to
do in the event of an emergency.
8.
Only competent persons over the age of 18 should operate the machines.
9.
To protect third parties the machine should be sited where the operator will not be
distracted by those working in the vicinity and so that access to the dangerous parts
is prevented as much as possible.
10.
On conveyor fed machines dimensions of guards should be to BS EN 294.
11.
Cleaning, maintenance and blade removal: machines should be isolated and locked
off. Protective gloves worn. Safe carriers for blades should be used.
12.
Removing waste. There must be no access up through the discharge to the blade or
rollers. Machines should be isolated before removing waste.
REFERENCE
BS EN 12355 Derinding machines.
168
Loin Pullers
Loin pullers are used to produce a high quality loin with the required thickness of rind and
fat removed. The two main types of machine have either a fixed or a moving knife.
FIXED KNIFE MACHINE

DESCRIPTION
The loin is placed back down on the infeed side of the belt conveyor. A driven ribbed roller
pulls the loin into the machine and a pneumatic hold-down clamp is triggered. The
oscillating cutting blade mounted just to the rear of the clamp cuts off the required
thickness of rind. The depth of cut can be adjusted manually or on some machines,
automatically..
HAZARDS
Contact with the blade
Trapping under the clamp
Nip point between driven roller and the conveyor belt.
PRECAUTIONS
1.
A fixed and/or interlocked guard should be provided to prevent access to feed roller,
clamp and blade. Tunnel guards should comply with the safety distances in BS EN
ISO 13857:2008 Safety of Machinery. Safety distances to prevent hazard zones being
reached by upper and lower limbs replaces both BS EN 294:1992 Safety of Machinery.
Safety distances to prevent danger zones being reached by the upper limbs and
BS EN 811:1997 Safety of Machinery. Safety distances to prevent danger zones being
reached by the lower limbs. Both of these former standards are superseded and
withdrawn as of 30 April 2008.
MOVING KNIFE MACHINE

DESCRIPTION
The machine comprises an adjustable height receiver bed, a pneumatically operated hold
down bar, and a pneumatic piston to draw and return a shaped knife through the loin. A
small steam jet is used to heat and clean the blade to make cutting easier.
The loin is placed in the receiver bed rind down. The bed is adjusted to the required height
and the start valve button is depressed starting a sequence of automatic operations. First
the hold-down bar clamps the loin; then the knife is drawn through it. Next, the bed is
released to drop the rind and loin onto the discharge conveyor, and the machine returns
to the start position.
HAZARDS
Contact with the cutting knife.
Trapping by hinged receiver bed and the hold down bar.
Scalding by steam/hot water jet.
PRECAUTIONS
1.
Guarding should be provided to prevent dangerous access to the knife blade and
associated pneumatic equipment. Opening of an interlocked guard should arrest the
automatic sequence and exhaust the air in the system.
169
2.
Where the machine delivers onto a conveyor then a tunnel guard should be provided
and should comply with the safety distances in BS EN ISO 13857:2008 Safety of
Machinery. Safety distances to prevent hazard zones being reached by upper and
lower limbs replaces both BS EN 294:1992 Safety of Machinery. Safety distances to
prevent danger zones being reached by the upper limbs and BS EN 811:1997
Safety of Machinery. Safety distances to prevent danger zones being reached by
the lower limbs. Both of these former standards are superseded and withdrawn as of
30 April 2008.
3.
Where the machine discharges into a collecting bin this should be interlocked such
that its removal isolates and exhausts the pneumatic supply.
4.
The steam/hot water jet should be enclosed in a suitable tundish.
170
Mechanical De-Boning Machine System

INTRODUCTION
Mechanical de-boning machines or liberators have largely replaced table boning in beef
boning plants in recent years. This is because it has become more difficult to attract skilled
employees or people who are capable of attaining the necessary skill. The mechanical
system reduces both the skill level required and the number of boners needed. A
table-boning line might typically have had twelve boners but a mechanical system will
need just three or four. Liberators also help with controlling WRULD problems by reducing
the manual force required on the knife and by eliminating the need to lift quarter and
primal cuts.
DESCRIPTION
The machine system comprises a support cradle and bone saw, a drop rail and two metal
boxes, each containing an air driven ram and fitted with suitable controlling devices. (e.g.
on/off pulleys, adjustable limit switches to control speed/air pressure and emergency stop
buttons). The newer machines are usually electrically driven with a worm rather than a
ram which gives far better control; these would be a better option for those considering
installation of a new system. These machines can be situated either parallel or at a right
angle to the rail system.
The basic function of the machine system is to provide a systematic method of de-boning
and to aid the de-boning process by applying tension to leg-bone, hipbone and rib cage
while cutting.
HAZARDS
Knife injuries
Slip injuries due to build up of meat, fat and bone-dust on floor.
Being struck by quarters falling from rails
Being struck by quarters moving at speed on rails
Manual handling and ergonomic issues e.g. muscular-skeletal disorders, back injuries.
PRECAUTIONS
1.
Knife Injuries:
Appropriate equipment should be used to protect against cuts. A chain mail apron to
cover the chest down to below the knee, (some positions may require full length split
aprons or trousers),. shoulder length chain mail glove on non-knife hand or
complete shoulder and arm chain mail garment and cut resistant glove on knife hand.
Knives must be sharp. Suitable sharpening equipment must be provided and
operatives must be trained unless a sharpening service is provided.
Adequate working space should be provided between operators, (normally a
minimum of one metre around the operative).
Scabbards should be worn by all operatives to hold knives when not in use.
Designated walkways and clearly visible danger signs should be provided.
All operatives must be trained in the safe use of knives.
2.
Slip Injuries
Floor gratings should be in place at the work stations to prevent build up of waste.
If this is not possible with a built up stand because of the need to change the
working height then the grating should be let into the floor. Gratings should be of
the light carbon type rather than metal which present handling problems for cleaning
171
staff. Any loose waste around the area should be removed frequently during the
working shift.
3.
Struck-by Injuries
All possible precautions should be taken to ensure that quarters cannot leave the rail
system. Points to pay particular attention to are as follows;
At any point at which the quarter is hoisted from a low to high rail or vice-versa,
stops should be fitted to hold the roller in place.
Guardrails should be put in place at any curved part of the rail where the roller
may be more likely to leave the rail.
Care should be taken when hooking the quarter through the carpal tunnel on the
fore and Achilles tendon on the hind before it enters the system. If the tendon is
weak or damaged the operative should revert to hooking the quarter securely
under a bone.
Care should also be taken when transferring the boneless quarter at the second
machine. As before, if the tendon is damaged the quarter should be broken down
while attached to the bone.
If possible the pulling machines should be at a right angle to the rail as to avoid
the quarter speeding along the rail. If this is not possible then an appropriate
brake should be fitted to control the speed of the quarter.
Head protection must be worn.
Manual Handling
If there is a potential risk of injury a manual handling assessment should be
carried out to identify the risks and measures needed to eliminate or reduce the
risk. However all handling tasks should be eliminated by design if possible. This
is often done where liberators are installed under existing steel work by installing
flighted conveyors. If it were a new build then it would be better to have the
boning lines above the trimming stations so that cuts can be dropped down
slides.
5.
Ergonomics
Deboning machines have largely removed conditions experienced by boners in the
past such as tendonitis. Problems that do occur now are usually caused by poor
working positions.
Workstations should be equipped with a support cradle designed to support the
quarter at an angle so enabling the operator to adopt a comfortable posture and
limiting the strain on the non-knife hand.
The rail system should be at a median height of 2.2 m adjustable up and down.
This can reduce both working with arms raised and stooping to work on lower
parts of the quarter. It is important to consider whether sufficient height can be
achieved when installing under existing steel work.
Job rotation should be considered as one of the means of reducing risk.
6.
Hand Held Saws

It should be noted that if possible all sawing operations should take place in the
cutting room before the quarters go into the boning hall. This keeps the risks in an
area where they can be managed and eliminates third party risk. Most new
installations are organised in this way.
172
HAZARDS:
7.
Saw injuries
Eye injury from flying bone chips
Noise
Ergonomic
Controls
Eye protection must be worn.
Segregation/protection should be provided for third parties.
Saws should be on a pulley, tensioned adequately so as to pull the saw above head
height when not in use. Saws should be serviced regularly and blades changed when
blunt.
Noise
Where noise exposure is above the permitted thresholds an assessment should be
carried out and steps taken to reduce exposure. However hand held saws cannot
usually be quietened sufficiently, in which case these stations should be moved
outside the main boning hall to reduce the number of people at risk of exposure.
The wearing of hearing defenders should be the last step in the hierarchy of control,
although this will be necessary for saw operatives. Operatives must be trained on the
safe working procedure.
INSTALLATION SAFETY.
When installing the pulling machines, the following points should be considered:
Where possible, the first pulling machine should be positioned at a right angle to the rail
to avoid the risk of quarters moving at speed along the rail. However this is not an issue
with the electronic machines
The machine should be fitted with adequate controlling devices that the operative can
adjust according to the type and size of the beef being processed.
The support arm, which holds the quarter in place whilst being pulled, should have a
height adjustment to suit the varying height of the operatives.
The workstation design should provide enough space for all activities, while keeping the
working points within convenient reach.
At the second preparation station there should be a drop rail fitted to hold the quarter
stationary and adjust the height of the quarter whilst working on it.
At the final breakdown station there should be a stop to hold the quarter against while
it is worked on. There should be a feed belt positioned directly below the workstation to
limit both the lifting of the primals and the necessity for a pulling hook.
REFERENCES
Manual Handling Operations Regulations 1992 L23
Guidance on Regulations
Reducing Noise at Work L108
Guidance on the Noise at Work Regulations
Guidance for employers on identifying hazards and controlling risks.
173
Safe Methods for Preparation of

Fresh Meat Chops
INTRODUCTION
The Tribunal decision of Gateway Foodmarkets Limited v Sheila Patricia Walton, London
Borough of Redbridge on 16,17,and 28 March 1988 clarified that hand feeding of
bandsaws with fresh meat in the preparation of chops presented unacceptably high risks of
injury and that such a practice had rightly been the subject of a Prohibition Notice issued
under the Health and Safety at Work etc. Act 1974. Bandsaws are inappropriate for the
preparation of fresh meat chops where hand feeding is involved.
SAFER METHODS
Where the quantities of fresh meat chops being produced are small the traditional methods
involving the use of knife and cleaver are appropriate.
An alternative safe method where larger numbers of chops are to be produced is the use
of the proprietary chop-slicing machine. Typical types are the Treif, Holac, and Varlet
machines amongst many similar. The machine comprises a high speed scimitar-shaped
rotating blade with both feed and delivery to the blade being protected by interlocked
guard tunnels which prevent access whilst the blade is in motion.
174
Mincing and Grinding Machines

DESCRIPTION
These machines come in various sizes. For convenience they have been divided into three
groups; small, intermediate and grinders. The small machines are most common in butchers
shops and other retail outlets, while the grinders are common in meat preparation
factories. However, no group of machine is found exclusively in any one type of premises
and therefore they will all be considered.
The machines are used to mince/grind material into small pieces. The worm/s of the
machine forces material along the barrel through a series of rotating knives and fixed
cutter plates, perforated with holes. These plates are usually interchangeable with others,
having different sized holes, so that different grades of mince may be obtained.
Machine Category
(a) Small: These machines which have a cylindrical feed opening of not more than
54 mm (2.1/8") diameter, and situated not less than 127 mm (5") above the worm.
Note these machines do not allow access to the worm, as the opening is less than
hand width.
(b) Intermediate: Feed opening or throat in excess of 54 mm (2.1/8") and/or less than
127 mm (5") above the worm. These machines should be guarded or fitted with a
restrictor plate over the feed opening. See recommended precautions.
(c)
Meat Grinders: Have a substantial hopper with a large worm feed at the base.
They are capable of dealing with several tons of meat an hour. The hopper may lead
directly to the mincing worm, or to open flight worms which feed large pieces of
meat into the mincing worm. These machines may be fed in a variety of ways; by
hand, skip loading using a fork lift truck or other similar device, tote bin and bin lift,
by auger, by conveyor; or through an opening in an upper floor.
PHYSICAL HAZARDS
Shear traps on the worm from the in-feed side.
Access to the blades or knives, through discharge openings.
Handling blades and plates etc particularly when freeing jams and stripping the machine
down for cleaning.
Sudden jerking movements from the push stick, during feeding.
Dangers arise when the operators might be tempted to move the parts under power both
when the machines are being fed and emptied and also during cleaning.
Injuries caused by these machines are usually of a serious nature and have included
amputations of fingers, hands, arms and the large grinders have amputated legs, and have
even caused fatalities.
In the past there have been many accidents at these machines to women and young people
who, because they have smaller, thinner hands can reach the worm when an adult male
may not.
175
PRECAUTIONS
In-Feed
(a) Small Machines:
Access to the worm should be restricted by the design and construction of the body
of the machine. The feed opening above the worm should not exceed 54 mm (2.1/8")
in diameter, and should not be situated less than 127 mm (5") above the worm. The
restricted opening should afford permanent protection, even when the feed tray is
removed. New machines are normally built incorporating these dimensions, but older
machines may need to be modified. Some makers can provide modification kits.
Material may be fed to the worm using a suitable push stick. This push stick should
be fitted with a restricting lip, of slightly larger diameter than the feed opening to
prevent the push stick from coming into contact with the rotating worm.
(b)
Intermediate Machines.
A restrictor plate should be provided over the feed opening. This must be robust and
should be secured to the feed tray on at least two sides. See EN 12331 figs 6a and 6b.
When considering the dimensions of the plate, the following should be taken into
account:
The size of the feed throat opening.
The height of the plate above the feed tray and
The distance of the outer edge of the plate from the worm.
The plate must not be set so high that it is possible to reach down into the worm
beneath the plate.
Almost invariably an opening is provided in the restrictor plate, so that meat can be
pushed down to the worm using a push stick. It is important to ensure that this
opening is not so large that it allows the operator access to the worm. Push sticks
provided at these machines should be fitted with a restricting lip, of slightly larger
diameter than the opening in the restrictor plate and be of such a length that it is
not possible for them to come into contact with the worm.
(c)
Grinders
Guarding of these machines is more complex than for the other groups, mainly
because of the different methods of feeding which can be adopted, the variation in
the size of material being fed, and because it is necessary to feed the machines while
they are running and other times they may be fed while stationary.
These machines will often be supplied unguarded or with just a pull cord or rocker
bar emergency stop device for this reason. The user of the machine must add suitable
guarding according to the chosen feed method. The emergency stop system does not
suffice as a guard as it is quite easy to reach over or step over such a device.
Note red pull cord, which does not

prevent access
176
Section 5.2.3.1 of EN 12331 states:

Access to the danger zones at the screw conveyor in the feed intake hopper shall be
or made safe. This may be achieved by any of the following measures:
The design (e.g. closed feed intake hoppers) including a closed loading device for
products. (e.g. feed screw, pipeline with pump)
The use of guards (e.g. a cover) see EN 953
the use of electro sensitive protective devices (e.g. light barrier) see 292-2
The use of fixed guards (e.g. fence) see EN 935
Feeding by Hand
As an alternative to the interlocking lid an interlocked feed chute may be used. A minimum
distance of 1 metre should be achieved between the feed screw and the lower lip of the
feed chute.
Above an interlocked extended reach

guard for hand feeding
Feeding by Skip and FLT

Where the machine is fed by skip, using a forklift truck, it is not always possible to provide
an interlocking lid for the hopper. In this case, the sides of the hopper should be extended
so that it is not possible for a person to reach into the dangerous parts from the normal
operating level.
Feeding by Tote Bin and Bin Lift
Where practicable an interlocking lid should be provided over the hopper, with a portion
cut out to allow the skip to discharge its contents. Additional fixed guarding can be
provided around the cut out portion. Where this is not practicable it may be necessary as
for point 3 above to extend the sides of the hopper.
Bin Lifts
Grinder hopper fenced to accommodate

bin lift with extension to reach distance
under the bin
HAZARDS
Falling product and falling bins
Entrapment
PRECAUTIONS
Bins must be secured to lift with self closing clips
Bin lift should either be entirely fenced from top to bottom or more commonly safe
guarded by a dead man control which requires the start button to be pressed
continuously during operation
The use of steps is not and should not be encouraged, often they are only provided to allow
operators to see into the hoppers. Correctly positioned mirrors can be used for this instead.
Mirrors should be made out of stainless steel, aluminium or other polished metal.
Any feed stick provided for use from should not be long enoughto reach down to the worm.
Some larger hoppers may be fed via chutes through openings in upper floors. Access at
such openings should be prevented by width/distance or by fencing and interlocking any
gates which allow access.
Conveyor and auger fed machines.

A fixed or interlocked guard over the top
of the hopper/and conveyor can be
provided. As shown above
177
Discharge
(a) Small and Intermediate Machines: Where holes in the outer cutter plate at the
discharge are more than 6mm (1/4") in diameter this will include kidney plates with
elongated holes. It is imperative that adequate guarding should be provided, either
by a shield or delivery chute.
(b)
Grinders: The same principles apply as for the other groups of machines. There are
two main methods of guarding at the discharge:
(i) By interlocking hinged hood or cover, fitted with bars, spaced close enough
together to prevent hand access between the bars to the outer plate.
(ii) By a profiled hood over the discharge, which is used in conjunction with
interlocking bins, so that the machine will only run when the bin is in position.
Degristlers
Degristler attachments at the discharge: these may be a tube through the plates or on
the side of the discharge barrel. Although these fittings do not present an access risk in
themselves, a special guard may be needed on the outfeed if the end plate holes are over
10mm.
Above. An outfeed hood and interlock bin

system. On larger machines for example
11 or 16" diameter worms over-run of the
worm can be a problem. A Time-delay
device should be fitted in addition to
the interlock in such situations.
Interlocking
Interlocking has been referred to in a number of points above. Interlocking systems must
comply with 4.2.1 of EN 1088.
OTHER HAZARDS
Noise: larger machines usually emit levels in excess of 90dBs. Although a noise
measurement is supplied with a new machine it should be remembered that the new is
added to the existing noise level in the area so even a smaller quieter machine could put
the noise level over the maximum under the latest edition of the noise regulations.
Therefore a new survey must be carried out and appropriate precaution taken to reduce
exposure as necessary.
Electricity: small machines usually run on 240v single phase through to the large
grinders which are usually three phase, 416v and although ampage may vary it is usually
32amp. Often these machines are on plugs so they can be moved on and off line easily.
Given the high voltages and the environment that the machines operate in this is not
good practice and they should be hard wired wherever possible.
All machines should be fitted with a residual current breaker. There should be an
isolation procedure in place, for cleaning, clearing and maintenance.
There must be regular inspection and electrical testing.
Gases: some machines are designed to use N2, CO2 or steam. There must be an
impervious cover fitted, with interlocks for both electricity supply and gas, which can
also act as a guard. Gases should be purged to external atmosphere before the cover
can open.
178
REFERENCES:
BS EN 12331: 2003
Food Processing Machinery, mincing machines, safety and hygiene requirements.
BS EN 953: 1998
Safety of Machinery, Guards, general requirements for the design and construction of fixed
and movable guards.
BS EN 1088: 1996
Safety of Machinery, Interlocking devices associated with guards.
Principles for design and construction.
Other related standards:
BS EN 294: 1992
Safety of Machinery. Safety distances to prevent danger zones being reached by upper
limbs.
BS EN ISO 12100-2: 2003
Safety of Machinery. Basic concepts and general principles for design. Basic terminology
and methodology.
BS EN ISO 12100-2: 2003
Safety of Machinery. Basic technical principles.
179
X-ray Detection Equipment - Management

of Radiation Safety
INTRODUCTION
In the continual quest to improve the quality of product offered to customers, new foreign
object detection equipment has been developed. The traditional magnetic/inductive
detectors are only capable of detecting metals, but there is a greater demand to detect
plastics, stone, wood and paper. The current method of doing this is to use an X-ray source
and compare relative density levels.
This equipment is now refined and is commercially available and technology has developed
methods of generating X-rays with out recourse to a live radiation source. For some other
applications live radiation sources are used, such as sanitisation.
Any source of radiation must be strictly controlled as the human body is very sensitive to
above average levels, which can result in serious injury or death. Radiation is cumulative so
not only must the level be kept to a minimum, but also the exposure time (the combined
effect is known as the dose).
This guidance has been developed to help food business operators understand their duties
under the following regulations.
IONISING RADIATIONS REGULATIONS 1999

Annual dose limits in the EC are based on the recommendations on risk published by the
International Commission on Radiological Protection (ICRP). In the UK, the Health
Protection Agency (Radiation Protection Division) advises Government on standards to be
adopted and has fully endorsed the ICRP recommendations for the worker dose limits
prescribed in the IRR99. Made under the Health and Safety at Work etc Act 1974, these
Regulations apply to all users of radioactive materials or radiation generating equipment
and are enforced by the Health and Safety Executive.
The Regulations are published together with supporting Approved Code of Practice and
non-statutory guidance and contain specific requirements relating to employers who
intend to work with ionising radiation or their advisers. Beyond the application of annual
dose limits, the key principle to be applied is for all radiation exposures to be kept as low
as reasonably practicable (ALARP).
Notification to the HSE [Reg 6]: First time work with radiation must be notified to the
HSE by the employer at least 28 days before commencing work. This does not apply,
however, to all work specified in Schedule 1, e.g. for X-rays where any electrical apparatus
operating at a potential difference not exceeding 30kV and where the dose is less than 0.1
Sv/h at 0.1m. (Micro Sievert per hour) Note: most commercial apparatus exceeds this.
Risk assessment [Reg 7]: Before any new work involving radiation begins, the employer is
required to carry out an assessment of both day-to-day operational risk and the risks of
accidents resulting in exposure of the whole body or the hands/fingers to X-radiation. It is
on the basis of this assessment that decisions should be made concerning the need to draft
local rules, to designate certain areas and whether to classify employees. The supplier of
the equipment can usually supply the assessment for the equipment, which only leaves
the assessment of the work area to the customer.
180
The risk assessment must be suitable and sufficient. In particular the assessment should
follow the HSE guide: 5 Steps to Risk Assessment
a)
b)
c)
d)
e)
the hazard is clearly identified, e.g. exposure of the hands to a collimated X-ray
beam. (Technical requirements to test the equipment on a regular basis during
production, mean that testing is generally the greatest risk, particularly as the
magnetic/inductive equipment was routinely tested by reaching into the machine
with a metal object. This must NEVER be allowed with X-ray equipment).
those persons potentially affected are identified, e.g. operational staff.
the risk is evaluated (low, medium or high) and decisions taken on whether the
existing precautions are adequate or whether more should be done to reduce
exposures to as low as reasonably practicable (ALARP),
record the findings, and
set a date for periodic review.
The risk assessment should take into account both operational risk and the risk of accidents.
Where a risk of exposure is identified, every effort is required to:
prevent the accident occurring,
limit the consequences (should it occur), and
provide employees with information, instruction and training and the equipment
necessary to restrict exposures.
RESPONSIBILITIES
Employer: Many of the duties of the Regulations fall to the employer who works with
ionising radiation, referred to as the radiation employer.
RPS [Reg 17(4)]: Wherever work is supervised by local rules the employer should appoint in
writing a Radiation Protection Supervisor (RPS) for ensuring compliance with the relevant
regulations. The RPS carries the duty, on behalf of the company, of ensuring the local rules
are properly followed and this duty should be detailed in their appointment letter. The RPS
is required to be qualified and must attend a suitable short course. The RPS can be a
contractor, but due to the necessary contact time if the equipment is in daily use, it is
usually better to appoint someone in-house. Often the Health and Safety Manager/Advisor,
Technical Manager/Operator, or Engineering Manager/Operator can fulfil this post.
RPA [Reg 13]: Appoint a Radiation Protection Advisor (RPA) for advice on all technical and
administrative queries in relation to the industrial use of X-rays. Whilst there may not be
requirement for on-going advice, an initial consultation is statutorily required. RPAs must
be accredited by an HSE-recognised scheme for ensuring quality of advice. There are many
contractors who can provide this service, including the Health Protection Agency. The
RPA will usually supply all documentation and can carry out equipment commissioning
certification, twice yearly audit and certification of test equipment required by the
regulations. The RPA is responsible for auditing the work that the RPS carries out, and also
commissioning equipment for first use. The work of the RPA is a legal requirement. If there
is an incident the RPA and the HSE must be informed.
181
Authorised persons: Those persons who are to operate the X-ray instrument must be given
prior authorisation by the RPS and be instructed in the local rules. It is convenient to call
such individuals Authorised Persons. This must be documented.
Restriction of exposures [Reg 8]: Whilst the Regulations prescribe specific dose limits for
both workers and members of the public, the over-riding control is the requirement to keep
all exposures as low as reasonably practicable (ALARP). For the majority of cases this
means the application of physical protection (engineering controls and design features,
safety features and warning devices, and provision of PPE), supported by written instructions for avoiding unnecessary exposure. Again this information should be supplied by the
equipment manufacturers.
Shielding The main priority must always by to prevent direct exposure of any part of the
body to the primary, uncollimated radiation since this will cause serious injury after only
very brief exposure. The tube-shield provides an essential part of this defence. When
equipment has been fitted with safety shutters which ensure that only narrow collimated
beams can emerge, the risk of serious injury is greatly reduced. A beam stop terminates
the beam path beyond the specimen under examination. This is a requirement of the
manufacturer of the equipment and a full shielding certificate must be supplied.
Scattered radiation This is produced with high intensity where a primary beam first
meets a collimator. Couplings between tube head and collimator are designed to limit the
emergence of this radiation. The industry standard for limiting external exposure is a
maximum of 1Sv/h.
Enclosures The operators hands are prevented from accessing the main beam by housing
the X-ray device within a total enclosure which acts as a physical barrier.
Warning signals Serious accidents have been caused by inadvertently carrying out of
maintenance on shutters in the presence of X-radiation. Clear indication is therefore
required when X-rays are being generated. All sets are fitted with reliable and conspicuous
X-RAYS ON signs, sited close to the tube heads. A clear indication is required of the
shutter state since shutters have the potential to fail. This is a legal design requirement.
Interlocks Enclosure panels may be interlocked so that either a shutter closes to intercept
the beam, or X-ray generation ceases. Shutters must be guaranteed to close whenever
there is no camera or collimator at the tube port.
Maintenance [Reg 10]: Engineered controls must be adequately maintained and
periodically examined. The warning lamps, guarding, interlocks (if applicable) and shielding
will be checked by a service engineer at routine service intervals. The user should not
attempt to service the unit or dismantle any part of the system. The normal procedure is to
physically check the safety systems and condition of guards and interlocks before start of
production and not less than daily where used continuously. Leakage of radiation should be
tested weekly and always after maintenance or breakdown, using a dose rate meter.
Dose rate meter readings must be documented.
182
Contingency plans [Reg 12]: Where the risk assessment shows that a radiation accident is
reasonably foreseeable, the employer must prepare a contingency plan to ensure that doses
to those affected are restricted to a minimum. A suitable response plan is to be detailed for
each accident scenario identified and incorporated into the local rules.
Information, instruction and training [Reg 14]: In addition to his/her duties, the RPS must
be formally trained in the basics of ionising radiation and radiation dose. Operators of the
equipment, or those who work in close proximity should then be instructed by the RPS in
the local rules. Contractors or visitors to the site may need to be informed of the presence
of the radiation hazard.
Designated areas [Reg 16}: In order to restrict employee doses, controls are placed on
areas with enhanced radiation exposure or a significant presence of radioactive material.
Such controls may take the form of routinely monitoring the radiation and/or restricting
access to certain authorised employees. In all cases the employer must have control over
the area in question.
A Controlled Area is required to be designated where:

A risk assessment indicates the need for special procedures to be followed,
designated to restrict exposure and / or limit the probability of an accident
involving the source of radiation; or
An employee (aged 18 or over) is likely to receive an effective dose greater than
6mSv per year, or an equivalent dose greater than three-tenths of any relevant
dose limit.
In practice, a Controlled Area is designated wherever the measured dose-rate
exceeds 7.5Sv/h
A Supervised Area is required to be designated where:

It is necessary to keep conditions in the area under review to check on whether it
has moved into Controlled Area status, or
An employee (aged 18 or over) is likely to receive an effective dose greater than
1mSv per year, or an equivalent dose greater than one-tenth of any relevant
dose limit.
Equipment manufacturers will give advice on whether their equipment requires a

designated area or not.
Modern X-ray foreign object detectors are extremely safe and effective so long as they
are carefully maintained and operating staff fully trained.
But remember, any form of radiation is invisible and symptoms of radiation poisoning can
take time to occur. Radiation poisoning is rarely treatable and is extremely serious to most
organic life. Use your RPA for best practice advice.
183
6. Refrigerarion GN 6-1
Ammonia Refrigeration Plant

Ammonia is a very effective refrigerant and is widely used in the meat processing industry.
The HCFC refrigerant R22 is being phased out by 2015 as a result of the Montreal protocol
on ozone-depleting gases. HCF refrigerants are not considered sustainable and are already
banned in some countries and hydrocarbon-based refrigerant systems are unsuitable for
large plants. So it is likely that ammonia refrigeration systems will become even more
widespread.
Previously the Health and Safety Executive published guidance on ammonia refrigeration
systems - Guidance Note PM 81: Safe Management of Ammonia Refrigeration Systems,
HSE, 1995. The general information in this document is still applicable, but the document
does not reflect more recent legal requirements such as the Pressure Systems Safety
Regulations 2000 (PSSR) and Dangerous Substances and Explosive Atmospheres
Regulations 2002 (DSEAR). HSE are currently in the process of drafting web-based advice
to replace PM 81.
Ammonia is a highly toxic and reactive chemical. Its molecular structure consists of one
nitrogen atom combined with three hydrogen atoms NH3. It has a sharp, pungent odour,
which fortunately means that it has good self-alarming properties. Liquid ammonia has a
high compression ratio. Anhydrous ammonia boils at a temperature -33.3oC. The ratio of
liquid to gas is 1:800, which means that 1 litre of liquid ammonia expands to form 800
litres of gas. A major ammonia spill is potentially disastrous because ammonia readily
evaporates when exposed to air and can create explosive fire hazards. Concentrations of
ammonia in air between 16 and 28% are flammable and can pose a risk of explosion. It
dissolves in water to form highly corrosive ammonium hydroxide. It reacts strongly with
acids and attacks copper and zinc as well as their alloys (including galvanized steel).
Because of its self-alarming property, normally people will try to flee to a safe area when
they smell ammonia. There are however two separate scenarios that could cause
significant risk. When an individual worker or a small group of workers are trapped in an
area where there is no option for escape or when there is a major discharge of ammonia
(e.g. as a result of catastrophic plant failure). In the latter case, the risk may extend both
to other workers in the meat plant and to people who live and work in the neighbourhood
of the plant.
The threshold for detecting ammonia in air by smell is around 25 parts per million. Levels
of 700 ppm are extremely irritating but do not cause serious injury provided exposure is
less than 1 hour. Levels above 2000 ppm may be fatal, and above 6000ppm death is almost
instantaneous.
Basic safety is achieved by containing the ammonia within the refrigeration plant.
Refrigeration plant rooms need to have suitable detection devices to detect leaks which
activate emergency ventilation systems and shut plant down. Emergency plans are needed
to deal with ammonia gas that is vented outside of the machinery room e.g. escape
routes and assembly points for people who may be affected taking account of wind
direction. Ammonia gas at ambient temperatures is less dense than air so small leaks will
quickly dispersed. Leaks of liquid ammonia can produce an aerosol with very low
temperatures. This cold, dense aerosol will form a plume that can fall back to earth.
Concentrations of ammonia inside the plume can be as high as 45,000 ppm.
184
6. Refrigerarion GN 6-1
Entry to confined areas such as plant room should be restricted to trained personnel.
For larger installations training in the use of protective suits and self-contained breathing
apparatus will be needed for both rescue and responding to major leaks. Arrangements
must be made to make sure that trained staff are available at all times so that the plant
can be shut down in the event of a major leak.
The Pressure Systems Safety Regulations 2000 apply to those parts of the system where
ammonia is liquified or circulated under pressure. Basically these impose duties on
designers, suppliers, installers and users to prevent leaks from pressurised plant and
pipework. For plant exceeding 25kW total installed compressor motor power, a written
scheme for the periodic examination, by a competent person, of protective devices, pressure
vessels and pipelines, and parts of pipework in which a defect may give rise to danger is
needed. Written schemes will also be needed for any system where the pressure exceeds
0.5 Bar above atmospheric pressure. Bear in mind that for direct systems ammonia leaks
from all the pipework will need to be included in the examination scheme. For indirect
systems where the ammonia is used to cool glycol or similar liquids only the primary
coolant pipework needs to be included.
In addition, the Dangerous Substances and Explosive Atmospheres Regulations 2002 apply
as far as areas where an explosive atmosphere may form. This requires control of the risk,
identification of zones where explosive atmospheres may occur and instruction and
training of staff.
The Institute of Refrigeration has produced a detailed code of practice for ammonia
refrigeration systems which was revised in 2009 to take account of all the legal
requirements.
The code includes advice on the physical properties of ammonia; design and installation
of plant and systems; commissioning of new installations; testing, inspection and
maintenance and decommissioning of plant. Appendices cover pressure and strength
testing procedures; marking and name plate data; handling and storage of ammonia; more
on commissioning new plant and on machinery room safety; sample documentation for
inspection, maintenance and system operating logs and advice on stress corrosion cracking.
Safety Code of Practice for Ammonia Refrigeration Systems REVISED FEB 2009,
HSE: Web-based guidance to replace Guidance Note PM81 should be available on the
HSE website soon http://www.hse.gov.uk/
185
7. Cleaning, Disinfection and Pest Control GN 7-1
Cleaning Operations
INTRODUCTION
Cleaning of workplaces, plant and machinery is of prime importance in the meat trade for
hygiene reasons. This note is not intended to give guidance on hygiene standards but to
recommend the adoption of safe methods of achieving the hygiene required by other
legislation or codes of practice.
HAZARDS
During cleaning operations machinery may need to be dismantled and guards removed.
Serious injury can result from uncovenanted movement or deliberate running of
machinery under these conditions.
Machines incorporating heavy or sharp cutters present a handling risk to workers.
Strains and falls as a result of incorrect handling of heavy items of plant are significant
hazards.
Steam and hot water used in cleaning create burning and scalding hazards. The source
of steam may be direct injection pipes used to heat tanks of water, mixer valves or
portable pressure washers. Hot water is handled via hoses or various containers such as
bins, mobile baths, buckets and tanks. Serious burns may occur by contact with large
quantities of hot water because of dangerous systems of work or inadequate protective
clothing. A particular hazard is the use of incorrect equipment such as plastic buckets,
which soften and detach from the handle at high temperature.
There are dangers associated with electrical equipment in wet conditions, particularly if
hosed down at high pressure.
Certain chemicals used in cleaning operations may be harmful to health if incorrectly
stored or used. Some chemicals become more hazardous when mixed than when used
separately.
To carry out satisfactory cleaning of plant, access may be needed to equipment or places
not otherwise approached, for example, high level pipes, overhead conveyors or very
large machines. Falls from height are a prime cause of fatal and major injuries.
Persons entering confined spaces may be affected by harmful fumes/vapours or lack
of oxygen.
PRECAUTIONS
1.
A responsible person should be in charge of all cleaning operations. They must be

adequately trained and have sufficient knowledge and experience to enable them to
supervise and control a system of working. Complex installations may need a written
safe system of work for cleaning.
2.
Machinery Dismantling and Reassembly

Supervision should assess the requirements for the specific cleaning operation to be
done, identify the potential hazards and the precautions necessary to avoid danger.
Typical precautions might include:
Machine Isolation
If dismantling includes removal of guards, whether fixed in place or interlocked, the
machine should be electrically isolated. It is not sufficient for the machine isolator to
be switched to the off position. Some form of positive isolation should be provided,
such as a facility on the isolator to enable it to be padlocked. Such a facility allows
the use of securing hasps such as Islok or Scissorlok that enable several maintenance
personnel to use their own personal padlock. Whilst any one padlock remains in
186
position the isolator cannot be moved to the on position. On smaller machines the
plug may be simply removed from the socket.
Reassembly:
When cleaning is finished the person responsible for the operation should check that
the work has been completed properly. All machine components, including guards
should be replaced and in full working order. The operation of guards, interlocks,
emergency stops and other controls should be checked.
3.
Handling Machine Components

Where heavy or unwieldy components are to be moved arrangements should be made
for safe handling. This might include providing lifting equipment for the operation or
ensuring that adequate manpower is available.
Machines incorporating sharp cutters, e.g. slicers, should have suitable devices for
safe handling during dismantling and cutter cleaning.
Persons required to handle heavy or unwieldy objects should be trained in handling
procedures including the use of lifting equipment where appropriate. Safety
footwear should be provided and worn.
4.
Safe Means of Access

Where practicable permanent access and working platforms should be provided.
Platforms should have a sound surface and be surrounded on open sides by a
handrail, intermediate rail and toeboard.
Where scaffolding is used as a temporary working platform or means of access, it
should be a sound structure. Guidance on scaffolding is contained in the HSE
General Access Scaffolds and Ladders CIS49.
Drain covers, manhole covers and any similar covers in floors should be replaced
immediately after work has been completed. If openings are left unattended, suitable
barriers are necessary to prevent persons tripping or falling.
Forklift trucks should only be used for access when fitted with a suitable working
platform and in accordance with a safe system of work. Further advice is given in
HSE Guidance Note PM 28 - Working Platforms on Forklift Trucks.
Power operated mobile work platforms (extending work/access platforms, power
access platforms, aerial work/access platforms or mobile work/access platforms are
other descriptions) may be used during cleaning operations. Hazards associated with
such equipment and the precautions necessary are contained in the HSE booklet,
HS(G)19.
5.
Electrical Equipment
Precautions should be taken to prevent ingress of water to electrical equipment.
Employees using high-pressure jets should be instructed and supervised to minimise
the risks both to the equipment and operators. It should be recognised that even
protected electrical equipment is unlikely to withstand direct high pressure jetting
and fogging.
187
Equipment used for the purpose, such as steam or water pressure cleaners, should be
constructed and maintained to a high standard. Guidance on their use is given in HSE
Guidance Note PM 29 Electrical Hazards from Steam/Water Pressure Cleaners.
6.
Chemical Safety
The Control of Substances Hazardous to Health Regulations (COSHH) require an
assessment of the risks to health posed by any hazardous substances so control
measures can be selected applied and maintained to control those risks.
Management must obtain and keep information about hazardous chemicals. This
information should include details about the potential hazards, the precautions to be
taken, first aid action and the proper method of use. These details are available from
the suppliers in a data sheet.
Any person who has to use harmful or toxic substances must be made aware of the
hazards and instructed/trained in the appropriate precautions. Adequate supervision
should be provided to ensure that the correct procedures are being followed.
Every chemical container must be clearly marked with its contents and correct
method of use. Dispensing from bulk into other containers should only be permitted
after the container has been thoroughly cleaned and re-marked to indicate the new
contents. Old markings should be removed. The use of food containers for this
purpose should be prohibited. In addition, chemicals should not be transferred by
pouring direct from the container but should be transferred by the use of suitable
dispensing equipment.
Mixtures of certain chemicals can produce toxic gases, which may be dangerous to
persons and liable to contaminate the products. Violent chemical reactions may also
occur. This can be a particular problem if incompatible chemicals mix in drains.
Instructions for the proper use of the chemicals should be specified and the
procedures monitored by supervision.
Supplies of acids and alkalis should be physically separated. Where Large quantities
are kept, it may be appropriate to provide clearly marked separate storerooms.
Concentrates should be kept well away from water supplies and should be added to
water not water to concentrate.
The recommended dilution rate should be observed, i.e. solutions should not be
prepared at increased strength.
Protective clothing should be provided to minimise the risk of accidental splashing of
the skin and eyes by cleaning chemical. These chemicals may be acidic or alkaline,
both of which can be corrosive to skin and eyes or they may contain bleaches or
solvents having a harmful chemical action on skin and eyes. Protective clothing
supplied should be impervious to the chemical being used and will normally consist
of apron, goggles and gloves in addition to overalls and wellington boots.
Eye wash bottles/drenching facilities should be provided at suitable locations.
188
7.
Entry into Confined Spaces:

Serious accidents continue to occur whilst work is being done in confined spaces.
The chief risk is of toxic gases or fumes inside the space to be entered. Typical spaces
might include cookers, boilers, tanks, pits, sewers etc. There are specific regulations
that must be complied with, the Confined Spaces Regulations 1997 and there is an
HSE guidance leaflet IND (G) 258 aimed at employers and the self-employed who
carry out work in confined spaces. It explains, simply, what action is necessary to
meet the Regulations.
8.
Use of Steam and Hot Water

Employees working with steam or hot water should receive training and information
about the potential hazards.
All taps, valves, connections and hoses should be maintained in good repair.
Live steam should never be discharged from a hosepipe.
Steam mixer valves should display clear instructions about correct use, e.g. always
turn on water before steam. Controls should be clearly marked.
Preference should be given to the installation of calorifiers to the water if steam is
utilised.
Mobile tanks or baths should not be filled beyond a safe level in order to prevent
spilling and splashing.
Plastic buckets or containers not designed for carrying hot water should never be
used for this purpose.
Wherever possible, hot water should be dispensed from tanks and vats by means of
taps or valves. Never fill buckets from a tank or other vessel if this involves lifting
the bucket above chest height.
The correct protective clothing should be provided and worn when working with
steam or hot water, namely long wellington boots and a waterproof apron, which
covers the front of the body and overlaps the boots.
Hot water hoses should never be directed at other persons.
Areas being cleaned should be clear of all personnel before swilling or hosing with
water.
Water or steam hoses should not be directed at electrical equipment.
189
Insect Killers
DESCRIPTION
These devices are ultra violet lamps that attract insects and then kill them by contact with
an electrical grid charged at high voltage. Dead insects are caught in a tray, which has to
be periodically emptied.
HAZARDS
Electric shock
Ultra violet radiation
PRECAUTIONS
1.
Electrical
The equipment should comply with the Electrical Equipment Safety Regulations 1994
and be made to BS EN 60335-2-59:2003 Safety of household and similar electrical
appliances.
Contact with hazardous live parts of the grid is prevented by ensuring that the grid is
electrically isolated from other circuits or that the earth side is outermost or that the
supply is current limited.
The fly tray should be removable without exposure to live internal parts. This should
be achieved by means of fixed mechanical guards or an interlocked access hatch.
The equipment should be manufactured from materials that can withstand sustained
exposure to ultra violet light. Certain materials (e.g. PVC and rubber) may become
brittle and have been known to cause fires in the fly tray.
Some models, and in particular those of the industrial type which have no grid guard,
must only be installed by competent persons and placed out of reach to be safe by
position.
Danger notices should be fixed at each unit warning that the equipment should be
isolated prior to any work on it and the device should be easy to isolate by being
plugged into a fused socket for instance.
2.
UV
Provided the device is fitted with a lamp that produces almost entirely UVA, the
radiation hazard is negligible.
It is essential that replacement lamps of the correct type be fitted. Lamps that
produce UVB and UVC radiation cause skin reddening and eye irritation.
190
8. Zoonotic Diseases GN 8-1
Q Fever
BACKGROUND
Diseases transmitted from animals to humans are known as zoonoses.
Q fever is a highly infective zoonotic disease, caused by a micro-organism called Coxiella
burnetii. This organism has a worldwide distribution among livestock and domestic
ruminants. Sheep, cattle and goats are the most frequent source of human infection,
although pets such as dogs and cats may also be a source. Infections in animals are
generally asymptomatic (although it can cause abortion in cattle and sheep), and it is not
considered to cause economically significant animal disease so there appears to be little
effort to control the infection in farm animals. Human infection is divided into
asymptomatic, acute and chronic Q fever with acute symptoms usually occurring two
or three weeks after exposure.
Acute infection is usually characterised by an influenza-like illness, with varying degrees of
pneumonia, or hepatitis. It can be easily misdiagnosed for other flu-like illness. Fever and
fatigue are the most prominent manifestations whilst headache and muscle pains are also
reported. In a small number of cases, chronic Q fever can develop and this is potentially
more serious with high fatality rates if left untreated. This is often associated with
underlying health issues or pre-existing conditions and generally follows within 6 months
(and up to several years) after acute infection. The commonest complication is
endocarditis (a condition affecting the valves of the heart). Cases of chronic fatigue have
also been reported. Q fever is strongly associated with certain occupations e.g. farmers,
abattoir and meat processing and packaging workers although the true incidence is
difficult to determine because many cases are mild or show no symptoms. Pregnant
workers may be particularly at risk. In the UK approximately 70 cases are reported annually.
However, in the summer of 2006 an outbreak occurred in a Scottish meat processing plant
resulting in over 100 cases of acute Q fever.
TRANSMISSION
Inhalation of infective aerosols or contaminated dust is the main route of transmission to
man, either from direct exposure to infected tissues (eg birth products) or indirectly
through contaminated materials. Humans are at greatest risk of exposure where animals
are handled when giving birth, handling birth products or during abortions because large
numbers of Coxiella burnetii may be present in the birth fluids or the placenta of infected
animals. They may also be present in faeces, urine, and raw (untreated) milk. Outbreaks
have occurred where wind-borne transmission of infective spores has taken place. The
organism can survive for many years as a spore-like form before being inhaled and causing
infection.
Coxiella burnetii may also gain entry to the body by transmission through cuts in the skin.
Experimentally, only small numbers of organisms are required to establish an infection.
Person-to-person spread does not generally occur.
LEGAL REQUIREMENTS
Exposure to zoonoses such as Q fever need to be minimised as required by The Control of
Substances Hazardous to Health Regulations (COSHH) 2002 (as amended). Other relevant
legal requirements are The Management of Health and Safety at Work Regulations 1999
(MHSWR) and The Health and Safety at Work etc Act 1974.
191
COSHH requires employers and self-employed people to:

assess the risks to health from work activities which involve potential exposure to a
hazardous substance (eg a micro-organism such as Coxiella burnetii);
prevent or, where this is not reasonably practicable, adequately control exposure to the
hazardous substances;
introduce and maintain control measures;
inform, instruct and train employees about the risks and precautions to be taken;
regularly review risk assessments and the effectiveness of control measures.
For more detailed information about the general requirements of COSHH see the BMPA
Guidance Note GN 1-4.
PREVENTION
As Q fever is mainly an occupational disease, prevention and control measures need to be
directed at those occupational groups and environments at risk. Employers will need to
ensure that their assessments made under COSHH and MHSWR address the risks arising
from Q fever, so that suitable control measures can be implemented to protect the health
of their employees and others. When developing and implementing a risk management
program for Q fever, it is important to consult with health and safety representatives and
employees, as they are often a valuable resource for determining the suitability of control
measures.
PREVENTATIVE MEASURES
Regular cleaning and disinfection of lairages and livestock reception areas at abattoirs is
an essential proactive precaution to minimise accumulation of contaminated material from
Q Fever organism shedding by animals. Appropriate arrangements must be made for the
collection, handling and disposal of any potentially high-risk materials. The greatest risk of
exposure with livestock is associated with animals giving birth, handling birth products
(eg placenta, foetal membranes, and aborted foetuses) because large numbers of Coxiella
burnetii may be present in the birth fluids or the placenta of infected animals.
Access to lairages should be restricted to authorised personnel only. Where access to Q
fever risk areas is required, minimise the time spent is these areas.
Ventilation systems and their potential for spreading contaminated air and/or distribution
of spores should be carefully assessed. Dispersal of the micro-organism may be facilitated
by an outward flow of air from lairages, eg produced by supply fans creating a positive
pressure within lairage buildings, thus forcing potentially polluted air to escape to areas
frequented by workers. Where possible, plan and position lairages and their ventilation
systems away from communal areas, to reduce risks. Maintenance regimes for ventilation
systems will also need careful planning and implementation. Consideration should be
given to the location and operation of fans, ducting and deflectors, and the use of air
scrubbers.
192
Workers should be provided with information and training on Q fever, which should
include;
Symptoms associated with Q fever
How people can become infected
Use of control measures necessary to adequately control exposure.
Action to take in the event of an outbreak (or suspected case)
Any other information as determined by the risk assessment or COSHH assessment
PERSONAL PROTECTIVE EQUIPMENT (PPE)

Your COSHH assessment will help you decide when and where PPE is needed. Remember
that you should only consider using PPE after you have considered other control measures.
It is likely that the provision of adequate and suitable PPE will be necessary as an adjunct
to other measures. However, the nature of your work may mean that PPE is sometimes a
necessary option.
Ensure that personal clothing is stored away from work clothing and that employees do
not take contaminated work clothing out of the workplace, in order to reduce the risk of
contamination.
Examples:
always wear PPE when handling afterbirths or birth products. Suitable PPE will include
a coverall, footwear such as wellington boots, gloves and respiratory protection
(EN149 -FFP3).
use face protection (for eyes and mouth) if there is a risk of splashing from urine or
placental fluids. Suitable protection will include a face shield to BS EN 166: 2002.
Make sure that whatever PPE you use is suitable, properly maintained, cleaned and
decontaminated after use, (if re-usable), stored in a clean area and CE marked.
GOOD OCCUPATIONAL HYGIENE

Any work with animals inevitably involves contact with dung and urine, which may contain
disease-causing organisms including Coxiella burnetii. Personal hygiene is therefore vitally
important. Employers will need to provide washing facilities wherever staff or visitors work
with animals, (to include, clean running water, soap or hand cleaner and towels). There
should be adequate segregation of welfare and work areas to prevent cross contamination.
Make sure all staff:
wash hands thoroughly before eating, drinking, smoking, going to the toilet, and at the
end of the shift and in the event that they become contaminated with animal tissue or
fluids.
wash cuts and grazes immediately with soap and running water;
cover any new and existing wounds with a waterproof dressing before beginning work.
An effective first aid programme should ensure that any open wounds are treated
quickly.
are prohibited from eating, drinking, or smoking in animal holding or processing
facilities
193
CLEANING, DISINFECTION AND WASTE DISPOSAL PROCEDURES

Spills of potentially contaminated material should be dealt with immediately using
hypochlorite (5000 ppm available chlorine), 2% formaldehyde, 1% lysol, 5% hydrogen
peroxide, 70% ethanol or 5% chloroform. These chemicals are believed to be effective
against Coxiella burnetii.
Such products can also form the basis of a proactive cleaning regime and will also be
subject to the COSHH regulations. Coxiella burnetii spores are resistant to normal
disinfection products and dilute bleach etc.
Decontamination of large areas using a pressure washer should only be undertaken if
appropriate precautions are taken to prevent further air borne spread which may occur by
the use of such equipment. Unauthorised staff should also be excluded from these areas
when cleaning is in progress. Any doors, shutters etc should be closed to limit aerosol
spread. Any high risk materials/significant quantities of organic debris should be removed
prior to pressure washing. Use of high pressure equipment may create inhalable aerosols
containing infectious material so operators should be provided with suitable PPE to reduce
the risk of exposure. Low pressure application may reduce the risk.
Personnel entering an area where infection has been confirmed or suspected should wear
appropriate biologically resistant coveralls with outer gloves and boots (for example a CR1,
PRPS or gas-tight suit) and a correctly fitting high efficacy particulate respirator of FFP3
standard at all times. RPE should be face-fit tested for each individual as necessary.
A number of outbreaks have demonstrated the possibility of spread of the infection on
workers clothing, hay, straw, footwear, etc so these items will need to be treated as
contaminated waste and disposed of accordingly.
Disinfection of exposed persons includes:
Removal of contaminated clothing and possessions to be double bagged and clearly
marked until exposure has been ruled out. If Coxiella burnetii is confirmed, all
contaminated material should be incinerated or autoclaved by a specialist waste
contractor.
Exposed persons should wash/shower thoroughly with soap and water
Full PPE (as described above) should be worn when handling contaminated items.
An ongoing monitoring program should be implemented to ensure the control measures
continue to operate effectively.
194
SCREENING
You should ask employees, and people you are considering employing, about any
pre-existing health conditions they have which may mean that they are more likely to
contract Q fever or that might increase the severity of it should they become infected.
This should form part of pre-employment assessment. For example, individuals are likely
to be at an increased level of risk if they:
have a compromised immune system
suffer from existing medical conditions such as valvular or vascular disease
have had their spleen removed;
are in receipt of transplanted organs
are pregnant
Q fever infection in pregnancy may result in abortions, premature deliveries, low birth
weights and stillbirths. Subsequent pregnancies may be at risk due to the possibility of a
chronic infection in the mother. Note that The Management of Health and Safety at Work
Regulations require employers to undertake a more detailed and specific assessment on
risks to pregnant workers so that appropriate action can be taken. For example, pregnant
women should avoid close contact with sheep and lambs during the lambing season and
avoid exposure to these animals, cattle or goats which are in the process of giving birth or
in the post-partum period.
All of the above conditions are likely to make the individuals concerned more vulnerable to
infection, and employers should consider carefully whether they allow such people to work
with animals or in areas where there is an increased risk of infection. Therefore, it may be
necessary to reallocate work for high-risk groups of workers.
DIAGNOSES
Where individuals are suffering from the symptoms associated with Q fever, they should
consult a doctor without delay. The doctor should be informed about the working
environment (abattoir, meat processing or packaging plant) and work undertaken (eg
contact with farm livestock). Q fever is diagnosed by a blood test but a positive result is
obtained two to four weeks after onset of the illness. It is good practice for workers to
carry the BMPA zoonoses pocket card and to take this with them when visiting the doctor.
In the event of an outbreak, individuals in the exposed/infected zone may be treated
effectively with antibiotics. At present there is no vaccine against Q fever commercially
available or licensed for use in the UK.
HEALTH AND SAFETY ASSISTANCE THE NEED FOR COMPETENT ADVICE

Employers are required to appoint one or more competent persons to assist in undertaking
the measures required to comply with health and safety law. Such persons will need to
have a high level of knowledge and experience relating to the issues discussed in this
guidance. For example, the Health Protection Agency or Veterinary Laboratory Agency
may be able to offer advice and assistance on Q fever (see contact details below).
195
FURTHER INFORMATION
From HSE:
Control of Substances Hazardous to Health (4th Edition) - L5,
New and Expectant Mothers at Work A Guide for Employers HSG122
Selection, Use and Maintenance of Respiratory Protective Equipment:
A Practical Guide -HSG53
Common zoonoses in agriculture - Agriculture Information Sheet No 2 (revised),
HSE Books may be obtained by telephone (01787 881165) or from
www.hse.gov.uk or www.hsebooks.com
The Health Protection Agency has useful information on Q fever.
See www.hpa.org.uk/infections/topics_az/zoonoses/q_fever/default.htm
Other useful websites:
http://www.hps.scot.nhs.uk/
www.defra.gov.uk
http://vla.defra.gov.uk/ for the Veterinary Laboratories Agency (VLA)
an executive agency of DEFRA
196
Q FEVER BMPA QUESTION AND ANSWER BRIEF

What is Q Fever?
Q (Query) fever is a highly infectious zoonosis (an infection transmitted from animals to
man). It is so called because for years the cause was unknown. However, we now know
that Q fever is caused by the Coxiella burnetii micro-organism, and this is widespread
globally among livestock and domestic ruminants. Sheep, cattle and goats are the most
frequent source of human infection, although pets such as dogs and cats may also be a
source. The peak incidence of infection in humans in the UK is associated with the
spring/early summer lambing season.
How Common is Q Fever?
Coxiella burnetii has a worldwide distribution. In humans, Q fever is strongly associated
with certain occupations e.g. farmers, abattoir and meat processing and packaging
workers. However, other occupational groups such as veterinary staff and livestock hauliers
may also be at risk. In the UK, about 70 cases of Q fever are reported each year. This
probably underestimates the true incidence of Q fever because many cases are mild or
show no symptoms.
What are the Symptoms?
Around half the people infected with Q fever show symptoms of acute infection usually
characterised by an influenza-like-illness, with varying degrees of pneumonia, or hepatitis.
Fever and fatigue are the most prominent manifestations and headache is common. Muscle
pains are also reported.
Since Q fever patients may exhibit a number of non-specific symptoms it may be difficult
for GPs to distinguish it clinically from viral illnesses or other causes of atypical
pneumonia. Full recovery usually occurs, but chronic Q fever can be more serious with
high fatality rates if left untreated. It generally follows one to 18 months (average 6
months) after acute infection and the commonest complication is endocarditis (a condition
affecting the heart). Most patients who develop Q fever have pre-existing medical
conditions, such as valvular heart disease, cancer, kidney disease, or may have a
compromised immune system. Transplant patients are also at risk of developing chronic
Q fever.
Infection may also result in abortions, premature deliveries, low birth weights and
stillbirths in pregnant women.
Q fever is diagnosed by a blood test, but a positive result is obtained two to four weeks
after onset of the illness.
197
How Do You Catch Q Fever?

Inhalation is the main route of transmission to man, either from direct exposure to
infected tissues (eg birth products) or indirectly through contaminated materials. Humans
are at greatest risk of exposure where animals are handled when giving birth, handling
birth products or during abortions because large numbers of Coxiella burnetii may be
present in the birth fluids or the placenta of infected animals. They may also be present
in faeces, urine or raw (untreated) milk. Outbreaks have occurred where wind-borne
transmission of infective spores has taken place. The organism can survive for many years
as a spore like form before being inhaled and causing infection.
Coxiella burnetii may also gain entry to the body by transmission through cuts in the skin.
Only small numbers of organisms are required to establish an infection. Person-to-person
spread does not generally occur.
How Long Can You have the Infection Before Developing Symptoms?
The incubation period is between 7 and 30 days, depending on the infecting dose, route
of exposure and age of the patient. Patients developing chronic infections, such as
endocarditis, may remain infected without showing symptoms; however relapses may
occur months/years in the future.
How is Q Fever Treated?
Q fever can be treated by using antibiotics such as doxycycline or tetracycline for 7-14
days, with treatment continued for at least three days after remission of fever. Antibiotics
are less effective in chronic disease and despite improved results with combination therapy
(doxycycline and chloroquine) relapse rates of over 50% are still seen and a minimum of 3
years treatment is recommended.
Women who develop Q fever in pregnancy may be treated with co-trimoxazole but
professional medical advice should always be sought.
Can Q Fever be Prevented?
As Q fever is mainly an occupational disease, prevention and control measures need to be
directed at those occupational groups and environments at risk.
Employers will need to ensure that their risk assessments/COSHH assessments address the
potential risks arising from zoonoses including Q fever, so that suitable control measures
can be implemented. Special requirements for assessment apply where pregnant workers
or young people are employed.
Workers should receive information, instructions and training in order to increase their
level of awareness and to ensure that control measures and procedures are followed. For
example, the BMPA zoonoses pocket card is a useful tool to raise awareness and staff
should be encouraged to take the card with them on visits to their GP.
In the event of an outbreak, individuals in the exposed/infected zone can be treated with
antibiotics given a week after exposure.
At present there is no vaccine against Q fever available in the UK.
198
What Cleaning, Disinfection and Waste Disposal Procedures are Effective?

Spills of potentially contaminated material should be dealt with immediately using
hypochlorite (5000 ppm available chlorine), 2% formaldehyde, 1% lysol, 5% hydrogen
peroxide, 70% ethanol or 5% chloroform. These chemicals are believed to be effective
against coxiella burnetti.
Such products can form the basis of a cleaning regime and will require assessment under
COSHH. Coxiella burnetii spores are resistant to normal disinfection products, dilute
bleach etc.
Decontamination of large areas using a pressure washer should only be undertaken if
appropriate precautions are taken to prevent further air borne spread which may occur by
the use of such equipment.
Personnel entering an area where infection has been confirmed or suspected should wear
appropriate biologically resistant coveralls with outer gloves and boots (for example a CR1,
PRPS or gas-tight suit) and a correctly fitting high efficacy particulate respirator of FFP3
standard at all times. RPE should be face-fit tested for each individual.
A number of outbreaks have demonstrated the possibility of spread of the infection on
workers clothing, hay, straw, footwear, etc so these items will need to be treated as
contaminated waste and disposed of accordingly.
Disinfection of exposed persons includes:
Removal of contaminated clothing and possessions to be double bagged and clearly
marked until exposure has been ruled out. If coxiella burnetii is confirmed, all
contaminated material should be incinerated or autoclaved.
Exposed persons should wash/shower thoroughly with soap and water
Full PPE should be worn when handling contaminated items
Is Health Screening Necessary for Workers?
Certain occupations and individuals may be particularly at risk as described above. In
particular, pregnant women should not be permitted to carry out work where they might
be exposed to infection. Staff with pre-existing medical conditions that put them at an
elevated level of risk should also be excluded where necessary. Therefore, pre-employment
screening should be considered an important measure to reduce risk.
Is it Possible to Identify Animals with Q Fever?
Infections in animals are generally asymptomatic, however in mammals infection can
result in late stage abortion, stillbirths or delivery of weak offspring. It is not considered
to cause economically significant animal disease and therefore there appears to be little
effort to control the infection in farm animals. It is not generally considered pathogenic.
Where can I Obtain More Information About Q Fever?
The Health Protection Agency website at www.hpa.org.uk and the agriculture and/or food
pages of the Health and Safety Executive website at www.hse.gov.uk
199
Zoonotic Hazards for Workers in Pig Abattoirs
(Revised November 2014)
Name
Risk to Humans
Host
Symptoms in humans
Incidence
Transmission
Prevention
Anthrax (B. Anthracis)
Most likely abscess, but can

cause death. Incidence
very low. Low risk.
All mammals
Abscesses, pneumonia,
intestinal infection,
septicaemia
Countrywide, but especially

the Neene Valley in
Derbyshire. Not often found
at ante mortem inspection
Inhalation, inoculation or ingestion of spores. The risk of

infection to human contacts from a confirmed animal case
is thought to be very low and limited to cutaneous anthrax,
which is readily diagnosed and easily treated. Pneumonic
anthrax, due to the inhalation of organisms, is very unlikely
to be a risk from animal infections under natural conditions
given the nature of the exposure, which is likely to be
limited to contact with the animal or its fluids and not to
aerosolised anthrax spores.
Hygiene. Avoiding contact with blood or

soil known to be infected. Investigating all
cattle deaths in the lairage for Anthrax
Bovine Tuberculosis (M.Bovis)
Very rare in pigs; risk low to

people working in pig
abattoirs.
Cattle, occasionally pigs and

deer.
Fever, night sweats, fatigue,

cough lasting more than
3 weeks.
Common in the South West,

Wales and South West
Scotland.
Inhalation or ingestion of bacteria.
Avoid incising obviously infected lymph

nodes. Personal hygiene
Campylobacter
(Campylobacter spp)
High incidence, medium

impact: Medium risk
All species
Bloody diarrhoea which may

mimic appendicitis
Common
Contact with infected faeces
Personal hygiene, not wearing work clothes

while eating or drinking.
Clostridial infections
(Clostridia spp)
Low incidence, high impact:

Medium risk
All species
Food poisoning, tetanus,

botulism, septicaemia,
gangrene.
Low
Infections though cuts (tetanus, gangrene, septicaemia)

ingestion (Botulism, food poisoning)
Personal hygiene, not wearing work clothes

while eating or drinking. Clean and cover
all cuts.
Erysipelas
(E. Rhusiopathiae)
High incidence, low impact:

Medium risk
Mammals, but especially pigs
Non specific skin lesions,

arthritis, occasionally
septicaemia
Common
Contact with infected faeces
Keep cuts covered, personal hygiene and

wearing PPE.
Hepatitis E
Low incidence and low impact

in most people mean low risk.
However, high impact in
pregnant women means
medium risk to this group.
All species
Jaundice, pyrexia, anorexia,

fatigue and abdominal pain.
180 in UK in 2009, of which

22 were travel related
Contamination of food or water supply with faeces and

directly from undercooked pig meat.
Hygiene, PPE.
Leptospirosis
(Leptospira spp.)
High incidence, medium

impact: Medium risk
Dairy cattle, rats
Flu like symptoms
About 50 cases in people

each year
Contact with infected urine, contaminated watercourses
Personal hygiene, using first aid dressings,

keeping wounds clean. Good pest control.
Listeriosis
(L.Monocytogenes)
Low incidence, high impact:

Medium risk
Environmental, mainly but

possible from infected animals
Mild flu like symptoms to

septicaemia and meningitis
About 150 cases in humans

each year in the UK, of
which just under 1/3 are fatal
Contact with the organism in infected sites or by injestion.
Personal hygiene. Avoiding high risk products,

e.g. cooked meats and some cheeses
200
Name
Risk to Humans
Host
Symptoms in humans
Incidence
Transmission
Prevention
Lyme disease
(B. Burgofii)
Low likelihood, medium

impact: Medium/low risk
From infected ticks
Skin lesions, possible

endocarditis and arthritis
About 300 cases in people in

the UK per, and increasing as
the climate warms up.
Attachment by infected tick.
Avoid attachment by ticks which have fed

on infected animals
Pasteurella spp
Low incidence, medium

impact, low risk
Most mammalian species as

a secondary invader in cases
of respiratory illness
Can cause peritonitis and

endocarditis, but usually
localised infection as a result
of a bite
489 confirmed cases in the

UK in 2008
Usually contracted from bites
Keep cuts covered. Avoid being bitten in

the lairage.
Q Fever
(Coxiella Burnetii)
Medium likelihood, medium

impact: Medium risk
From dust in yards where

infected animals held.
Tissues from freshly dead
animals area potential hazard
as well
Flu like symptoms,

occasionally pneumonia.
Rarely can cause death
Seen in outbreaks in abattoir

workers in the UK and in
Australia
Inhalation of dusts and aerosols from infected material
Advise the operator to damp down the

lairage if it becomes dusty. Wear masks in
dusty conditions in lairages. Avoid fan
exhaust from lairages going into air intake
in rooms where people are working.
Personal hygiene.
Rabies
Negligible likelihood,
high impact: Low risk
Mammals
Pharyngeal paralysis,
generalised paralysis death
Exotic to UK
Bites
If outbreak in UK, OVs to be vaccinated.
Ringworm
High likelihood, low impact:

Medium risk
Mammals
Erythematous pruritic lesions,

sometimes circular with a
characteristic red raised ring,
grey, scaly and hairless in the
centre
Common in young calves.
From infected animals and fomites
Personal hygiene, changing clothes before

eating and drinking.
Salmonella
Medium likelihood high

impact, high risk
Mammals
Bloody diarrhoea,
septicaemia, death.
Over 500,000 cases in people

in the UK each year
75% considered to be from poultry and eggs. Oral faecal

transmission and contaminated foodstuffs.
Good personal hygiene
Streptococcus Suis
Low likelihood, high impact:

Medium risk
Pigs
Septicaemia, toxaemia,
endocarditis, arthritis death
2-3 cases per year.

Last death in UK 1999
In pigs from tonsils and aerosol spread. In people through

infected cuts
Keeping cuts covered
Swine Flu
No pig to human transmission

seen in the UK ever. Risk low.
Pigs and humans, and

occasionally other animals,
such as dog and a cheetah
Flu symptoms, pulmonary

oedema, death
H1N1 has not been found

in pigs in the UK
Aerosol. Pig meat is considered safe to eat.
Not applicable.
201
Name
Risk to Humans
Host
Symptoms in humans
Toxoplasmosis
Medium likelihood, medium

impact. Medium risk
Cats definitive host, most

mammals intermediate hosts
Transient muscle pain and flu

like symptoms. Can cause
abortion in pregnant women
and animals
Verocytic E Coli 0157
Medium likelihood, high

impact: Medium/high risk
Cattle and sheep mainly, but

not restricted o these species
Diarrhoea, toxicosis and

occasionally death
Incidence
Occurs in a low percentage

of all farm livestock
Transmission
Prevention
Cats are the definitive host where the parasite reproduces

in the intestines, shedding oocyts on to pasture. These infect
intermediate hosts where they develop into tachyzoites then
encyst in muscle tissues as bradyzoites.
Avoid eating undercooked pig meat, prevention

of meat getting into mouth with good
personal hygiene.
Oral-faecal transmission
Good personal hygiene. Removing protective

clothing before eating or drinking.
202
9. Other GN 9-1
Other useful publications and guidance

A reference list of relevant publications and guidance has been included in individual notes
where relevant. In addition the following publications may be helpful.
HSE Publications:
Slips and Trips eLearning Package
HSG 196
Moving food and drink. Manual handling case studies
HSG 232
Sound solutions for the food and drink industries
HSG 252
A Recipe for Safety
These publications are available from
HSE Books,
PO Box 1999,
Sudbury,
Suffolk CO10 2WA.
Tel: 01787 881165
Food Information Sheets (FIS)
available on the HSE website http://www.hse.gov.uk/index.htm
FIS7
FIS22
FIS23
FIS24
FIS25
FIS26
FIS27
FIS29
FIS30
FIS33
An index of H&S guidance for the food and drink industries

Preventing slips and trips in the food and drink industries
Injuries and ill health caused by handling
Hygienic design for machinery in food and drink industries
Safeguarding flat belt conveyors
Safeguarding thermoform, fill and seal machines
Safeguarding palletisers and depalletisers
Controlling exposure to disinfectants
Preventing falls from height
Roll cages and wheeled racks
203
12 Cock Lane, London EC1A 9BU

Tel: 020 7329 0776 Fax: 020 7329 0653
Email: [email protected]
Website: www.bmpa.uk.com
Designed and produced by AD Design

Tel: 01787 237662
Email: [email protected]

Health and Safety Guidance Notes For The Meat Industry

Uploaded by

Copyright:

Available Formats

Health and Safety Guidance Notes For The Meat Industry

Uploaded by

Document Information

Original Description:

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Health and Safety Guidance Notes For The Meat Industry

Uploaded by

Copyright:

Available Formats

Health and Safety

An Introduction to Health and Safety in the Meat Industry

(Revised January 2014)

Training for Health and Safety

These Guidance Notes have been

Standards for Machinery Safety

(Table revised August 2013 page 48)

Working at Height within the Meat Industry (Revised January 2014)

(New Guidance Note February 2014)

Driving with Hanging Loads (New Guidance Note November 2014)

3. Live Animal Arrivals

Safety when Handling Cattle in Slaughterhouses

Safe use of Knives

(New Guidance Note April 2012)

Ammonia Refrigeration Plant

7. Cleansing, Disinfection and Pest Control

Other useful publications and guidance

An Introduction to Health and Safety

ACCIDENTS IN THE MEAT INDUSTRY

Injuries per 100,000 workers

Food or drink sector

Training for Health and Safety in

WHAT TRAINING IS REQUIRED?

INDUCTION TRAINING FOR ALL

Fire and other Emergencies

TRAINING OUTLINE FOR EMPLOYEES

TRAINING OUTLINE FOR SUPERVISORS AND MANAGERS

Monitoring of Health and Safety Standards

TRAINING OUTLINE FOR SENIOR MANAGERS

The purpose and implications of the company safety policy

Slips and trips

Fork lift truck driving

Handling/use of corrosive and acidic materials

Risk Assessment in Slaughtering

WHY DO WE NEED RISK ASSESSMENT?

WHAT SHOULD THE RISK ASSESSMENT COVER?

The likelihood of an accident or ill health occurring.

(Revised January 2012)

(Revised January 2012)

(Revised January 2012)

(Revised January 2012)

Control of Substances Hazardous to Health

(Revised January 2012)

Regulations to control substances hazardous to health were first introduced in October

WHAT DOES COSHH COVER?

HOW CAN HAZARDOUS SUBSTANCES AFFECT WORKERS?

(Revised January 2012)

NEW AND EXPECTANT MOTHERS

MATERIAL SAFETY DATA SHEETS

MANAGING HAZARDOUS SUBSTANCES UNDER COSHH?

(Revised January 2012)

This means there is a hierarchy of control measures that should be considered.

MONITORING AND MAINTENANCE

(Revised January 2012)

OCCUPATIONAL EXPOSURE LIMITS

(Revised January 2012)

COSHH ESSENTIALS PRACTICAL GUIDANCE ON CONTROL MEASURES

COSHH HAZARDS IN THE MEAT INDUSTRY