Employee perceptions of the work environment in a hog slaughter and processing plant

Background: Health hazards of work in animal slaughter and processing plants have been documented but workers’ perceptions of their work environment are not often reported. We describe the prevalence of injuries, health and safety concerns, and suggestions for improvement reported by workers at Smithfield’s Tar Heel hog slaughter and processing plant, North Carolina. Methods: With the United Food and Commercial Workers International Union (UFCW) and UFCW local 1208, 162 workers were interviewed during three data collection periods, September-November 2011. Interviewers used questionnaires with structured questions about injuries and open-ended questions about health and safety concerns. Results: Approximately 6% of workers reported an injury that broke the skin in the past year and 11% reported carpal tunnel syndrome in the past six months. 74% of workers reported that their body hurts at the end of the work day. Workers said the dependability of their jobs was important. Reported concerns included: risk of injury and illness related to interactions with coworkers, equipment, hogs, and meat; the speed of the line; and, exposure to cold, heat, and chemicals. To improve health and safety, workers suggested: increased and improved training; reduced line speed; improved medical care; and improved access to and use of personal protective equipment. Conclusions: The results reported here indicate that continued work focused on documenting and reducing injury in slaughter and processing plants is needed. Qualitative information from workers can strengthen future work to address health concerns at slaughter and processing plants throughout the United States.