CDC Publishes New Guidance for Meat and Poultry Industry
Multiple outbreaks of COVID-19 among meat and poultry processing facility workers have occurred in the U.S. recently. CDC’s guidance document provides guidance for meat and poultry processing workers and employers—including those involved in beef, pork, and poultry operations. To address the growing issue, the U.S. Centers for Disease Control and Prevention (CDC) and the Occupational Safety and Health Administration (OSHA) have issued new guidance for the meat and poultry industry that advises creating a COVID-19 assessment and control plan. That plan, according to CDC, should involve and entail the following:
The plan's focus areas should include controls (engineering and administrative); guidelines for cloth face coverings; cleaning and disinfection; worker screening and monitoring; managing sick workers; assessing guidelines for previously sick employees returning to work; personal protective equipment; workers' rights; and more.
CDC says that 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: