ABSTRACT

Employment as an occupationally disabled person at Samhall basically involves specialization of competencies through the division of labor. At the large-scale kitchen described earlier, food production began with a work group in the goods department receiving the raw materials from a supplier, checking these, then placing them in specific locations on the premises, such as cold storage rooms, refrigerators or dry storage areas. These raw materials were then used by the work group, which “processed” the food, preparing it for cooking by cutting open bags of peeled potatoes, ready-cut onions, already parboiled broccoli and so on.