The Urgent Need for Strict Age Restrictions in Food Manufacturing

In the relentless pursuit of food safety, we often discuss stringent regulations, innovative technologies and rigorous quality control measures. However, an issue that requires our immediate attention is the employment of minors in food manufacturing and slaughtering. Driven by a commitment to safeguard both food quality and the well-being of our youth, I draw your attention to the critical importance of maintaining strict age restrictions in these sectors.

Food manufacturing and slaughtering are exacting and high-pressure environments where precision, concentration and adherence to strict safety protocols are paramount. Workers in these industries handle complex machinery and sharp tools while navigating fast-paced production lines. This demands a level of maturity and judgment that minors may not consistently possess.

Earlier this year, a troubling incident came to light when the U.S. Department of Labor’s Wage and Hour Division uncovered that Packers Sanitation Services Inc. (PSSI), a major food safety sanitation services provider, had employed at least 102 children — between the ages of 13 and 17 — at over a dozen meat processing facilities (owned by some of the biggest names in the meat industry) across eight states. These young workers were assigned hazardous tasks, including overnight shifts and the handling of dangerous chemicals and meat processing equipment. The company paid $1.5 million in civil money penalties and brought on a new CEO following the incident.

The Child Labor Provisions of the Fair Labor Standards Act of 1938, revised in 2016, clearly establish specific parameters and prohibit most jobs in meat and poultry slaughtering, processing, rendering and packing establishments for minors. This includes working with power-driven processing machines, cleaning equipment and other potentially dangerous tasks. Such measures aim to protect both the safety of young workers and food hygiene standards.

The physical demands of food manufacturing and slaughtering can strain even experienced adults. Long hours, repetitive tasks and exposure to harsh environments can lead to fatigue, which is a known contributor to lapses in attention and increased risk of accidents. Minors may be particularly susceptible to these challenges, which could lead to unintentional mishaps and compromised food safety.

Allowing minors to work in food manufacturing and slaughtering is not a viable solution to improving food safety; rather, it poses significant risks that could have severe consequences.

Another concern is the potential compromise of food hygiene standards. Minors, due to limited experience and cognitive development, may not fully comprehend the gravity of their actions in maintaining cleanliness and safety. These industries require adherence to meticulous sanitation practices to prevent contamination. Any lapse in judgment can lead to serious consequences for consumers.

Child labor laws vary across states, and recent findings from the Economic Policy Institute reveal alarming trends: violations of child labor laws have surged by 37% in the past year, and proposals to weaken child labor protections are on the rise in multiple states. Such bills aim to eliminate age verification and parental consent requirements, permit hazardous work, extend work hours and even grant employers immunity from civil liability for workplace incidents. Some of these bills have been passed into law.

Instead of relying on minors as a labor force to cut costs or expand the workforce, we should invest in comprehensive training programs, continuous education and stricter oversight of food production facilities. A well-trained, experienced and dedicated workforce is the linchpin of maintaining exemplary food safety standards.

As a society, we bear a responsibility to protect the rights and well-being of our youth. Allowing minors to work in these industries is not a viable solution to improving food safety; rather, it poses significant risks that could have severe consequences. While we may celebrate the Herculean efforts of adults employed in these roles essential to maintaining the integrity of our food supply chain, we cannot allow our youth to shoulder this responsibility or to be employed in these hazardous work environments.