The Bureau of Labor Statistics (BLS) report for 2019 details that workplace injuries have reached a record low in the meatpacking industry, according to Pork Business.
The amount of non-fatal workplace injuries reported to OSHA in 2019 was four cases per 100 full time workers. It is a dramatic drop from 1999’s 17.1 industry incidence rate.
“The BLS report proves year after year, meat and poultry companies remain committed and have invested billions of dollars to reduce worker injuries and illnesses,” said Julie Anna Potts, president and CEO of the Meat Institute.
The meatpacking industry has also worked to slow the spread of COVID-19 in plants by supplying PPE and conducting regular testing, says Potts.
OSHA and the Meat Institute signed a two-year alliance in August that will offer training to help meatpacking workers to further improve safety.
