The food and beverage industry has a special responsibility to ensure the product-out-the-door is safe for the consumer, while also ensuring the production process is safe for employees. At first glance, this industry seems to have many of the same musculoskeletal disorder (MSD) risk factors present in any industrial environment. But other factors present a unique set of challenges. Ensuring compliance with FDA regulations, maintaining sanitation conditions, ensuring product freshness and quality, plus a complex sales and delivery function can contribute to a higher-than-average risk for workplace injury. 

Ergonomics, when it is done right, improves both employee well-being and business performance. When ignored, injuries, absenteeism, quality defects, productivity lags, and other issues can arise. 

During this live webinar, you will learn methods to mitigate risks and improve the ergonomics process.

The presenters, both board-certified professional ergonomists, will address:

• Five essential steps to preventing musculoskeletal disorders (MSDs) in the workplace
• The most common workplace ergonomics issues specific to food processing
• How to use ergonomic design guidelines to reduce injury risk