Directives - Table of Contents
• Record Type: Instruction
• Directive Number: STD 01-06-001
• Old Directive Number: STD 1-6.1
• Title: Application of 29 CFR 1910.132(a) to the Retail Food Industry
• Information Date: 10/30/1978
• Standard Number: 1910.132(a)

U.S. DEPARTMENT OF LABOR Occupational Safety and Health Administration WASHINGTON, D.C. 20210

July 9, 1976

OSHA Instruction October 30 1978 STD 1-6.1

PROGRAM DIRECTIVE #100-49

TO: REGIONAL ADMINISTRATORS

Subject: Application of 29 CFR 1910.132(a) to the Retail Food Industry

1. Purpose:

The purpose of this directive is to clarify the application of the personal protective equipment standard, 29 CFR 1910.132(a), to the cutting hazard found in the meat departments of retail food stores.

2. Directives Affected:

None

3. Background:

A question has arisen as to the application of 29 CFR 1910.132(a) to the cutting hazard found in meat department operations in retail food markets. Retail meatcutters performing boning and breakdown work with knives are exposed to the hazard of cuts to their hands. The danger of cutting accidents associated with boning and breakdown is a result of the procedures used in this type of work and of the possibility that a knife may slip, e.g., a knife may slip from a bone and into a meatcutters hand. In addition, retail meatcutters performing breakdown work on hanging meat are exposed to the hazard of cuts to the torso and legs. After conducting on-site visits and after consulting employer and employee representatives of the retail food industry, we have concluded that personal protective equipment, such as wire mesh gloves and wire mesh or leather aprons, are required to protect retail meatcutters from cutting hazards in the circumstances described below.
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4. Action:

The following instructions shall apply with respect to the issuance of citation for violations of 29 CFR 1910.132(a) in the retail meatcutting industry.