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Other distinctive factors that may increase risk among these workers include:.

Shared spaces such as break rooms, locker rooms, and entrances/exits to the facility may contribute to their risk. It is also possible that exposure could occur from contact with contaminated surfaces or objects, such as tools, workstations, or break room tables.

Type of contact вЂ“ meat and poultry processing workers may be exposed to the infectious virus through respiratory droplets in the air вЂ“ for example, when workers in the plant who have the virus cough or sneeze.

Continued contact with potentially infectious individuals increases the risk of SARS-CoV-2 transmission.

Duration of contact вЂ“ meat and poultry processing workers often have prolonged closeness to coworkers (e.g., for 10-12 hours per shift).

Workers may also be near one another at other times, such as when clocking in or out, during breaks, or in locker/changing rooms. Distance between workers вЂ“ meat and poultry processing workers often work close to one another on processing lines.Distinctive factors that affect workersвЂ™ risk for exposure to SARS-CoV-2 in meat and poultry processing workplaces include:

SON OF THE MASK DOWNLOAD PDF

Department of and Health and Human ServicesвЂ™ booklet Guidance on Preparing Workplaces for COVID-19 pdf icon external icon. Some of these factors are described in the U.S. The risk of occupational transmission of SARS-CoV-2 depends on several factors. However, their work environments-processing lines and other areas in busy plants where they have close contact with coworkers and supervisors-may contribute substantially to their potential exposures. Workers involved in meat and poultry processing are not exposed to SARS-CoV-2 through the meat products they handle. Exposure risk among meat and poultry processing workers Policies and procedures addressing issues related to workers at higher risk of severe illness should be made in consultation with occupational medicine and human resource professionals. Some workers may be at higher risk for severe illness, including older adults and people of any age with underlying medical conditions. This is not thought to be the main way the virus spreads, but we are still learning more about this virus. It may also be possible that a person can get COVID-19 by touching a surface or object that has the virus on it and then touching their own mouth, nose, or possibly their eyes. Recent studies indicate that people who are not showing symptoms can spread the virus.

Through respiratory droplets produced when an infected person coughs, sneezes, or talks.

Between people who are in close contact with one another (within about six feet, which is about two meters).

The virus is thought to spread mainly from person to person: Our understanding about the new virus and how the virus spreads is evolving as we learn more about COVID-19, so check the CDC websiteВ for the latest information. Some people become so sick they must be admitted to the hospital, and some people may die from the illness. Symptoms often include a fever, cough, and shortness of breath and can range from very mild to severe. This guidance supplements but does not replace general guidance at these web sites:Д¬OVID-19 is a respiratory illness caused by a new virus called SARS-CoV-2. This document provides guidance for meat and poultry processing workers and employers-including those involved in beef, pork, and poultry operations. Multiple outbreaks of COVID-19 among meat and poultry processing facility workers have occurred in the United States recently. 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 CDCвЂ™s Critical Infrastructure Guidance and (3) incorporate guidance from other authoritative sources or regulatory bodies as needed. This option should be used as a last resort and only in limited circumstances, such as when cessation of operation of a facility may cause serious harm or danger to public health or safety. CDCвЂ™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, have not had a positive test result for COVID-19, and additional precautions are implemented to protect them and the community. Meat and poultry processing facilities are a component of the critical infrastructure within the Food and Agriculture Sector pdf icon external icon.

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