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A Comparative Study on the Evaluation of OHS in SME Meat Plants
Catherine Jordan, Martina Kelly
Department of Mechanical and Biomedical Engineering, College of Engineering and
Informatics, National University of Ireland, Galway.
c.jordan7@nuigalway.ie & martina.kelly@nuigalway.ie
Abstract
This paper describes a comparative study of
Occupational Health and Safety (OHS) in Meat
plants in the West of Ireland. The original study
was undertaken in 2008 and a follow up study was
undertaken in 2011. A brief description of the
methodology used and an outline of the overall
pattern which emerged from the comparison are
presented. This paper will specifically address the
level of compliance with the minimum legislative
requirements in the meat plants.
1. Introduction
The aim of this study is to measure the
improvements if any in the approach to
Occupational Health & Safety management in
small & medium enterprises (SMEs) in Ireland
between 2008 and 2011 and to note the perceived
barriers to OHS implementation. The meat industry
is an important industry sector in Ireland, according
to Bord Bia, Ireland's agri-food industry remaining
a key component of her modern economy. It
accounts for some eight per cent of GDP and a
similar proportion of total employment, amounting
to almost 160,000 jobs. It accounts for a major
proportion of exports of Irish-owned enterprises
and its products are sold in over 170 markets
around the world. Despite an economic recession,
the Irish Meat and Livestock Sector experienced an
increase of 9% in 2010 with the value of exports
increasing to €2.44bn (http://www.bordbia.ie/ 1 ).
Daly (2009) reports that, in Ireland, more than 90%
of the approximately 700 food manufacturers are
SMEs. An evaluation of OHS in SMEs carried out
in 2008 concluded that the level of Health & Safety
awareness, implementation and practice was very
poor in this sector. It was found that the larger meat
plants did have a good awareness of OHS
legislation and they did have documented OHS
systems, but there was a definite question mark
over the level of implementation and practice of the
systems. The medium meat plants were aware of
their legal obligations with regard to OHS but it
was found that it wasn’t regarded as a priority. The
smaller meat plants were found to be completely
unaware of their legal obligations (Jordan, 2008).
2. Methods
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This paper will illustrate, through a comparative
analysis, the level of compliance with OHS in meat
industry SMEs in the West of Ireland and identify
the perceived barriers and impediments to the
implementation of OHS by SME owners, managers
& operatives. The SMEs were first visited in 2008
and an evaluation of the OHS systems and OHS
practice was carried out. A sub-sample of these was
selected for the follow-up study. This sample was
selected for accessibility and does not include all
six organisations surveyed in the original study. A
qualitative evaluation research approach was
adopted, which allowed for the use of a
combination of data collecting tools and methods
of analysis. Following the methodology adopted in
the original study, the evaluation was carried out in
the field and the data was collected using
checklists, open ended interviews and direct
observation of practices. An evaluative inductive
analysis was employed as the data gathered was
very descriptive with a lot of text.
3. Results & Conclusion
The overall pattern that emerged from the study
was that the approach to OHS management in 2011
is similar to that observed in 2008. It was evident
that no attempt had been made to implement OHS
systems in any of the SMEs visited; however all of
those visited were now aware of their obligations.
SME owners & managers interviewed reported that
the main impediments to implementing OHS were
time, money and a lack of knowledge in the area. It
was found that a number of operatives & managers
regarded the SME managing directors as a barrier
to OHS compliance, with attempts at raising the
issue of health & safety having been disregarded.
The managing directors interviewed couldn’t see
any benefit in implementing OHS and regarded
OHS management as ‘a lot of red tape that would
cost money’. Further, more detailed study of OHS
implementation, management, safety climate and
culture is required. The author intends to extend the
research to SMEs in the food & drinks industry to
collect data that will be used to inform the
development of a best practice system that can be
easily and inexpensively implemented by Food &
Drink Industry SMEs.
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1 website accessed 16-03-2011