Kerry Leedom Larson National Pork Board

Resources Authored

PIG How-To's

How to Keep OSHA Training Up-To-Date

Publish Date: 04/17/2012

Being prepared for an OSHA inspection includes keeping records and worker training up-to-date. Although pork producers are not mandated to comply with the entire OSHA General Industry Standard, remember that the OSHA General Duty Clause can always be used to cite producers for any unsafe act or condition. For detailed information about what to expect during an OSHA inspection, refer to PIG factsheet 16-01-05 (to view factsheet, registration is required at http://www.porkgateway.org).


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PIG How-To's

How To Become OSHA Compliant

Publish Date: 04/17/2012

Confusion is common when it comes to OSHA and the agricultural industry. Who is regulated, and why? What standards and rules do pork producers need to follow? The first step in achieving compliance is to become educated about OSHA. For more information on any topic below, visit the OSHA Web site (www.osha.gov).


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Factsheets

Zoonotic Diseases in Pork Production

Publish Date: 04/09/2012

Zoonoses are diseases transmissible between animals and humans. Zoonoses can be caused by viruses, bacteria, fungi, and parasites. In each stage of pork production, there are different potential zoonoses that workers should be aware of. Although most exposures do not result in disease, it is important to educate yourself on the risks involved in working with swine.


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Factsheets

Euthanasia of Swine and Worker Safety

Publish Date: 04/05/2012

Euthanasia is the humane process whereby the pig is rendered insensible, with minimal pain and distress, until death. Euthanizing agents cause death by three basic mechanisms: (1) hypoxia (lack of oxygen), direct or indirect; (2) direct depression of nerve cells in the brain necessary for life function; and (3) physical disruption of brain activity and destruction of nerve cells necessary for life.


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Factsheets

Bloodborne Pathogens

Publish Date: 04/05/2012

Bloodborne pathogens (BBP) are microorganisms that are present in human blood and can cause disease in humans. These pathogens include, but are not limited to, hepatitis B virus (HBV) and human immunodeficiency virus (HIV). Swine pathogens are NOT defined as BBP – even those that are zoonotic (can be transmitted to humans). Pork producers are not required to comply with OSHA Bloodborne pathogens standard (also known as 1910.1030). However, pork producers should be aware of BBP because workers may be exposed to human blood or in the event of an injury.


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Resources Reviewed

Factsheets

Safe Animal Handling

Publish Date: 04/19/2012

Injury to workers and animals can occur with all ages and developmental stages of pigs and during moving, loading or unloading, and processing. Strategies to prevent injuries are reviewed below. Situations and facilities vary and this list is not meant to be inclusive of all prevention and control strategies, but is meant to help stimulate the problem-solving process for producers.


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Factsheets

Needlesticks

Publish Date: 04/09/2012

Needlestick injuries can occur when injecting pigs with animal health products. If the pig suddenly jumps or moves, a worker could accidentally be stuck by the needle. Needlestick injuries have also occurred when workers have carried syringes loaded with medication in their pockets. Needlestick injuries should be considered serious as their effect on humans can vary greatly depending on the type of drug injected.


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Factsheets

Emergency Action Planning

Publish Date: 04/13/2012

Despite your best intentions to prevent occupational safety and health problems, there will be times when unexpected events occur. Because accidents are inevitable, it’s critical that hog production facility employees familiarize themselves with the key emergency situation practices at the facility. An emergency action plan will tell you who to call, what to say and what steps to follow in an emergency.


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Factsheets

Personal Protective Equipment (PPE) for Hearing, Health and Safety

Publish Date: 04/13/2012

Personal Protective Equipment (PPE) is a vitally important line of defense against hazards. You need to provide the PPE your employees may need to guard them against hazards on the job.


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Factsheets

Extreme Temperature

Publish Date: 04/09/2012

Employees in pork production facilities are often required to leave controlled-temperature environments in order to perform their work duties. This makes them vulnerable to stress and illness related to extreme temperatures. Prolonged exposure to extreme temperatures, both heat and cold, can lead to serious health conditions and can even be fatal. Most environments in a hog facility are climate controlled and people can become susceptible to stress and illness moving between buildings in extreme temperatures. Both employers and employees should learn to recognize and prevent the harmful effects of extreme hot and cold weather conditions.


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