This guideline for a good work design provides information, help and tips for entrepreneurs, master butchers and other management personnel. The guideline is addressed above all to small and medium-sized meat processing enterprises but is also useful for management personnel in larger enterprises of the meat industry. It is structured according to subjects which the meat industry has to deal with every day. It describes good practice in the meat industry.  The guideline has been developed by BGN (statutory accident insurance institution for the food and catering industry), DFV (German butcher association), AUVA, Austria as well as the ISSA-Section Machine and System Safety. Target was to set a common standard for good work design as well as occupational safety and health in meat processing industries.