3 Steps to avoiding a Health, Safety or Environmental Disaster

Karen Hoare

Disaster

3 steps

1. Care

2. Train

3. Culture

1. Care

We Care• Produce safe food

• Protect and promote animal well-being

• Ensure practices to protect public health

• Safeguard natural resources in all of our practices

• Provide a work environment that is safe and consistent with our other ethical principles

• Contribute to a better quality of life in our communities

 

2. Train

Why train?• Improves professionalism • Enable employees to reach their

potential• Improves production performance• Investment in people

Safety & Environmental training• Legal requirement • Injury prevention• Safety culture• Open communication

NPB Training tools

• Safe Pig Handling• Employee Safety Toolkit• Environmental Sustainability

Hog Production

• Injury and illness rate = 9

• 2.8 x Construction

• 1.6 x Crop productionSOURCE: U.S. Bureau of Labor Statistics, U.S. Department of Labor

Safe Pig Handling

www.pork.org/employee-safety-pork-production/safe-pig-handling/

Employee Safety Toolkit

www.pork.org/employee-safety-pork-production/about-employee-safety-toolkit/

• Recognize the needs of low-literacy and ELL workers Visual Repetition Hands-on practice Use of text and narration Reflect in barn realities

Keys to Success

Keys to Success• Recognize the needs of managers/trainers

Ready & easy-to-use Bite-sized learning activities Flexible - for different training environments Organized for easy planning

Content

6 Units – 21 total topics

Poster

Each Unit

Flip book

Each Topic

Computer based learning

Video

Power Point® Presentation

Knowledge & Skill checks

Each Topic

Safety Benchmarking

Benchmarking

• Targeted at the animal caretaker• Relates to every day tasks• Flexible• Visual

Topics• Carbon Footprint• Emergency Action Plan• Air Quality & Odor• Feed Management• Manure Management• Mortality Management• Water Management

What is a carbon footprint?

ConclusionHow to reduce

carbon emissions?

Why do pork producers care?

How is it measured?

What is a carbon footprint?

ConclusionOther

methods of odor control

VentilationSources of

odor & management

Air quality & odor control

Sources of odor• Mortality• Bad feed• Manure build up in pits• Manure in pens• Dust

ConclusionOther

methods of odor control

VentilationSources of

odor & management

Air quality & odor control

How people learn

• Seeing • Hearing • Touching

3. Culture

Barn Culture

Can your employees

• Ask questions?• Say “Stop”?• Bring ideas?

Do youLISTEN?

The thing to do?

Be prepared

• Emergency Action Plan– Pork.org– PQA Handbook

Farm Level Crisis plan

www.pork.org/farm-level-crisis-plan/

• Assemble, prepare and activate a crisis team.

• Assess areas of vulnerability.

• Determine the most important communication audiences

• Capture information needed to make timely, accurate decisions.

• Take steps to control the situation using hour-by-hour checklists.

Text Alert

Text: “PorkCrisis” to 97296

Summary

1. Care2. Train

3. Culture

This message funded by America’s Pork Producers

What questions do you have?