AMIF Recognizes 115 Meat and Poultry Plants for Worker Safety PerformanceThursday, March 15, 2012
Kansas City, MO — More than 100 meat and poultry plants have been recognized with awards for outstanding safety performance. The awards were presented at the American Meat Institute (AMIF)) 2012 Conference on Worker Safety, Human Resources and the Environment, at the Westin Crown Center, Kansas City, Missouri, March 14-15, 2012.
Thirty-two plants were recognized with the highest award – the Award of Honor. Thirty-five received the Award of Merit. In addition, 26 plants received the Award of Commendation and 22 received a Certificate of Recognition.
"Worker safety progress is one of our industry’s greatest success stories,” said AMI Chairman Larry Odom, president and CEO of Odom’s Tennessee Pride Sausage Inc., who presented the awards. “Both the total incidents rate and the more severe lost workday case rate currently stand at all-time lows for the industry. Yet, we must continue to persevere.”
“The goal of the worker safety program is to motivate participants to improve their safety performance through sound safety and health programs at the plant level and to recognize plants that have achieved a high level of safety performance as part of the continuing effort to reduce injury and illness. “
To view a list of this year’s Safety Award winners, click here: http://www.meatami.com/ht/a/GetDocumentAction/i/76327.
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The American Meat Institute (AMI) represents the interests of packers and processors of beef, pork, lamb, veal and turkey products and their suppliers throughout North America. Together, AMI's members produce 95 percent of the beef, pork, lamb and veal products and 70 percent of the turkey products in the United States. The Institute provides legislative, regulatory, public relations, technical, scientific and educational services to the meat and poultry packing and processing industry. http://www.meatami.com/
The American Meat Institute Foundation is a non-profit research, education and information foundation established by the American Meat Institute to study ways the meat and poultry industry can produce better, safer products and operate more efficiently.
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