Articles Tagged with ''worker safety''

The 150-member team has logged 2.6 million hours without a lost time injury, dating back to April 2008.

Thirty-six plants were presented the highest award – the Award of Honor.

In this sidebar to our April cover story, Karl Schledwitz, chairman and CEO of Monogram Foods, tells Andy Hanacek about the food safety accomplishments of the company in the past year.

Workers at poultry breading plants exposed to airborne breading dust are at risk of developing asthma, bronchitis and upper respiratory ailments.

Despite decades of research, implementation of the Food and Drug Administration’s Food Code, and millions of dollars invested in food safety training programs, there has not been a significant reduction of foodborne illness outbreaks or food product recalls

2,000 Beardstown employees mark 18-month milestone.

Worker safety is a key element in an effective meat and poultry processing operation

It was another whirlwind year of travel and plant visits for The National Provisioner’s editorial team — and wow, the stories we were fortunate to tell!

Campylobacter is one of the most common bacterial causes of gastrointestinal infection in the United States.

Processors who focus on worker safety by investing in innovation have seen improvement in key workforce metrics as their employees feel as though their well-being is respected by management and important to company success.