Fast Food Nation

And their work is so hard and so horrendous that

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Unformatted text preview: ys tell the line speed,” a former Monfort nurse told me, “by the number of people with lacerations coming into my office.” People usually cut themselves; nevertheless, everyone on the line tries to stay alert. Meatpackers often work within inches of each other, wielding large knives. A simple mistake can cause a serious injury. A former IBP worker told me about boning knives suddenly flying out of hands and ricocheting off of machinery. “They’re very flexible,” she said, “and they’ll spring on you… zwing, and they’re gone.” Much like french fry factories, beef slaughterhouses often operate at profit margins as low as a few pennies a pound. The three meatpacking giants — ConAgra, IBP, and Excel — try to increase their earnings by maximizing the volume of production at each plant. Once a slaughterhouse is up and running, fully staffed, the profits it will earn are directly related to the speed of the line. A faster pace means higher profits. Market pressures now exert a perverse influence on the management of beef plants: th...
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This note was uploaded on 02/25/2014 for the course MGMT 120 taught by Professor Litt during the Spring '08 term at UCLA.

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