Contribution de l’ergonomie à la conception d’un outil de formation

Abstract

Companies in the meat-processing sector have published unenviable occupational injury statistics, and on-the-job training is being seen as a means to address the problem. To this effect, some companies in Quebec are making use of ergonomists to implement training which will promote prevention, particularly the prevention of musculoskeletal disorders. It is within such a context that ergonomic intervention research has been conducted in this area. Among the issues raised by the implementation of training, there is that of the content to be transmitted. In this regard, observations at workstations, an in-depth analysis of the movements and meetings with experienced boners were used to develop a training manual which took into account adult learning and principles of prevention. The contents of the manual focus on work organization, tool maintenance, working methods and the knowledge developed by experienced boners regarding the "why do" and the cues for making choices. This article examines the contribution that ergonomics have made to the development of a training tool which takes into account both the learning issues and challenges in health and safety.

Keywords

• ergonomics
• agri-food industry
• design
• training tool
• musculoskeletal disorders