Interim COVID-19 Guidance for Meat and Poultry Processing Employers and Workers

— Written By

Interim Guidance from CDC and the Occupational Safety and Health Administration (OSHA)

[View Complete Guidance on the CDC Site | Download as PDF / Español]

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.

View Complete Guidance on the CDC Site

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).

Related Resources

Written By

Photo of Justin Moore, N.C. Cooperative ExtensionJustin MooreDirector of Marketing and Communications, NC State Extension (919) 515-1596 justin_moore@ncsu.eduExtension Administration
NC State Extension, NC State University
Posted on May 7, 2020
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