Musculoskeletal injuries don’t happen by chance—they follow predictable patterns tied to anatomy, task design, and repetition. This session takes attendees inside the body to explain how common meat and poultry tasks stress muscles, tendons, nerves, and joints—and why those stresses lead to injury over time. Experts will connect anatomy and physiology to real plant tasks, then translate that science into practical ergonomics strategies leaders can use to reduce injuries, protect workers, and improve operational reliability.