Activity ID
10966Expires
April 1, 2026Format Type
Journal-basedCME Credit
1Fee
$30CME Provider: AMA Journal of Ethics
Description of CME Course
Most meatpacking workers are Black, Latinx, and immigrant workers earning low wages and at high risk for occupational injury. Most meat and poultry plants have on-site workplace clinics (OWCs) where workers are required to obtain care for work-related injuries or illnesses before seeking outside clinical assessment or intervention. Although OWCs can help plant managers identify and mitigate hazards, government and other investigations reveal that OWCs in meatpacking plants not only fail to advocate for safer work conditions, but also nurture conditions that exacerbate injury and illness. This article explores ethical challenges for health care professionals in OWCs, including companies’ pressure to keep so-called “recordable” injuries low. This article also suggests changes to support OWCs’ roles in safety and injury prevention.
Disclaimers
1. This activity is accredited by the American Medical Association.
2. This activity is free to AMA members.
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Commercial Support?
NoNOTE: If a Member Board has not deemed this activity for MOC approval as an accredited CME activity, this activity may count toward an ABMS Member Board’s general CME requirement. Please refer directly to your Member Board’s MOC Part II Lifelong Learning and Self-Assessment Program Requirements.
Educational Objectives
1. Explain a new or unfamiliar viewpoint on a topic of ethical or professional conduct
2. Evaluate the usefulness of this information for health care practice, teaching, or conduct
3. Decide whether and when to apply the new information to health care practice, teaching, or conduct
Keywords
Ethics, Diet, Lifestyle Behaviors, Public Health, Occupational Health
Competencies
Medical Knowledge, Professionalism
CME Credit Type
AMA PRA Category 1 Credit
DOI
10.1001/amajethics.2023.278