FROM THE SAFETY (AND HEALTH) OF PRODUCERS TO THE (FOOD) SAFETY OF CONSUMERS (AND VICE VERSA). THE INTEGRATION OF ORGANISATIONAL WELFARE (HUMAN AND ANIMAL) PROTECTION IN THE (SOCIALLY SUSTAINABLE) MEAT SUPPLY CHAIN

he paper analyzes the issue of workers’ health and safety in order to highlighting their essential role in the context of adequately organized and participatory company production, in compliance with binding rules and technical regulations of a nature voluntary, to be appreciated in the context of an inevitably integrated system of disciplines, intended to address the risks’ global management that undermine people’s health, animal care, working and living environment’s protection, product safety ( foods). A system where the protection of the (organisational) well-being of the worker (but also of the animals) and the protection of consumer safety are not always virtuously contaminated due to the many constraints imposed by the supply chain’s dynamics and, above all, by the continuous search for lowering of production costs. Once the value and regulatory context has been defined, attention has focused on SGSL and MOG, particularly investigating whether and how they can, by usefully integrating, convey guarantees and standardize treatments in face of increasingly insidious and pervasive risks present in working environments, both in breeding and in meat processing.