Washington — OSHA and the Food and Drug Administration have teamed up to develop a checklist intended to help food manufacturers protect worker health and practice food safety during the COVID-19 pandemic.
Washington — A new online toolkit from the Centers for Disease Control and Prevention is intended to assist safety professionals and health officials in assessing COVID-19 pandemic-related prevention and control measures at meat and poultry processing facilities.
Washington — Two days after OSHA and the Centers for Disease Control and Prevention issued voluntary interim guidance aimed at preventing the spread of COVID-19 among workers in the meatpacking and poultry-processing industries, President Donald Trump invoked the Defense Production Act of 1950 and declared the facilities “critical infrastructure” in an Executive Order intended to keep meatpacking facilities open.
Washington — The U.S. Department of Agriculture used flawed worker injury data to advance its controversial proposal to remove maximum line speeds in pork-processing plants, according to the National Employment Law Project, an advocacy group.
San Diego — A U.S. Department of Agriculture proposal to remove maximum line speeds in pork-processing plants “will translate into even more illness and injury” among workers, according to the National Council for Occupational Safety and Health.
Corvallis, OR – Injuries among seafood-processing workers in Oregon have eclipsed the statewide average, and the rate appears to be increasing, according to a recent study from Oregon State University.