Meat and Poultry Processing Facilities:

Key Strategies to Prevent COVID-19 Infection among Employees

CS 317047-B 05/15/2020

Accessible version: https://www.cdc.gov/coronavirus/2019-ncov/community/organizations/meat-poultry-processing-workers-employers.html

cdc.gov/coronavirus

Employers should assess their workplace for factors that might increase the risk of spreading COVID-19. Develop a health 

and safety plan using the following prevention guidance. Reach out frequently to state and/or local public health officials and 

occupational safety and health professionals to get relevant and up-to-date information concerning COVID-19 in your area.

• Promote proper hand hygiene.

Provide access to running water, soap, 

paper towels, and trash cans (no-touch 

trash cans if available). Have employees 

wash hands for at least 20 seconds. Place 

hand washing or hand sanitizer stations 

in multiple locations. Provide alcoholbased hand sanitizer that contains at 

least 60% alcohol. 

• Encourage sick employees to stay 

home. Develop policies that allow sick 

employees to stay at home without 

loss of incentives. Ensure employees 

are aware of and understand these 

policies. Work with occupational 

medicine professionals to develop 

policies for workers who may be at 

increased risk related to COVID-19.

• Encourage employees to practice social 

distancing. Stagger break times and arrival and 

departure times. Place visual reminders (floor 

markings and signs) where employees might gather, 

including work areas, break areas, locker rooms, halls 

or corridors, and entrances and exit areas. Encourage 

employees to avoid carpooling to and from work. If 

carpooling is necessary, limit the number of people 

per vehicle as much as possible. This may require using 

more vehicles. Encourage employees in a shared van or 

car space to wear cloth face coverings.

• Keep employees at least 6 feet away 

from each other as much as possible 

(encourage social distancing). Use 

physical barriers or partitions, reduce 

staffing, or modify workstations or work 

procedures to increase the distance 

between employees. Add additional clock 

in/out stations, space out chairs in break 

rooms, and add outside tents for breaks.

• Consider providing cloth face 

coverings and/or face shields.

Ensure face coverings are worn 

properly (snugly over the nose and 

mouth). Provide washable coverings 

with multiple layers of fabric. Replace 

when wet, dirty, or contaminated. 

Face coverings are not a substitute for 

recommended or required PPE such as 

respirators or medical facemasks. Train employees on 

how to put on and take off PPE without contaminating 

themselves. Clean and disinfect face shields after each 

shift if used. Make sure face shields extend past the 

chin and wrap around the sides of the face. 

• Increase frequency of cleaning and 

disinfection and make sure there 

is adequate ventilation in shared 

spaces. Clean and disinfect tools or 

other equipment at least as often 

as employees change workstations. 

Disinfect frequently touched surfaces in 

workspaces, break rooms, and shuttle 

buses or vans if used, at the end of each shift, or more 

frequently. Redirect or remove fans to prevent air from 

blowing directly from one worker to another. If fans 

are removed, employers should take steps to prevent 

heat hazards.

• Educate and train employees 

and supervisors on how they can 

reduce the spread of COVID-19.

Cover topics like staying home when 

sick, social distancing, how to wear 

cloth face coverings, and proper 

hand hygiene. Provide materials in 

an easy to understand format and 

in appropriate languages. CDC has 

posters available for download.

• Screen employees for potential COVID-19 

symptoms before they enter the workplace.

Consult with state and local health officials 

and occupational medicine professionals on 

screening procedures. Send employees with 

symptoms home immediately, encourage them 

to self-isolate at home (if possible), and contact 

a healthcare provider. Provide information on 

when they can return to work.