Meat and poultry processing workers and employers : interim guidance from CDC and the Occupational Safety and Health Administration (OSHA)

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Meat and poultry processing workers and employers : interim guidance from CDC and the Occupational Safety and Health Administration (OSHA)

July 9, 2020
By Centers for Disease Control and Prevention (U.S.) ...
Series: Coronavirus Disease 2020 (COVID-19)

[PDF-453.98 KB]

English

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Details:

Corporate Authors:

Centers for Disease Control and Prevention (U.S.) ; United States. Occupational Safety and Health Administration. ; National Center for Immunization and Respiratory Diseases (U.S.). Division of Viral Diseases.

Centers for Disease Control and Prevention (U.S.) ; United States. Occupational Safety and Health Administration. ; National Center for Immunization and Respiratory Diseases (U.S.). Division of Viral Diseases. Less -
Description:

Updated July 9, 2020

Meat and poultry processing facilities are a component of the critical infrastructure within the Food and Agriculture Sector. CDC’s Critical Infrastructure Guidance advises that critical infrastructure workers may be permitted to continue work following potential exposure to COVID-19, provided they remain asymptomatic and additional precautions are implemented to protect them and the community. All meat and poultry processing facilities developing plans for continuing operations in the setting of COVID-19 occurring among workers or in the surrounding community should (1) work directly with appropriate state and local public health officials and occupational safety and health professionals; (2) incorporate relevant aspects of CDC guidance, including but not limited to this document and the CDC’s Critical Infrastructure Guidance; and (3) incorporate guidance from other authoritative sources or regulatory bodies as needed.

Multiple outbreaks of COVID-19 among meat and poultry processing facility workers have occurred in the United States recently. This document provides guidance for meat and poultry processing workers and employers—including those involved in beef, pork, and poultry operations.
Content Notes:

Exposure risk among meat and poultry processing workers -- Create a COVID-19 assessment and control plan: Controls; Engineering Controls; Administrative Controls -- Educate and train workers and supervisors about how they can reduce the spread of COVID-19 -- Cleaning and disinfection in meat and poultry processing -- Screening and monitoring workers -- Screening of workers for COVID-19 -- Managing sick workers -- Addressing return to work -- Personal protective equipment -- Workers’ rights,
Subjects:

[+]

Coronavirus Infections COVID-19 Meat-Packing Industry Meat Products Pandemics Poultry Poultry Products
Series:

Coronavirus Disease 2020 (COVID-19)
Document Type:

Webpage
Place as Subject:

United States
CIO:

National Institute for Occupational Safety and Health (NIOSH)
Collection(s):

National Institute for Occupational Safety and Health
Main Document Checksum:

[+]

urn:sha-512:8089d9093985b0056ea71b24a5488a400cd09d3e3e42d443df6547bff8f470fd95a46f2f69a44830a0fede5f4c6a3ec6d4cd05c4b46bd48dd5b987c668c6db10
Download URL:

https://stacks.cdc.gov/view/cdc/90395/cdc_90395_DS1.pdf
File Type:

meat-poultry-processing-workers-employers.html

bin

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