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I have fired many for this type of behavior and reported those that I did see,
Different in Australia, you mean Kangaroo or Koala poop is used instead?
I do not worry about cutting boards
Workers at the Garibaldi Smallgoods factory had seen it before. Company director and man-in-charge of production, Mr Luciano Marchi, was on the rampage. Through the factory floor, checking boning bins and equipment, chiding workers if they were unhygienic or wasteful; he was feared but he was respected and in some cases, liked. He had plenty to do. The place was humming.
Not as much as in previous years when workers had plenty of overtime and the economy was moving; or when his co-founding partner Mr Mario Vallorani worked regularly, before he became ill. But there were plenty of orders from supermarket chains, pizza franchises and small, continental delicatessens, stocking up on metwursts and salamis and smallgoods for Christmas last year. Sure, there had been hitches but nothing unusual for a factory that serviced hundreds of clients not only in South Australia but also in Victoria, Tasmania and the Northern Territory. Machines sometimes broke down. At Garibaldi, a robot filler used to put sausage meat in skins went on the blink for days. But production went on, turning frozen and chilled meat into smallgoods. The meat was boned on the premises but also imported and, last year; a new supplier had sent mutton from Victoria. Mutton was the source meat for Garibaldi 1 s metwursts, which claimed a sizeable part of South Australia's metwurst market. Of course, mutton was not the only meat being wheeled into the factory production area every day. There was beef for salami and pork fat, to blend with the other meats, and bins of old off cuts and returned goods, which would be reworked into a cooked product called salami cotto, or in other circles, pizza topping. Sometime workers would notice the meat was off. Sometimes, it was green, slimy and smelly. They would tell a supervisor, who would tell a director and the shipment would be sent back, although some workers swear these were never returned but instead were used. Out of the room where the meats were blended, spices added and the mixture filled into skins making them recognisable as sausage, were places where uncooked smallgoods fermented and matured.
But this did not prevent a major health crisis in South Australia, causing the death of one four year old child, and the hospitalisation of 24 others, most of whom required dialysis. The cause of the child's death, according to the Coroner Wayne Chivell, was the result of eating Garibaldi metwurst, believed to embody E.Coli 0111.