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Poultry Processing Industry eTool

Poultry Home Credits


Technical Editorial Board
  • Brett Besser, Industrial Hygienist, OSHA Directorate of Technical Support and Emergency Management, Salt Lake Technical Center; Salt Lake City, UT
  • Karen Heckmann, OSHA Directorate of Training and Education, Office of Training and Educational Development; Arlington Heights, IL
Other Members:
  • Priscilla Jordan, OSHA Jackson Area Office; Jackson, MS
  • Tom Weaver, Ohio OSHA On-Site Consultation
Special thanks to the following for providing materials including text and/or images used in this eTool:
  • Bob Flye, OSHA Dallas Area Office; Dallas, TX
  • Mark Hysell, OSHA Eau Claire Area Office; Eau Claire, WI
  • Timothy Kobernat, OSHA Eau Claire Area Office; Eau Claire, WI
  • Clyde Payne, OSHA Jackson Area Office; Jackson, MS
  • Doug Smith, Department of Poultry Science, the University of Georgia
  • Vivian Stevens, OSHA Jackson Area Office; Jackson, MS
Past Contributors:
  • Cathy Cronin, OSHA
  • William Fulcher, OSHA Atlanta Regional Office; Atlanta, GA
  • Dan Leiner, CAL/OSHA Consultation
  • Fernando Marroquin, College of Continuing Studies, the University of Alabama
  • Jackie Nowell, United Food and Commercial Workers International Union
  • Daniel J. Ortiz, Electro-Optics, Environment, and Materials Lab, Georgia Tech Research Institute
  • Vivian Stevens, OSHA Jackson Area Office; Jackson, MS
  • Edna Trevino, OSHA Office of Health Compliance Assistance
  • Dennis Waugh, ConAgra Refrigerated Prepared Foods
  • Craig Wyvill, Georgia Tech Research Institute, Georgia Institute of Technology; Atlanta, GA
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