title: Delivering meat carcasses/cuts to craft-butcher shops: an investigation of work characteristics and manual handling hazards.
abstract: This study investigated delivery scenarios of service drivers working in the retail meat industry. The methodology included analysis of accident reports, and field investigations of deliveries at craft-butcher shop premises, including semi-structured interviews with managers and workers. The findings provide greater clarity about the hazards in this job, and suggest for peripatetic delivery activities, four main factors on which decisions about risk and good practice may be made: composition of the orders; characteristics of the delivery vehicle/truck; handling method most often used; and, the road/access conditions.
authors.affiliation: Health and Safety Laboratory, Buxton, Derbyshire SK17 7PB, UK. Electronic address: lanreokai@yahoo.com.
authors.forename: Olanrewaju O
authors.initials: OO
authors.lastname: Okunribido
authors.affiliation: Bath & North East Somerset Council, The Guildhall, High Street, Bath BA1 5AW, UK.
authors.forename: Alison
authors.initials: A
authors.lastname: Gingell
mesh_terms: D000062:Accidents, Occupational / Q000517:prevention & control*; D000818:Animals; D006804:Ergonomics; D006801:Humans; D007374:Interior Design and Furnishings; D007407:Interviews as Topic; D017770:Lifting; D008460:Meat; D018986:Motor Vehicles; D011187:Posture / Q000502:physiology; D018570:Risk Assessment; D011795:Surveys and Questionnaires; D013647:Task Performance and Analysis
keywords: Anterior handling; Reported injuries; Retail Deliveries; Shoulder