Government health and safety standards require clean and sanitary work areas. The local board of health usually is in charge of inspecting food establishments and enforcing sanitation laws. Most meatcutters work in places that are comfortable, although handling and cutting carcasses is messy, and some workers must spend their entire shift in refrigerated areas.

Meatcutters and meatpacking workers may face physical hazards from saws and other sharp instruments. Those working in slaughterhouses may develop carpal tunnel syndrome and other repetitive stress disorders if they have to repeat the same motions with their hands or arms all day long. In addition to much heavy lifting, meatcutters must stand most of the time on the job. Constant access to refrigerated areas exposes these workers to sudden temperature changes, which can increase fatigue.

Following proper safety habits and wearing protective garments eliminate much of the danger on the job. Taking care to use protective gloves and to rest when tired can help employees avoid serious injuries in the workplace.

Meatcutters and Meat Packers

Overview

Introduction

Quick Facts

Earnings

Work Environment

Outlook

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