National Safety Conference for the Poultry Industry

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National Safety Conference for the Poultry Industry: the poultry industry is constantly affected by change, innovation and growth. However, one thing is certain – employee safety will always remain a top priority.

On an annual basis, poultry and egg industry safety professionals meet at the National Safety Conference for the Poultry Industry to learn best practices and discuss how to ensure that the safety needs of their employees are met. This year’s Conference is scheduled for Aug. 12-14 at the Hilton Sandestin Beach Golf Resort & Spa in Destin, Florida. The conference is sponsored by the Georgia Tech Research Institute/ATRP and the U.S. Poultry & Egg Association.

The three-day Conference will focus on trending industry topics and updates on government safety policies for poultry industry personnel at facility and corporate levels. This is an incredible opportunity for furthering education and networking, and it is one that should not be missed,” said Douglas Sikes, safety director at Crider Foods, and program committee chairman.

A variety of topics will be covered, including Live Operations Safety and Emergency Response; Social Accountability; Ergonomics: Thirty-Five Years of Progress in the Poultry Industry; Heat Stress; AUSPOULTRY Funded Research Project: An Analysis of Peracetic Acid Exposure in Poultry Plants . . . Comparison of Four Sampling Methodologies; and much more. There will also be an opportunity to gain valuable advice from attorneys in the David Wylie Lecture Series: Ask a Lawyer session. On Tuesday afternoon, a series of roundtable discussions will allow attendees to convene in smaller groups to discuss and learn from each other about best practices and challenges.

To view the full agenda and to register for the 2019 National Safety Conference for the Poultry Industry, click here or visit www.uspoultry.org.

The National Safety Conference for the Poultry Industry agenda was developed by a program committee of safety management professionals. The committee included (from left): Rick Barton, Case Farms; Rick Hellinga, Simmons Foods Inc; Norm Shaver, Fieldale Farms Corporation; Mary Ann Lindgren, Sanderson Farms Inc; Ronnie Franklin, Fieldale Farms Corporation; Douglas Sikes, Crider Foods (program committee chairman); Mike Nations, Harrison Poultry; Chad Randolph, Pilgrim’s; Larry Stine, Wimberly Lawson Steckel Schneider & Stine; Bob Wing, Koch Foods; Doug Britton, Georgia Tech Research Institute; and David Schaller, Valley Proteins, Inc.