Articles Tagged with ''labor''

The most common concern members of the American Association of Meat Processors voice regarding attracting and retaining a stable, productive workforce is “the almost nonexistence of trained labor,” AAMP Executive Director Chris Young said.

AAMP, DecisionNext and PMMI discuss inflationary pressures and regulatory concerns.

Across the nation, few colleges and universities offer meat-cutting training — a shortage Oregon State University Extension Service hopes to change.

Investigators found the employers interfered with their probe by threatening and retaliating against employees.

The training program has been added to USPOULTRY’s online Learning Management System.

Nine children were found to have operated hazardous machinery at a Chandler, Minn., meatpacking and food processing facility.

Grote Co., Stäubli Corp., PMMI, Beckham Automation, Grazr, and JLS Automation all share their current insights and anticipations for the robotics and automation industries.

For most processors, less than 50% of their plant floor is automated, which is due to a variety of complications.

The workforce faces a 15-to-20-year shift in population, with significant labor shortages.

AAMP President Chris Young and Lisa Whealon of deli and sous-vide meat supplier Deli Star share insights into the labor market.