Work Health & Safety – Meat Processing, Abattoir, Slaughterhouse, Beef, Fish, Pork experts

Introduction

Experts in this field are work health and safety experts who have focused their studies on meat processing, specifically abattoirs, slaughterhouses, and specific types of meats. WH&S relates to the management of risks to the health and safety of anyone visiting a business, including workers, customers, and suppliers. In this case, it primarily relates those handling meats, including the killing, butchering, and packaging of animals. Working with meat can have potentially dangerous consequences if WH&S standards are not observed.

Some of the consequences of an inadequate WH&S policy in meat handling can be quite detrimental, including a variety of injuries obtained during the process such as lifting and turning traumas, and the wide range of hygiene issues that can occur from improper practices (such as skin infection). There are the usual musculoskeletal considerations of any work space, as well as the considerations of moving around extremely heavy carcasses and large machines. Meat handling is governed by a set of protocols which ensure the correct handling of animals and meat, from their slaughter to the way in which they are butchered. These guidelines ensure safe practices for the workers, and a safe product for the end user.

WH&S expertise in this area is usually sought to promote the well-being of all visitors and workers in the meat handling area, and to ensure safe practices are being promoted and enforced, so that the finished product is safe also. Protecting workers and visitors in this way both safeguards their personal health and the interests of the construction or carpentry company, protecting them from legal action.

Experts in this area come from many professional backgrounds. Many will come from a meat background, having worked as butchers or meat production managers. Some will be trained hygienists, food scientists, OH&S experts, or generalised ergonomists. The specific specialisation and background needed in your meat handling expert will be determined by the matter which requires examination.

At the bottom of this profile are brief details of a number of the experts that Expert Experts represents. Call our office to discuss your requirements and to obtain a recommendation that suits your needs and budget.

Expertise in Action

Experts in WH&S as it relates to meat handling can be called upon to assist in policy design, enforcement and creation of safety measures, injuries sustained at work during meat handling, and cases involving food safety and many more.

Sample Reports

For some fields of expertise we have some sample sections of de-identified reports. Please contact our office if you are interested in a sample.

Cost

The overall cost of expert opinion depends on the services required. Some of the key factors that affect the cost of advice include:

• The need for a view or inspection of a location
• The quantity of documentary material to be reviewed
• Whether there are reports of other experts to be reviewed and commented on in detail
• Whether there is a need for conferences with the expert either in person or by telephone/Skype

Relevant Articles Manual handling in the red meat industry

A very helpful document outlining the proper handling of meat, especially during the butchering of specifically red meat.

Food processing and manufacturing

A very helpful document outlining sources for workplaces in the Food processing and manufacturing industries on work health and safety.

Relevant Cases Joe Arcaro & Associates v Moonee Valley City Council & K Auty & Ors [2008] VicPRp 34; (2008) 29 VPR 210; [2008] VCAT 174 (11 February 2008)

An application to extend a meat processing facility, considering the WH&S regulations of such a workplace.

Lang v Bertint Pty Ltd t/as Perfect Pork; 315/00 M Print S4395 [2000] AIRC 1046; (23 March 2000)

A case partially concerning the training of a meat facility employee in proper meat handling safety.

0802071 [2009] MRTA 1770 (8 September 2009)

A case partially concerned with the training of butcher employees in hygiene and handling practices.

Related Blog Articles