A review of data from accidents in the meat packing industry (SIC- 2011) identified ten occupations which accounted for 83% of the injuries. Of these ten, meatcutters, laborers, material handlers, and miscellaneous operators accounted for 70%. Meatcutters (40.8%) and laborers (20.3%) were injured most often. The largest proportion of injuries involved knives and saws, meat products, and containers; knives and saws were associated with 22.6% of all injuries and meat products with 11.7%. Knives and saws caused over half the injuries to meatcutters and 22% to laborers. Sprains and strains, cuts and lacerations, and contusions constituted nearly 75% of all injuries; sprains and strains were involved in 31.1% and cuts and lacerations made up 30.5%. Finger injuries accounted for 24%, back injuries for 15.7%, and hand, arm, and wrist injuries for 22.5%. In response to this analysis, NIOSH was to make recommendations concerning risk factors within the meat packing industry.