猪肉分割中人体工程学危害与防治

Ergonomic hazards in pork deboning and cutting and prevention

从HACCP对于质量控制出发,我们可以发现,提高劳动效率,减少肉类在分割过程中暴露时间和交叉污染,对于冷分割肉类加工的食品安全具有重要意义。而这些很大程度是基于操作员的劳动效率和劳动疲劳程度。针对操作基本动作,生产线设置,设备应用和其他相关因素进行初步分析,确定猪肉分割操作过程中人体工程学上的危害以及防治措施。从而在减轻劳动疲劳基础上,提高劳动效率,使产品安全性得以提高。

Through the analysis of HACCP on quality control, improving productivity and reducing the exposure time of pork and cross - contamination during deboning and cutting would play important role during cold deboning meat process. Nevertheless, most of these factors are related to productivity and the fatigue level of the operators. In this paper, basic motion, configuration of the process flow, applications of the new equipment, and other related factors are analyzed to determine the hazards of the ergonomic influ- ences and prevention measures. The food quality level would be increased based on relief of operation fa- tigue and increase of productivity.