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OSHA Guidance for Processing Facilities

Although this article is specific to the meat and poultry industry, it can be used as a guideline for any business where employees must work in close quarters. Assembly lines, food processing facilities, and other related industries can follow this guidance from OSHA to improve the health and safety of their workers.

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About the Author

Rick Barton, CSP, ARM

Posted in: Health and Safety, Property & Casualty, COVID-19

Posted by Rick Barton, CSP, ARM

Rick has over 20 years of experience in safety and risk control, working with clients in many industries including Construction, Mining, Trucking, Manufacturing, and Hospitality. He specializes in assessing risk for the clients of Hausmann-Johnson Insurance to reduce loss potential. Through safety assessments and loss analysis, Rick develops solutions which include safety management techniques, training, and engineering. Additionally, he has been asked to speak at local and national safety conferences on topics such as "How to Manage Safety on a Jobsite", and "What it takes to be a Safety Leader”. Rick is an Authorized Instructor of OSHA Regulations Construction and General Industry Regulations. He is an active member of the Wisconsin Transportation Builders Association (WTBA), Associated Builders & Contractors (ABC), the Wisconsin chapter of The American Society of Safety Engineers (ASSE), and the Association of General Contractors (AGC). He is also on the Advisory Board of the Safety Studies Department at the University of Wisconsin Whitewater. Rick is an avid boater and enjoys sharing time on the water with family and friends. His children are spread across 4 U.S. states and Japan, so he and his wife are often traveling to visit them. He also has attended more than 150 games in the last 15 years to see his beloved Green Bay Packers play.

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