Interim COVID-19 Guidance for Meat and Poultry Processing Employers and Workers
Interim Guidance from CDC and the Occupational Safety and Health Administration (OSHA)
Meat and poultry processing facilities are a component of the critical infrastructure within the Food and Agriculture Sectorpdf iconexternal icon. 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.
RELATED: NCDHHS Secretary Dr. Mandy Cohen Addresses COVID-19 and Food Processing Plants
Recording courtesy of WCNC-TV in Charlotte. View the full briefing (May 6, 2020).
- COVID-19 Guidance for North Carolina Businesses (N.C. Department of Health and Human Services)
- Includes information for farms, restaurants, day camps, schools and other workplace settings.
- Interim COVID-19 Recommendations for North Carolina Farms, Packhouses and Related Facilities (N.C. Department of Health and Human Services – Adapted from CDC/NIOSH Recommendations)
- Discontinuation of Isolation for Persons with COVID -19 Not in Healthcare Settings (CDC)