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Coronavirus
nhf-tyson-workstation-dividers.jpg Tyson Foods

North American Meat Institute, OSHA sign two-year alliance

Alliance participants will develop information on recognizing coronavirus transmission risks and best practices for preventing transmission.

The North American Meat Institute and the U.S. Department of Labor's Occupational Safety and Health Administration have signed a two-year alliance to provide Meat Institute members, the public and other stakeholders with information, guidance and access to training resources that will help protect workers.

"Through this alliance, we look forward to working with OSHA to continue our work to protect the health and safety of the men and women who work in meat and poultry facilities during the COVID-19 pandemic and thereafter," says Meat Institute President and Chief Executive Officer Julie Anna Potts. "These workers are essential to making food for our nation and are a critical part of our rural economies."

"The security of America's food supply relies on meat processing facilities continuing to operate with a healthy workforce," says Principal Deputy Assistant Secretary of Labor for OSHA 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."

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 North American Meat Institute is the leading voice for the meat and poultry industry. The Meat Institute's members process the vast majority of U.S. beef, pork, lamb and poultry, as well as manufacture the equipment and ingredients needed to produce the safest and highest quality meat and poultry products.

Source: North American Meat Institute, which is solely responsible for the information provided, and wholly owns the information. Informa Business Media and all its subsidiaries are not responsible for any of the content contained in this information asset.
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