AUTOMATED FLOOR CLEANING IN BUTCHERS SHOPS AND MEAT FACTORIES

Entrepreneurial considerations in meat industry firms are today direct ed mainly towards improved productivity and flexibility and optimized hygiene. In a contested market firms can only remain competitive if th e continually increasing expenditure on staff is kept within reasonabl e limits and if at the same time neither consumers nor supervisory aut horities are alerted by faulty hygiene. It is no longer enough to be o rganizationally and technically up to date in the fields of production and sales only. Apparently subordinate or peripheral aspects of compa ny trading are becoming more important because money can be earned or lost here as well. Someone who is prepared to use all his reserves wil l therefore not overlook a ''marginal subject'' like factory floor cle aning.