• 1910.119, Process safety management of highly hazardous chemicals.
• 1910.212(a)(3)(ii), General requirements for all machines.
• 1910.243, Guarding of portable powered tools.

• New Meat Tenderizing Technology in the Meat Industry. OSHA CPL 02-01-015 [CPL 2-1.15A] (1981, December 23), 3 pages. This instruction provides guidelines for inspection of possible electrically hazardous conditions associated with a meat tenderizing technology being introduced into the meat packing industry.
• Acceptable Guarding for Circular Meat Cutting Saws. OSHA STD 01-12-005 [STD 1-12.5] (1978, October 30), 2 pages. This directive provides guidance on the acceptable methods for guarding meat cutting saws.
• Application of 29 CFR 1910.132(a) to the Retail Food Industry. OSHA STD 01-06-001 [STD 1-6.1] (1978, October 30), 2 pages. 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.

• Response to concerns about unsafe and unsanitary conditions within the meatpacking industry. OSHA (2003, March 20), 3 pages. This letter address concerns regarding unsanitary conditions of meatpacking plants.
• OSHA has no specific regulations regarding minors. OSHA (1999, November 10), 3 pages. This letter clarifies that OSHA regulations apply to all workers regardless of age.
• Interpretation of the Personal Protective Equipment standard. OSHA (1995, July 3), 1 page. This letter gives an interpretation of OSHA's Personal Protective Equipment standard.
• Lockout/Tagout Citations Against the USDA. OSHA (1995, June 13), 4 pages. This document answers the Food Safety and Inspection Service's (FSIS) concern as to whether FSIS inspectors meet the definition of "authorized" or "affected" employee.
• Various questions on OSHA standards. OSHA (1992, September 1), 1 page. This document answers questions concerning OSHA's standards, especially Hazardous Waste Operations and Emergency Response (29 CFR 1910.120), Occupational Exposure to Bloodborne Pathogens (29 CFR 1910.1030), and Process Safety Management of Highly Hazardous Chemicals (29 CFR 1910.119).
• Sharp knives and utensils in the workplace. OSHA (1991, December 10), 1 page. This document addresses questions about the need for regulations covering sharp knives and utensils in the workplace.
• Lockout/Tagout with regards to the cleanup and sanitizing of machinery and equipment in the meat packing industry. OSHA (1991, July 21). 1 page. This letter states that OSHA requires effective safeguards be in place for the protection of the employees engaged in both the operation, as well as cleanup and sanitizing, of machinery and equipment in the meat packing industry.

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