Tyson Foods’ Health and Safety Department has launched a pilot project designed to improve workplace safety communication, awareness and practices as well as provide more detailed data about safety. The findings of the pilot project, being conducted at nine plant locations, are expected to provide the groundwork for a company-wide improved safety initiative.
The initiative is being led by Greg Spencer, who was recently appointed to the new position of senior vice president of health and safety. Tyson said the health and safety management was previously combined with management of the company’s environmental responsibilities, but has now been separated to more focus on each individual area.
“We’re committed to providing a safe work environment, as well as training and skills for our team members to be safe at work,” said Mike Roetzel, group vice president of operation services. “Greg has the expertise and passion to deliver on that commitment.”
Spencer has been with Tyson Foods for 31 years. He has worked in a variety of roles, including plant and live operations, and has led a number of poultry and prepared foods business units including his most recent role leading the retail value-added poultry group.
Spencer said the program seeks to reduce and eliminate work-related injuries and illnesses.
“We’ll be continuing efforts to improve workplace health through ergonomics, the science of making the workplace fit the worker. Sometimes we can prevent a repetitive injury by modifying a workspace or providing different tools,” he added.