United Food and Commercial Workers International Union - SH-22246-11

Food Processing

Grantee Name: United Food and Commercial Workers International Union Grant Number: SH-22246-11 Grant Year: 2011

The grantee provided training to high-risk workers and employers in the poultry, meatpacking, food processing, and retail food industries. Training included incident investigation, temperature hazards, and materials handling. Training materials are available in English and a select number in Spanish.

Safety in Meatpacking, Poultry Processing, and Food Processing

Title Language Length Format File Size
Safety in Meatpacking, Poultry Processing, and Food Processing
Hazards of Extreme Temperatures: Handling Heat & Cold
English
43 slides
PPTX 918.53 KB
Hazards of Extreme Temperatures: Handling Heat & Cold
English
43 slides
PPT 2.17 MB
Material Handling Safety
English
44 slides
PPTX 9.01 MB
Material Handling Safety
English
44 slides
PPT 9.12 MB
Risk Assessment: How Do We Decide What We Should Be Working On?
English
38 slides
PPTX 936.61 KB
Risk Assessment: How Do We Decide What We Should Be Working On?
English
38 slides
PPT 1.10 MB
Protecting Welders from Hex-Chrome
English
25 slides
PPTX 662.52 KB
Protecting Welders from Hex-Chrome
English
25 slides
PPT 724.50 KB
Incident Investigations: A Step-by-Step Guide
English
7 pages
PDF 340.60 KB
OSHA Form 300 Log
English
5 pages
PDF 142.17 KB
Worker Safety & Health Training: Trainer's Guide
English
41 pages
PDF 490.71 KB
Curso para los Educadores Sobre Seguridad y Salud del Trabajador: Guía del Educador
Spanish
50 pages
PDF 479.44 KB

DISCLAIMER: This material was produced under grant number SH-22246-11 from the Occupational Safety and Health Administration, U.S. Department of Labor. It does not necessarily reflect the views or policies of the U. S. Department of Labor, nor does mention of trade names, commercial products, or organizations imply endorsement by the U. S. Government. The U.S. Government does not warrant or assume any legal liability or responsibility for the accuracy, completeness, or usefulness of any information, apparatus, product, or process disclosed.

COPYRIGHT INFORMATION: This material is the copyrighted property of United Food and Commercial Workers International Union. By federal regulation, OSHA reserves a license to use and disseminate such material for the purpose of promoting safety and health in the workplace. The United Food and Commercial Workers International Union hereby authorizes employers and workplace safety and health professionals to use this material, distributed by or through OSHA, in their workplaces or practices in accordance with the guidance contained in the material.

To this end, permission is granted to use such copyrighted material solely for non-commercial, instructional, personal, or scholarly purposes. The material may be used and incorporated into other workplace safety and health programs on the condition that no fee may be charged for the subsequent use of the material. Use of the material for any other purpose, particularly commercial use, without the prior, express written permission of the copyright owner/s is prohibited. Furthermore, any modification to the material is prohibited without the prior, express written permission of the copyright owners.