Food Safety Magazine

News | August 18, 2020

NAMI and OSHA Team Up to Fight COVID-19 in Meatpacking and Processing Plants

By Staff

NAMI and OSHA Team Up to Fight COVID-19 in Meatpacking and Processing Plants

The North American Meat Institute (NAMI) and the U.S. Department of Labor's Occupational Safety and Health Administration (OSHA) have signed a 2-year alliance to provide NAMI members, the public, and other stakeholders with information, guidance, and access to training resources that will help protect workers.

During the 2-year alliance, participants will develop information on recognizing coronavirus transmission risks and best practices for preventing transmission, and on challenges for exposure control in meatpacking and processing facilities. Alliance participants will also conduct outreach to small- and medium-sized facilities on available guidance and compliance assistance resources, including the On-Site Consultation Program, and will work together on other outreach activities, including providing information on OSHA's enforcement policies and procedures relevant to the meatpacking and processing industry.

“Through this alliance, we look forward to working with OSHA to continue our work to protect the health and safety of the men and women who work in meat and poultry facilities during the COVID-19 pandemic and thereafter,” says NAMI president and CEO Julie Anna Potts. “These workers are essential to making food for our nation and are a critical part of our rural economies.”

“The security of America's food supply relies on meat processing facilities continuing to operate with a healthy workforce,” says Loren Sweatt, principal deputy assistant secretary of labor for OSHA. “Together, OSHA and the North American Meat Institute can help ensure that employers in this critical industry have the tools and information they need to protect workers from the risk of the coronavirus.”

See the full agreement between NAMI and OSHA at OSHA.gov

 

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