How can meat and poultry processing workers be exposed to COVID-19?
Type of contact – meat and poultry processing workers may be exposed to the infectious virus through respiratory droplets in the air – for example, when workers in the plant who have the virus cough or sneeze. It is also possible that exposure could occur from contact with contaminated surfaces or objects, such as tools, workstations, or break room tables. Shared spaces such as break rooms, locker rooms, and entrances/exits to the facility may contribute to their risk.
What are the COVID-19 risks in the manufacturing work environment?
The manufacturing work environment—production or assembly lines and other areas in busy plants where workers have close contact with coworkers and supervisors—may contribute substantially to workers’ potential exposures. The risk of occupational transmission of SARS-CoV-2 depends on several factors. Some of these factors are described in the U.S. Department of Labor and U.S. Department of and Health and Human Services’ booklet Guidance on Preparing Workplaces for COVID-19.
What are the best practices to prevent COVID-19 for manufacturing workers and employers?
See full answerDesignate workers to monitor and facilitate distancing on production or assembly line floors. For some monitoring activities, it may be possible to leverage closed-circuit television (camera systems) to remotely view facilities as opposed to physically visiting the location. Stagger break times or provide temporary break areas and restrooms to avoid groups of workers during breaks. Workers should maintain at least 6 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. Provide visual cues (e.g., floor markings, signs) as a reminder to workers to maintain social distancing. Encourage workers to avoid carpooling to and from work, if possible.
What are some ways employers can protect themselves and their employees from COVID-19?
• Give employees enough time to wash and dry their hands, and provide accessible sinks, soap, water, and a way to dry their hands (e.g., paper towels, hand dryer). – Remind employees to wash their hands often with soap and water for at least 20 seconds. If soap and water are not available, they should use hand sanitizer with at least 60\% alcohol. – Provide hand sanitizer to inspectors for use in the field.