The relevance of this study stems from the need to improve safety and productivity in the face of specific industrial risks in meat processing plants in the agro-industrial complex. The objectives of the study included developing a set of measures based on the systematic application of ergonomic principles and tools of scientific labor management. The study was based on an analysis of specific sanitary, hygienic, and psychophysiological working conditions in typical production facilities. Ergonomic workplace design methods (reach zone analysis), principles of operational division of labor, and takt time-based work were applied. A lean manufacturing tool (the "5S" system) was utilized. It was established that the key harmful factors are exposure to cold (temperatures up to +12°C) and high humidity (up to 75%). For workers performing standing tasks, optimal motor field zones for performing frequent operations were determined. Practical recommendations have been developed, including the selection of personal protective equipment (thermal underwear, water-repellent workwear), the mandatory use of footrests in wet areas, and the optimization of operation durations (at least 30 seconds) to reduce monotony. The integrated application of the proposed scientific work organization and ergonomics approaches provides the basis for developing workplace standards, optimizing personnel numbers, and optimizing raw material logistics. Implementation of these measures is aimed at reducing occupational injuries and fatigue, leading to increased overall production efficiency and consistent with the objectives of the federal "Labor Productivity" project.

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