DAKOTA DUNES, S.D. — Tyson Foods, Inc. and the United Food and Commercial Workers International
Union (UFCW) are expanding their collaborative efforts to make workplace safety improvements at the company’s food processing plants and commemorating 30 years of working together for safer workplaces.
The three decades-long partnership is one union leaders call a model for the food industry. It began in 1988, with the launch of a landmark ergonomics program and has evolved to include improvements that have helped reduce workplace injuries and illnesses. While the primary focus has been Tyson Foods’ beef and pork operations, it is now being expanded to the company’s poultry business, which has been accelerating its workplace safety efforts in recent years.
“We’re proud of the progress we’ve made through our collaboration with the UFCW, and especially the active involvement of frontline team members,” said Steve Stouffer, president of Tyson Fresh Meats. “We know that all of us must remain diligent if we’re to achieve additional improvements.”
“We value the progress we’ve made at Tyson and are looking forward to expanding our partnership to create safer workplaces for all of their hard-working men and women,” said Mark Lauritsen, director of the
UFCW’s Food Processing, Packing and Manufacturing Division. “Working together with Tyson has meant empowering workers and their union to make a better, safer workplace.”
The UFCW currently represents more than 24,000 people employed by Tyson Foods or its subsidiaries.
*** The UFCW is the largest private sector union in the United States, representing 1.3 million members.
