Work Environment
Workplace
environment in the meat industry is both
challenging and extremely variable. Work
involves wide-ranging use of sharp tools,
temperature extremes, often close quarters,
some unique safety issues, and a number of
sanitation and food safety/quality parameters.
Because the industry provides food for the
nation’s tables, work must be done in a manner
that assures the production of wholesome,
quality products. Among other things, this
process includes ever-present USDA inspection
services, in addition to company quality
control efforts. At AMI, the Worker Safety and
Human Resources Committees deal with the
multiple aspects of work environment in a
number of ways. The annual Worker Safety,
Health and Human Resources Conference provides
several education sessions devoted to work
environment, and affords members an opportunity
to network on this key
issue.
| Correspondence |
| Nebraska Workers Bill of
Rights - Nebraska Governor Mike Johanns (May
11,
2000) |
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| NEW! Employee Information (in English and Spanish) |
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DOWNLOAD General Recommendations and Good Work Practices for Those Working with Swine Animals
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| DOWNLOAD General Health Recommendations Provided by the Centers for Disease Control and Prevention Regarding Influenza |