Contents |
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Page last reviewed: 09/27/2007
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Highlights |
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Meat Packing Industry
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.
There are currently no specific standards for the
meatpacking industry.
OSHA Standards
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.
General Industry (29 CFR
1910)
- 1910
Subpart D, Walking-working surfaces
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1910 Subpart E, Exit routes, emergency action plans, and fire prevention plans
- 1910 Subpart
G, Occupational health and environmental control
- 1910 Subpart
H, Hazardous materials [related
topic page]
- 1910 Subpart
I, Personal protective equipment
- 1910 Subpart
J, General environmental controls
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1910 Subpart N, Materials handling and storage
- 1910 Subpart
O, Machinery and machine guarding
- 1910 Subpart
P, Hand and portable powered tools and other hand-held
equipment
- 1910 Subpart S,
Electrical
- 1910 Subpart Z,
Toxic and hazardous substances [related
topic page]
Directives
Standard Interpretations
Hazard Recognition
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.
-
Small
Business Handbook. OSHA Publication 2209-02R, (2005). Also
available as a 260 KB PDF,
56 pages.
- Job Hazard Analysis. OSHA
Publication 3071, (Revised 2002). Also available as a 497 KB PDF,
50 pages. Explains what a job hazard analysis is and offers guidelines to
help employers conduct their own step-by-step analysis.
- Worker Safety in the Meat and
Poultry Industry [510 KB
PDF,
4 pages]. American Meat
Institute (AMI) Fact Sheet, (2009, February). Describes AMI's purpose, background,
voluntary guidelines, and gives injury and illness rates.
Possible Solutions
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 Guide for the Meatpacking
Industry. OSHA Publication 3108, (1988). Also available as
a 1 MB PDF,
16 pages. Increases employer and employee awareness of hazards within the meat packing industry
and highlights the ways in which employers and employees
can work together to eliminate workplace hazards.
- Ergonomics Program Management Guidelines
for Meatpacking Plants. OSHA Publication 3123, (1993).
Contains advisory information on management
commitment and employee involvement including preventive program
elements and detailed guidance and examples of program elements.
- Participatory
Ergonomic Interventions in Meatpacking Plants. US Department of Health and Human Services (DHHS), National
Institute for Occupational Safety and Health (NIOSH) Publication No. 94-124, (1994). Contains a report on three
case studies where ergonomic intervention techniques were employed.
- Machine
Guarding. OSHA eTool. Focuses on recognizing and controlling common amputation hazards associated with the
operation and use of certain types of machines.
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.
Additional Information
Related Safety and Health Topics Pages
Training
-
OSHA
10-Hour General Industry Outreach-Trainer Presentations. OSHA.
Assists trainers conducting 10-hour general industry outreach training
for workers. Since workers are the target audience, these materials
emphasize hazard identification, avoidance, and control - not
standards.
- 29 CFR Part 1904: Recording and Reporting Occupational Injuries and Illnesses [3 MB PPT*, 73 slides]. OSHA, (Revised March 2006). Provides an in-depth discussion of OSHA's new recordkeeping rule intended for audiences that require a thorough
understanding of the regulation.
- Instructor's Guide.
Prior to the training session, it is suggested that instructors review the
latest information on the recordkeeping rule.
- Presentation Script [849 KB PDF*, 73 pages].
Discusses the provisions of OSHA’s Recordkeeping Rule.
-
OSHA
Training Institute Course Catalog Search. OSHA. Searches training and
education courses provided by OSHA Training Institute in occupational safety and
health for federal and state compliance officers, state consultants, other
federal agency personnel, and the private sector.
Other Resources
Hispanic Resources
Accessibility Assistance: Contact the OSHA Directorate of Technical Support and Emergency Management at (202) 693-2300 for assistance accessing PDF and PPT materials.
*These files are provided for downloading.
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