The implementation of safety programs and training to provide a safe workplace and help to prevent workplace accidents and injuries associated with production, processing, and distribution of beef and the relative prosperity of workers employed in those activities.
Why is this indicator important to the retail and food service sector?
Employee safety, training, and well-being are essential to accomplish day-to-day business operations. The metrics for this indicator are designed to build a work culture that includes robust safety and training programs, and focus where possible on the safe handling of beef.
Level 1 − Does the company have clearly documented policies and procedures around employee workplace safety and training programs? Does the company require training on food safety and handling techniques for beef?
Level 2 − Does the company have a supplier code of conduct (or equivalent) that includes employee health and safety policies and have a system for tracking compliance of its beef suppliers?
Level 3 − Does the company track the number of direct company employees (not value chain) completing safety and training programs?
Why did we choose these metrics?
Sustainable organizations strive to balance the triple bottom line of people, planet, and profit to achieve long-term success and viability. This means that organizations cannot be sustainable for long-term success without protecting the safety, health, and well-being of their most vital resource: employees.
When sector companies adopt these metrics, the following improvements may occur in employee safety and well-being sustainability outcomes:
- Promotion of a safe work environment
- Improved food safety training and handling of beef
- Improved worker injury rates as compared to industry standards
- Improved tracking of employee safety, training and engagement (e.g., participation in programs, engagement of resources, outcome measures)
Why do these outcomes matter?
A safe work environment is essential to accomplish day-to-day business operations and ensure the well-being of our employees. Oversight of worker injury rates compared to industry standards provides a benchmark for improvement. A work culture that includes robust safety and training programs instills worker safety and well-being as the norm for retail and food service operations.
1. Increased number of companies that have documented policies and procedures for employee safety programs
2. Implementation of a supplier code of conduct (or equivalent)
3. Implementation of a system for tracking compliance of its beef suppliers
4. Increased ability to track the number of employees completing safety and training programs
How does this metric continuously improve beef sustainability?
Sustainable organizations strive to balance the triple bottom line of people, planet, and profit to achieve long-term success and viability. This means that organizations cannot be sustainable for long-term success without protecting the safety, health, and welfare of their most vital resource: employees.