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Safety and health of meat, poultry and fish processing workers

By Shizue Tomoda

Part 6

The number of establishments and persons employed in the slaughtering, meat preparation and fish processing industries in Denmark, Finland, Norway and Sweden are presented in table 1.2.10. The general trend in these Scandinavian countries was a gradual decline or stagnation in all these subsectors, as indicated in the decreasing number of establishments and persons employed.

Table 1.2.10. Number of establishments and persons engaged in the meat and fish processing

industries in the four Scandinavian countries

Industry		Country 1		No. of establishments						No. of persons engaged
				1989-90		1991		1992		1989-90		1991		1992
Slaughtering		Denmark		128		1 1 3		1 0 4		20 165		19 48 5		18 764
		Finland		51		4 7		4 5		4 469		4 51 6		4 198
		Norway		91		8 8		8 5		5 241		5 03 0		4 903
		Sweden		59		5 7		5 5		8 283		8 05 4		8 249
Preparing and preserving meat		Denmark		51		4 8		4 9		5 959		5 74 3		5 770
		Finland		87		8 6		8 1		9 132		8 89 3		8 601
		Norway		144		1 4 0		1 3 7		6 143		5 94 8		5 737
		Sweden		107		1 1 0		1 2 6		8 345		8 56 3		9 959
Canning, preserving and processing		Denmark		114		1 1 3		1 2 0		9 322		8 64 1		8 529
of fish, crustacea, etc.		Finland		28		2 3		1 8		510		42 6		384
		Norway		393		3 5 5		3 5 1		11 579		10 55 0		9 877
		Sweden		56		5 5		5 1		2 460		2 32 6		2 398
1 Denmark: Establishments with six or more persons engaged. Finland and Sweden: Establishments with five or more persons engaged. Norway: Establishments with five or more persons engaged (for certain industries> three persons). Source: The Nordic Council of Ministries and the Nordic Statistical Secretariat; Yearbook of Nordic Statistics, Vols. 28-30, Copenhagen, 1990-92.

However, the meat preparation and preservation sector in Sweden showed a steady growth. This might have been due to an increase in the import of carcass meat, rather than finished products, to be prepared domestically. There was also a sign of recovery in its slaughtering industry for 1991-92, as shown in a rise in its employment, despite a continued fall in the number of establishments. A similar phenomenon is also observed in its fish processing industry. Successful restructuring and creation of new markets might have been behind these changes.

Table 1.2.11 presents employment in the meat and fish processing branches in the United Kingdom by gender and type of employment in 1989 and 1991. Employment in all these branches combined for both men and women and both full- and part-time workers increased a little from 1989 to 1991. This was due mainly to a rise in the bacon curing and meat processing sector, as there was little change in other branches.

While the full-time workforce in each of these branches was made up largely of men, part-time workers were mostly women. This gender characteristic of full- and part-time workers remained unchanged. When the numbers of full- and part-time workers were combined, the fish processing branch was the only sector where women outnumbered men. Women were active in bacon curing and meat processing, and in poultry slaughtering and processing industries. Employment in slaughterhouses and in the animal by-product processing sector continued to be strongly male oriented.

Table 1.2.11. Employment in the meat, poultry and fish processing industries in the United Kingdom (in thousands)

Industry	September 1989						September 1991
	Male employees			Female employees			Male employees			Female employees
	Full- time	Part- time	All	Full- time	Part- time	All	Full- time	Part- time	All	Full- time	Part- time	All
Slaughterhouses	8.2	0.2	8.4	1.4	0.6	2.0	8.4	0.2	8.6	1.3	0.5	1.8
Bacon curing and meat processing	25.3	0.7	26.0	16.0	6.8	22.8	27.1	1.0	28.1	16.5	7.5	24.0
Poultry slaughter and processing	15.5	0.2	15.7	10.1	2.4	12.5	15.4	0.3	15.8	10.3	2.2	12.5
Animal by-product processing	3.3	0.1	3.4	0.7	0.3	1.0	3.3	0.1	3.4	0.7	0.3	1.0
Fish processing	5.9	0.2	6.1	6.0	2.2	8.2	6.2	0.2	6.4	5.7	2.3	8.0
Source: Data provided by the Department of Employment, United Kingdom.

The employment trend in meat-related industries in the United States for 1990-94 is provided in table 1.2.12. It shows strong growth in the poultry sector and a gradual decline in meat packing. These changes reflect the trend in the United States consumption of meat and poultry products reviewed earlier. Poultry consumption overtook that of beef in 1992, due mainly to the American consumers' interest in health. Owing to the rapid expansion of the poultry industry, the unemployment rate in the north-western part of Arkansas, for example, was a mere 2.2 per cent. Moreover, the signs in Spanish in some of the major poultry processing plants in the area were an indication of an industry outgrowing the supply of local workers.¹⁸

Employment in the sausage and other prepared meats industries stagnated in 1990-91 but gained a little in 1992-94, particularly among production workers. Perhaps this was due partly to an effort made by many industries, including meat processing, to produce more value added products to meet diversified consumer demands, which in turn helped to protect employment.

Total employment in the fish industry in Uruguay based on the 30 April 1995 census was 2,500, of which 1,130 were men and 1,370 women. More than one-half (1,515) were production workers, two-thirds of whom were women. There were also 574 workers in freezing and packaging, of which 250 were women. Among 190 administrators, managers and supervisors at all levels, 66, or about one-third, were women.¹⁹ Since data are available for 1995 only, the evolution of employment in recent years is not known.

Industry-specific statistics are not readily available, particularly in many developing countries. Our data are mostly from the industrialized countries. They show a growth in certain branches and a decline in others. These changes reflect mostly the rise and fall in production and consumption of the products concerned. A fall in the number of establishments, despite increased employment, was probably an indication of intensified competition and increasing mergers and acquisitions of firms, resulting in a growing concentration in some sectors.

Information on gender breakdown depicted gender segregation in some of the branches. For example, the workforce in the slaughtering industry is predominantly male, which has changed very little. In poultry and fish processing, there is a strong presence of women, if not already a majority. Because of the growth of the poultry sector in many countries, the number of female workers is expected to grow even more.

Table 1.2.12. Employment in meat-related industries in the United States (in thousands)¹

Category		Industry		1990		1991		1992		1993		1994
All employees		Meat-packing plants		137.3		136.8		135.6		135.4		133.3
		Sausages and other prepared meats		88.9		87.4		89.9		89.1		90.8
		Poultry slaughtering and processing		201.0		202.6		210.0		216.2		221.5
Production workers		Meat-packing plants		115.3		117.1		114.1		114.2		112.7
		Sausages and other prepared meats		66.3		65.9		68.1		68.1		69.7
		Poultry slaughtering and processing		181.3		181.4		187.7		193.0		196.0
1 The figures are for July each year and are not seasonally adjusted. Source: Bureau of Labor Statistics, US Department of Labor, Employment and earnings series, Washington, DC.

2. Working conditions

This section examines working conditions, mainly work hours and remuneration, and also work speed, which contributes to stress. The data below are mostly from industrialized countries for the reason already mentioned.

2.1. Work hours and remuneration

The Federal Meat Industry Award of Australia provides the weekly minimum wage rate for ten different grades, ranging in 1994 from the lowest of A$348 to the highest of A$393. The occupational categories under the lowest grade include unskilled workers and those who wrap, weigh, pack, seal, bundle and slice meat products. The highest graded workers include those who are required to do any slaughtering in an abattoir, and butchers who are in charge of shop and whose duties consist of management over and above the duties of general butcher for 20 hours or more per week.

This wage rate is based on the ordinary working hours not exceeding 38 hours per week, or 7.6 hours per day from Monday to Friday. However, if one is required to work on weekends or is on shift work, he/she is entitled to an overtime or shift work premium added to the fixed rate. For example, anyone who is regularly on a night shift (any shift finishing after midnight and at or before 9 a.m.) receives a premium of 30 per cent. The award also provides wage rates for young workers. In abattoirs, anyone under 17 years of age receives 50 per cent of the rate for the lowest ranking adult worker. The proportion goes up to 75 per cent of the adult rate for those in the 18-19 age bracket and 85 per cent for 19-20 year olds.

The Poultry Award of Australia stipulates the minimum weekly wage rate for six different levels. In 1994, it ranged from A$352.70 for Level 1 to A$411.00 for Level 6. Level 1 includes new employees with no experience, and Level 6 is awarded to those who are capable of performing duties at all levels.

The Fish Industry Award of Australia lists minimum weekly wage rates for different categories of workers. For example, the wages in 1994 ranged from the lowest of A$330.60 for unskilled workers (categorized as all others) to the highest of A$353.50 for salesmen and fish meal plant operators.

The conditions of work stipulated in these awards are similar. The normal working hours stipulated in the poultry and fish awards are the same as those in the meat industry award, as are premiums for overtime work, shift work, work in rooms with low temperatures, etc. However, young workers aged 18 or above in the poultry and fish industries received 100 per cent of the rate of an adult worker.

Table 2.1.1 presents average weekly earnings and work hours of full-time adult and non-managerial employees by trade and gender in the food industry in Australia for May 1993. Male meat tradespersons' average earnings were the lowest among the four categories of workers, while their female counterparts earned the highest wages for women.

If their hourly earnings are calculated based only on the information presented, the male meat tradespersons' hourly wage of A$12.5 is ranked after A$12.8 of other food tradespersons and A$12.7 of cooks. The female meat tradespersons' hourly earnings of A$ 11.9 is ranked second together with female cooks, after A$ 12.1 for female bakers and pastry cooks. In these four sectors, women were paid less than men, though the difference between bakers and pastry cooks was the narrowest.

Table 2.1.1. Average weekly earnings and hours of work of full-time adult, non-managerial

employees in the food industry in Australia, by trade and gender (May 1993)

Trade		Gender		Earnings (A$)		Hours
Meat tradespersons		M F		476.8 462.5		38.2 38.8
Bakers and pastry cooks		M F		486.4 449.1		39.7 37.1
Cooks		M F		498.9 455.1		39.3 38.3
Other food tradespersons		M F		479.5 415.1		37.4 36.2
Source: Australian Bureau of Statistics: Distribution of Composition of Employee Earnings and Hours -- Australia, Catalogue No. 6306.0, May 1993.

Table 2.1.2 gives the hourly minimum wages, as of 1 August 1994, for different categories of workers fixed in collective agreements of industries in Belgium. Among unskilled workers, those in meat preparation were paid the highest, followed by those in slaughtering and processing of meat, but those in meat preparation were paid the highest rate among qualified workers.

These wages are based on 38 hours of work, five days per week. Different wage rates apply to those who work five days, including Saturdays. For example, the minimum wages for workers in slaughtering and processing of meat who work on such a schedule are BF343.30 for the unskilled worker and BF356.80 for the qualified worker.

These collective agreements also stipulate premiums concerning overtime work, night work, shift work, work in cold areas, rates for young workers, etc. In abattoirs and meat processing, for example, work on the sixth and seventh days in a week is compensated with a 25 per cent premium. Workers who are 20 years old are paid 97.5 per cent of the adult rate, and those who are younger receive 90 per cent.

In Rio Grande do Sul, Brazil, workers normally work eight hours per day, except in fish processing, where they may be required to work more than 8 hours per day in peak months. Their average monthly earnings are reported to be about R$200.00. In the State of Parana, meat workers normally work 40 hours per week and poultry workers 10 hours per day. Their latest average monthly earnings are reported to be R$156.22 and R$150.00, respectively, compared with R$100.00, which is the going minimum rate in the region.²⁰

Table 2.1.2. Hourly minimum wage fixed in collective agreements in Belgium as of 1 August 1994, by industry and category of workers (in Belgian francs)

Industry		Category		Minimum wage
Slaughtering and processing of meat		Unskilled Qualified		330.30 343.00
Meat preparation		Unskilled Qualified		334.80 362.95
Poultry		Unskilled Qualified		308.75 345.00
Fish processing		Unskilled Qualified		310.90 348.60
Source: Data provided by the Ministry of Employment and Work, Government of Belgium.

Table 2.1.3 presents the average weekly earnings and work hours in the food and beverages sectors, as well as in the meat and poultry and fish products subsectors in Canada for 1989-93. Beverage workers earn the highest salary although they work the least number of hours. Meat and poultry workers are the worst paid per hour. While food and beverage workers enjoyed a steady increase in their earnings, both meat and poultry and fish processing workers saw their earnings decline a little in 1993. In fact, the average hourly earnings of meat and poultry workers had been constantly about C$5.00 less than those of beverage workers throughout the period. The workers in the meat, poultry and fish processing industries in Egypt are reported to work an average of eight hours a day, or 48 hours a week, though some work seven hours a day, or 42 hours a week. When they exceed the number of hours agreed, they are entitled to a premium of 25 per cent for day work, 50 per cent for night work and 100 per cent for days of rest.²¹ Statistical data on average hours of work or earnings among them are not available. Table 2.1.3. Average weekly earnings and hours of work of salaried employees in firms of all sizes in Canada, by sector and subsector (March data)

Sector/subsector	Earnings and work-hours	1989	1990	1991	1992 1	1993 1
Food	E2 H3	617.25 38.3	649.81 38.4	682.56 38.4	702.17 38.4	730.68 38.5
Beverages	E H	760.86 37.0	775.98 36.8	816.16 37.5	883.43 37.1	891.66 37.5
Meat and poultry	E H	602.26 39.0	625.54 39.2	637.95 39.4	684.14 38.9	669.99 39.1
Fish	E H	595.42 38.1	636.75 38.2	655.81 38.2	694.17 37.9	691.37 38.8
1 Hours of work under 1992 and 1993 are the average standard work-week, excluding overtime. 2 In Canadian dollars; including overtime pay. 3 Including overtime work. Source: Ministry of Industry, Science and Technology: Statistics Canada, Labour Division: Employment, Earnings and Hours, Apr. issues, 1989-93, Ottawa, Canada.

¹⁸ "American Survey: The age of the chicken", in The Economist, 24 Dec. 1994-6 Jan. 1995, pp. 63-64.

¹⁹ Information was provided by the Ministry of Labour in Uruguay.

²⁰ Information was provided by the FUNDACENTRO and Sindicato do Comércio Varejista de Carnes, Gêneros Alimenticios, Frutas, Verduras, Flores e Plantas de Brasilia.

²¹ Information provided by the Ministry of Labour, Egypt.

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