A strong employee education program is vital for bolstering productivity and enhancing safety in meat and poultry plants and supermarket meat departments.
Creating and maintaining an efficient and safe meat and poultry processing environment demands a steadfast focus on employee training. Yet getting management to adequately invest in programs, and workers to effectively embrace the necessary procedures, does not come easily.
In a sector rife with issues such as frequent worker turnover, language barriers and evolving rules and regulations, plant and supermarket operators bear the burden of designing and implementing programs that not only resonate with employees, but are flexible enough to support changes in operating procedures.