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WHAT BEARING DO DESIGN ISSUES HAVE ON PROTECTION?

Meat inspectors are working in a high humidity environment. A key complaint is the need to wear the protective equipment that does not appear to have been designed specifically for the purpose of meat inspectors or the meat industry. Staff do not like the PPE as they are considered to impede vision and movement. - with face shields there are difficulties wiping away a squirt of blood, claims of restricted peripheral vision, an increase of temperature around the face and head, and the weight of the device.

Trials were carried out with the air-feed mask but these were cumbersome, uncomfortable, and hot. New gear has been looked at and evaluated on the criteria of efficiency, efficacy and (lack of) distortion of vision.

It is reported that procedures in some works are really good - staff are strongly encouraging others to wear all relevant protective equipment. Adaptation of PPE to the particular circumstances of the various workstations within the various meat plants is ongoing. Automation of the most "at risk" processes is highly unlikely.

Good results have been obtained by operators wearing cut-resistant gloves in the non-knife hand, and the wearing of disposable water resistance gloves when handling kidneys and other organs that might be contaminated by leptospires.

No smoking requirements in plants mean that staff have to change out of all their white gear and go to a designated area before being able to have a smoke.

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