matunascraft

How does an entire industry avoid OSHA laws like this?

I could see one shop or business doing it, but to have this happen in the same way in different companies is astonishing.

The last year or so, I've noticed a change in the quality of chicken served at restaurants. It's nothing dramatic, but occasionally I will get chicken that is very tough and leathery. When I ask about it, the restaurants have all said that they've received many complaints about the quality.

Could this be related to what you've found?