Workers testing positive, leading to quarantining the whole staff to prevent further spread.

For the ones that are still active, the reduced capacity is a mixture of limiting the number of workers to maintain social distancing, and workers just not coming in for fear of getting infected.

https://www.washingtonpost.com/business/2020/04/16/meat-proc...

Something else I didn't realize, from that link, what is being processed is now unbalanced - the same throughput feeds less people because restaurants aren't open:

> Restaurants typically use the expensive stuff — strips, ribs, tenderloins and sirloin, Bormann said, while retail takes the chucks and rounds and trims. With restaurants mostly shuttered, “all of a sudden 23 percent of the animal isn’t being bought because food service is gone,” he said.