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ALLIANCE ANNUAL REPORT
Occupational Safety and Health Administration
and
American Meat Institute (AMI)
January 24, 2006 |
I. Alliance Background
Date Signed
October 24, 2002
Date Renewed
July 12, 2004
Evaluation Period
October 24, 2004 – October 23, 2005
Overview
The OSHA-AMI Alliance addresses ergonomics and related workplace safety and health issues in the
meat industry by using the collective expertise of AMI's members to advance a culture of injury and
illness prevention and the sharing of best practices and technical knowledge.
Implementation Team Members
| OSHA |
|
| |
|
Brett Besser
Betty Copeland
Cathy Cronin
Doug Fletcher
Lisa Ramber
Doug Simon
Beth Sherfy |
Salt Lake Technical Center (SLTC)
North Carolina OSHA
Office of Training and Education (OTE)
Region VII
Office of Outreach Services and Alliances (OOSA)
OTE
OOSA |
| |
|
| AMI: |
|
| |
|
Regina Barker
Mike Hartley
Dan McCausland
Tim Newquist
Eric Reynolds
Gary Walters
Bill Washburn |
Practical Ergonomics
Smithfield Packing Company
AMI – Director, Worker Safety and Human Resources
Kraft Foods
Cargill Taylor Beef
Premium Standard Farms
Indiana Packers Co. |
II. Implementation Team Meetings
December 9, 2004
February 28, 2005
April 14, 2005
May 16, 2005
July 21, 2005 |
Implementation Team Conference Call
Region VII Meat Industry Orientation Seminar Conference Call
Implementation Team Conference Call
Region VIII Meat Industry Orientation Seminar Conference Call
Implementation Team Meeting, Arlington, Virginia |
III. Results
- Events and Products
Training and Education Goals
- Develop and deliver training and education programs on ergonomic issues. AMI will include
ergonomics training sessions at the annual AMIF Worker Safety, Health and Human Resources
conference.
During this reporting period, OSHA and AMI did not work on any new projects to address this goal.
- Cross-train OSHA personnel and industry safety and health practitioners in AMI ergonomic best
practices or programs.
Products
OSHA 10- and 30-hour Training Courses for the Meat Industry
AMI is developing OSHA 10- and 30-hour training courses for the meat industry. OSHA's Office of
Training and Education has approved the outlines for the courses. Participants in OSHA Region VII's
Nebraska Meat Industry Strategic Partnership and AMI's members in Omaha, Nebraska, will serve as a
test audience for the 30-hour course when it is finalized. The Nebraska chapter of the National
Safety Council offered to provide meeting space for the course in Omaha.
Outreach and Communication Goals
- Seek opportunities to jointly develop and disseminate information and guidance through print and
electronic media, particularly the AMI and OSHA Web sites.
Products
OSHA's Meat Packing Industry Safety and Health Topics Page
Representatives from the OSHA and AMI Alliance help to review and revise OSHA's Meat Packing
Industry Safety and Health Topics page. For example, representatives from AMI recommended adding
links to OSHA's Hispanic outreach resources. This page is maintained as a product of the Alliance
between OSHA and AMI. The following representatives from AMI serve as members of the page's
editorial board:
- Mike Hartley, Smithfield Packing Co.
- Dan McCausland, AMI
- Tim Newquist, Kraft Foods
- Eric Reynolds, Cargill Taylor Beef
- Gary Walters, Premium Standards Farms
- Regina Barker, Practical Ergonomics
OSHA's Ammonia Refrigeration eTool
Representatives from the OSHA-AMI Alliance worked with representatives from The Dow Chemical
Company, another Alliance Program participant, to develop OSHA's Ammonia Refrigeration eTool. The
following representatives from AMI serve as members of the editorial board of OSHA's Ammonia
Refrigeration eTool:
- Greg Bishop, UniSea
- Mark Halvoresen, Armour Swift-Eckrich
- Dan McCausland, AMI
- Debbie Pike, International Seafoods of Alaska, Inc.
- Mark Pohl, ConAgra
The eTool was posted on OSHA's Web site in July 2004.
OSHA and AMI's Alliance Web Page
The OSHA and AMI Web page on the OSHA Web site continues to be updated and includes links to the
Alliance agreement and related documents, activities and events, milestones and successes, and
products of the Alliance such as OSHA's Ammonia Refrigeration eTool and Meat Packing Industry Safety
and Health Topics page. Additions during the reporting period include information about the AMI Meat
Industry Orientation Seminar held on June 29, 2005, in Kansas City, Missouri. For more information
on the number of visits to the OSHA and AMI Alliance Web page, please see the Alliance Program Reach
table.
AMI's Web Site
AMI continues to update the Worker Safety Page on its Web site, which includes links to the OSHA and
AMI Alliance Web page on OSHA's Web site, OSHA's Meat Packing Industry Safety and Health Topics
page, and AMI fact sheets on worker safety and health and line speeds in meat and poultry plants. In
response to Hurricane Katrina, AMI added links on its Web site to OSHA's Hurricane Recovery Web
page, which includes fact sheets, Quick Cards, and other resources for employers, workers, and
others involved in hurricane recovery cleanup and recovery.
Alliance Quarterly Review
The September 2005 issue of OSHA's Alliance Quarterly Review newsletter featured an article on the
OSHA and AMI's Meat Industry Orientation Seminar, which was held June 29, 2005 in Kansas City,
Missouri.
- Seek opportunities to jointly disseminate information and guidance in Spanish and other languages.
Products
Mexican Embassy Spanish-Language Meat Packing Compliance Assistance Material
OSHA signed a Letter of Agreement (LOA) with the Mexican Embassy in July 2004. In support of the
agreement in December 2005, OSHA provided the Embassy with safety and health information on a number
of topics, including the meat packing and processing industry. Through the Alliance, AMI
representatives reviewed the meat packing information provided by OSHA through the LOA. The Embassy
used the informed provided by OSHA to develop Spanish-language materials for distribution in Mexico
and by Mexican Consulates in the United States.
- Seek opportunities to speak, exhibit, or appear at conferences, local meetings, or other events to
promote the effectiveness of their ergonomic programs.
Events
AMI Worker Safety, Health and Human Resources Conference, Atlanta, Georgia, April 3-5, 2005
On April 5, 2005, Paula White, Director of the Directorate of Cooperative and State Programs,
USDOL-OSHA, gave a presentation entitled, "OSHA Alliance and Other Cooperative Programs," to 70
attendees at the AMI Worker Safety, Health and Human Resources Conference in Atlanta, Georgia.
- Promote and encourage AMI members' participation in OSHA's cooperative programs such as compliance
assistance, the Voluntary Protection Program, Consultation, SHARP, and mentoring among AMI members.
During this reporting period, OSHA and AMI did not work on projects to address this goal.
Promoting the National Dialogue on Workplace Safety and Health Goals
- Encourage AMI members to act as industry liaisons and resources for OSHA's cooperative programs
and Compliance Assistance Specialists.
During this reporting period, OSHA and AMI did not work on projects to address this goal.
- Share information on best practices of AMI members with others in the industry.
Events
Meat Industry Orientation Seminar
On June 29, 2004, the Alliance held a "Meat Industry Orientation Seminar" for OSHA federal and state
personnel in Region VII in Kansas City, Missouri. Twenty-four participants attended the seminar,
representing the Agency's Region VII Area Offices and Consultation Projects in Kansas, Missouri,
Nebraska; Consultation Projects; and Iowa, which is a State Plan State. Speakers included Dan
McCausland, Director, Worker Safety and Human Resources for AMI; Eric Reynolds, Manager of Safety
and Ergonomics, Cargill Taylor Beef Co.; Tim McGrail, Global Safety Manager, Kraft Metrics; Regina
Barker, Principal, Practical Ergonomics, and Gary Walters, Processing Safety Manager, Premium
Standard Farms. They provided in-depth orientation to the meat industry and discussed specific
safety applications, including lockout/tagout, process safety management for ammonia refrigeration
systems, ergonomics, personnel protective equipment, machine guarding and job hazard analyses.
At the same meeting, Bonnita Winningham, Strategic Team Leader, Region VII's Omaha, Nebraska Area
Office, provided information on the Nebraska Meat Industry/OSHA Strategic Partnership. She reviewed
the Partnership's formation and its challenges and successes. Members of the Partnership, Doug Kloth,
Supervisor of Safety, Security and Medical Hormel Foods, and Steve Neuhaus, Director of Training &
Compliance, Kaiser's Contract Cleaning Specialists Inc. also talked about clean up operations at
meat packing and processing plants.
- Executive Summary
During the 2004-2005 reporting period, the OSHA and AMI Alliance continued to work to reduce and
prevent exposure to ergonomic and other workplace safety and health hazards in the meat packing and
processing industry.
The OSHA and AMI Alliance implementation team continued to maintain and update several resources
with information about the Alliance and safety and health in the meat packing and processing
industry. The OSHA and AMI Alliance Web page on the OSHA Web site features links to related
documents, activities and events, and milestones and successes. AMI's Web site contains a Worker
Safety Page that includes links to the OSHA and AMI Alliance Web page on OSHA's Web site, OSHA's
Meat Packing Industry Safety and Health Topics page, and AMI fact sheets on worker safety and line
speeds in meat and poultry plants.
During the past year, the AMI Alliance implementation team members contributed to a number of OSHA's
compliance assistance products. AMI members continued to serve on OSHA's Meat Packing Industry
Safety and Health Topics page's and Ammonia Refrigeration eTool's editorial boards. For example, the
OSHA and AMI implementation team updated the Meat Packing Industry Topics page to include links to
OSHA's Hispanic outreach resources. AMI representatives also reviewed meat packing safety and health
information developed in support of the Letter of Agreement between OSHA and the Mexican Embassy.
The information was provided to the Mexican Embassy and used by it to develop Spanish-language
materials for distribution to Mexican workers in the U.S. by Mexican Consulates.
In addition, the OSHA and AMI Alliance implementation team shared best practices from the meat
packing and processing industry with OSHA staff. The OSHA and AMI Alliance implementation team
presented the "Meat Industry Orientation Seminar" on June 29, 2005, in Kansas City, Missouri, for
OSHA staff from Region VII.
Through the Alliance, Paula White, Director of the Directorate of Cooperative and State Programs
made a presentation to 70 attendees entitled "OSHA Alliance and Other Cooperative Programs" at the
MI Worker Safety, Health and Human Resources Conference on April 20, 2005 in Atlanta, Georgia. Ms.
White's presentation gave the attendees in-depth information on OSHA's cooperative programs and the
OSHA and AMI Alliance.
- Alliance Program Reach
| Type of Activity (Conference,
Training, Print and Electronic Distribution, etc.) |
Number of Individuals Reached or
Trained |
| OSHA and AMI Alliance Webpage on the OSHA Website |
4,649 |
| AMI Worker Safety Page |
Data Not Available |
| Meat Packing Safety and Health Topics Page |
14,400 |
| Ammonia Refrigeration eTool |
18,600 |
| Mexican Embassy Spanish-Language Meat Packing Safety
and Health Information |
Data Not Available |
April 5, 2005: AMI Worker Safety, Health and Human
Resources, Atlanta Georgia
Speakers:
Paula White, Director, Directorate of Cooperative and State Program, USDOL-OSHA |
70 |
June 29, 2005: Meat Industry Orientation
Seminar, Kansas City, Missouri
Speakers:
- Bonnita Winningham, Strategic Team Leader, Omaha, Nebraska Area Office, Region VII,
USDOL-OSHA
- Charles Adkins, Region VII, Regional Administrator, OSHA
- Beth Sherfy, Program Analyst, Office of Outreach Services and Alliances, OSHA
- Dan McCausland, Director , Worker Safety and Human Resources, AMI
- Tim McGrail, Global Safety Manager, Kraft Metrics
- Eric Reynolds, Manager of Safety and Ergonomics, Cargill Taylor Beef.
- Gary Walters, Safety Manager, Premium Standard Farms
- Regina Barker, Principal, Practical Ergonomics
- Doug Kloth, Supervisor of Safety, Security and Medical Hormel Foods
- Steve Neuhaus, Director of Training & Compliance, Kaiser's Contract Cleaning Specialists
Inc.
|
|
24 |
| September 2005: "OSHA Staff Learn about Meat Industry
Safety" Alliance Quarterly Review |
300 |
| TOTAL |
38,043 |
IV. Upcoming Milestones
In the coming year, OSHA and AMI will renew the Alliance agreement to continue to develop and review
compliance assistance projects, make presentations at OSHA and AMI conferences and meetings, and
develop training and education for AMI members and others in the meat packing and processing
industry.
The members of the Alliance implementation team will update the Meat Packing Industry Safety and
Health Topics page and the Ammonia Refrigeration eTool. They also plan to identify AMI
representatives to serve on the editorial boards of other pages that relate to the meat packing and
processing industry such as OSHA's Powered Industrial Truck and Ammonia Refrigeration Safety and
Health Topics pages.
The OSHA-AMI Alliance implementation team will continue to develop and host training and education
programs for the meat packing and processing industry and OSHA staff. The group plans to present the
Meat Industry Orientation Seminar to Region VIII staff in Denver, Colorado on April 12, 2006. In
addition, AMI plans to finalize 10- and 30-hour training courses for the meat industry. The group is
considering delivering part of the 30-hour course to participants in Region VII's Nebraska Meat
Industry Strategic Partnership and AMI's members in Omaha, Nebraska.
Report prepared by: Elizabeth Sherfy, Alliance Coordinator, Office of Outreach Services and
Alliances, January 24, 2006.
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