Lock-off and stay alive
Industrial deaths involving workers being trapped inside machines could be prevented if manufacturers implemented effective lock-off procedures, the Health and Safety Executive (HSE) has claimed.
Lock-off procedures include: isolating the machine from the main power supply by locking off all energy sources; and using a padlock on the power switch, so that it cannot be turned on when someone is inside the machine.
Machinery was only involved in 8% of over 6,000 food and drink injuries during 2006/7, analysed by the HSE. However, this class of accident was often severe or fatal, it said. “One particular cause of concern is workers entering machines for cleaning or maintenance purposes and being trapped when the machine starts unexpectedly, this can be prevented if a safe system of work with lock-off procedures is in place,” said the HSE.
Only six weeks ago, an employee at Tangerine Confectionery in Dorset was crushed to death when his leg became trapped in the depositing machine. It was thought that he was trying to fix the machine when it started up again. The incident is currently being investigated by the HSE.
“You have to ask yourself: Did this person get stuck in the machine because they were trying to push the product through with their foot?” said the Institution of Occupational Safety and Health’s (IOSH’s) food and drink chairman and safety, health and environmental manager at Greencore Tom Chambers. “It’s human nature to look for shortcuts, especially if people can’t see the danger, and they may be under pressure to meet production targets.”
Chambers claimed that safety in the workplace needed to start from the top. “If senior management plan ahead, then accidents are less likely to occur. It’s all about management awareness and coordinating with employees.”
The Food and Drink Manufacturing Health and Safety Forum and IOSH will be running its annual conference Occupational Health and Safety in Food Manufacture from October 8-9.
