FREQUENTLY ASKED QUESTIONS:

How is the meat processing industry improving worker safety?  

The meat and poultry industry is committed to helping improve workplace safety. This commitment is reflected in the significant and consistent decline over the last decade of illness and injury rates among its nearly 270,000 workers. The meat and poultry industry is still labor intensive, but since collaborating with OSHA and the United Food and Commercial Workers Union to development and implement voluntary ergonomic guidelines in 1990,  the industry has significantly reduced injuries, tailored programs and process improvements to individual plants, developed an array of new tools, equipment, methods and production processes, and continues to work toward eliminating ergonomic risks and hazards in the workplace.

What procedures are in place to make sure the meat I consume is safe?

Food safety is the number one priority of the U.S. meat and poultry industry. The Federal Meat Inspection Act of 1906 and the many regulations, notices and directives that it has generated ensure that the meat and poultry industry is among the most inspected and regulated industries in the nation. U.S. Department of Agriculture inspectors are present continuously in meat packing plants and oversee compliance with a wide array of regulatory requirements. A large plant in Colorado, for example, might have two dozen inspectors on-site on any given day.
The industry also uses many high-tech strategies to ensure safety. Hide washers clean hides because that's where processing begins. Special washes sanitize meat carcasses as they are processed. Super-heated steam cabinets pasteurize the outside of carcasses. Knives are sharpened using sterilizers between cuts. And the list goes on. USDA data show that these technologies are reducing bacteria counts on meat products dramatically. CDC data also shows that foodborne illnesses are declining correspondingly.

Do workers receive training before they begin working in a
processing plant?

Yes. Today's packing plants are technology driven and rely on a well trained workforce to operate.  In addition, improved training contributes to a safe workplace, and as the statistics demonstrate, the packing industry has made dramatic improvements in worker safety over the past decade.

Is there government oversight of meat plants to make sure the livestock
is humanely treated?  

Yes. Federal inspectors (USDA) are present in meat plants at all times and have full authority to take action against a plant for Humane Slaughter Act violations. A range of actions may be taken depending on the seriousness of any offense. These actions can include shutting down part or all of the plant until a situation can be remedied or even withdrawing inspectors from a plant, which closes the plant. No other sector of animal agriculture is regulated and inspected for animal handling practices as thoroughly as meat packing plants.

Is the food industry being successful in its efforts to control
foodborne illnesses?

Preliminary data just released by the U.S. Department of Health and Human Services Centers for Disease Control and Prevention estimates the annual incidence of several foodborne illnesses decreased significantly in 2005 when compared to the baseline years of 1996 - 1998. The Centers' data indicates incidences of E. coli declined by 29 percent, Listeria by 32%, and Salmonella
by 9 percent.

What is the current state of the meat industry's treatment of livestock?

The U.S. meat packing industry's animal welfare standards were written by one of the world's leading welfare experts Dr. Temple Grandin of Colorado State University and are used around the world to ensure livestock welfare at meat plants.

In the last decade, the industry has also undertaken a number of voluntary initiatives that include enhanced animal handling training, implementation of voluntary guidelines and the use of self-audits to assess welfare and maintain continuous improvement.

In addition, retail and restaurant customers have taken an increasing interest in animal welfare, creating animal welfare advisory committees and requiring animal welfare audits in order to
do business.

Over the last few years, USDA has increased its oversight of humane slaughter rules by deploying District Veterinary Medical Specialists throughout the federal inspection service. They conduct special reviews of plants and provide feedback about ways to improve animal handling.

How can I be sure that the meat I buy comes from an animal that was
treated humanely?

The USDA seal on meat products means that the meat has been produced in compliance with federal food safety and humane handling regulations.