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.
In 2009, total recordable injury and illness rates decreased by 8 percent, while cases involving days away from work, job transfer or restriction also decreased by 8 percent.
"Worker safety is a top priority and a non-competitive issue in the meat and poultry industry," said J. Patrick Boyle, American Meat Institute president and chief executive officer. "These numbers reflect the continued efforts by our industry to make meaningful and measurable improvements and we hope to build on this record of success as we strive to ensure our workplaces are as safe as possible."
Reprinted from American Meat Institute