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OSHA Joins Meat Institute to Protect Workers

OSHA Joins Meat Institute to Protect Workers

Aug. 19, 2020
The groups will address coronavirus transmission risks and best practices for preventing transmission.

The U.S. Department of Labor’s Occupational Safety and Health Administration (OSHA) announced on August 13 that it has signed an alliance with the North American Meat Institute (NAMI) to provide information, guidance and access to training resources for protecting workers in the meatpacking and processing industry from exposures to the coronavirus.

Formed in 2015, North American Meat Institute represents meat and poultry processing and packing companies and their suppliers nationwide.

During the two-year alliance, participants will develop information on recognizing coronavirus transmission risks and best practices for preventing transmission, and on challenges for exposure control in meatpacking and processing facilities.

 Alliance participants will also conduct outreach to small- and medium-sized facilities on available guidance and compliance assistance resources, including the On-Site Consultation Program, and will work together on other outreach activities, including providing information on OSHA’s enforcement policies and procedures relevant to the meatpacking and processing industry.

“The security of America’s food supply relies on meat processing facilities continuing to operate with a healthy workforce,” said Principal Deputy Assistant Secretary of Labor for Occupational Safety and Health Loren Sweatt. “Together, OSHA and the North American Meat Institute can help ensure that employers in this critical industry have the tools and information they need to protect workers from the risk of the coronavirus.”

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