The development of a seminar focusing on specific safety and health applications in the meat industry is just one of the results of the successful Alliance between OSHA and the American Meat Institute, and serves as the basis for its renewal this October.
OSHA Administrator Ed Foulke signed a two-year renewal for the AMI Alliance that continues its focus on reducing ergonomics hazards and expands the scope of the agreement to address lockout/tagout issues, including the prevention of amputations.
"Our Alliance with AMI is an important tool for the safety and health of employees in the meat industry and we're seeing positive results because of it," said OSHA Administrator Ed Foulke. Added AMI President and CEO J. Patrick Doyle: "Our partnership has yielded real and meaninful safety enhancements in our plants and we're gratified to continue this cooperative spirit."
Under the AMI Alliance, AMI developed an in-depth orientation for OSHA representatives about the meat industry, including process safety management for ammonia refrigeration systems, personnel protective equipment, machine guarding and ergonomics. The Alliance has contributed to the development of OSHA's Web-based training tool for ammonia refrigeration, and improvement of Safety and Health Topics pages on powered industrial trucks and meatpacking.