OSHA's commitment is to provide information to help employers and
employees in the meat packing industry comply with OSHA standards and increase
safety in the workplace.
This section highlights OSHA standards, directives (instructions for compliance officers), and standard interpretations (official letters of interpretation of the standards) related to the meat packing industry.
Note: Twenty-five states, Puerto Rico and the Virgin Islands have OSHA-approved State Plans and have adopted their own standards and enforcement policies. For the most part, these States adopt standards that are identical to Federal OSHA. However, some States have adopted different standards applicable to this topic or may have different enforcement policies.
The meat slaughtering, processing, and packaging industry has long been associated with a high rate of accidents, injuries, and illnesses. The following references aid in recognizing workplace hazards within the meat packing industry.
The unique safety and health hazards found in the meat packing industry can be minimized or eliminated with the proper use of control methods. A preferred way of control is through engineering controls such as guardrails, non-skid floors, correct and safe electrical wiring, equipment and machine guarding, and ventilation. The following references provide possible solutions for meat packing hazards.
Safety and Health Programs
An effective safety and health program depends on the credibility of management's involvement in the program, inclusion of employees in safety and health decisions, rigorous worksite analysis to identify hazards and potential hazards, including those which could result from a change in worksite conditions or practices, stringent prevention and control measures, and thorough training. It addresses hazards whether or not they are regulated by government standards. The following resources provide information that can help employers develop and implement a safety and health program.
Related Safety and Health Topics Pages
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