Addressing Rising Workers’ Compensation Claims
Food and Agriculture Case Study
The customer worked with Brown & Brown to develop an ergonomics improvement plan. The plan revolved around working with the plant’s ergonomic improvement team, which consisted of key supervisors, employees, maintenance, operations and engineering personnel.
Each team was trained in ergonomic principles, risk factor identification and methods for reducing ergonomic risks. Each month, the improvement team selected jobs with high ergonomic risks and losses and developed corrective plans.
During the three-year process, more than 40 percent of the plant jobs were evaluated and improved.
As a result of the improvement plan, the customer successfully reduced its workers’ compensation costs 87 percent, reducing costs from $3,030,000 to $399,000 over a two-year period. The frequency of claims also decreased from 287 to 86 over the same two years, equating to a 70 percent reduction. Brown & Brown specifically helped the company reduce the number of claims in the manual handling and cumulative trauma categories.
In addition to reduced costs and injuries, many jobs were improved from an efficiency and productivity standpoint. This helped enhance the profitability for the company while also creating a safer workplace for employees.
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