CUTNing was tall for her age. With a face mask and hairnet she didn’t look much different to the older women. She’d worked on the production line for six days straight and nobody had questioned her role since the boss put her to work on the night she’d arrived. The factory was short-staffed and the only thing anyone in authority cared about was getting sandwiches out the door.Each shift began at 3 p.m. It was supposed to last twelve hours, with two fifteen-minute breaks, but in reality nobody was allowed to leave the factory until the production quota was met, so thirteen or fourteen hours was common. The shifts were divided into prep, where vegetables were chopped, meat sliced and dressings mixed, then assembly where the women made the sandwiches.The factory was kept cool so that food stayed fresh, but the pace kept workers sweating. The equipment was modern and everything had to meet the strict hygiene standards set by a supermarket chain.The supervisors would gently tell workers to get a move on if they worked too slowly or spread an ingredient too generously, but only grew angry if someone breached a hygiene rule.
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