Food Engineering logo
search
cart
facebook twitter linkedin youtube
  • Sign In
  • Create Account
  • Sign Out
  • My Account
Food Engineering logo
  • NEWS
    • Latest Headlines
    • Manufacturing News
    • People & Industry News
    • Plant Openings
    • Recalls
    • Regulatory Watch
    • Supplier News
  • PRODUCTS
    • New Plant Products
    • New Retail Products
  • TOPICS
    • Alternative Protein
    • Automation
    • Cannabis
    • Cleaning | Sanitation
    • Fabulous Food Plants
    • Food Safety
    • Maintenance Strategies
    • OEE
    • Packaging
    • Sustainability
    • More
  • EXCLUSIVES
    • Plant Construction Survey
    • Plant of the Year
    • Sustainable Plant of the Year
    • State of Food Manufacturing
    • Top 100 Food & Beverage Companies
  • MEDIA
    • Podcasts
    • Videos
    • Webinars
    • White Papers
  • FOOD MASTER
  • EVENTS
    • Food Automation & Manufacturing Symposium and Expo
    • Industry Events
  • RESOURCES
    • Newsletter
    • Custom Content & Marketing Services
    • FE Store
    • Government Links
    • Industry Associations
    • Market Research
    • Classified Ads
  • EMAGAZINE
    • eMagazine
    • Archive Issue
    • Advertise
  • SIGN UP!
Processing

TECH FLASH

Workplace fatalities increased in 2014

The initial results from the Census of Fatal Occupational Injuries reveal a 9 percent increase in manufacturing fatalities.

By Jeremy Gerrard
September 29, 2015

Workplace fatalities in the manufacturing industry grew in 2014, according to preliminary data released by the US Department of Labor this month. The initial results from the Census of Fatal Occupational Injuries (CFOI) reveal a 9 percent increase in manufacturing fatalities, a total of 341 last year compared to 312 in 2013.

The highest number of deaths—102—resulted from contact with objects and equipment. Deaths from transportation incidents decreased, but more people died in 2014 from fires, explosions, falls and exposure to harmful substances or environments.

The preliminary results show on the whole, the rate of fatal work injuries in 2014 was the same as 2013—3.3 per 100,000 full-time workers. However, 4,679 workers died from occupational injuries in 2014, 2 percent higher than 2013’s total of 4,585.

Thomas Perez, US secretary of labor, highlights the high number of Hispanic workers who died on the job in 2014. Though the number fell from 817 in 2013 to 789 last year, Perez calls the number unacceptably high, adding significant work still needs to be done.

“Far too many people are still killed on the job—13 workers every day taken from their families tragically and unnecessarily,” says Perez. “These numbers underscore the urgent need for employers to provide a safe workplace for their employees as the law requires. That is why OSHA continues extensive outreach and strong enforcement campaigns in these industries. The U.S. Department of Labor will continue to work with employers, workers, community organizations, unions and others to make sure all workers can return home safely at the end of every day.”

According to the U.S. Bureau of Labor Statistics, a key finding in the 2014 report was that work injuries in private goods-producing industries were 9 percent higher than the revised 2013 count but slightly lower in private service-providing industries.

 In all, falls, slips and trips increased 10 percent to 793 in 2014 from 724 in 2013. Fatal work injuries involving workers 55 years of age and over also rose 9 percent to 1,621 in 2014 up from 1,490 in 2013. The preliminary 2014 count for workers 55 and over is the highest total ever reported by the CFOI. In addition, women incurred 13 percent more fatal work injuries in 2014 than in 2013. However, even with this increase, women accounted for only 8 percent of all fatal occupational injuries in 2014. 

KEYWORDS: food processing industry worker safety

Share This Story

Looking for a reprint of this article?
From high-res PDFs to custom plaques, order your copy today!

Jeremy Gerrard was Food Engineering's Digital/Online Editor. He is a graduate of Auburn University with a degree in journalism. His previous work experience includes years spent as a reporter with the Daily Local News out of Chester County, PA. In addition to writing feature articles for Food Engineering, Jeremy covered the Dry Processing, Field Reports and People and Industry news sections.

Recommended Content

JOIN TODAY
to unlock your recommendations.

Already have an account? Sign In

  • 2025 Top 100 Food and Beverage Companies

    FOOD ENGINEERING’s 2025 Top 100 Food and Beverage Companies

    While sales were largely down under dynamic economic and...
    Top 100 Food & Beverage Companies
    By: Alyse Thompson-Richards
  • Bottling machine

    How Optical and X-Ray Inspection Supports Bottling Safety and Quality

    By transitioning from legacy single-technology systems to...
    Food Safety
    By: Dan McKee
  • Bread baking in oven

    The State of Food Manufacturing in 2025

    Food and beverage manufacturers are investing in...
    Manufacturing News
    By: Alyse Thompson-Richards
Manage My Account
  • eMagazine
  • Newsletter
  • Online Registration
  • Manage My Preferences
  • Customer Service

More Videos

Popular Stories

The Campbell's Company logo

Campbell’s Terminates Exec Over Alleged Disparaging Comments

Frito-Lay logo

PepsiCo to Close Two Florida Facilities

alternative protein products

Alternative Protein in 2025: Key Trends and Technologies

State of Maufacturing 2025

Events

June 17, 2025

Refrigerated & Frozen Foods’ State of the Cold Chain

On Demand Kelley Rodriguez, Editor in Chief of Refrigerated & Frozen Foods, will be joined in this 60-minute webinar by industry experts to help unpack the latest research.

July 23, 2025

Decarbonizing Process Heat: What You Should Know and Next Steps

On Demand Driven by climate goals, business risk, client interest, and resilience considerations, food and beverage companies are increasingly turning their attention to decarbonizing their production processes.

View All Submit An Event

Products

Recent Advances in Ready-to-Eat Food Technology

Recent Advances in Ready-to-Eat Food Technology

See More Products

CHECK OUT OUR NEW ESSENTIAL TOPICS

Alternative ProteinAutomationCleaning/SanitationFabulous Food Plants

Food SafetyMaintenance StrategiesOEE

PackagingSustainability

Related Articles

  • Non-fatal workplace injuries decreased in 2014

    See More
  • Gluten-free market increased 63 percent in two years

    See More
  • OSHA awards $10.5 million in workplace safety and health training

    See More

Related Products

See More Products
  • GlobalData_logo_blue_header.png

    Cooked Meats - Packaged (Meat) Market in United States of America...

  • GlobalData_logo_blue_header.png

    Chilled Raw Packaged Meat - Processed (Meat) Market in the United States...

  • Rice-Engineering-Website-Cover-439x600.jpg

    Advances in Science & Engineering of Rice

See More Products
×

Elevate your expertise in food engineering with unparalleled insights and connections.

Get the latest industry updates tailored your way.

JOIN TODAY!
  • RESOURCES
    • Advertise
    • Contact Us
    • Food Master
    • Store
    • Want More
  • SIGN UP TODAY
    • Create Account
    • eMagazine
    • Newsletter
    • Customer Service
    • Manage Preferences
  • SERVICES
    • Marketing Services
    • Reprints
    • Market Research
    • List Rental
    • Survey/Respondent Access
  • STAY CONNECTED
    • LinkedIn
    • Facebook
    • YouTube
    • X (Twitter)
  • PRIVACY
    • PRIVACY POLICY
    • TERMS & CONDITIONS
    • DO NOT SELL MY PERSONAL INFORMATION
    • PRIVACY REQUEST
    • ACCESSIBILITY

Copyright ©2025. All Rights Reserved BNP Media.

Design, CMS, Hosting & Web Development :: ePublishing