If the majority of Americans may not give substantial thought to the process by which certain animals become their food, fewer still would give any thought to the myriad workers' comp considerations for those who facilitate the process from farm to plate.
Brian Rodgers is not one of them.
The senior director of corporate risk management for Butterball LLC, Rodgers knows well the various risks for the 7,200 workers at its seven plant facilities, three hatcheries and four feed mills. Until recently, that included manually ushering live turkeys of up to 50 pounds from a large crate and attempting to hang each bird upside-down on a conveyor line for processing. (But more on that later.)
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