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“A
lie gets halfway around the world before the truth has a
chance to get its pants on.”
- Sir Winston Churchill
Sir Winston Churchill's words ring true even today when you consider
the many urban legends in our society. The food industry is no stranger
to the spreading of inaccurate, misleading and incomplete information
by our critics. But just like the alligators that live in the sewers
in New York City and the foreign dignitary who promises millions
of dollars if you email your bank account number, the following
food industry myths are far from the truth.
Common Myths about the Food Industry
Myth: Packing plants intentionally hire
illegal immigrants
Fact: For the last 100 years,
the meat industry has attracted foreign-born workers because of
its competitive pay and because the jobs require little or no prior
experience or formal training. In 1997, the industry embraced a
program available initially in only a few states that helped verify
whether newly hired foreign born workers were eligible to work in
the U.S. and it was the meat industry that fought to get the program
reauthorized and extended nationwide so that all industries could
benefit. Because the meat industry has been using the program for
so long and so widely, meat companies know that they have done everything
possible to ensure that the foreign born workers they employ are
eligible to work in the U.S.
Myth:
Restaurants are dangerous places to work
Fact:
While no industry is accident-free, the rate of occupational injuries
in the restaurant industry is lower than the average for all workplaces
and in other leisure and hospitality industries. In fact, according
to the U.S. Bureau of Labor Statistics, the injury and illness rate
for eating and drinking places was 4.7 cases per 100 full time equivalent
employees, which is far below the rates for building material and
garden equipment retail stores (8.1), general merchandise stores
(7.0) and accommodations (5.8).
Myth:
Packing plant workers are routinely injured
Fact: Take a look at the numbers:
Since 1990, “lost workday” illnesses and injuries, those
requiring days away from work to recuperate, have declined by nearly
60 percent. Injuries requiring entry on plant OSHA logs have declined
by nearly 70 percent. These improvements are a result of hard work
and innovation, including a partnership between the U.S. meat industry,
the United Food and Commercial Workers Union and the Occupational
Safety and Health Administration (OSHA) to develop the first ever
industry specific voluntary ergonomic guidelines, which led to significant
and very successful ergonomics progress.
Myth:
Packing plant employees sharpen their knives at home
Fact: This couldn’t be further from the truth.
The fact of the matter is no packing plant employee is ever permitted
to take any equipment home, including knives. The knives are sharpened
by trained technicians every day to keep them in good working condition.
Myth:
Fast food offers dead end jobs
Fact: Actually, fast food offers job opportunity and
experience. In fact, 28 percent of all adults found their first
job in the restaurant industry, and more than four out of five salaried
employees in the restaurant industry started out as hourly employees.
Upward mobility is available to all employees.
Myth:
Large meatpackers use unfair tactics to lower livestock prices
Fact: Not only is this untrue, it would be illegal.
The price of livestock is set by the market with oversight by federal
government agencies. There are many factors that contribute to livestock
pricing, including the forces of supply and demand both here and
abroad.
Myth:
Farmers treat their livestock inhumanely
Fact: This is nonsense. Livestock
farmers recognize their obligation for animal well-being and they
know a healthy herd starts with providing proper nutrition, healthy
living conditions and good veterinary care. Plus, nearly all livestock
producer associations have adopted stringent animal care programs
designed to protect the well being of their herds or flocks.
Myth:
Farming is bad for the environment
Fact:
Let’s face it – the environment is a critical part of
the livelihoods of all farmers and ranchers, the original recyclers.
They grow crops, feed them to animals, use the nutrients in manure
to fertilize their fields, and then repeat this sustainable cycle.
They know good management of natural resources on farms isn’t
a choice, and that protecting the environment now protects their
future, and the future of their families for generations to come.
Furthermore, livestock farmers must comply with applicable local,
state and federal environmental laws.
Myth: Ground beef is contaminated
with cattle feces
Fact: This
myth is patently false – the meat industry benefits by selling
safe food. USDA’s Food Safety and Inspection Service maintains
a zero tolerance for feces on carcasses and especially in meat.
Inspectors check continuously to ensure compliance and reject carcasses
if this policy is violated. In addition to strict government regulations,
companies use science-based intervention technology to ensure the
safety and wholesomeness of ground beef products.
Myth: Foodborne illnesses are on the rise
Fact: Actually,
it’s just the opposite. Our food is safer now than ever before.
Data released by the Centers for Disease Control and Prevention
shows foodborne illnesses have decreased significantly since 1996.
Specifically, the data show foodborne illness related to E. coli
declined by 29 percent, Listeria by 32 percent and Salmonella by
9 percent. In addition, Food Safety and Inspection Service tests
on ground beef samples show the incidence of E. coli O157:H7 has
declined 80 percent
since 1999.
Myth:
Fast food is a major factor in the increase of obesity in the
U.S.
Fact:
Obesity is a complex and serious problem that is best addressed
by living a balanced lifestyle, making good nutritional choices
and getting plenty of exercise. University of North Carolina researchers
found that in the past 20 years, adolescent obesity rates climbed
10 percent, but caloric intake only rose one percent. During the
same period, children’s activity levels declined
13 percent.
Myth:
The food industry negatively impacts our local communities
Fact: The food industry enriches every community by
providing safe, affordable, abundant food choices in a multitude
of restaurants and grocery stores, by providing millions of jobs
and by giving back to our towns and cities in many ways. Local communities
receive tens of millions of dollars in donations from the food industry
each year, and also benefit from many programs sponsored by our
industry to improve the lives of youth across the nation.
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