New OSHA Guidelines Target Meat Industry Safety
The U.S. Department of Labor’s Occupational Safety and Health Administration (OSHA) unveiled updated guidelines on October 15, 2024, aimed at improving safety in the animal slaughtering and processing industries.
These guidelines expand previous policies, which only covered poultry, to now encompass the entire meat industry. This shift comes in response to concerning statistics highlighting the higher risk of injuries and illnesses in this sector compared to other industries.
Data shows that meat and poultry workers are twice as likely to suffer severe injuries, and the rate of occupational illnesses in this industry is six times higher than the national average.
Common hazards include carpal tunnel syndrome, which occurs at a rate seven times the average, along with exposure to harmful chemicals, dangerous equipment, and biological risks.
The new guidelines focus on reducing these risks by addressing sanitation, hazardous energy control, ergonomics, and machine guarding.
In addition, OSHA will conduct inspections during second and third shifts, with special attention given to contractors and temporary workers, many of whom face language barriers. The guidance aims to ensure training is provided in languages workers understand.
These guidelines are a vital step in ensuring that all workers, regardless of background, have a safe and healthy working environment.
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