Keeping plant workers safe while maintaining production efficiency is paramount in food and beverage operations. But there’s a huge opportunity in the offing as OSHA prepares to revamp its lockout standards. Productivity and safety can be at odds unless plant leadership embraces the fact that safety programs are just as important as other production programs. A proper risk reduction protocol identifies potential hazards; focuses on reducing risk, not scoring it; and determines what is acceptable risk.
Here is ProFood World’s advice for keeping employees safe: