farmworkers; 45-2092

O trabalhador deve possuir força física e resistência (capacidade de continuar ou durar) para repetir o processo de colheita durante o dia de trabalho, trabalhando de forma rápida e habilidosa para realizar as atividades atribuídas durante essa atividade. Os trabalhadores não podem deixar lixo ou outros itens descartados em áreas de trabalho ou veículos, mas devem descartar esses itens em recipientes fornecidos. Os trabalhadores devem lavar as mãos com água e sabão após todos os banheiros e intervalos para refeições. Allergies to varieties of ragweed, goldenrod, insecticides, related agricultural chemicals, etc., may affect worker’s ability to perform the work described herein.

Sanitation Requirements: For food and general personal safety purposes, all workers will be required and expected to follow common sanitary practices at all times. This is particularly critical when hand harvesting crops for human consumption. Os funcionários são obrigados a limpar as mãos lavando-as cuidadosamente com água e sabão depois de usar o banheiro e antes de entrar nos campos para atividades de colheita ou nas instalações de embalagem para operações de embalagem.

Os trabalhadores colherão as colheitas nomeadas nesta ordem de serviço. Dill (baby & big), Beets, Celery Root with tops, Cilantro, Curly Parsley, Golden Beets, Dandelion, Chard, Kale (green, black, & red) Collards, Kale, Kohlrabi, Mint, Mustard (curly & flat), Parsley (root, & plain), Turnips,

Workers will plant, cultivate, and harvest vegetables. Workers will bend and stoop to pick vegetables according to size, color, shape and degree of maturity and place into field containers. Workers may carry full container weighing approximately fifty (50) lbs. and empty into field bin or load onto trailer. May be required to pull and discard culls as directed by supervisor. Pickers will take care not to bruise or scar produce. Workers will stand on feet for long periods of time. Workers are required to work in fields when plants are wet with dew or rain. Temperatures in fields during working hours can range from forty (40) to over one hundred (100) degrees.

Field Maintenance: At the end of the season the works will perform post-harvest field clean up including removing plastic mulch. Workers will set up irrigation system, move, and take down irrigation system at the end of the season.

Building Maintenance: workers will assist repairing buildings and greenhouses. Box making: workers may be required to make their own boxes for field packing harvested vegetables.