A systematic and collaborative approach with processing plants to improve knife safety and analyising IOT technology in the Red Meat Industry. PART A Plant Level

A systematic and collaborative approach with processing plants to improve knife safety and analyising IOT technology in the red meat industry. part a plant level

25 August 2022

Focus area: Safety & wellbeing

Program stream: People & culture

Project number: 2022-1019

AMPC worked with Response Training and an Australian red meat processing plant to help reduce laceration and soft tissue injuries through knife sharpening training and assessment. As part of the project, training to upskill employees in knife safety and knife sharpening was conducted.

Knife sharpness was also monitored across the plant using an Anago Analyzer and the Angle Me app. Workplace injuries and knife sharpening factors (types of steel used, job specific details) were recorded and assessed to identify which would influence knife sharpness and/or knife injuries and require further targeted knife training.

Regular knife testing and training improved knife sharpness in 73% of employees who underwent the training.