Source: Michael Fielding, MEATINGPLACE, 11/28/11

The meat industry’s workplace injury and illness rates remain at a record low, according to statistics released by the Bureau of Labor Statistics.

In 2010, total recordable injury and illness rates were at 6.9 cases per 100 full-time workers annually. That is half of the rate just a decade ago, when the number was 14.7.

“Over the past two decades we have made meaningful and measurable improvements,” said AMI President and CEO J. Patrick Boyle in a news release. “We hope to continue to build on this record of success as we strive to make our workplaces as safe as possible.”

Red meat processing rates totaled 6.5 cases per 100 full-time workers; poultry processing rates were slightly lower, at 5.9 cases per 100 full-time workers.

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