WASHNIGTON – Based on the latest numbers released by the Bureau of Labor Statistics, the US meat industry continues to build on a two-decade record of improvement in worker safety, according to the American Meat Institute. Total recordable injury and illness rates in 2009 decreased by 8%, while cases involving days away from work, job transfer or restriction also decreased by 8%.

“Worker safety is a top priority and a non-competitive issue in the meat and poultry industry,” said J. Patrick Boyle, AMI president and CEO. “These numbers reflect the continued efforts by our industry to make meaningful and measurable improvements and we hope to build on this record of success as we strive to ensure our workplaces are as safe as possible.”

To read the full report, visit: http://www.bls.gov/iif/oshwc/osh/os/ostb2435.pdf.