USDA Proposes Faster Meat Processing Line Speeds Despite Worker Safety and Health Risks

The United States Department of Agriculture (USDA) has proposed two controversial changes to federal regulations governing meat processing plants, sparking widespread opposition from worker advocates, public health experts, and environmental groups.

In February, the USDA announced amendments that would increase maximum line speeds in poultry slaughter from 140 birds per minute to 175 for chicken and from 55 to 60 for turkey. For swine slaughter, the agency proposed eliminating speed limits entirely.

USDA Justifies Changes as Cost-Saving Measures

Secretary of Agriculture Brooke Rollins argued in February that the proposed amendments would “lower production costs and create greater stability in our food system” while also helping “keep groceries more affordable”.

The proposals align with broader Trump administration policies encouraging higher meat consumption, including a revised food pyramid emphasizing increased protein intake. However, critics contend that the potential benefits are outweighed by significant risks to worker safety, public health, and environmental sustainability.

Worker Advocates Warn of Increased Injuries and Health Hazards

“This is doubling down on an already broken and polluting food system,” said Dani Replogle, staff attorney at Food & Water Watch, an environmental nonprofit that submitted public comments opposing the proposed rules. “The potential for injury to these workers is something people can’t deny.”

The USDA has yet to finalize its review of the tens of thousands of public comments submitted during the comment period, which closed last week. The United Food and Commercial Workers (UFCW), a union representing workers in the food supply chain, reported that over 22,000 comments opposed the poultry rule, while more than 20,000 opposed the pork rule.

The UFCW, which successfully sued to block a similar USDA proposal in 2021, emphasized that increasing line speeds would lead to more injuries among meat processing workers. Despite automation in some parts of the production line, many tasks remain hazardous, particularly at the beginning of the process where animals are herded into facilities.

Dangerous Conditions on the Processing Line

In poultry processing, workers who hang chickens by their feet often endure exposure to fecal matter, while in swine slaughterhouses, employees on the “kill floor” move pigs into stunning chambers. Unlike climate-controlled sections of the line, these workers frequently labor outdoors, facing heat stress on hot days. Further down the line, employees handle knives and work in close proximity to one another, performing repetitive motions for hours. These conditions contribute to high rates of musculoskeletal disorders, lacerations, and amputations.

Research consistently shows that injury rates rise when line speeds increase. However, the USDA disputes this finding in its proposed poultry slaughter rule, citing a study funded by its Food Safety and Inspection Service that claims no direct correlation between speed and injury rates.