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Credits
THANKS TO OUR CONTRIBUTORS
Primary Authors:
- Brett Besser, Industrial Hygienist, OSHA
Directorate of Science, Technology and Medicine, Salt Lake Technical
Center; Salt Lake City,
UT
- Cathy Cronin, OSHA Directorate of Cooperative and State Programs, Office of Training and Education; Arlington Heights, IL
- Karen S. Heckmann, OSHA Directorate of Cooperative and State Programs, Office of Training and Education; Arlington Heights, IL
- Priscilla Jordan, OSHA Jackson Area Office; Jackson, MS
- Dan Leiner, CAL/OSHA Consultation
- Vivian Stevens, OSHA Jackson Area Office; Jackson, MS
- Tom Weaver, Ohio OSHA On-Site Consultation
- Craig Wyvill, Georgia Tech Research Institute, Georgia Institute
of Technology; Atlanta, GA
Principal Reviewers:
- William Fulcher, OSHA Atlanta Regional Office; Atlanta, GA
- 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
- Edna Trevino, OSHA Office of Health Compliance Assistance
- Dennis Waugh, ConAgra Refrigerated Prepared Foods
Photographic Assistance:
- Bob Flye, OSHA Dallas Area Office; Dallas, TX
- William Fulcher, OSHA Atlanta Regional Office; Atlanta, GA
- 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
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