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OSHA & CDC Release Interim COVID-19 Guidance for Meatpacking Industries

The Occupational Safety and Health Administration (OSHA) and the Centers for Disease Control and Prevention (CDC) have released joint guidance relating to the COVID-19 virus for workers and employers in beef, pork, and poultry operations. 

The coronavirus has affected many meatpacking and processing facility workers in several US states. While the meat products these workers handle don’t expose them to the coronavirus, close contact with co-workers may contribute to potential exposure.

The new guidelines include information regarding:

  • Cleaning of shared meatpacking and processing tools
  • Screening employees for the coronavirus before they enter work facilities
  • Managing workers who are showing symptoms of the coronavirus
  • Implementing appropriate engineering, administrative, and work practice controls
  • Using proper personal protective equipment
  • Practicing social distancing

“As essential workers, those in the meatpacking and processing industries need to be protected from coronavirus for their own safety and health. OSHA’s newest guidance document outlines steps employers can take to provide a safe and healthy workplace,” Principal Deputy Assistant Secretary of Labor for Occupational Safety and Health Loren Sweatt said.

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