Q&A From Food and Beverage Webinar
We’re glad you enjoyed yesterday’s webinar, Managing Ergonomics in the Food and Beverage Industry with Jeff Sanford and Greg Cresswell. Below are their responses to the questions we didn’t get to during the live event. For more information, download our free e-book on this topic.
Q: From your experience with Gap Analyses, what’s the top thing that companies need to improve on?
A: Performing quantitative whole-body assessments
Q: Lift tables are a common solution to improve manual material handling tasks. What about pinch points and cleaning?
A: Things to look for when purchasing a lift table in a food production environment:
- Stainless steel – easy to clean
- Internally protected – water resistant
- Guarding that is non-porous – avoids pinch points and is easy to clean
Q: Often ingredients come in heavy, 50-lb bags. Is it better to get items in bulk bags, or in smaller quantities?
A: If bulk bags are an option, that is the best way to go. It essentially eliminates manual material handling. But usually, quantities need to be weighed and measured in smaller amounts. If raw materials can be procured in 25-lb increments that is better. New research is coming out that states, even if it’s a one-time exertion, the heaviest or most forceful task you perform in a day will contribute to the most tissue damage.
Q: What’s the best way to manage difficult environments (wet, cold)?
A: Ensuring your employees have great equipment that is in proper working condition. Especially in distribution and delivery, there aren’t a lot of factors that are within your control in terms of the environment. Standardizing equipment across your workforce is one way to reduce variability and risk in difficult environments.