How often are occupational risk prevention classes taught in slaughterhouses? What does it consist on?
All workers are trained in the prevention of occupational hazards, with specific training for their job, both at the time of hiring and when there are changes in functions or the incorporation of new teams. The training that is carried out is theoretical-practical. Additionally, other courses or training actions are developed that complete specific topics, for example, in matters of ergonomics, machine safety, handling of chemical products, animal welfare …
In what language are they taught?
Is there an alternative for workers who do not understand the language?
We have not had the need to provide training in another language since the workers are Spanish speakers.
A former veterinarian who worked at the company in Granada says that only approximately 20% of the employees were trained in the use of chemical products for animals, despite the fact that practically all employees used them. That’s right? Does the company want to comment on this?
All of our staff are qualified. The use of chemical products in the meat industry is limited to cleaning and sanitizing facilities or machines, the use of biocides for livestock use for disinfection, or drugs. In all cases, the staff is trained in the handling and handling of this type of product for the responsibilities they are entrusted with depending on the needs of the position.