The conversation about treatment of employees at Cargill makes me laugh because people don't have any insight into the relationship that management has with their employees.

Some of the production employees I worked alongside have been with Cargill for over 10 years, first working in High River, then moving to the case ready plant when it opened in 2009.

Just because someone isn't white and has an accent doesn't mean they're a new Canadian.

To blame the processor for COVID-19 outbreaks ignores the very nature of manufacturing. Food processing still relies on a lot of manpower, where other industries adopted robots and automation faster, reducing staffing requirements.

There is no way around placing people close together, even with slower line speeds. You need multiple employees standing together at the evisceration table or traying stations.

People like to assume the worst about meat processing because they watched a documentary on Netflix.

Don't make assumptions about things/industries you don't actually understand.

A COVID-19 outbreak at any processing facility is a concern. Cargill wasn't the first. Olymel and Maple Leaf were hit by the virus earlier.

Any facility operates in good faith. If there were specific supervisors using intimidation tactics, they should be reprimanded, but in my experience as a Cargill employee, you were expected to stay home when sick.