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.
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