2014 (English)In: Human Factors in Organizational design and Management: Xi Nordiv Ergonomics Society Annual Conference, Copenhagen 2014 / [ed] O. Broberg, N. Fallentin, P. Hasle, P.L. Jensen, A. Kabel, M.E. Larsen, T. Weller, 2014, 429-434 p.Conference paper (Refereed)
Meat cutters’ work is physically demanding and is performed mainly with thehand held tool of a knife. The aim of this paper is to report experiences of how researcherstogether with three companies of different size and character developed and carried out aneducation program in maintaining knife sharpness for meat cutters. It describes the processof developing an educational program suited for the business and discusses the outcome.
Place, publisher, year, edition, pages
2014. 429-434 p.
Adult education, knife sharpness, meat cutting industry
Production Engineering, Human Work Science and Ergonomics
Research subject Technology and Health
IdentifiersURN: urn:nbn:se:kth:diva-150830OAI: oai:DiVA.org:kth-150830DiVA: diva2:745698
HUMAN FACTORS IN ORGANIZATIONAL DESIGN AND MANAGEMENT – XI NORDIC & ERGONOMICS SOCIETY ANNUAL CONFERENCE – 46 (2014)
QC 201409112014-09-112014-09-112015-02-26Bibliographically approved