However, smaller businesses such as Malcolm Lean’s Cobram butcher shop Supreme Meats aren’t facing the issues larger retailers are struggling through.
“There’s no shortage of meat, there’s a shortage of people to process that meat ... the meat’s there but the big processors haven’t got the people to get it out,” he said.
Supermarkets typically have few major suppliers, which means a COVID-19 case at a facility can affect a large portion of the supply if multiple workers get sick.
It only applies in cases where their workplace is in critical need and has exhausted all other options.
Mr Lean said his shop purchases supply from a number of different suppliers so if one is unable to satisfy an order, gaps can be filled from another supplier.
“I’d say most of their (supermarket) meat is processed in one place, they might have one factory that’ll cut for all the shops in Victoria,” he said.
“We break down all of our own whole carcasses, so whole pigs or beef ... guys like us can break that down and get what we need.
“Supermarkets will always be there for shopping conveniently when they need to ... I don’t think most butchers will put restrictions on product unless they absolutely have to.”
Transport and freight workers, as well as food production workers, are now exempt from close-contact home isolation requirements to ease critical service strain.
Applying to work only and no other exemption, workers now need to return a negative rapid antigen test before work each day and wear an N95 mask.
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