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Award Materials Now Available for 2004 Conference on Worker Safety

Wednesday, December 10, 2003
 

Washington, DC - Program materials for the 2004 Conference on Worker Safety, Health & Human Resources are now available.

Presented by The American Meat Institute Foundation (AMIF), the conference will once again honor achievements in workplace safety during the 2004 Worker Safety Awards Banquet at the Hyatt Regency Phoenix at Civic Plaza in Phoenix, Arizona, April 18-20, 2004.

The 16th Annual Conference will feature:

· Leadership development workshops designed to inspire leadership in all segments of the industry and your company
· Special emphasis on health and wellness programs that cut costs and increase productivity through effective programming
· Worker safety sessions focused on ergonomics, written safety procedures, electrical safety and PSM for ammonia refrigeration.
· 2004 Worker Safety Awards program

The Safety Recognition Award Program booklet can be obtained by contacting Kevin Fearn (630/775-2322) at the National Safety Council. Program evaluation consists of the Summary of Occupational Injuries and Illnesses form and the Safety and Health Program Questionnaire.

A $75.00 processing fee is associated with each plant's safety award application. However, AMI will waive the processing fee if the safety award application is accompanied by a registration for the April conference.

The three-day event is $585 for AMI members, $525 per person for groups of three or more from the same Member Company, and $825 for non-members. Interested parties are encouraged to visit the Meetings section of www.MeatAMI.com http://www.meatinstitute.org to learn more about the event, or to register contact AMI's Director of Convention and Member Services Anne Nuttall, anuttall@meatinstitute.org, 703/841-3630.

The AMI Foundation is a 501(c)3 nonprofit organization dedicated to research, education and information projects that benefit the meat and poultry industry. Originally created in 1944, the AMI Foundation today solicits grants from government, industry and other organizations to fund a broad range of food safety, worker safety, nutrition and consumer information projects.


For more information contact:
Dan Murphy
Vice President, Public Affairs
703-841-3624
dmurphy@meatinstitute.org
Brent Tjarks
Coordinator, Public Affairs
703-841-3626
btjarks@meatinstitute.org

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