A HACCP facility is redesigning its canning line to improve ergonomics. Which principle of ergonomic design should guide the height of conveyors relative to workers?
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A
Set conveyor at maximum reach height to challenge workers
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B
Adjust conveyor height to each worker's elbow level for their primary task
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C
Set a universal height of 36 inches for all workers
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D
Keep conveyors at knee height to prevent back strain