The National Safety Conference for the Poultry Industry gives safety professionals the necessary tools to help ensure the continued protection and well-being of industry personnel. This year’s Conference, sponsored by the Georgia Tech Research Institute/ATRP and the U.S. Poultry & Egg Association, is scheduled for Aug. 16-18 at the Hilton Sandestin Beach Golf Resort & Spa in Destin, Florida.
“The National Safety Conference will offer a variety of presentations, focused on new industry trends and updates on safety policies and procedures for poultry industry personnel. This is a great opportunity for furthering education and reconnecting with your peers. You will not want to miss it,” said Frank Cruice, senior director of safety and security for Perdue Farms, and program committee chairman.
A variety of topics will be covered, including COVID-19 Updates, Training and Communication Strategies for Hourly and Multicultural Employees; PSM / Process Hazard Analysis for Hazardous Chemicals; Dust – Hazard Analysis and In the Feed Mill; The David Wylie Lecture Series on Catastrophic OSHA Investigations; Emerging Technology: Safety Wearables / Ergonomics Assessments / PIT / Exoskeletons; Occupational and Community Health; and more. There will also be an opportunity to gain valuable advice from attorneys in the Ask a Lawyer session. On Tuesday, a series of roundtable discussions will allow attendees to convene in smaller groups to discuss and learn from each other about safety best practices challenges.
The 2021 USPOULTRY National Safety Conference planning committee is comprised of experienced poultry facility and corporate safety personnel. The committee includes Adrienne Allison, Tyson Foods, Inc.; Mick Berning, Cargill; Doug Britton, Georgia Tech Research Institute; Cindy Camp, Harrison Poultry Inc; Frank Cruice, Perdue Farms (committee program chairman); Josh Dozier, Simmons Foods Inc; Kevin England, Koch Foods; James Ferrell, Foster Poultry Farms; Ronnie Franklin, Fieldale Farms Corporation; Rick Hellinga, Simmons Foods Inc; Reggie McLee, Wayne Farms LLC; Ashley Peterson, National Chicken Council; Lisa Picard, National Turkey Federation; Kyle Price, Farbest Foods Inc; Chad Randolph, Pilgrim’s; Kenneth Sandlin, George’s Inc; David Schaller, Valley Proteins, Inc; Douglas Sikes, Crider Foods; Larry Stine, Wimberly Lawson Steckel Schneider & Stine; Pete VanDerlyke, Peco Foods Inc; and Kari Waters, Pilgrim’s.
As USPOULTRY is currently planning to move forward with the seminar in-person, the health and safety of everyone who attends is a top priority. USPOULTRY will implement protocols based on the Centers for Disease Control and Prevention (CDC) guidelines and will follow state and local government requirements.