Physical demands - grocery store worker - delicatessen (cutting, wrapping, replenishing trays)
Note
Please note these images are for illustrative purposes only to provide a basic understanding of the tasks involved for this job. They do not necessarily represent compliant or best practice safe work.
Description of photos (below)
- Bulk smallgoods items were placed on the slicer, typically sitting at chest height atop the 900mm workbench (photos 16-17).
- While the slicer had automatic functions, for larger pieces such as prosciutto (photo 17), the machine's spring-loaded clamp did not extend far enough to restrain the item, and so the worker needed to manually hold the product. This required shoulder abduction 90° /internal rotation and some downward force. Neck was slightly flexed.
- The slices were removed from the cutting machine by gloved hand or tongs to be placed in the tray (photo 18), or directly placed on the scales to be wrapped for a customer.
- The replenished trays were placed back into the cabinet trays. Trays weighed up to 5-6kg, but to replace the replenished tray, it was placed on the front/worker's edge and pushed down to the correct tier.
- Bulk product was retrieved from the cool room storage and placed at rear of the 900mm shelf.
- Any surplus bulk produce or smallgoods were re-wrapped as seen in photo 19.
View more physical demand photos for Grocery store worker – delicatessen:
More return to work resources
- Download the return to work checklist (PDF, 0.04 MB) for Grocery retail worker
- View the job task analysis for Grocery store worker – delicatessen
16. Using the meat slicer
17. Restraining prosciutto
18. Loading trays
19. Wrapping