COVID-19 In The Meatpacking And Poultry Industries - Rutgers SPH
New York/New Jersey Education and Research Center 41st Annual Scientific Meeting COVID-19 in the Meatpacking and Poultry Industries Robyn Robbins February 19, 2021 According to data collected by FERN, as of February 12 at least 1,389 meatpacking and food processing plants and 387 farms and production facilities have had confirmed cases of Covid-19. COVID-19 in the Meatpacking and Poultry Industries February 19, 2021 At least 87,237 workers (57,332 meatpacking workers, 17,114 food processing workers, and 12,791 farmworkers) have tested positive for Covid-19 and at least 374 workers (283 meatpacking workers, 48 food processing workers, and 43 farmworkers) have died. Robyn Robbins Director, Occupational Safety & Health Office UFCW International Union 1 2 Mapping Covid-19 outbreaks in the food system Food and Environment Reporting Network (thefern.org) UFCW large Plants Density, Estimates Ray Lunsford UFCW Local 540 1964-2020 Enoch Benjamin UFCW Local 1776KS 1950-2020 3 Beef Slaughter Elose Willis UFCW/RWDSU Local 938 1964-2020 4 About 30% of the industry is unionized. That leaves about 70% of workers in the industry not represented by a Union. UFCW Large Plants Density Estimates Poultry Industry Pork Kill and Cut: 74% density 5 Tyson Foods, 21.27% market share. Pilgrim's Pride (JBS), 17.25% market share. Sanderson Farms, 9.57% market share. Perdue Foods, 7.12% market share. Koch Foods, 5.53% market share. 6 1
New York/New Jersey Education and Research Center 41st Annual Scientific Meeting COVID-19 in the Meatpacking and Poultry Industries Robyn Robbins February 19, 2021 Hazards in Meatpacking and Poultry Dangerous machinery: screw augers, large saws, hundreds of moving conveyor belts, chains and hooks throughout the plant. Slippery floors Loud Noise Work with sharp knives, resulting in cuts, lacerations and amputations Chemicals Peracetic Acid (PAA) Anhydrous Ammonia Liquid Nitrogen 7 8 9 10 11 12 2
New York/New Jersey Education and Research Center 41st Annual Scientific Meeting COVID-19 in the Meatpacking and Poultry Industries Robyn Robbins February 19, 2021 13 14 15 16 CDC report: Smithfield Foods, Sioux Falls, SD, April 22, 2020 Recommendations 1.) Barriers are one method to physically separate employees in areas of the plant. 2.) Consider the following actions to physically separate employees (at least 6 feet, where possible) in non-work areas, such as cafeterias, break rooms, locker rooms, etc. which are areas where employees may congregate. 17 18 3
New York/New Jersey Education and Research Center 41st Annual Scientific Meeting COVID-19 in the Meatpacking and Poultry Industries Robyn Robbins February 19, 2021 U.S. Department of Labor Cites JBS Foods Inc. for Failing To Protect Employees from Exposure to the Coronavirus GREELEY, CO – The U.S. Department of Labor’s Occupational Safety and Health Administration (OSHA) has cited JBS Foods Inc. in Greeley, Colorado, for failing to protect employees from exposure to the coronavirus. OSHA proposed 15,615 in penalties. CDC: JBS, Hyrum, Utah, August 4, 2020 “Physical barriers should not be used as a replacement for social distancing and should only be used when distancing is not feasible, due to work design or the particular task being completed.” 19 U.S. Department of Labor Cites Smithfield Packaged Meats Corp. For Failing to Protect Employees from Coronavirus SIOUX FALLS, SD – The U.S. Department of Labor's Occupational Safety and Health Administration (OSHA) has cited Smithfield Packaged Meats Corp. in Sioux Falls, South Dakota, for failing to protect employees from exposure to the coronavirus. OSHA proposed a penalty of 13,494, the maximum allowed by law. 20 Conditions in plants that contribute to COVID spread / outbreaks Environmental conditions may contribute to spread of the virus. Workers work very close together. Air is recirculated. Air is cooled down to 10 degrees C. Air flow / Constant Air movement. Indoor setting with low fresh air exchange rates. Jobs require a great deal of physical exertion. There is a “work while sick” culture in meatpacking / poultry Incentives / disincentives to be a work, even when sick. In non-union poultry plants, points for missing work leading to termination. 21 22 University of Nebraska, Medical Center Goal of the project is to characterize SARS-Cov-2 aerosol transmission in meat processing facilities Risk factors for contracting COVID-19 in a meatpacking plant: Significant number of workers per shift Proximity of workers on processing lines Prolonged duration of contact among workers The Enclosed nature of these facilities. 23 Assess function and behavior of HVAC systems and air flow Take air samples: Weekly, Shift-based and Timepoint sampling Surface Sample Sample analysis to detect SARS-CoV-2 contamination Provide guidance to inform appropriate administrative and engineering controls to reduce aerosol transmission of SARS-CoV-2 in meat processing facilities through objective measurements that are corroborated by worker narratives. 24 4
New York/New Jersey Education and Research Center 41st Annual Scientific Meeting COVID-19 in the Meatpacking and Poultry Industries Robyn Robbins February 19, 2021 UFCW Priorities UFCW Priorities Control/ Prevent outbreaks with aggressive testing protocols; offer testing on site if possible, at no cost to workers, on work time. If off site, provide testing sites with easy accessibility to workers. Provide liberal leave, and no retaliatory points assessed for workers who need to get tested and miss work as a result. More studies on the spread of infectious virus inside of a poultry / meatpacking plant. Attention to engineering controls to control exposure to SARS-CoV-2 virus; ØVentilation: working with HVAC experts, technicians, ideally with familiarity with meatpacking poultry plants ØRedesigning workstations: spread workers further apart, to reduce exposure, this may include both line speed reductions and extending production lines through engineering. Contact tracing with notification of exposure(s) 25 26 UFCW Priorities Create policies and programs which allow workers to be away from work who have COVID-19, have symptoms of COVID-19, have had an exposure to a known COVID-19 case, or are waiting for test results,, without fear of points assessed for missing work, without fear of losing one’s job, without fear of losing one’s benefits. Paid leave should be standard practice for workers who need to be away from work due to COVID-19 related issues. 27 5
at least 1,389 meatpacking and food processing plants and 387 farms and production facilities have had confirmed cases of Covid -19. At least 87,237 workers (57,332 meatpacking workers, 17,114 food processing workers, and 12,791 farmworkers) have tested positive for Covid -19 and at least 374 workers (283 meatpacking workers, 48 food
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meatpacking (defined in this working paper as meatpacking-dependent counties). This represents 41 percent of all nonmetro counties with employment in a single manufacturing industry greater than that threshold. Physical proximity of workers is nearly three standard deviations higher in the meatpacking industry compared to other manufacturers.
It begins with a brief history of the meatpacking industry's growth in Iowa, then discusses the meatpacking industry in Iowa today, including the demographics of the workforce, the impact that plants have on their communities, the living and working conditions of meatpacking employees, and the role of unions within the industry.
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