Workplace environment in the meat industry is both challenging and extremely variable. Work involves wide-ranging use of sharp tools, temperature extremes, often close quarters, some unique safety issues, and a number of sanitation and food safety/quality parameters. Because the industry provides food for the nation's tables, work must be done in a manner that assures the production of wholesome, quality products. Among other things, this process includes ever-present USDA inspection services, in addition to company quality control efforts. At AMI, the Worker Safety and Human Resources Committees deal with the multiple aspects of work environment in a number of ways. The annual Worker Safety, Human Resources and the Environment Conference provides several education sessions devoted to work environment, and affords members an opportunity to network on this key issue.