• What law applies
• Industry overview
• Risk management
• Typical hazards
  • Manual tasks
  • Plant, equipment, machinery
  • Lighting and floors
  • Cold rooms and confined spaces
  • Scalds, burns, diseases
  • Other hazards

• Risk management
• Personal protective equipment
• Working around electricity
• First aid
• Noise

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Scalds, burns and diseases

Scalds and burns can happen in the meat retail industry as a result of using extremely hot water for cleaning, as well as from using chemicals and electricity.

While exposure to diseases from animals is rare in meat retail outlets, statistics show that a lot of people who work in the industry have wart infections on their hands.

Ways to control hazards

• Wear boots, waterproof pants, spats worn outside of boots or long aprons that extend beneath the tops of rubber boots when cleaning floors.
• Ensure hoses are designed and maintained to withstand extremes of temperature and pressure.
• Treat cuts and abrasions immediately.

For information on the treatment of scalds, burns and other injuries, see the first aid area of this site.