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Health and safety guide for meat packing, poultry dressing, and sausage manufacturing plants.
Cincinnati, OH: U.S. Department of Health, Education, and Welfare, Public Health Service, Centers for Disease Control, National Institute for Occupational Safety and Health, DHEW (NIOSH) Publication No. 77-127, 1977 Jan; :1-72
This guide, prepared in the Technical Information Development Branch of NIOSH, contains information gathered from state and federal agencies, trade associations, insurance companies, and from in-plant visits. The aim of the guide is to assist in providing a safe and healthful workplace by describing safe practices and helping to correct some of the more frequently encountered violations of the safety and health standards. Health and safety guidelines are given concerning employee training, good housekeeping and fire prevention, automatic sprinkler systems, occupational health and environmental control, power tools, and special hazards. Frequently violated regulations concerning walking and working surfaces, exits and exit markings, entry to confined spaces, occupational noise exposure, hazardous materials, personal protective equipment, sanitation, medical and first aid, fire extinguishers, materials handling and storage, machinery and machine guarding, hand and portable powered tools, and the national electrical code are discussed.
Safety-attitude; Safety-devices; Safety-engineering; Safety-programs; Safety-equipment; Safety-education; Accident-prevention; Safety-factors; Safety-measures; Safety-personnel; Safety-practices; Protective-measures
NTIS Accession No.
DHEW (NIOSH) Publication No. 77-127
National Institute for Occupational Safety and Health
Page last reviewed: September 2, 2020
Content source: National Institute for Occupational Safety and Health Education and Information Division