Why were meat plants affected and not produce facilities? Why not bakeries?
Hardly the same type of facilities.
You don't have the same working conditions. Crowded production lines. Shoulder to shoulder work spaces. Most commercial bakeries are automated and small business bakeries have maybe one or two employees working in the kitchen at a time. At most a handful.
OMG, are you saying there could be a shortage of donuts?
A lot of processing facilities have company owned housing (high density) for their immigrant workers. I suspect the infections are from shared housing, at least a significant percent.