Temporary and contract workers fill critical gaps in production staffing requirements—particularly given recent surges in orders and unpredictable access to raw materials. For seasonal food-processing facilities and supporting technical services, there is always a need for temporary, agency, and on-call production workers and specialists.

But employers are legally responsible for the health and safety of every worker in their facilities, so it is important to recognize that temporary workers experience more injuries than permanent workers in the same occupations—in some industries, as much as double the rate of injury.

In this session, learn best practices for integrating temporary and contract workers into your health and safety program, communicating and coordinating training, investigations, and prevention plans with staffing agencies and contractors.