Food Safety
search
cart
facebook twitter linkedin
  • Sign In
  • Create Account
  • Sign Out
  • My Account
Food Safety
  • NEWS
    • Latest News
    • White Papers
  • PRODUCTS
  • TOPICS
    • Contamination Control
    • Food Types
    • Management
    • Process Control
    • Regulatory
    • Sanitation
    • Supply Chain
    • Testing and Analysis
  • PODCAST
  • EXCLUSIVES
    • Food Safety Five Newsreel
    • eBooks
    • FSM Distinguished Service Award
    • Interactive Product Spotlights
    • Videos
  • BUYER'S GUIDE
  • MORE
    • ENEWSLETTER >
      • Archive Issues
      • Subscribe to eNews
    • Store
    • Sponsor Insights
  • WEBINARS
  • FOOD SAFETY SUMMIT
  • EMAG
    • eMagazine
    • Archive Issues
    • Editorial Advisory Board
    • Contact
    • Advertise
  • SIGN UP!
News

Reactions Vary After GAO Releases Meat & Poultry Worker Safety Report

May 25, 2016

A new report published by the Government Accountability Office (GAO), has garnered mixed reactions on worker safety in the meat and poultry industry and whether or not it has improved enough over the last decade or so.

What exactly has improved?

  • 2014 incidence rates for nonfatal occupational injuries and illnesses reached a new, all-time industry low of 5.5 cases per 100 full-time workers per year. (U.S. Bureau of Labor Statistics)
  • 12 years ago, injury and illness rates among meat and poultry workers was at 9.8 per 100. That number has been cut almost in half to 5.7 cases in 2013.

This is GAO’s first report on worker safety in the meat and poultry industry since 2004.

The new data suggests that the meat and poultry industry is a safer working environment than industries that produce products used to cook meat (ie. kitchen utensil, pot and pan manufacturing) and drink with your meal (ie. soft drink and bottled water manufacturing, frozen fruit and vegetable juice manufacturing). These are developments that the industry is pleased with. According to the North American Meat Institute (NAMI), much work has gone into making the meat and poultry industry a safe environment for workers.

In a statement, NAMI says,

"Much of the improvement in worker safety over the years can be attributed to two major efforts initiated by the meat industry beginning in 1990.  That year, the U.S. meat industry, together with OSHA and the United Food and Commercial Workers union, developed Voluntary Ergonomic Guidelines for the Meat Packing Industry—guidelines that OSHA called a “model” for other industries. In addition, the AMI Board of Directors (predecessor to NAMI) deemed workplace safety a non-competitive issue and encouraged their respective company staffs to share information on safety practices.  This decision enabled the Association's Worker Safety Committee to pursue a number of safety improvements, including the annual Conference on Worker Safety and Human Resources, which has occurred annually ever since."

However, Democrats still consider the industry’s rates of injury and illness high, and they’d like the U.S. Department of Labor to do something about it. That’s because although the meat and poultry industry has experienced a decline in cases of injury and illness, numbers reported are still higher than those reported for “all U.S. manufacturing” industries, according to official blog of Capitol Hill.

“The report found some injuries to meat and poultry workers have resulted in fatalities. From 2004 to 2013, 154 workers died on the job. Of the 46 workers who sustained fatal injuries from 2011 to 2013, 19 died as the result of transportation incidents in which the person was struck by a vehicle. Other fatalities were the result of workplace violence, a violent animal, contact with objects or equipment or exposure to harmful substances.”

“The conditions that these workers are forced to endure is an outrage, and have no place in our nation,” says Bob Casey (D-Pa.) “This is a matter of basic justice. The meat and poultry industry must quickly take substantial steps to improve the workplace conditions for those in this industry.”

Musculoskeletal disorders (MSD), due to forceful exertion or repetition, are some of the most common injuries found in these industries.

The GAO report did offer recommendations on how the Labor Department can help to reduce the rate of injury and illness in the meat and poultry industry:

  • Enable workers to sharpen and change knives regularly so they do not have to exert undue force to make cuts.
  • Offer an ergonomics program to help workers improve problem-solving and hazard identification
  • Provide training for engineers and maintenance personnel in how to prevent and correct ergonomic problems
  • Initiate a medical management program with effective reporting, evaluation, treatment and referrals that is run by healthcare staff trained in MSD prevention.

Sign up for Food Safety Magazine’s bi-weekly emails!


Author(s): Staff

Share This Story

Looking for a reprint of this article?
From high-res PDFs to custom plaques, order your copy today!

Recommended Content

JOIN TODAY
to unlock your recommendations.

Already have an account? Sign In

  • people holding baby chicks

    Serovar Differences Matter: Utility of Deep Serotyping in Broiler Production and Processing

    This article discusses the significance of Salmonella in...
    Food Type
    By: Nikki Shariat Ph.D.
  • woman washing hands

    Building a Culture of Hygiene in the Food Processing Plant

    Everyone entering a food processing facility needs to...
    Food Prep/Handling
    By: Richard F. Stier, M.S.
  • graphical representation of earth over dirt

    Climate Change and Emerging Risks to Food Safety: Building Climate Resilience

    This article examines the multifaceted threats to food...
    Management
    By: Maria Cristina Tirado Ph.D., D.V.M. and Shamini Albert Raj M.A.
Subscribe For Free!
  • eMagazine Subscription
  • Subscribe to eNewsletter
  • Manage My Preferences
  • Website Registration
  • Subscription Customer Service

More Videos

Sponsored Content

Sponsored Content is a special paid section where industry companies provide high quality, objective, non-commercial content around topics of interest to the Food Safety Magazine audience. All Sponsored Content is supplied by the advertising company and any opinions expressed in this article are those of the author and not necessarily reflect the views of Food Safety Magazine or its parent company, BNP Media. Interested in participating in our Sponsored Content section? Contact your local rep!

close
  • Two men standing in a produce storage facility having a discussion.
    Sponsored byOrkin Commercial

    Staying Compliant With FSMA

  • Deli Salads
    Sponsored byCorbion

    How Food Safety is Becoming the Ultimate Differentiator in Refrigerated and Prepared Foods

Popular Stories

Image of produce being washed on a conveyor belt in a facility

Science in Action: How Nanobubbles Are Advancing Food Safety Standards

FoodSafetyMattersFinal-900x550-(002).jpg

Ep. 195. Dr. Christopher Daubert: The Value of a Food Science Education

Students returning their lunch trays in a cafeteria

California Bill Would Remove Ultra-Processed Foods from School Lunches

Events

June 26, 2025

How to Design and Conduct Challenge Studies for Safer Products and Longer Shelf Life

Live: June 26, 2025 at 2:00 pm EDT: During this webinar, attendees will learn how to conduct challenge studies for microbial spoilage and pathogen growth, including the common challenges encountered, laboratory selection, and use of predictive models.

May 11, 2026

The Food Safety Summit

Stay informed on the latest food safety trends, innovations, emerging challenges, and expert analysis. Leave the Summit with actionable insights ready to drive measurable improvements in your organization. Do not miss this opportunity to learn from experts about contamination control, food safety culture, regulations, sanitation, supply chain traceability, and so much more.

View All

Products

Global Food Safety Microbial Interventions and Molecular Advancements

Global Food Safety Microbial Interventions and Molecular Advancements

See More Products
Environmental Monitoring Excellence eBook

Related Articles

  • GAO’s Recommendations to USDA on Reducing Pathogens in Meat and Poultry Products

    See More
  • cow generic

    North American Meat Institute Releases "Food Safety Equipment Design Principles" for Meat and Poultry Industry

    See More
  • poultry flock

    USDA-FSIS to Study Effect of Poultry Line Speed Waivers on Worker Safety, Eligible Establishments Must Apply for Modified Waivers

    See More
×

Never miss the latest news and trends driving the food safety industry

eNewsletter | Website | eMagazine

JOIN TODAY!
  • RESOURCES
    • Advertise
    • Contact Us
    • Directories
    • Store
    • Want More
  • SIGN UP TODAY
    • Create Account
    • eMagazine
    • eNewsletter
    • Customer Service
    • Manage Preferences
  • SERVICES
    • Marketing Services
    • Reprints
    • Market Research
    • List Rental
    • Survey/Respondent Access
  • STAY CONNECTED
    • LinkedIn
    • Facebook
    • Instagram
    • X (Twitter)
  • PRIVACY
    • PRIVACY POLICY
    • TERMS & CONDITIONS
    • DO NOT SELL MY PERSONAL INFORMATION
    • PRIVACY REQUEST
    • ACCESSIBILITY

Copyright ©2025. All Rights Reserved BNP Media.

Design, CMS, Hosting & Web Development :: ePublishing