Workers must look closely at how proposed changes will affect operations, especially where food safety is concerned.
Recently I had the opportunity to escort a group of meat processors from Mongolia
through a number of meat processing operations in California. They were amazed
at the efficiency in these plants. The visiting group had ten employees performing
a set of tasks that was being done by three or four people in the plants they
toured. And those same three to four people did things more quickly and got
more product out the door.