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AMI Director of Worker Safety and Human Resources Chosen for OSHA National Advisory Committee on Ergonomics

Friday, December 6, 2002

Washington, DC—Dan McCausland, director of worker safety for the American Meat Institute, has been selected to serve on Occupational Safety and Health Administration's (OSHA) National Advisory Committee on Ergonomics (NACE). McCausland is among 15 individuals selected from industry, academia, labor, legal and the medical professions.

Secretary of Labor Elaine L. Chao announced the selection to the newly chartered committee this week. The committee is chartered initially for two years and is expected to meet two to four times annually beginning in 2003.

The committee will advise the assistant secretary of labor for occupational safety and health on issues related to OSHA’s four-pronged approach to reducing ergonomic-related injuries in the workplace. This includes information related to industry- or task-specific guidelines; identifying gaps in existing research on ergonomics in the workplace; research needs and efforts; outreach and assistance methods to communicate the value of ergonomics; and increasing communication among stakeholders.

AMI also signed a cooperative agreement with OSHA in October that is dedicated to worker safety enhancements throughout the meat industry.

“Dan McCausland brings a wide range of skills and expertise to this committee that will help the agency in our shared goal of reducing the number of ergonomic-related injuries,” said AMI President J. Patrick Boyle.

McCausland is a safety expert and food industry veteran with more than three decades of experience in worker safety. McCausland retired as regional director of safety and risk management for Kraft Foods in November 1998 after 32 years with the company. McCausland was responsible for occupational safety and health activities for 18 Kraft Food plants in the upper Midwest. He also has worked with OSHA in reviewing various regulations and proposals.

AMI represents the interests of packers and processors of beef, pork, lamb, veal and turkey products and their suppliers throughout North America. Together, AMI's members produce 95 percent of the beef, pork, lamb and veal products and 70 percent of the turkey products in the U.S. Headquartered in Washington, DC, the Institute provides legislative, regulatory, public relations, technical, scientific and educational services to the industry. Its affiliate, the AMI Foundation, is a separate 501(c)3 organization that conducts research, education and information projects for the industry.

For more information contact:
Janet Riley
Vice President, Public Affairs
Josee Daoust
Manager, Public Affairs

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