Checklist for seafood processing worksites : align your COVID-19 assessment and control plan with CDC/OSHA worker protection guidance

Details

• Corporate Authors:
  Centers for Disease Control and Prevention (U.S.)
• Description:
  Who this is for: Managers and supervisors of seafood processing worksites, which include factories that are located in plants onshore and in vessels offshore, should use the interim guidance Protecting Seafood Processing Workers from COVID-19. This interim guidance was developed by the Centers for Disease Control and Prevention (CDC) and the Occupational Safety and Health Administration (OSHA), in consultation with the Food and Drug Administration (FDA).
  
  Purpose: This checklist is intended to help seafood processing worksites use the CDC/OSHA interim guidance to implement practices and protocols for operating during the COVID-19 pandemic while safeguarding workers and the community from the spread of SARS-CoV-2, the virus that causes COVID-19. It can be used to reassess, update, and modify a worksite’s assessment and control plan regularly or as conditions change.
  
  This checklist has six sections:
  
  • Section 1: Assessment
  
  • Section 2: Preventing the introduction of COVID-19 into the worksite
  
  • Section 3: Engineering controls
  
  • Section 4: Administrative controls
  
  • Section 5: Personal protective equipment
  
  • Section 6: Special considerations for shared living spaces
  
  CS 319391-A 12/17/2020 5:46 PM
  
  Seafood-checklist-covid.pdf
  
  
• Subjects:
  Checklist Coronavirus Infections COVID-19 Food Safety Occupational Exposure Occupational Health Pandemics Safety Management Seafood Workplace
• Document Type:
  Pamphlet (or booklet)
• Collection(s):
  Stephen B. Thacker CDC Library
• Main Document Checksum:
  urn:sha256:78039a0ffb5048edeaadf212d0d6fcf02aa2438b174b19a436d4c746b4432f17
• Download URL:
  https://stacks.cdc.gov/view/cdc/102101/cdc_102101_DS1.pdf
• File Type:
  [PDF - 1.06 MB ]