Fish and shellfish processing machinery can be very dangerous. As a result, many injuries occur each year as workers are trying to operate the machines.

This article will focus on three types of fish and shellfish processing machinery: cold-cuts machines, herring slicing machines, and shrimp shelling machines. We will discuss the common types of injuries that workers are susceptible to, and provide step-by-step instructions on how to prevent these injuries from happening.

Injuries can occur during any stage of fish and shellfish processing. Injury severity can depend on the type of equipment used, how it is operated, and the number and severity of injuries involved.

The most common types of injuries in fish and shellfish processing are cuts, abrasions, contusions, punctures, lacerations, crush injuries, heat injuries, electrical shocks, and falls. Shellfish workers are at a higher risk for these types of injuries than fish workers because they are more likely to be handling slippery or wet materials.

Examples of common fish and shellfish processing machinery include:

– Scalping floors: These floors are used to remove the scales from fish or shellfish before they are processed further. The blades on the scalping machines can cause serious injury if they catch on something while they are moving around.

– Shearing machines: These machines cut off the head of the fish or shellfish and then shear off the flesh. They can cause severe lacerations if the blades slip while they are operating.

– Slicers:  The slicer is a powerful tool that can quickly slice through fleshy seafood like crab, lobster, and shrimp. If the slicer isn’t used or maintained properly, it can become jammed and cause serious injury to those who are working with it. Injuries that can be caused by a slicer include lacerations, puncture wounds, and amputation.

If you have been injured by fish and shellfish processing machinery, you should contact an attorney.