GAO Report Affirms Continuous Improvement in Poultry Workplace Safety
NCC, NTF, USPOULTRY respond to GAO study
WASHINGTON, D.C. – May 25, 2016 – Our employees are our most important asset and their safety is of paramount importance. As such, the National Chicken Council, National Turkey Federation and U.S. Poultry & Egg Association fully cooperated with GAO for more than a year, through stakeholder interviews and processing plant visits, as GAO worked on its report, released today. We are pleased to see the report emphasizes the fact that injuries and illnesses have decreased dramatically in the poultry processing industry over the past several years.
U.S. poultry processors are proud of the advancements in worker safety and the ongoing efforts for continued improvement. The incidence of occupational injuries and illnesses within the poultry sector’s slaughter and processing workforce has fallen by 81 percent in the last 20 years and continues to decline according to the 2014 Injury and Illness Report released by the Department of Labor’s Bureau of Labor Statistics (BLS). In fact, poultry processing’s injury and illness rate of 4.3 is on par with all manufacturing jobs (4.0) and is decreasing at a much faster rate. When comparing apples to apples, poultry processing’s rate is much lower than all food manufacturing in general.
Perhaps more than any other industry, the poultry industry has focused its energies on the prevention of workplace injuries and illnesses, especially musculoskeletal disorders (MSDs) like carpal tunnel syndrome, by recognizing the value of implementing ergonomics and medical intervention principles, and working with the Occupational Safety and Health Administration (OSHA) to develop guidelines that further help protect our workforce. MSDs continue to be reported as a workplace illness under Column (M) (6) of the OSHA 300 log.
In addition to OSHA recording, plant medical clinics/ first aid stations maintain records of each visit. Each plant has a safety manager on site whose role includes accident investigation and root cause analysis for the explicit purpose of reducing future reoccurrences.
Poultry processing was included in a recent OSHA National Emphasis Program on recordkeeping, and extensive violations of underreporting were not identified.
While the past 20 years has seen a dramatic decrease in the numbers and rates of injury and illnesses, the poultry industry will continue to seek new and innovative ways to protect our workforce – including data collection and record keeping – and we look forward to working with the Department of Labor, Senator Murray and other stakeholders to build on this positive trend line as outlined in today’s report.
The National Turkey Federation (NTF) is the national advocate raising awareness for its members’ products, while strengthening their ability to profitably and safely deliver wholesome, high-quality, and nutritious food to consumers worldwide. NTF represents growers, processors, hatchers, breeders, distributors, allied services and state associations. NTF is found at EatTurkey.org, on Twitter @TurkeyGal and on Facebook as Turkey. The Perfect Protein®
The National Chicken Council (NCC) represents integrated chicken producer-processors, the companies that produce and process chickens. Member companies of NCC account for more than 95 percent of the chicken sold in the United States.
U.S. Poultry & Egg Association (USPOULTRY) is the all-feather organization representing the complete spectrum of today’s poultry industry, whose mission is to progressively serve member companies through research, education, communications and technical assistance. Founded in 1947, USPOULTRY is based in Tucker, Ga.
Submitted to BARN Media by:
Public Relations Manager
National Turkey Federation
1225 New York Ave., NW
Washington, DC 20005
Phone: 202-898-0100, ext. 9646
Web Site: www.eatturkey.org