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Protecting seafood processing workers from COVID-19 : interim guidance from CDC and the Occupational Safety and Health Administration (OSHA); developed in consultation with the Food and Drug Administration (FDA).
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Feb. 5 2021
[PDF-874.02 KB]
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Description:Updated Feb. 5, 2021
Seafood processing worksites (i.e., factories that are located in plants onshore and in vessels offshore) are a component of the critical infrastructure within the Food and Agriculture Sectorexternal icon. CDC’s Critical Infrastructure Guidance advises that critical infrastructure workers may be permitted to continue work following potential exposure to SARS-CoV-2, the virus that causes COVID-19, provided they remain asymptomatic, they have not had a positive test result for COVID-19, and additional precautions are implemented to protect them and the community. Facilities that are not part of the critical food and agriculture sector should follow the CDC Public Health Recommendations for Community-Related Exposure following workers’ potential exposure to SARS-CoV-2.
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Content Notes:Exposure risk among seafood processing workers -- Create a COVID-19 assessment and control plan -- Controls -- Control Plan — Preventing the introduction of COVID-19 into the workplace -- Control Plan — Engineering Controls -- Control Plan — Administrative Controls -- Control Plan — Personal protective equipment -- Special considerations for shared living spaces -- Other information.
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