The meat industry continues to build on a two-decade record of improvement in worker safety, according to new numbers released by the Bureau of Labor Statistics (BLS).
In 2009, total recordable injury and illness rates decreased by eight percent, while cases involving days away from work, job transfer or restriction also decreased by eight percent.
Worker safety was a top priority and a non-competitive issue in the meat and poultry industry, said AMI President and CEO J. Patrick Boyle. These numbers reflected the continued efforts by the industry to make meaningful and measurable improvements and one hopes to build on this record of success as one strives to ensure the workplaces were as safe as possible.
To access the full report go here
Source: AMI - American Meat Institute