The Meat Supply During the Pandemic and Beyond
Due to worker illnesses and even deaths related to COVID-19, there has been a bottleneck at meat processing plants that has reduced the supply of meat and poultry. Fortunately, these problems appear to be easing, but the situation remains fluid. As a result of these supply problems, there has been significant attention placed on the nature of the meat processing industry and the regulatory barriers imposed by federal meat inspection requirements that make it more difficult to sell meat. What is the current status of the meat supply, and what has been the practical impact of the bottleneck on farmers, processors, and consumers? What kind of meat-inspection reforms are being proposed? Would they make an impact on the meat supply and do they properly consider food safety and consumer interests? Join us as our experts discuss these timely issues.
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when workers simply don't show up to a job you have a problem with the job….
Everybody's Talkin here like this is permanent. Limiting the number of people working during a pandemic I can understand. Scaling back production is to be expected as well. This process may have to stay this way until a vaccine or cure is available. Post-pandemic there will be a return to normalcy. there's no such thing as The New Normal in regards to this outbreak. Requiring plants to build larger facilities in order to spread out workers is a bit overboard. I would remind everyone that the food industry is one of the most regulated and health conscious Industries out there. Eventually we will be giving each other high-fives handshakes and hugs soon enough until then stay safe.
I would think that, like in restaurants, employees could be trained and certified at each location. This would allow for a vast expansion of the meat supply (and dairy) with out endangering it. The current regulations are forcing a centralization of the processors resulting in millions of pounds of meat (and gallons of dairy) to be unavailable and/or wasted and centralized processing centers to dictate prices far higher than if the products were available locally to the areas where they are produced.
QUESTION: Altho Organic meats are more expensive, would that be a good source for safety as well as supply?