Occupational Safety and Health Administration OSHA


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Meatpacking Menu Workers' Rights


OSHA's COVID-19 Safety and Health Topics page provides specific information about protecting workers from coronavirus during the ongoing pandemic.


There are many serious safety and health hazards in the meat packing industry. These hazards include exposure to high noise levels, dangerous equipment, slippery floors, musculoskeletal disorders, and hazardous chemicals (including ammonia that is used as a refrigerant). Musculoskeletal disorders comprise a large part of these serious injuries and continue to be common among meat packing workers. In addition, meat packing workers can be exposed to biological hazards associated with handling live animals or exposures to feces and blood which can increase their risk for many diseases.

Common hazard control measures include:

Employers must also comply with OSHA’s sanitation standard 29 CFR 1910.141, that requires that toilet facilities must be made readily available and that employees are able to use toilet facilities when needed.


Meatpacking is addressed in specific OSHA standards for general industry.


Hazards and Solutions

Provides references that may aid in recognizing and controlling hazards associated with meatpacking.


Additional Resources

Provides links and references to additional resources related to meatpacking.



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