New OSHA emphasis program targets Wisconsin food manufacturers

OSHA has established a new Local Emphasis Program (LEP) that targets Wisconsin food manufacturers, specifically those involved in fruit and vegetable preserving and specialty food manufacturing, dairy product manufacturing, and animal slaughtering and processing.

The LEP took effect April 19 and will begin with three months of outreach activities, which will include letters to employers, training sessions with stakeholders, electronic information-sharing activities, public service announcements, and news release broadcasts.

Enforcement activities will begin three months after outreach is initiated. Enforcement activities will include, but not be limited to, the inspection and review of production operations, and working conditions; injury and illness records; safety and health programs; and hazardous energy control methods, to identify and correct workplace hazards at all applicable inspection sites.

Bureau of Labor and Statistics (BLS) data show that food manufacturing industries had rates exceeding the average for all private manufacturing NAICS codes in Wisconsin with respect to cases involving days away from work; job restriction or transfer; fractures; amputations; cuts, lacerations, punctures; heat (thermal) burns; and chemical burns and corrosions.