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?
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