Workers Safety, Health and Human Resources Conference Highlight: OSHA 10-Hour General Industry Standards Seminar

For the second year, the AMI Foundation Worker Safety, Health and Human Resources Conference will offer a 10-hour Occupational Safety and Health Administration (OSHA) standards compliance course specifically geared to meat industry applications. The conference will be held April 13-15, 2008, at the Marriott Convention Center in the reinvigorated French Quarter of New Orleans.

The course, which is the first of its kind, was developed by experts in the field including speaker John Wallace, safety consultant, Workplace Group, and Smithfield Packing Company Corporate Safety Director Michael Hartley, former chair of AMI’s Worker Safety Committee. Hartley is renowned for his long history of dedication to the industry and is a proven leader in field of worker safety.

Those attending this program will benefit greatly from the focus on addressing hazard exposures specific to meat and poultry operations and applications. Topics and respective OSHA standards covered as part of the course include: Walking and Working Surfaces, Machine Guarding, Lockout/Tagout, Confined Spaces, OSHA Recordkeeping, Emergency Egress, Personal Protective Equipment, Noise, Process Safety Management, Powered Industrial Trucks, Hazardous Chemicals and Electrical Hazards, as well as other items. Attendees will receive an OSHA Training certificate to indicate their satisfactory completion of the course. The cost of attending this course is included in the overall conference registration.

In addition to this groundbreaking course and an array of other worker safety and human resources educational programs, this year’s conference will also offer a tour of Intralox, the inventor and world’s largest manufacturer of modular plastic conveyor belts used in food processing, to a limited number of participants.

Mike Thomson, Ph.D., better known as “Dr. Mike,” will be the keynote speaker at the first General Session. His session, “Strategies for Saving Your Sanity,” will provide techniques to answer the questions to everyday, real-life problems.

The annual Workers Safety Awards will be presented in the final session on Tuesday, April 15.

Registration fees are $675 for AMI members, $615 each when three or more members register together, and $865 for non-members.

To make reservations call the New Orleans Marriott directly at 504-613-2888 by March 24, 2008. After this date, rooms will be on a space and rate available basis. Please mention AMI to receive the special group rate of $185 single or double occupancy. Hotel reservations must be cancelled 24 hours prior to day of arrival to receive a full refund.

For more information, registration and ongoing updates, visit the Events/Education section of http://www.MeatAMI.com.
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AMI represents the interests of packers and processors of beef, pork, lamb, veal and turkey products and their suppliers throughout North America. Together, AMI’s members produce 95 percent of the beef, pork, lamb and veal products and 70 percent of the turkey products in the United States. The Institute provides legislative, regulatory, public relations, technical, scientific and educational services to the meat and poultry packing and processing industry.