We work on the study and ergonomic optimization of manual processes that may affect the health of the worker (manual classification of raw materials and products, manual packaging and palletization, etc.) for the prevention of work-related musculoskeletal disorders.

Sectors of application

This methodology is applicable to the entire food chain: Primary sector; Food processing industry; Distribution – Horeca – Foodservice; Administrations; Engineering and manufacturers of equipment, technologies, packaging, etc.

Benefits for your company/product

  • It facilitates identification and risk assessment.
  • Prevents work-related musculoskeletal disorders
  • Improves processes leading to increased productivity.
  • Improvement of equipment and technologies including the ergonomic variable.
  • Reduces absenteeism and improves the work climate.
  • Reduces the social cost associated with sick leave.
  • Increase in the company’s competitiveness.

Implementation

  • Visit to the company to learn about its processes and collect information.
  • Identification of the main tasks that present ergonomic risk.
  • Taking data and video images.
  • Analysis and evaluation of the ergonomic risks identified in the tasks.
  • Proposals for ergonomic improvement of tasks and workplaces.
  • Education and training of workers.
  • Revaluation of the work station with the improvements implemented.
    We make the difference
  • 8 years of experience in the ergonomic analysis of food industry processes.
  • We have qualified personnel in Occupational Risk Prevention.
  • We have the support and technical advice in occupational medicine and physiotherapy.
  • Possibility of combining the ergonomic study with the analysis of environmental variables such as temperature, noise, etc.

Contrasted experience

  • Development of a curd extraction system adapted to artisan dairies that allows the task to be carried out in an upright position, reducing overloads on the back, neck and arms, and reducing the risk of slipping (KUPELA I+D Osalan 2015 project).
  • Technological innovation in the sexing and classification of mackerel or mackerel that has allowed a significant reduction in ergonomic risks due to repetitive movements and inadequate postures, while increasing productivity and reducing costs. This innovation won the MUTUALIA Award in 2012.
  • Participation in the evaluation and proposals for improvements in the design of new sorting, quality control and packaging lines for fresh products and ready meals (European project PICKnPACK).
  • Development of sectorial plans for the prevention of occupational hazards in the primary sector and the processing industry in the Basque Autonomous Community: Nekapreben and Elikapreben.

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