Worker Safety Conference co-located at IPPE.
The Worker Safety Conference for the Meat and Poultry Industry is once again being co-located with the International Production and Processing Expo in Atlanta, Ga.
This conference will address the most critical issues in worker safety and provide practical information and insight to help meat and poultry companies reduce workplace injuries and provide a safe working environment for their employees. The conference will also address changes in regulatory requirements and provide information on compliance.
Georgia World Congress Center
285 Andrew Young International Blvd NW
Atlanta, GA 30313
Phone: (404) 223-4000
There are more than 50 hotels within the IPPE negotiated block. Downtown space is limited. Experient is the Official Housing Provider for the International Production & Processing Expo. Improper solicitation of hotel reservations from any company other than Experient is not approved. Reservations made by unaffiliated organizations may appear to have lower rates, however they may be illegitimate, not have the rooms to sell, have unreasonable cancellation or change penalties, or be completely non-refundable. Please be aware of, and report any unauthorized solicitation to IPPE management or Experient.
For information regarding sponsorship opportunities please contact Jim Goldberg, Director Member Recruitment & Outreach, at 202-587-4206 or firstname.lastname@example.org
Vice President of
Eric Mittenthal is the vice president of sustainability at the North American Meat Institute (NAMI), previously serving as the organization’s vice president of public affairs since 2012. He leads the Meat Institute’s sustainability initiatives and also focuses on developing communications to bust myths on the role of meat in the diet and how meat is produced.
Mittenthal joined NAMI from the International Food Information Council (IFIC) where he worked closely with dietitians and led IFIC’s efforts in communicating with journalists and influencers. Mittenthal moved to Washington D.C. following a career as a television reporter and producer in several markets around the country including Atlanta, Jacksonville, NC and Idaho Falls, ID. He graduated from Cornell University in Ithaca, NY with a Bachelor of Arts in Psychology and also received a Master’s degree in Biomedical Sciences from Eastern Virginia Medical School in Norfolk, VA.
Presentation: Growing Trust in Animal Protein Through Continuous Improvement
Senior Vice President of
Regulatory and Scientific Affairs
Mark Dopp is the general counsel and senior vice president of regulatory and scientific affairs for the North American Meat Institute (NAMI), previously serving as the American Meat Institute's (AMI) senior vice president of regulatory affairs and general counsel. He became AMI's outside general counsel in May 1995 and in 1999 he formally joined the Institute and assumed responsibility for AMI's legal and regulatory affairs. In his current role, Dopp oversees policy development and research and represents industry views to government officials on all significant regulatory and scientific initiatives. He also provides legal counsel to NAMI.
Prior to joining AMI, Dopp worked at Hogan and Hartson (now Hogan Lovells), where he was active in areas of food and agricultural law on behalf of many clients, including domestic and foreign corporations. He joined Hogan and Hartson in 1989 as an associate and in January 1993 became a partner. Dopp began his career in USDA's Office of the General Counsel in 1984 and entered private practice in 1985.
Dopp received his Bachelor of Science degree in agricultural economics from the University of Wisconsin and his Master of Science from Michigan State University in 1981, also in agricultural economics. He received his law degree in 1984 from the University of Missouri.
Presentation: Welcome & Introduction
Senior Director of EH&S
American Foods Group
Jeff is the Senior Director of EH&S for American Foods Group where he is responsible for the development and implementation AFG’s strategic plan for workers safety, environmental affairs and sustainability efforts.
Jeff’s strengths include front line leader development, creating compliance systems and root cause analysis. His interest is teaching not just “what” has to be done but focusing on the “why”. In his experience, he believes it drives better employee engagement and consistency but also builds the capability of leadership to drive continuous improvement.
Jeff graduated from UW-Whitewater with a degree in Occupational Safety and Health. Jeff has over 25 years of diverse safety and environmental experience in multiple industries and for the last 20 years he has worked extensively in the meat industry.
Jeff is active in various professional organizations. He is a committee member of the North American Meat Institute (NAMI) Workers Safety Committee and Environmental Committee. Jeff is also active with the American Society of Safety Professionals (ASSP) and is a Past President of the Badgerland Chapter.
Presentation: Impact of Improving Employee Engagement on Safety Outcomes: A Work In Progress
Scott Shearer is Vice President at Bockorny Group in Washington, DC. He has three decades of extensive international trade and agricultural policy expertise. Having served as co-chairman of the Agricultural Coalition for U.S. - China Trade and co-chairman of the Agricultural Coalition for Trade Promotion Authority (TPA), Scott was instrumental in the successful passage of China permanent normal trade relations and TPA. He worked with the Embassy of Australia to help win Congressional approval of the U.S. – Australia Free Trade Agreement. In 1999, Scott was named a private sector member of the U.S. delegation to the World Trade Organization (WTO) Ministerial Conference in Seattle. Prior to joining the firm in 2003, Scott was Director of National Relations for Farmland Industries, Inc. He also served as Deputy Assistant Secretary of Agriculture, directing the agency’s legislative efforts including the 1996 Farm Bill, trade policy, USDA reorganization, crop insurance reform, food safety and nutrition. In the mid-1980s, Scott was executive director of the National Corn Growers Association after serving as a legislative assistant to Senator Alan J. Dixon (IL).
He is the past president of the Washington Agricultural Roundtable, St. Louis Agri Business Club, Illinois Group, Illinois State Society, and the Missouri – Kansas Forum. Scott was awarded in 2009 the University of Illinois College of Agriculture, Consumer and Environmental Sciences (ACES) Alumni Association’s Award of Merit. This is the association’s highest honor given to an alum. Scott received in 2013 the U.S. Meat Export Federation’s Distinguished Service Award in which USMEF called Scott “one of the leading advocates for American agriculture and agriculture exports.” In 1997, Scott received Alpha Zeta’s Centennial Award, which recognized the top national leaders of agriculture. Scott received his B.S. and M.S. degrees from the University of Illinois.
Presentation: Political Update and Industry Considerations
Chair of the Executive
Constangy, Brooks, Smith & Prophete,
Neil Wasser is Chair of the Executive Committee of Constangy, Brooks, Smith & Prophete, LLP, a law firm representing management, exclusively, in labor and employment matters since 1946. Neil is based out of the firm’s Atlanta office, one of 28 offices across 15 states. Neil specializes in assisting companies with OSHA compliance obligations and establishing safety and health programs, and he is widely recognized as a top national speaker on safety and health topics. Neil earned his undergraduate degree from Tulane University of Louisiana in 1977 and his law degree from the University of Georgia in Athens, Georgia in 1980. Neil and his wife reside in Atlanta, Georgia and are the proud parents of four sons. Neil insists that we also mention that he is the proud grandparent of one grandson.
Presentation: OSHA Update
Director of Worker Safety
and Human Resources
Hank Bongers is NAMI's director of worker safety and human resources. Bongers joined the Institute in April 2017. Previously, he worked in the food industry for Frito-Lay, Kerry Americas and American Foods Group. Bongers graduated from University of Wisconsin-Stevens Point with a Bachelor of Science in Social Science and subsequently earned his M.S. degree in Safety Management from the University of Wisconsin-Whitewater. He is a Certified Safety Professional. Bongers also volunteers with the National Safety Council serving as past chairman of the Business and Industry Division and on the Board of Delegates.
Presentation: Closing Comments and Adjourn
David Jewell, CSP, is the Regional Safety Consultant in Madison, WI conducting OSHA audits, Hazard Assessments, Training, Program Development and other safety services. David graduated from the UW-Platteville with a BS in Occupational Safety and started his professional career 30 years ago with a consulting firm providing Safety and Industrial Hygiene services for a wide range of businesses and government.
From there he served as Corporate Safety Director of Modine Manufacturing in Wisconsin, where he developed both a Safety Manual and a Safety Management system incorporating an auditing system to ensure Safety and Health were being maintained at 42 locations 4500 employees. David then became the Corporate SH & E manager for a Central Wisconsin Manufacturing company, Mayville Engineering Company. Here he oversaw the Safety and Environmental Management of 4 manufacturing locations and 1000 employees. David then moved to a position with Zurich Insurance working with both their National and Global customer group offering support and guidance to customers on Safety Management, Risk Reduction, Business Continuity Planning and Product Liability Issues.
David has served on committees at the National Safety Council both at the Section and Division level for over 25 years. He has served as Chairman of Automotive, Tooling and Metalwork, the Business and Industry Division’s Ergonomic Standing Committee and is currently the Past Chairman for the Division.
David is a Certified Safety Professional and the recipient of the 2013 Distinguished Service to Safety Award from the National Safety Council. He is authorized by the OSHA Training Institute to conduct both the OSHA 10 & 30 hr. courses for General Industry.
Presentation: Fall Protection Equipment Inspection and Selection
Adam Minks is a Health and Safety advisor with the Cargill Protein Group. Adam manages the Environmental Health and Safety audit process and EHS Management Systems. Adam has been working with Cargill EHS for 10 years. Prior to beginning his current role, Adam led the EHS efforts for Cargill’s Metals business.
Presentation: Using Safety Data
Sanitation Conveyor Safety
Bradford T. Hammock's national practice focuses on all aspects of occupational safety and health law.
Brad works closely with employers to help them understand and implement safety and health management systems. In addition, he represents employers throughout OSHA rulemaking proceedings, including OSHA’s informal public hearings on proposed rules. Brad also defends employers against OSHA enforcement actions. For an employer that is the target of an OSHA inspection, he offers representation from the start of the inspection through settlement or litigation.
Presentation: OSHA Expectations for a Workplace Violence Prevention Program
David Brodie, MS, CPE, is a Corporate Ergonomist with Cargill, Inc. Brodie oversees the development and implementation of the corporate ergonomics program for the company, with the goal to significantly reduce ergonomic risk and injury rates to meet global health and safety goals. Brodie, a Certified Professional Ergonomist with a Masters of Science in Kinesiology, has been working in the field of ergonomics for 22 years. Brodie has worked as a consultant for corporate clients throughout North America, including work in office, industrial, meat processing, transportation, and healthcare settings. Brodie is currently Co-Chair of the National Ergonomics Conference and Expo, and has held volunteer roles as the Administrator of the Ergonomics Practice Specialty within the American Society of Safety Professionals (ASSP), and President of the Board of Certification in Professional Ergonomics (BCPE).
Presentation: Ergonomic Skeletons Round Table
Vice President of Safety,
Todd has over 30 years of experiences starting with 12 years within the Pork industry. Responsibilities included manufacturing operations, food safety, HACCP, and employee development / training. Todd has been with PSSI for 18 years and as VP of Technical Services lead a large team of “boots on the ground” technical service specialists whose roles are to provide leadership, service and support involving food safety, safety, workman’s compensation and employee development / training to PSSI operations and PSSI customers. Certified Food Safety Professional, HACCP certified, BRC / SQF practitioner are a few examples of many of his certifications he has accomplished throughout his career. January 2018 Todd accepted the position of Vice President of Safety. Todd is currently working to further develop the team that will support PSSI and its customers into the future.
Presentation: Sanitation Conveyor Safety
Comedian and Emcee
HuffPost calls Greg Schwem, “Your boss’ favorite comedian.” Indeed, Greg’s comedic take on the 21st century workplace and work/life balance has landed him on SIRIUS Radio, FOX News, Comedy Central and the pages of Parents Magazine. More than just a business humor keynote speaker and sought-after corporate emcee, Greg is also an author, nationally syndicated humor columnist for the Chicago Tribune, award-winning greeting card writer and creator of funnydadinc, voted one of the top Dad humor sites of 2016. His recent business travels have resulted in a hilarious web series, A Comedian Crashes Your Pad. He has shared the concert stage with the likes of Celine Dion, Jay Leno and Keith Urban.
Presentation: NAMI Annual Awards Luncheon
- To register for the Worker Safety Conference for the Meat & Poultry Industry, you must first register for the International Production and Processing Expo.
- During the IPPE registration process, you will be able to add the Worker Safety Conference to your registration. Registration fee: $399.
- Registration for IPPE is FREE to all employees of packer/processor members of NAMI until January 10, 2020. For non-members, IPPE registration is only $75 until January 10, 2020.
Don’t Miss the Awards Luncheon! Winners of the Worker Safety Recognition Awards will be honored at the Meat Institute Annual Awards Ceremony and Luncheon on Tuesday, January 28th.
Please contact us for more information or registration questions, Robin Troy, Director, Conference Services & Marketing, 202.587.4242