Matthew SpencerMatthew Spencer is director of HR and safety programs for the U.S. Poultry & Egg Association. [email protected]From the AuthorBroilers & TurkeysPreparing a national safety standard for COVID-19The COVID-19 pandemic dramatically affected the global workplace. As a vitally important critical infrastructure industry – and without a regulation requiring or instructing it – the poultry and egg industries proactively developed infectious disease preparedness and response plans and trained employees.Processing & SlaughterSanitation: An integral process of every poultry facilityThe COVID-19 pandemic makes sanitation of poultry facilities even more crucial, requiring increased frequency of cleanings in production and employee common areas for both food and employee safety.Broilers & TurkeysPoultry industry working to build OSHA relationshipPoultry industry groups are working to better their relationship with the worker safety oversight agency of the U.S. Department of Labor.Broilers & Turkeys10 steps to reduce hazardous energy risks in poultry plantsThe poultry industry has seen steady improvement in worker safety, with current incident rates essentially equal to those of manufacturing as a whole. However, challenges still remain.Page 1 of 1
