wrangler wrote: » Exploited, I think not, it's neither compulsory to work for them nor supply them.
Bass Reeves wrote: » Wrangler you are spewing rubbish and just keep digging. It is immaterial of the industry management is responsible for health and safety of its workforce. Employees have the responsibility of obeying regulations and work practices put in place by management. It's not the other way around. We all know the challenges to the meat industry. But once again they have show themselves incapable of change. Your rubbish of workers should be slowing the line or arranging to change shifts really is a load of waffle. It management responsibility to arrange and put these in place. Every other critical industry that continued to work through the lockdown adapted there work practices. But processor's seem to have carried out no changes. We all know the challenges of managing a slaughter line, it very hard to put social distancing in place. But changing practices would have reduced risk. Temperature checking staff should have been in place from the start. What ever in the line of PPE needed should be available The real danger point would actually be breaks. I have been in a factory when the bell goes to stop the line. Because work breaks are strict (and I understand the need for them) but there is a stampede out for the toilet, for a smoke or for whatever at these small break times. I say it was the failure to manage social distancing at the start and end of break times, and in the canteen's and toilets was more of an issue than distancing on the line. It was management's responsibility to put these in place not workers. It management responsibility to manage workers arriving and exiting the workplace. It should also remember that there is a language barrier issue and again it is management's responsibility to get the information to the workers if there is a language barrier. Finally on you bit about workers actions out the factory may have been part of the issue. If information is got to workers in work it is quite possible this eithic will transfer to there actions outside work. We also have to remember as businesses reopen it is important that owners and managers of businesses will have to put structures in place to insure the safety of there staff and there customers
wrangler wrote: » I'm sure H and S, HSE and DAFM are on the processors case daily. Provided the FSAI don't have a grievance it's not our problem
wrangler wrote: » It must frustrate those that think they can tell an independent business how to operate and then realise the reality. I'm after' distancing' for the last seven weeks and I'm ****ed if i have to have sympathy for those that haven't adopted some personal responsibiity in that time.Everyone has pull their weight. I'm sure H and S, HSE and DAFM are on the processors case daily. Provided the FSAI don't have a grievance it's not our problem
Robson99 wrote: » So the allegations must have been true if now you reckon the HSA would be on the processors case daily. The hole keeps getting deeper
wrangler wrote: » Whingeing farmers have them pestered to investigate. Every 10c/kg that these farmers cost the factory will be taken off the farmers price, not added on to the supermarkets price......... if they were only bright enough to realise that, they might stop looking for higher pay for the foreigners
K.G. wrote: » Dont know enough to really make a comment but i do know alot of non National s are taking absolutely no notice of covoid.their logic is why should they ,most are in low risk categories and their older people are back in their home countries. They are here to make money so will do what ever it takes to keep working and avoid spending money.the problem is not confined to ireland and meat processing has problems everywhere.that.being said i doubt the processors went over the top to protect them either.
Bass Reeves wrote: » Every business has to obey whatever regulations are put in place for that industry. At present I be more afraid of the HSE closing them down than the FSAI. There is two side to personnel responsibility that is the workers side and management side. Like you say everybody must pull there weight that goes for factory management as well. It was interesting to listen to the Brennans on TV last night. hotels were open 10-14 days after other food and drinks sections were closed. One thing they put in place was timers on all work area's kitchens, bars, restaurant, reception. When the bell went off all staff washed there hands. They have actually started to put processes in place for the reopening of the food service sector. I do not think anybody said anything about higher pay but if you look at the way workers are managed within the sector. If a slew of processors are closed down it will cost farmers a hell of a lot more than 10c/kg. You would want to stop posting when you are tippling your brandy watching the late late show. At your age you ability to think and drink is getting impaired
Neddyusa wrote: » Not often I'd be jumping in the defense of Wrangler but some perspective is needed on this one. It seems to me the media focus on the meat plants was instigated by someone with an agenda - and an agenda that doesn't help Farmers. For instance what have we heard about the Covid-19 numbers circulating in supermarkets at present or in any other non-meat factories that are working away with low-paid employees in close contact? Nothing. So why all the focus specifically on meat factories? 1. I agree with all the sharp practices discussed here of the meat factories when it comes to employee etc. I'd agree they could improve practices within the plants. BUT...... 1. What evidence is there that the virus infection rate is higher in meat plants than in e.g. supermarkets? Yes there are high rates in the meat plants - but we only know this because the meat plants staff are being tested. Are all supermarket staff being tested? Test any group of people and you will now find what appears to be a "high" rate of infection. But the reality is that we don't yet know the prevelance in the general population. It's entirely possible that the prevelance in meat plants is no higher than in supermarket staff, or the general population for that matter. 2. We know at this point that the vast majority of people infected with Covid-19 are asymptomatic. Possibly as high as 80%. This thing is circulating since Christmas at least. The majority of farmers passing on this thread could well have had the virus already and don't know it. 3. Even if we did know that the virus infection rates in meat plants was higher than in other factories - what can we do with that information? This virus is here to stay - like the flu, any every week now as things open back up it will be spreading among us all, faster and faster. If the thing spread faster and earlier among meat plants, it simply means that they are a month or six weeks further down the herd imunity road than other workplaces. TLDR: This is a storm in a teacup. The focus on meat plants is driven by people with an agenda. While meat plants are not the farmers best friend (or their employees either) shutting them down now is not in the farmers interest (or employees). And would make damn all difference to Covid-19 spread in the general public.
Bass Reeves wrote: » Because there is clusters in Meat factories. yes agree that it suits an agenda to highlight this. But Denis Naughton is not a vegan AFAIK. If the same issues was present in supermarkets as is present in meat factories we would not be exiting lockdown. Supermarkets and other business's have managed to put processes in place to manage the risk. You have not got a free for all in supermarkets. Dairy processors have put processes in place as have other food processing sectors. A factory near me that is open has removed all the large tables from the canteen and replaced them with less and smaller tables. they have encouraged staff to eat there lunch in there own cars and staggered breaks. Yes the weather has helped. but have processors staggered breaks of boning and packing halls separate from the slaughter line. Have they extended breaks and made sure staff entering and exiting boning and packing area's as well as workers on the line are social distancing. Are workers washing there hands before and after breaks. Is there processes in place to manage this. I see a contractor near me has allocated all drives a single machine no swopping and changing. The man goes with the machine. We are all in this together and as industries reopen we need management and workers work to manage these issues. But it is management's job to manage not workers jobs to solve issues outside there control.
Jjameson wrote: » I would bet the farm there’s not a a chance of 4.00 a kg for the short medium term. 3.00 would look probable.
kk.man wrote: » Cows are up 20p in Scotland on last week. Maybe the person buying those animals might know more than us. Cattle are scarce and fast food joints are opening up. I thought this was a beef tracker.
mr.stonewall wrote: » Quoted 360 yesterday with haulage paid. Appearently at lot of cows killed this week. Must be getting them ready for the mincer. Cattle are scarce and nearly rising 10c a week
epfff wrote: » I'm hearing 360 and 370 and hold tight and it will be 4 soon but can't find anyone that actually got more than 355. Are all those prices pub talk without the pub
memorystick wrote: » Let’s see the returns. Feeding 4kgs with very little grass. Still thriving though
locha wrote: » Steers or Heifers? East or south?
epfff wrote: » You have lost me
kk.man wrote: » I don't think we will see 4e as I said 3.90 IMO will be the most this year.
morphy87 wrote: » When do you think we will see 3.90 and how long will it last?
