The Occupational Safety and Health Administration (OSHA) and the American Meat Institute (AMI) recognize the value of
collaborative efforts to achieve workplace safety. In 1990, OSHA and AMI jointly developed the
"Ergonomics Program Management
Guidelines for Meatpacking Plants," the widespread use of which has contributed to a 40 percent decline in worker illness and
injury rates in the last decade. OSHA and AMI remain committed to cooperative and proactive efforts to advance workplace
safety in the meat industry.
To build on this success, OSHA and AMI agree to establish an Alliance to better use their collective expertise to help foster
a culture of prevention while sharing best practices and technical knowledge, especially in the area of ergonomics.
OSHA and AMI agree to establish the Alliance to promote safe and healthful working conditions for meat industry employees by:
OSHA and AMI will work together to achieve the following outreach and communication goals:
- Providing AMI members (and non-members) with information and guidance that will help them protect employees' health and
safety, particularly in reducing and preventing exposure to ergonomic hazards.
- Reaching out to members (and others) who may benefit from mentoring or guidance in developing, implementing, or improving
- Providing training on ergonomics techniques, program structure, and applications in the meat industry.
OSHA and AMI will work together to achieve the following goals related to promoting the national dialogue on workplace safety
- Seek opportunities to jointly develop and disseminate information and guidance through print and electronic media,
particularly the AMI and OSHA Web sites.
- Seek opportunities to jointly disseminate information and guidance in Spanish and other languages.
- Seek opportunities to speak, exhibit, or appear at conferences, local meetings, or other events to promote the
effectiveness of their ergonomic programs.
- Promote and encourage AMI members' participation in OSHA's cooperative programs such as compliance assistance, the
Voluntary Protection Program, Consultation, SHARP, and mentoring among AMI members.
OSHA and AMI will also work together to achieve the following training and education goals:
- Encourage AMI members to act as industry liaisons and resources for OSHA's cooperative programs and Compliance Assistance
- Share information on best practices of AMI members with others in the industry.
An implementation team made up of representatives from both organizations will meet to develop a plan of action, determine
working procedures, and identify the roles and responsibilities of the participants. In addition, they will meet on a regular
basis to track, analyze and share information on activities and results in achieving the goals of the Alliance. One of these
meetings each year will take place at the annual AMIF Worker Safety Conference. AMI representatives will be selected from the
AMI Worker Safety Committee. OSHA will afford the opportunity for representatives from the OSHA field personnel as well as of
the Occupational Safety and Health State Plan Association and the association of state Consultation Projects to participate
- Develop and deliver training and education programs on ergonomic issues. AMI will include ergonomics training sessions at
the annual AMIF Worker Safety, Health and Human Resources conference.
- Cross-train OSHA personnel and industry safety and health practitioners in AMI ergonomic best practices or programs.
This agreement will remain in effect for one year from the date of signing and will automatically be renewed annually
thereafter. This agreement may be modified at any time with the concurrence of both signatories and may be terminated for any
reason with 30 days written notice from either signatory.
Occupational Safety and
J. Patrick Boyle
American Meat Institute