Industry Guidelines
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In 1990, the U.S. meat and poultry industry agreed to treat worker safety issues as "non-competitive," allowing companies that compete in the marketplace to join together to reduce injury and illness rates to better the industry as a whole. Since then, the industry has joined with the Occupational Safety and Health Administration (OSHA) and the United Food and Commerical Workers union (UFCW) to create voluntary ergonomic guidelines. Ergonomics Program Management
Guidelines for Meatpacking
Plants Guidelines for Poultry
Processors |