CDC and OSHA guideline for meat processing plants in the era of COVID-19

Recently, multiple outbreaks of COVID-19 among meat and poultry processing facility workers have occurred in the United States. The CDC issued guidelines to the industry, including the configuration of the communal work environments so that workers are spaced at least six feet apart in all directions, if possible. Ideally, modify the alignment of workstations so that workers do not face one another and practice social distancing on breaks. Use physical barriers, such as strip curtains, plexiglass or similar materials, or other impermeable dividers or partitions, to separate meat and poultry processing workers from each other, if feasible. Place handwashing stations or hand sanitizers with at least 60% alcohol in multiple locations to encourage hand hygiene. Stagger break times or provide temporary break areas and restrooms to avoid groups of workers during breaks. Workers should maintain at least six feet of distance from others at all times, including on breaks. Stagger workers’ arrival and departure times to avoid congregations of workers in parking areas, locker rooms, and near time clocks. CDC recommends wearing cloth face coverings as a protective measure. See the CDC link for more details. @


 Coronavirus Disease 2019 (COVID-19)
Coronavirus Disease 2019 (COVID-19)

Coronavirus disease 2019 (COVID-19) is a virus (more specifically, a coronavirus) identified as the cause of an outbreak of respiratory illness first detected in Wuhan, China.

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