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Washington — A new Government Accountability Office report recommends OSHA look at “available actions” – including developing a standard on infectious disease – to help protect workers in the meat and poultry processing industries.
Washington — A trial that allows select pork-processing facilities to operate at increased line speeds will continue, the U.S. Department of Agriculture’s Food Safety Inspection Service says.
State College, PA — Workers who play a role in the U.S. food supply chain are at high risk for being hospitalized with severe injuries, results of a recent study show.
Chicago — OSHA recently launched a launched Local Emphasis Program aimed at protecting food production workers in Illinois and Ohio, who are experiencing “significantly higher” injury rates than other workers in the manufacturing industry.
Washington — Seeking to “best assess” the impact of increased line speeds on worker safety in poultry-processing plants, the U.S. Department of Agriculture’s Food Safety Inspection Service plans to study the effects.
Durham, NH — U.S. seafood workers were twice as likely to contract COVID-19 as workers in other food industries during the height of the pandemic, results of a recent study indicate.
Chicago — A new Local Emphasis Program from OSHA is aimed at protecting workers in Wisconsin food manufacturing establishments from machine and amputation hazards.
Washington — Legislation recently introduced in the House and Senate is aimed at improving working conditions and whistleblower protections in the meat and poultry processing industry.
Washington — The U.S. Department of Agriculture’s Food Safety Inspection Service, in collaboration with OSHA, will allow select pork-processing facilities – on a trial basis – to operate at increased line speeds for up to one year while gathering data that “measures the impact of line speed on workers.”
Davis, CA — U.S. counties that are home to beef-, pork- and poultry-processing plants experienced accelerated COVID-19 infection rates during the pandemic, according to a recent study led by a researcher at the University at California, Davis.
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