Provisioner logo
Provisioner logo
search
cart
facebook twitter linkedin youtube
  • Sign In
  • Create Account
  • Sign Out
  • My Account
Provisioner logo
Provisioner logo
  • NEWS
    • Industry News
    • Supplier News
    • Case Studies
    • Recalls
    • Regulations
    • New Consumer Products
  • EXCLUSIVES
    • Newsletters
    • Source Book
    • Sponsored Insights
    • Events
    • Webinars
    • Classifieds
    • White Papers
    • Provisioner Store
    • Market Research
  • MEAT PROCESSING
    • SUSTAINABILITY
    • Processing
    • Packaging
    • Ingredients
    • Formulation
    • Food Safety
    • Special Reports
    • Commentary
  • PROFILES
    • Processor Profiles
    • Processor of the Year
    • Top 100 Processors
  • MEDIA
    • Videos
    • Podcasts
  • DIRECTORY
  • MIHOF
  • INDEPENDENT PROCESSOR
  • EMAG
    • eMagazine
    • ARCHIVE ISSUES
    • Contact
    • Advertise
  • JOIN!

Ergonomics Talk With Kevin Igli, Vice President of Environment, Health, and Safety

September 1, 2005

Ergonomics Talk With Kevin Igli, Vice President of Environment, Health, and Safety

Q:
Describe the company’s early approach to ergonomics.
Igli: We initially focused on medical management activities and jobs identified to have higher injury and illness rates. We’re currently transitioning to a more risk-based process.
Q: Describe program design, implementation, and strategy.
Igli: Ergonomics is a change management process and, in our case, consists of six key elements: structure and investment (resources, management commitment, participatory process, etc.); training (permeating the organization with knowledge); risk assessment (identifying opportunities for improvement); job improvements (making work better – the point of the process); medical management (caring for those who get hurt despite prevention efforts); and process review (performance metrics, new goals and planning – the feedback loop). The specific wording has changed over time, but the ergonomics process has always followed this basic structure and content.
Q: What determined high-attention jobs?
Igli: Jobs having higher levels of injury or illness were the initial focus. These jobs vary depending on nature of work performed at the facility or within departments. For example, you would expect to see more upper extremity issues with cutting and packing activities and back and shoulder issues with box stacking and cart handling activities.
Q: What about education and training?
Igli: We conduct training for our plant ergonomics leaders and members of our ergonomics team (ergo principles and analysis methods), as well as our production team members (new hire orientation, monthly safety talks, and ergo bulletin boards). Training focuses on the proper use of tools, the development of proper work techniques, a review of workstation design, and the cause, reduction, and prevention of workplace stressors. We are developing a new supervisory course and building design guidance for the engineering community.
Q: How has the worker-safety program matured in the 21st century?
Igli: Our workplace safety efforts have become more comprehensive and more integrated over the years. We’ve strived to become more data-driven. As a result, We’ve become more proactive or risk-driven rather than reactive and event-driven.
Q: How about automation?
Igli: Our operations support staff is actively involved in implementing new systems and equipment that automate some or all of what has previously involved manual labor. For example, we have an automation and technology staff, which is involved in inventing new machinery or processes. Most of the group’s projects focus on either making a physically demanding job easier, ensuring product is produced more consistently or both. One example of the group’s work is the robotic case-packing system, which uses mechanical arms to lift, turn, and place case-ready packages of meat into boxes.
Q: Are more standardized systems, program, and tools available now?
Igli: We try to strike a balance between standards (process elements, training principles, analytical techniques, performance metrics, etc) and the need for flexibility required by an organization as large and diverse as Tyson. We purchased an analysis package we are rolling out through the organization. We developed flexible training materials that follow a basic script that we can customize to incorporate specific issues at a given site. We have a standard process-auditing tool.

Share This Story

Looking for a reprint of this article?
From high-res PDFs to custom plaques, order your copy today!

Recommended Content

JOIN TODAY
to unlock your recommendations.

Already have an account? Sign In

  • Double Charburger

    Premiumization drives burger category

    Shoppers seek out premium meat offerings to fulfill...
    Ingredients
    By: Sammy Bredar
  • JJS Adult Pekin duck

    Poultry Report 2025: Convenience propels poultry at retail

    Despite continued economic pressures, the poultry...
    Meat and Poultry Industry News
    By: Sammy Bredar
You must login or register in order to post a comment.

Report Abusive Comment

Manage My Account
  • eMagazine Subscriptions
  • Manage My Preferences
  • Newsletters
  • Online Registration
  • Subscription Customer Service
  • Connect with The National Provisioner

More Videos

Sponsored Content

Sponsored Content is a special paid section where industry companies provide high quality, objective, non-commercial content around topics of interest to the The National Provisioner audience. All Sponsored Content is supplied by the advertising company and any opinions expressed in this article are those of the author and not necessarily reflect the views of The National Provisioner or its parent company, BNP Media. Interested in participating in our Sponsored Content section? Contact your local rep!

close
  • A smiling man carrying a grocery basket is reaching down to pick up a package of meat in a grocery store.
    Sponsored byPIC

    The Green Light: New Data Shows 12-to-1 Support for Pork from PRRS-Resistant Pigs

  • Close up of a grocery cart full of groceries, a cropped image of a couple pushing the cart and a blurred background of the vegetable aisle.
    Sponsored byPIC

    New Market Research Finds Consumers in Eight Key Pork Markets Are Likely to Purchase Pork from Gene-Edited Pigs

  • Close up of a young pig with a blurred background.
    Sponsored byPIC

    New Research Forecasts Significant Economic and Market Impacts with PRRS-Resistant Pig Adoption

Popular Stories

Spam Dog

Hormel rolls out Spam hot dog for foodservice applications

Various new Primal snack sticks on a table amongst pencils, apples, a pair of glasses, lunch bags and a water bottle.

Protein demand drives snacking occasions

Several cuts of beef, pork and chicken on a wooden board, cast iron pan and salt.

Validated thermal lethality data and a new tool for ensuring safety of RTE meats

2026 Top 100 Meat & Poultry Processors Report

Events

June 11, 2026

From Fresh to Frozen in 3 Minutes Flat: Unlocking the Secrets to Temperature Control

Join Tony Vacaro, Foods Industry Manager, and Emile Klein, Foods Market Strategy Manager at Air Products and Chemicals, Inc. , as they tackle key questions surrounding heat removal in food processing. 

January 1, 2030

Webinar Sponsorship Information

For webinar sponsorship information, visit www.bnpevents.com/webinars or email webinars@bnpmedia.com.

View All Submit An Event

Products

Food Crime: An Introduction to Deviance in the Food Industry

Food Crime: An Introduction to Deviance in the Food Industry

See More Products
From Fresh to Frozen in 3 Minutes Flat: Unlocking the Secrets to Temperature Control Webinar Sponsored by Air Products

Related Articles

  • Anchor Glass Container Corporation names Vice President of Engineering, Vice President of Supply Chain

    See More
  • Hod Golan and Abeles & Heymann announce new vice president of sales: Kevin O’Brien

    See More
  • Kirby Childs, Ph.D.

    Greater Omaha Packing announces new vice president of food safety and technical resources

    See More

Related Products

See More Products
  • Handbook of Food Products Manufacturing: Health, Meat, Milk, Poultry, Seafood, and Vegetables, Volume 2

  • seafood.jpg

    Seafood Safety and Quality

  • Handbook of Poultry Science and Technology, Volume 2, Secondary Processing

See More Products

Events

View AllSubmit An Event
  • November 11, 2025

    The National Provisioner’s 2025 State of the Industry

    On-Demand Join Chris DuBois, Executive Vice President & Perimeter Practice Leader, as he breaks down what’s fueling — and what’s stalling — growth across the protein category. From shifting consumer priorities to evolving definitions of “value,” you’ll gain actionable takeaways.
View AllSubmit An Event
×

Stay ahead of the curve. Unlock a dose of cutting-edge insights.

Receive our premium content directly to your inbox.

SIGN-UP TODAY
  • RESOURCES
    • Advertise
    • Contact Us
    • Directories
    • Store
    • Want More
  • SIGN UP TODAY
    • Create Account
    • eMagazine
    • Newsletter
    • Customer Service
    • Manage Preferences
  • SERVICES
    • Marketing Services
    • Reprints
    • Market Research
    • List Rental
    • Survey/Respondent Access
  • STAY CONNECTED
    • LinkedIn
    • Facebook
    • YouTube
    • X (Twitter)
  • PRIVACY
    • PRIVACY POLICY
    • TERMS & CONDITIONS
    • DO NOT SELL MY PERSONAL INFORMATION
    • PRIVACY REQUEST
    • ACCESSIBILITY

Copyright ©2026. All Rights Reserved BNP Media, Inc. and BNP Media II, LLC.

Design, CMS, Hosting & Web Development :: ePublishing