Workplace Safety/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, Human Resources and the
Environment Conference provides several
education sessions devoted to work environment,
and affords members an opportunity to network
on this key
issue.
Presentations
Conference on Worker Safety,
Health & Human Resources Presentations
2010
OSHA
Regulations
Hexavalent Chromium Standard Update, June 2010
OSHA Fall Protection/Personal
PPE Revisions Proposed Rule, May
2010
Guidelines/Checklists
Ergonomics Program Management
Guidelines for Meat Packing Plants,
1993
Data/Charts
Fact
Sheets
Worker Safety in the Meat and Poultry Industry
Line Speeds in Meat and Poultry
Plants
Press Releases/News
Stories
AMI Recognizes Plants For Workplace Safety Efforts, March 15, 2011
Injury and Illness Rates Remain At Record Low, November 28, 2011
Meat Industry Injury and
Illness Rates Lowest Recorded, October 26,
2010
Links
Occupational Safety and Health
Administration
Bureau of Labor Statistics