Posts Categorized: Food Processing

Over 80 members of UFCW Local 152 who work at Berks Packing, Inc. in Reading, Pa., recently ratified a new contract that strengthens wages and protects benefits. These members produce Berks Packing-branded franks, hams, ring bologna, sausage, bacon, and deli meats, including ham, roast beef, and turkey breast for Wawa Food Markets.

The three-year contract ends the two-tier wage structure. Now, members who were in the former second tier will now move to top tier wages. In addition to the elimination of tiered wages, healthy increases to brackets, across-the-boards, and shift differentials rounded out the wage package.

The contract also protects benefits. Now, all members with more than one year of service will continue to receive 100 percent employer-paid union health care. In addition, the weekly insurance cost-share for members with less than a year was drastically reduced. To reward longevity, a “bonus day program” was established. With this new program, long-term members will receive up to three additional personal days per year based on their length of service.

Members of the Negotiating Committee included Director of Collective Bargaining Dan Ross; Union Representative Greg Torian; Chief Shop Steward Paul Covach; Shop Steward Chad Ruth; and Committee Member Dave Peppers.

Over 500 members of UFCW Local 152 who work at the Kraft Heinz Company in Dover, Del., recently ratified a new contract that raises wages and protects benefits. These hard-working men and women work primarily in production and maintenance and help to produce some of America’s well-known products, such as Kool-Aid, Jell-O, Crystal Light and Shake ‘N Bake.

The four-year contract includes across-the-board wage increases over the life of the agreement. Certain classifications will also receive additional increases to address market adjustments and increased responsibilities. Some members will now receive double time after working 12 hours per day and/or 60 hours in a work week or if they volunteer to work seven consecutive days.

The new contract preserves existing Health and Welfare benefits, which was a necessity for the membership. The contract also helps our members establish a work-life balance after working long hours during this pandemic to meet skyrocketing consumer demand. The new contract not only reduces the amount of forced overtime, but will introduce a brand new Work-Life Balance Committee. This new committee will work collaboratively with Kraft Heinz to improve our members’ work-life balance by addressing overtime practices, scheduling issues, and staffing and training.

The contract also grants time for union representatives to formally meet new hires, which is a wonderful opportunity to teach new members about the union difference. Finally, the contract gives members the opportunity to voluntarily donate money to the Bryan D. Ross Foundation directly from their weekly pay. The Bryan D. Ross Foundation is UFCW Local 152’s charity organization which directly assists members of our union family who are suffering from financial hardship due to catastrophic illnesses or injuries.

Members of the Negotiating Committee included Director of Collective Bargaining Dan Ross; Assistant Director of Collective Bargaining Lisa Sanders; Lead Counsel Mark Belland; Chief Steward John Candileri; and Shop Stewards Jim Remondi, Ron Miller, Frank Watson, Aneshia Griffin, Rodney Doughty, Major Parker, and Kim Randall.