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ALLIANCE ANNUAL REPORT
Occupational Safety and Health Administration and the
American Meat Institute (AMI)
March 16, 2005 |
I. Alliance Background
Date Signed
October 24, 2002
Date Renewed
July 12, 2004
Evaluation Period
October 24, 2003 October 23, 2004
Overview
The OSHA-AMI Alliance addresses ergonomics and related workplace safety issues in the meat industry
by using the collective expertise of AMI's members to advance a culture of injury and illness
prevention and the sharing of best practices and technical knowledge.
Implementation Team Members
| OSHA |
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| |
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Brett Besser
Betty Copeland
Cathy Cronin
Brently Donaldson
Frank Herman
Lee Anne Jillings
Lisa Ramber
Beth Sherfy |
Salt Lake Technical Center (SLTC)
North Carolina OSHA
Office of Training and Education (OTE)
OTE
Office of Outreach Services and Alliances (OOSA)*
OOSA
OOSA
OOSA |
| |
|
| Contributors |
|
| |
|
Courtney Arrendale
Dick Clark
Leighton Hill |
SLTC
SLTC
SLTC |
| |
|
| AMI: |
|
| |
|
Regina Barker
Mike Hartley
Dan McCausland
Tim Newquist
Eric Reynolds
Gary Walters |
Practical Ergonomics
Smithfield Packing Company
AMI Director, Worker Safety and Human Resources
Kraft Foods
Taylor, an Excel Foods Co.
Premium Standard Farms |
*December 2003-April 30, 2004
II. Implementation Team Meetings
October 24, 2003
February 6, 2004
July 22, 2004 |
Implementation Team Conference Call
Implementation Team Conference Call
Implementation Team Meeting, Arlington, Virginia |
III. Activities and Products
- Events and Products
Training and Education Goals
- 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.
Events
Ergonomics Training Course
"Ergonomics: Practical Solutions for the Meat Industry," which was offered by Regina Barker was held
in May and June of 2004. Approximately 35 meat industry representatives attended each session.
Meat Industry Seminar
On April 6, 2004, the Alliance held a "Meat Industry Orientation Seminar" for OSHA federal and state
personnel in Region IV in Jacksonville, Florida. Over twenty-five participants attended the seminar,
representing the Agency's Region IV Area Offices in Mississippi, Florida, and Georgia; Consultation
Projects in Kentucky and Florida; and the State Plan States of North Carolina and Tennessee.
Speakers included Dan McCausland, Director, Worker Safety and Human Resources for AMI; Eric
Reynolds, Manager of Safety and Ergonomics, Taylor, an Excel Foods Co.; Tim Newquist, Area Director
of Safety and Risk Management, Kraft Foods; and Gary Walters, Processing Safety Manager, Premium
Standard Farms. They provided in-depth orientation to the meat industry and discussed specific
safety applications, including lockout/tagout, process safety management for ammonia refrigeration
systems, ergonomics, personnel protective equipment, machine guarding and job hazard analyses. At
the same meeting, Doug Fletcher, a Compliance Assistance Specialist from Region VII's Omaha,
Nebraska Area Office, provided information on the Nebraska Meat Industry/OSHA Strategic Partnership.
He reviewed the partnership's formation and its challenges and successes.
- Cross-train OSHA personnel and industry safety and health practitioners in AMI ergonomic best
practices or programs.
Products
OSHA 10- and 30-hour Training Courses for the Meat Industry
The AMI Alliance implementation team developed outlines for the OSHA 10- and 30-hour training
courses that AMI plans to deliver to members of the meat industry. OSHA's Office of Training and
Education has approved the outlines.
Outreach and Communication Goals
- Seek opportunities to jointly develop and disseminate information and guidance through print and
electronic media, particularly the AMI and OSHA Web sites.
Products
Meat Packing Industry Safety and Health Topics Page
Representatives from the OSHA-AMI Alliance help to review and revise OSHA's Meat Packing Industry
Safety and Health Topics page. This page is maintained as a product of the Alliance between OSHA and
AMI. The following representatives from AMI serve as members of the page's editorial board:
- Mike Hartley, Corporate Safety Director, Smithfield Packing Co.;
- Dan McCausland, Director, Worker Safety and Human Resources;
- Tim Newquist, Area Director of Safety and Risk Management,
- Eric Reynolds, Manager of Safety and Ergonomics, Taylor/Excel Foods;
- Gary Walters, Processing Safety Manager, Premium Standards Farms;
- Regina Barker, Executive Director, Practical Ergonomics;
Ammonia Refrigeration eTool
Representatives from the OSHA-AMI Alliance worked with representatives from the Dow Chemical
Company, another Alliance Program participant, to develop OSHA's Ammonia Refrigeration eTool. The
following representatives from AMI serve as members of the editorial board of OSHA's Ammonia
Refrigeration eTool:
- Greg Bishop, UniSea;
- Mark Halvoresen, Armour Swift-Eckrich;
- Dan McCausland, American Meat Institute (AMI), Director, Worker Safety and Human Resources;
- Debbie Pike, International Seafoods of Alaska, Inc.;
- Tim Newquist, Kraft Foods, Inc.
AMI's Web site
AMI's Website contains a Worker Safety Page that includes links to the OSHA and AMI Alliance Web
page on OSHA's Website, OSHA's Meat Packing Industry Safety and Health Topics page, and AMI fact
sheets on worker safety and health and line speeds in meat and poultry plants.
OSHA and AMI's Alliance Web page
The OSHA and AMI Web page on the OSHA Website includes links to the Alliance agreement and related
documents, activities and events, milestones and successes, and products of the Alliance such as the
Ammonia Refrigeration eTool and the Meat Packing Industry Safety and Health Topics page. For more
information on the number of visits to the OSHA and AMI Alliance Web page, please see the Alliance
Program Reach table on page 7.
Print and Electronic Media
Articles on the OSHA and AMI Alliance and products developed through it have appeared in a number of
print and online publications, including: USNewswire.com, BNA
Occupational Safety and Health Reporter, Poultry and Egg News online, Occupational
Health and Safety Online, and OSHA's press releases, Quick Takes and
Alliance Quarterly Review.
Safety Lifting Quick Card
The Alliance reviewed and provided comments on OSHA's draft Quick Card for Safe Lifting, developed
by the Agency's Office of Communications.
- Seek opportunities to jointly disseminate information and guidance in Spanish and other languages.
During this evaluation period, no products or resources have been developed to meet this Alliance
goal.
- Seek opportunities to speak, exhibit, or appear at conferences, local meetings, or other events to
promote the effectiveness of their ergonomic programs.
Events
AMI International Meat, Poultry & Seafood Convention & Exposition
On October 30, 2003, Lee Anne Jillings, Director of OSHA's Office of Outreach Services and
Alliances, USDOL-OSHA, and Dan McCausland, Director of Worker Safety and Human Resources at AMI,
presented a speech entitled "Cooperative and Collaborative Approach to Workplace Safety" at the AMI
International Meat, Poultry & Seafood Convention & Exposition, McCormick Place Conference Center,
Chicago, Illinois. Ms. Jillings and Mr. McCausland discussed OSHA's Strategic Management Plan and
the benefits of the OSHA and AMI Alliance. Copies of the "Meat Packing Industry" CD that was
developed through the Alliance were distributed to attendees.
AMI Conference on Worker Safety, Health and Human Resources
On April 20, 2004, Paula White, Director, Directorate of Cooperative and State Programs, USDOL-OSHA,
participated in a workshop session during the AMI Conference on Worker Safety, Health and Human
Resources in Phoenix, Arizona. Ms. White's presentation, "Cooperative Programs: Working with OSHA,"
gave the attendees in-depth information on OSHA's cooperative programs and the OSHA and AMI
Alliance. Copies of the "Meat Packing Industry" CD that was developed through the Alliance were
distributed to attendees.
- 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.
During this evaluation period, no products or resources have been developed to meet this Alliance goal.
Promoting the National Dialogue on Workplace Safety and Health Goals
- Encourage AMI members to act as industry liaisons and resources for OSHA's cooperative programs
and Compliance Assistance Specialists.
During this evaluation period, no products or resources have been developed to meet this Alliance
goal.
- Share information on best practices of AMI members with others in the industry.
During this evaluation period, no products or resources have been developed to meet this Alliance goal.
- Executive Summary
Through the Alliance Program, OSHA and AMI are working to reduce and prevent exposure to ergonomic
hazards in the workplace for the meat industry. During its second year, OSHA and AMI renewed the
Alliance on July 12, 2004, for 2 years.
The OSHA-AMI Alliance implementation team developed several resources with information about the
Alliance, ergonomics and other safety and health resources. The OSHA-AMI Alliance Webpage on the
OSHA Website features links to related documents, activities and events, and milestones and
successes. AMI's Website contains a Worker Safety Page that includes links to the OSHA and AMI
Alliance Web page on OSHA's Website, OSHA's Meat Packing Industry Safety and Health Topics page, and
AMI fact sheets on worker safety and line speeds in meat and poultry plants.
During the past year, the AMI Alliance implementation team members contributed to a number of OSHA's
compliance assistance products. AMI members continued to serve on the Meat Packing Industry Safety
and Health Topics page editorial board, providing expert input to SLTC to help maintain the page.
Representatives from the OSHA-AMI Alliance worked collaboratively with representatives from the Dow
Chemical Company, another Alliance Program participate, to develop OSHA's Ammonia Refrigeration
eTool. The eTool includes information on receiving and storage, emergency response, and general
safety as well as a plant safety self-inspection checklist. The OSHA-AMI Alliance's members also
provided comments to the Agency on the draft OSHA Quick Card on Amputations.
Members of the AMI Alliance implementation team helped identify speakers to make presentations about
OSHA's cooperative programs at industry conferences. For example, on October 30, 2003, Lee Anne
Jillings, Director of OSHA's Office of Outreach Services and Alliances, USDOL-OSHA, and Dan
McCausland, Director of Worker Safety and Human Resources at AMI, made a presentation entitled
"Cooperative and Collaborative Approach to Workplace Safety" at the AMI International Meat, Poultry
& Seafood Convention & Exposition in Chicago, Illinois. On April 20, 2004, Paula White, Director,
Directorate of Cooperative and State Programs, USDOL-OSHA, participated in a workshop session during
the AMI Conference on Worker Safety, Health and Human Resources in Phoenix, Arizona. Ms. White's
presentation, "Cooperative Programs: Working with OSHA," gave the attendees in-depth information on
OSHA's cooperative programs and the OSHA and AMI Alliance.
The OSHA and AMI Alliance developed and hosted a "Meat Industry Seminar" for OSHA federal and state
personnel in Region IV in Jacksonville, Florida on April 6, 2004. Over twenty-five participants
attended the seminar, representing the Agency's Region IV Area Offices in Mississippi, Florida, and
Georgia; Consultation Projects in Kentucky and Florida; and the State Plan States of North Carolina
and Tennessee. Speakers from AMI gave in-depth orientation to the meat industry and discussed
specific safety applications, including lockout/tagout, process safety management for ammonia
refrigeration systems, ergonomics, personnel protective equipment, machine guarding and job hazard
analyses. At the same meeting, Doug Fletcher, a Compliance Assistance Specialist from Region VII's
Omaha, Nebraska Area Office, provided information on the Nebraska Meat Industry/OSHA Strategic
Partnership. In addition, a course entitled "Ergonomics: Practical Solutions for the Meat Industry"
was offered by Regina Barkers in May and June of 2005. Approximately 35 meat industry
representatives attended each session.
The OSHA-AMI Alliance implementation team has also developed outlines for the OSHA 10- and 30-hour
training courses that AMI plans to deliver to members of the meat industry. OSHA's Office of
Training and Education has approved the outlines.
- Alliance Program Reach
| Type of Activity (Conference,
Training, Print and Electronic Distribution, etc.) |
Number of Individuals Reached or
Trained |
| OSHA and AMI Alliance Webpage on the OSHA Website |
4649 |
| AMI Worker Safety Page |
Data Not Available |
| Meat Packing Safety and Health Topics Page |
10,800 |
| Ammonia Refrigeration eTool |
9,000 |
| OSHA's draft Quick Card on Safe Lifting |
Data Not Available |
October 30, 2003: AMI International Meat, Poultry an Seafood
Convention and Exposition, Chicago, Illinois
Speakers:
- Lee Anne Jillings, Director, Office of Outreach Services and Alliances, OSHA
- Dan McCausland, Director of Worker Safety and Human Resources, AMI
|
|
60 |
April 6, 2004: Meat Industry Seminar,
Jacksonville, Florida
Speakers:
- Doug Fletcher, Region VII, Compliance Assistance Specialist, OSHA
- Teresa Harrison, Region IV, Deputy Regional Administrator, OSHA
- Lee Anne Jillings, Director, Office of Outreach Services and Alliances, OSHA
- Dan McCausland, Director , Worker Safety and Human Resources, AMI
- Tim Newquist, Area Director of Safety and Risk Management, Kraft Foods
- Eric Reynolds, Manager of Safety and Ergonomics, Taylor, an Excel Foods Co.
- Gary Walters, Safety Manager, Premium Standard Farms
|
|
25 |
April 20, 2004: AMI Conference on Worker
Safety, Health and Human Resources, Phoenix, Arizona
Speaker:
- Paula White, Director, Directorate of Cooperative and State Program, OSHA
|
|
50 |
| Training Course: "Ergonomics: Practical
Solutions for the Meat Industry," conducted by Regina Barker
|
70 (35 at each class) |
| July 12, 2004 OSHA Press Release, "OSHA, American
Meat Institute Renew Alliance" |
25 News Services |
| July 12, 2004 OSHA, American Meat Institute Renew
Alliance; Focus Continues on Reducing Ergonomic Hazards, Sharing Best Practices (http://www.usnewswire.com) |
150,000 |
| July 12, 2004 OSHA, American Meat Institute Renew
Alliance; Focus Continues on Reducing Ergonomic Hazards, Sharing Best Practices (http://www.remodeling.hw.net) |
Data Not Available |
| July 12, 2004 OSHA, American Meat Institute Renew
Alliance (http://www.oshainstitute.com) |
Data Not Available |
| July 13, 2004 "AMI, OSHA Sign Two-Year Renewal of
Alliance to Enhance Worker Safety," AMI Press Release |
Data Not Available |
| July 13, 2004 OSHA, American Meat Institute Renew
Alliance, Facility Safety Management (http://www.fsmmag.com) |
Data Not Available |
| July 15, 2004 OSHA Renews Meat Association Alliance
(BNA Occupational Safety and Health Reporter) |
Data Not Available |
| July 15, 2004 OSHA Debuts Electronic Assistance
Tool on Ammonia Refrigeration; eTool a Product of Alliance with Dow Chemical, American Meat Inst.
(http://www.usnewswire.com) |
150,000 |
| July 15, 2004 "OSHA Debuts Electronic Assistance
Tool on Ammonia Refrigeration," OSHA Press Release |
25 News Services |
| July 19, 2004 New eTool Offers Safety Information
on Ammonia Refrigeration Systems, Occupational Health and Safety E-News (http://www.oshonline.com) |
Data Not Available |
| July 20, 2004 AMI Reviews Alliance with OSHA
(http://www.poultryandeggnews.com) |
Data Not Available |
| TOTAL |
320,474 |
IV. Upcoming Milestones
OSHA and AMI are continuing to provide information, guidance, and access to training resources to
help protect meat packing employees' health and safety. The Alliance implementation team will
continue to identify projects, including developing and reviewing compliance assistance projects,
making presentations at OSHA and AMI conferences, and developing training and education for AMI
members and others in the meatpacking industry.
The members of the Alliance implementation team will continue update the Meat Packing Industry
Safety and Health Topics page and the Ammonia Refrigeration eTool. They plan to review on other
pages that relate to the meat packing industry such as OSHA's Powered Industrial Truck Safety and
Health Topics page. Additionally, OSHA may call on the members of the implementation team for
comments on OSHA draft publications such as Safety and Health Information Bulletins.
The OSHA-AMI Alliance implementation team will continue to develop and host training and education
programs for the meat packing industry and OSHA staff. The group is considering presenting the Meat
Industry Seminar in Region VII and AMI is working with OSHA to identify a date and location for the
seminar.
The implementation team will continue to develop OSHA 10- and 30-hour training courses that AMI
plans to deliver to members of the meat industry. OSHA's Office of Training and Education has
approved the outlines. The group is considering delivering part of the 10-hour course at the AMI
Worker Safety, Health & Human Resources Conference, which is scheduled for April 3-5, 2005, in
Atlanta, Georgia. Additionally, the group will identify opportunities to host the ergonomics
training course, "Ergonomics: Practical Solutions for the Meat Industry."
The group will also continue to identify opportunities for promoting the Alliance to members of the
meat packing industry. AMI has invited Paula White to make a joint presentation with Dan McCausland
on the Alliance Program and OSHA's other cooperative programs at the AMI Worker Safety, Health &
Human Resources Conference in April.
Report prepared by: Elizabeth Sherfy, Alliance Coordinator, Office of Outreach Services and
Alliances, March 16, 2005.
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