What are 3 dangers that a butcher needs to be concerned with?

A butcher must be vigilant about sharp tools and equipment, as improper handling can lead to severe cuts and injuries. They also face potential exposure to pathogens, such as bacteria from raw meat, necessitating strict hygiene practices to prevent foodborne illnesses. Additionally, working with heavy meat cuts and machinery poses risks of musculoskeletal injuries if proper lifting techniques and ergonomics are not observed.