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J. Dan McCausland Joins AMI As Director of Worker Safety and Human Resourcs

Thursday, May 27, 1999

Safety expert and food industry veteran J. Dan McCausland has been named director of worker safety and human resources at the American Meat Institute (AMI).

At AMI, McCausland will oversee worker safety and human resources issues and will serve as liaison to the Department of Labor and its Occupational Safety and Health Administration. McCausland also will be the staff liaison to the Institute’s Worker Safety and Health Committee and its Human Resources Committee.

McCausland retired as regional director of safety and risk management for Kraft Foods in November 1998 after five years with Kraft Foods and 27 years with Oscar Mayer Foods. In his most recent role at Kraft, he was responsible for occupational safety and health activities at 18 Kraft Foods plants in the upper Midwest.

“Issues related to worker safety and human resources grow more complex – and are more heavily regulated – every day,” said AMI President J. Patrick Boyle. “Dan McCausland’s first-hand experience in these areas will be invaluable to AMI and its members.”

Since 1992, McCausland has participated in a number of work groups and stakeholder sessions with OSHA, focusing on improved workplace safety. For the past several years, he has been deeply involved in ergonomics, and served as an OSHA stakeholder for reviewing various regulatory/standards proposals. He also has been a guest lecturer on industrial engineering and business subjects at the University of Wisconsin, Iowa State University and Miami University of Ohio.

McCausland has a B.S. in liberal arts and sciences from Iowa State University and an M.S. in manufacturing systems engineering from the University of Wisconsin. He is a senior member of the Institute of Industrial Engineers, the Human Factors & Ergonomics Society and the American Society of Safety Engineers, as well as a former chairman of the AMI Worker Safety Committee.

AMI represents the interests of packers and processors of beef, pork, lamb, veal and turkey products and their suppliers throughout North America. Headquartered in Washington, DC, the Institute provides legislative, regulatory and public relations services, conducts scientific and economic research, offers marketing and technical assistance and sponsors education programs.

For more information contact:
Janet Riley
Vice President, Public Affairs
James Ratchford
Manager, Public Affairs

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