In early September 2016, researchers from Canada and the U.S. convened a workshop in Montreal to analyze current and emerging issues in the economics of worker safety and health, and to formulate potential collaborative research aiming to improve and standardize economic metrics of worker injury and illness, including metrics of the under-recognized burden for workers and their families, employers, and society.
Just imagine. Ten seconds of an unsanitary condition in the food industry could create a food-borne illness which could be devastating to a bar or restaurant business. In most restaurants, employee safety is rarely addressed although the cost of injuries continue to rise and worker's compensation costs are astronomical.
Diacetyl exposure limits are recommended, retaliation against a safety whistleblower gets resolved and grisly workplace death were among the occupational safety and health and environment stories featured on ISHN.com this week.
Nutrition Services cited for more than two dozen violations
November 4, 2016
Responding to a report of unsafe working conditions, federal investigators found employees at a Nebraska animal feed company exposed to the risk of grain dust explosion, electrical shock and confined space hazards, and multiple other violations of grain handling safety standards.