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OSHA News Release
2002 - 10/24/2002 - OSHA, AMERICAN MEAT INSTITUTE FORM ALLIANCE |
OSHA News Release - Table of Contents |
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TRADE NEWS RELEASE October 24, 2002 Contact: Bill Wright Phone: (202) 693-1999 OSHA, AMERICAN MEAT INSTITUTE FORM ALLIANCE
Will share best practices and technical knowledge, focus on ergonomics WASHINGTON -- With a working relationship formed more than a decade ago, the Occupational Safety and Health Administration and the American Meat Institute (AMI) joined in a formal Alliance to further promote safe and healthful working conditions for meat industry workers, OSHA Administrator John Henshaw announced today. "OSHA and AMI are committed to reducing ergonomic hazards in the workplace," Henshaw said. "We worked together in 1990 to develop ergonomic guidelines for meatpacking plants. Now, this alliance provides an even stronger opportunity to reach out to the meat industry and reduce occupational musculoskeletal disorders even more." The Alliance sets specific goals and priorities -- key among those is providing AMI members and others in the meat industry with information to help protect workers' health and safety, focusing on reducing and preventing exposure to ergonomic hazards. The Alliance also calls for both organizations to provide training on ergonomics techniques, program structure, and applications in the meat industry. Outreach and communication is a major part of the Alliance and includes seeking opportunities for both OSHA and AMI to jointly develop and disseminate information and guidance through the media, particularly on both organizations' web sites. OSHA and AMI will also promote and encourage AMI members' participation in OSHA's cooperative programs, such as compliance assistance, the Voluntary Protection Program, Consultation, the Safety and Health Achievement Recognition Program, as well as mentoring among AMI members. Training and education goals have been set, including working together to cross-train OSHA personnel and industry safety and health professionals in AMI ergonomic best practices or programs. AMI will also include ergonomics training sessions at the annual American Meat Institute Foundation Worker Safety, Health and Human Resources conference. A team of OSHA and AMI representatives will meet at least quarterly to develop an action plan, determine working procedures, and identify the roles and responsibilities of the participants. OSHA will also offer the opportunity for representatives of the Occupational Safety and Health State Plan Association and the association of state Consultation Projects to participate in the Alliance. ###
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