The objective of the first phase of Ergonomics in the Workplace project was to conduct a survey to substantiate the need for developing new ergonomic learning materials by analyzing and confirming current resources available to the food and seafood processing industry in terms of ergonomic practice and work processes.
The survey evaluated the prevalence of ergonomics training and infrastructure within food and seafood processing operations throughout Canada, it was designed to:
determine who is responsible for the development and supervision of ergonomic programs in the workplace;
assess the seasonal vs. permanent nature of workers within the sector;
determine how knowledgeable companies are about current Occupational Health and Safety legislation;
assess the Occupational Health and Safety initiatives that currently exist and determine the level of satisfaction with those initiatives;
identify current levels of familiarity with ergonomic concepts;
evaluate the effectiveness of various delivery methods for ergonomics and safety training;
identify the main types of musculoskeletal injuries and the perceived factors predisposing to them; and
identify training needs.
The strength and competitive edge of the Canadian food and seafood industry lies in its human resources. The industry has a skilled and dedicated workforce capable of maintaining high standards of quality and consistent production. Food and seafood processing is by its nature a highly repetitive and cyclical industry. As a result, there is an increased incidence of repetitive musculoskeletal injuries. These injuries include, but are not limited to, sprains and strains of muscles, tendons and ligaments as well as nerve-related problems such as carpal tunnel syndrome.
The human and financial costs of these injuries are significant. In 1998, musculoskeletal injuries accounted for 40% of all time loss occupational injuries in Canada. This represented a total dollar value to the Canadian economy of $3.2 billion (Association of Workers' Compensation Boards of Canada, Work Injuries and Diseases, 1996-1998, Canada, 1999, p. 12-19). Much of this cost is borne by industry in the form of compensation premiums, training of replacement workers, additional administrative time, and in the settlement and retraining of permanently impaired workers.
This project is funded by the Government of Canada's Sector Council Program
The objective of the first phase of Ergonomics in the Workplace project was to conduct a survey to substantiate the need for developing new ergonomic learning materials by analyzing and confirming current resources available to the food and seafood processing industry in terms of ergonomic practice and work processes.
