![]() We developed the Nutritional Recommendations (NutriRECS) ( 7) international consortium to produce rigorous evidence-based nutritional recommendations adhering to trustworthiness standards ( 10–12). Furthermore, the organizations that produce guidelines did not conduct or access rigorous systematic reviews of the evidence, were limited in addressing conflicts of interest, and did not explicitly address population values and preferences, raising questions regarding adherence to guideline standards for trustworthiness ( 5–9).Ī potential solution to the limitations of contemporary nutrition guidelines is for an independent group with clinical and nutritional content expertise and skilled in the methodology of systematic reviews and practice guidelines, methods that include careful management of conflicts of interest, to produce trustworthy recommendations based on the values and preferences of guideline users. These recommendations are, however, primarily based on observational studies that are at high risk for confounding and thus are limited in establishing causal inferences, nor do they report the absolute magnitude of any possible effects. The World Health Organization International Agency for Research on Cancer has indicated that consumption of red meat is “probably carcinogenic” to humans, whereas processed meat is considered “carcinogenic” to humans ( 4). Similarly, United Kingdom dietary guidelines endorse limiting the intake of both red and processed meat to 70 g/d ( 2), and the World Cancer Research Fund/American Institute for Cancer Research recommend limiting red meat consumption to moderate amounts and consuming very little processed meat ( 3). For example, the 2015–2020 Dietary Guidelines for Americans recommend limiting red meat intake, including processed meat, to approximately 1 weekly serving ( 1). For Meat Packing, use NAICS code 311611 (animal slaughtering, except poultry), 311612 (meat processed from carcasses), and/or 311613 (rendering and meat byproduct processing) in the NAICS search box.ġ910 Subpart D - Walking-Working Surfacesġ910.27, Scaffolds and rope descent systems.ġ910.28, Duty to have fall protection and falling object protection.ġ910 Subpart E - Exit Routes and Emergency Planningġ910.37, Maintenance, safeguards, and operational features for exit routes.ġ910 Subpart G - Occupational Health and Environmental Controlġ910.119, Process safety management of highly hazardous chemicals.ġ910 Subpart I - Personal Protective Equipmentġ910 Subpart J - General Environmental Controlsġ910.146, Permit-required confined spaces.ġ910.147, The control of hazardous energy (lockout/tagout).ġ910.151, Medical services and first aid.ġ910 Subpart N - Materials Handling and Storageġ910 Subpart O - Machinery and Machine Guardingġ910.212, General requirements for all machines.ġ910.219, Mechanical power-transmission apparatus.ġ910.305, Wiring methods, components, and equipment for general use.Contemporary dietary guidelines recommend limiting consumption of unprocessed red meat and processed meat. ![]() Please refer to OSHA's Frequently Cited OSHA Standards page for additional information. ![]() OSHA maintains a listing of the most frequently cited standards for specified 6-digit North American Industry Classification System (NAICS) codes. This section may be used to address hazards for which there are no specific standards. Section 5(a)(1) of the OSH Act, often referred to as the General Duty Clause, requires employers to "furnish to each of his employees employment and a place of employment which are free from recognized hazards that are causing or are likely to cause death or serious physical harm to his employees". This section highlights OSHA standards and documents related to the meatpacking industry. ![]() Meatpacking is addressed in specific OSHA standards for general industry. ![]()
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