Health & Safety

In food production plants, there are common hazards that workers need to be aware of. Many of these hazards can be found in other types of workplaces too.

Personal Protective Equipment (PPE)

PPE, especially with added COVID-19 measures, can be heavy and awkward: gloves, sleeves, arm guards, metal mesh, masks, safety glasses, hard hats, steel-toe boots, aprons, lab coats, ear plugs, and more. Strict hygiene means employees must remove gear, and/or disinfect it, every time they come and go from the plant floor or cross into other areas of the plant.

What types of hazards exist in food production facilities?

This list is not exhaustive. Members should consult their Joint Health & Safety Committee (JHSC) or Health & Safety Rep to learn more about hazards in their workplace and what prevention measures are in place.

Repetitive Strain Injuries (RSIs)/Musculoskeletal Disorders (MSDs)

Production line tasks are repetitive and can require restricted movements. Rotating positions means workers get to do different tasks and move their body in different ways, which can alleviate strain and prevent RSIs.

Slicers, Sharp Blades, and Machinery

To produce many of your favourite union-made foods, Members slice, carve, and butcher product of all kinds, making cuts and related injuries common. Employers must provide training on how to use and repair machinery, and properly hold and use blades required for job tasks. PPE is an important part of preventing cuts and related injuries at work as well.

Hot & Cold Temperatures

Food production may include coolers, freezers, hot kitchens, large ovens, and more. Ventilation is important, and workers should have a space to go to warm up or cool down. Workers should try to stay hydrated, rest when possible, and wear the proper PPE for the job. Cold temperatures can cause stiff muscles, reduced strength, chilblains (painful, swollen, itchy patches) on exposed skin, and loss of dexterity. The cold can also impair cognitive abilities. Hot environments can lead to dehydration and heat stroke which may appear as fatigue, nausea, dizziness, extreme sweating, confusion, irritability, and/or flu-like symptoms. Plus, hot ovens and machines increase the risk of burns or being overwhelmed by a burst of heat.

Slips, Trips & Falls

Water on the floor is common in food plants because of cleaning or its use in production, and many facilities work with food oils and other products that can end up on the floor and create a slip and fall hazard. It’s important that floors have proper slope and drains, and that employers provide work mats and clearly designate walking paths and work stations, which should be free from cables and clutter, and kept clean and dry. Guardrails should be in place on elevated areas, especially around open tanks of food product.

Reporting Hazards and Injuries

Report any hazards to your supervisor and your JHSC or Health & Safety Rep at work. Any injuries, accidents, or onset of pain should also be reported immediately to your supervisor and/or employer. See page 20 for information on work-related injury WSIB claims. Page 19