WASHINGTON — The US Department of Agriculture’s Food Safety and Inspection Service (FSIS) released the results of two studies highlighting the impact higher evisceration line speeds have on poultry and swine processing workers. A key finding was workers had an increased risk across all surveyed establishments of musculoskeletal disorder (MSD), 81% of poultry workers and 46% of swine workers.

Notably, FSIS said the line speeds were not determined to be the leading factor in MSD risk at these plants. However, the agency’s report gave insight into how line speeds along with other factors may work together to contribute to an employee’s overall risk.

A team of third-party worker safety experts analyzed footage of poultry and swine plant workers, conducted interviews with workers, and measured muscle activity, posture, and repetition among other activities. The researchers compared the risk of upper extremity pain and musculoskeletal injury for workers at facilities when operating at higher speeds versus at lower speeds.

One correlation found was that poultry employees who worked at a higher piece rate were at higher risk of MSD. To address this, FSIS recommended increasing the number of workers to help reduce the piece rate required of each worker and offset the risk.

Other strategies proposed in the reports included effective ergonomics plans, knife sharpening programs and effective medical management.

While the reports offer some guidance for meat and poultry establishments, FSIS indicated that more directives may be to come as new USDA leadership steps into office. In order to allow time for the new administration to review these reports and consider next steps, the agency has extended the current swine and poultry line speed waivers for participating companies through May 15. The waivers were otherwise set to expire on Jan. 15.

Industry responds

Meat and poultry trade groups welcomed FSIS’ update on the line speed studies, agreeing that worker safety is of utmost importance.

“Meat and poultry companies are committed to protecting the safety of their workers,” said Sarah Little, vice president of communications at the Meat Institute. “Companies continue to innovate and improve processes and equipment to reduce injury and ensure well-being. The Meat Institute welcomes the opportunity to read these studies and consider their recommendations. 

“The study reflects what our member companies have known all along, that it is possible to maintain worker safety standards while operating at increased line speeds. Now it is time to provide these companies with regulatory certainty and issue revised rules.”

The National Chicken Council (NCC) also called for updated regulations that reflect the findings from the studies.

“As a result of this study, we strongly urge the agency to initiate rulemaking to increase evisceration line speeds to a minimum of 175 birds per minute (bpm) for all broiler establishments instead of the current waiver approach,” said Ashley Peterson, NCC senior vice president of scientific and regulatory affairs. “The current approach has created significant uncertainty for companies with waivers and a competitive disadvantage for those without them. The agency should move to a level playing field and help increase the global competitiveness of the US broiler industry.”

The National Pork Producers Council (NPPC) is also hoping for a permanent increase in line speed regulations, which the group believes could help alleviate supply issues.

“Pork producers appreciate USDA’s thoughtful and thorough approach to maintaining increased packing capacity, giving us more opportunities to safely and more efficiently deliver our products to consumers,” said Lori Stevermer, NPPC president and Minnesota pork producer. “As expected, after more than three years of operating at increased line speeds, FSIS has confirmed that increased line speeds are not a leading factor in worker safety.”

Meanwhile, worker unions have used the results of the studies to voice the need for stronger safety measures for meat and poultry processing workers to alleviate the risk of MSD.

“We have always understood that these jobs are not just essential, they are dangerous, and they are difficult,” said Marc Perrone, president of the United Food and Commercial Workers (UFCW) International Union. “These USDA studies reaffirm what we have long known — that poultry and swine slaughter poses serious risk to workers, regardless of line speed. We must take stronger action to protect these workers and ensure the safety of our food supply chain.

“The UFCW is calling for a full range of safety measures including additional staffing, improved reporting of workplace injuries, expanded access to early and adequate medical treatment, and job modifications that minimize ergonomic stressors.”

Similarly, the Retail, Wholesale and Department Store Union (RWDSU), which represents over 15,000 poultry workers at facilities across the southern United States, as well as meatpacking and processing workers in other parts of the country issued the following statement:

“We call upon OSHA and the USDA in the incoming administration to make worker safety a priority and mitigate risk at poultry plants to address the dangerous conditions outlined in the reports. We need to mandate job modifications that reduce ergonomic stressors and additional staffing to decrease repetitive motion and work speed; increase workers’ access to early and adequate medical treatment; and create better tool-sharpening programs to reduce the impact of cutting jobs.”