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Protecting America’s Meatpacking Workers Act of 2021
12/30/2022, 3:04 AM
Summary of Bill HR 6250
The main provisions of the bill include:
1. Ensuring that meatpacking workers have access to personal protective equipment (PPE) to protect them from workplace hazards, including exposure to harmful chemicals and pathogens. 2. Requiring meatpacking companies to implement safety protocols to prevent the spread of infectious diseases, such as COVID-19, among workers. 3. Providing training and education for meatpacking workers on workplace safety and health practices. 4. Establishing a whistleblower protection program to protect workers who report safety violations or other concerns in the workplace. 5. Increasing oversight and enforcement of workplace safety regulations in the meatpacking industry. Overall, the Protecting America's Meatpacking Workers Act of 2021 aims to improve the working conditions and safety of workers in the meatpacking industry, ensuring that they are protected from workplace hazards and have the resources they need to stay safe on the job.
Congressional Summary of HR 6250
Protecting America's Meatpacking Workers Act of 2021
This bill addresses workplace conditions and safety with a particular focus on meat and poultry processing establishments and makes other changes to agricultural programs and activities.
Generally, the bill provides funding through FY2027 for hiring additional Occupational Safety and Health Administration (OSHA) inspectors and related activities. It also restricts an employer's use of certain attendance policies under which a worker is assessed points for absences with progressive discipline imposed as points accumulate.
Additionally, the bill expands protections for workers who exercise their rights under occupational safety and health laws and regulations. This includes specific protections and procedures for workers of meat and poultry processing establishments.
The bill expands workplace safety and health requirements that apply to meat and poultry processing establishments, including by prohibiting waivers (subject to limited exceptions) related to line speeds and inspections. Additionally, OSHA must issue standards for these establishments that address, for example, ergonomic program management and preventing occupational exposure to COVID-19. OSHA must also (1) establish, within seven days, a process for establishments to report COVID-19 information; and (2) publish certain regulations regarding a workers' representative accompanying an OSHA inspector during inspections of an establishment.
The bill provides funding through FY2031 for, and imposes additional conditions on recipients of, grants to improve meat and poultry processing facilities. Further, the bill increases funding for a program that supports regional and local food systems. It also requires country-of-origin labeling of beef, pork, and dairy products.
