3. In what conditions did the employees work or interact with the meat?

A The employees mostly worked in ignorance of the
horrible conditions of the rest of the industry.
B The employees worked in poor conditions, but
this was largely due to their own inability to keep
themselves and their workplaces clean.
C The employees worked in squalid conditions,
working among disease and rats and lacking the
facilities to even wash their hands.
D The employees worked in pretty bad conditions,
working with spoiled meat, but they did not
understand that these practices were hazards.