Meat industry: new technologies to reduce risk – the info expoprotection

This sector is one of the risky activities in terms of occupational diseases and accidents at work. The issues that seek to reduce the food factory of the future.

According to the INRS, agri-food sectors, construction and timber trades are part of the three occupations where accidents and occupational diseases are more frequent. Specifications agribusiness, it alone brings together 25% of TMS listed in France. The meat industry is among the most at risk because of the repetition of gestures activities from heavy lifting and awkward postures, not to mention the cold that can promote workplace accidents by loss of dexterity.
 

As much risk as the food factory of the future will seek to reduce the adoption of equipment that will help increase productivity workshops while limiting the difficulty of the tasks. Among the currently available solutions include palletising robots with articulated arms and automatic elevation trucks that avoid wearing heavy load and painful postures. Tomorrow, some business tasks can be performed by cobotiques arms, namely robots that take orders directly from the operator. Commençonsr by cutting the meat. This very delicate operation requires a mastery of gesture on the part of operators. “ They will be assisted by cobotiques arm will deliver the energy to cut the meat ,” says Jean-Paul Simier, director of Agri-Food Innovation Development courses in Brittany, the regional agency development and innovation.
 

Another source of TMS, the activities in a refrigerated environment. An issue on which Cesbron plugged the company, in collaboration with the National Science Research Institute and Technology for Environment and Agriculture (Irstea) and the Crystal Pole. The proposed solution, about to be marketed, is to generate cold and filtered airflow that focus solely on work areas and not on the entire workshop area. Result, only the hands are in contact with the cold and not the whole body, improving working conditions. In addition, as the temperature of the air blown is 4 ° C or 5 ° C, industrial limit industrial risks associated with the spread of bacteria.
 

Erick Haehnsen