The Dirty Secrets of Your Trade
So, Television is a hot bed of lies, deceit and made up competitions. We can't say that we are that surprised... every job is full of this stuff. It's not like the newspapers currently kicking TV whilst it is down are all that innocent.
We'd like you to even things out a bit. Spill the beans on your own trade. Tell us the dirty secrets that the public need to know.
( , Thu 27 Sep 2007, 10:31)
So, Television is a hot bed of lies, deceit and made up competitions. We can't say that we are that surprised... every job is full of this stuff. It's not like the newspapers currently kicking TV whilst it is down are all that innocent.
We'd like you to even things out a bit. Spill the beans on your own trade. Tell us the dirty secrets that the public need to know.
( , Thu 27 Sep 2007, 10:31)
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Don't eat the houmous...
Ok, about 7 months back, I worked in a factory which supplied dips to the major supermarkets. (e.g M004150n5, 45D4 e.t.c e.t.c). These dips were the sort of dips the posh people buy to impress at their fancy do's. Things like Houmous, salsa and the like.
Anyway, it was my job to work the blast chillers (These big fuck off freezers which chilled everything down when it came off the line)
Basically it was an unwritten rule that when everything came off the line it was shoved onto a cage and straight into the blast chillers by these half-wit polish guys. The product was supposed to chill below 5 degrees to prevent food poisoning, especially on Houmous as that is the most volatile product (Check the pack...it says store below 5 degrees)
But the product used to come off the line a lot faster than it chilled down, which would mean that you would eventually run out of cages, which would result in the line manager screaming their lungs, stomach and intestines out at you for being too slow.
This along with people from the dispatch side of the factory screaming at you for the product so they could build the orders and fuck off home ended up with myself bringing the product out WAY too hot. And it wasn't just me...when I wasn't scheduled to work the chiller part there was a Polish guy on there (I actually do like the Polish but this factory was full of idiots!!!) who wouldnt even test the stuff. He would just rip it straight out as soon as it went in.
In the end I admittedly got fired for it but I was a gnat's pubic hair from quitting anyway.
So basically if you buy houmous from the major supermarkets, you have about a 75% chance of contracting food poisoning as this was basically common practice for anyone working the chiller part. At times it would come out at roughly 19 degrees, which is what it comes off the line at (Polish idiot. Not me!!! :) )
I now work in a fast food restaurant...but that's for a different QOTW.
( , Thu 27 Sep 2007, 19:18, Reply)
Ok, about 7 months back, I worked in a factory which supplied dips to the major supermarkets. (e.g M004150n5, 45D4 e.t.c e.t.c). These dips were the sort of dips the posh people buy to impress at their fancy do's. Things like Houmous, salsa and the like.
Anyway, it was my job to work the blast chillers (These big fuck off freezers which chilled everything down when it came off the line)
Basically it was an unwritten rule that when everything came off the line it was shoved onto a cage and straight into the blast chillers by these half-wit polish guys. The product was supposed to chill below 5 degrees to prevent food poisoning, especially on Houmous as that is the most volatile product (Check the pack...it says store below 5 degrees)
But the product used to come off the line a lot faster than it chilled down, which would mean that you would eventually run out of cages, which would result in the line manager screaming their lungs, stomach and intestines out at you for being too slow.
This along with people from the dispatch side of the factory screaming at you for the product so they could build the orders and fuck off home ended up with myself bringing the product out WAY too hot. And it wasn't just me...when I wasn't scheduled to work the chiller part there was a Polish guy on there (I actually do like the Polish but this factory was full of idiots!!!) who wouldnt even test the stuff. He would just rip it straight out as soon as it went in.
In the end I admittedly got fired for it but I was a gnat's pubic hair from quitting anyway.
So basically if you buy houmous from the major supermarkets, you have about a 75% chance of contracting food poisoning as this was basically common practice for anyone working the chiller part. At times it would come out at roughly 19 degrees, which is what it comes off the line at (Polish idiot. Not me!!! :) )
I now work in a fast food restaurant...but that's for a different QOTW.
( , Thu 27 Sep 2007, 19:18, Reply)
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