Symptom Monitoring• All employees are advised to monitor themselves and are instructed not to come to work if they have symptoms of COVID-19 related illness. Medical staff may be hired by the establishment to assist with symptom monitoring and health assessment.• If symptoms are observed at work the employee is instructed to go home immediately and follow the guidance provided by their local health authority for assessment and testing.• If an employee is diagnosed with COVID-19 related illness, the local health authorities will be advised and an investigation will be initiated.• Completion of disinfection and other required actions will be monitored by the Canadian Food Inspection Agency.

Temperature Monitoring• If possible, employees have their temperatures taken each morning before starting work and during the day.• If a fever is detected the employee is not permitted to work and may require a medical release before returning.

Personal Protective Equipment (PPE)• Additional protective equipment including medical masks and visors can be used when distancing is difficult to achieve. Workers may also use other PPE such as disposable gloves.

Worker Training • Training resources which address safe behaviours at work and at home have been created for employees to protect against COVID-19 illness.

Facility and Equipment Sanitation

• Worker equipment provided by the plant continues to be cleaned each day.• Surfaces in the plant frequently contacted by hands (high-touch) may be disinfected at an increased frequency.• Facilities and equipment are regularly cleaned and disinfected in accordance with Canadian regulations.• If COVID-19 is present on surfaces, it can be destroyed using industry standard chemicals as well as heat or UV light.

Hand Sanitation

• Employees are required to wash hands with soap and water prior to handling meat. The bubbles and foam from soap lather damage the virus and also help remove it from hands. Use of hand sanitizer may also be required.• Hand washing is monitored as required under the HACCP food safety program. • Additional hand sanitizer and/or hand wash stations may be installed for use by establishment personnel.

The Canadian meat industry has invested more than 50 million dollars in safeguards for our workers to protect against COVID-19.

Measures taken by the Canadian Meat Industry to Protect Against COVID-19*

SAFEGUARDING THE CANADIAN MEAT SUPPLY

* Measures may vary between companies and will continue to be adapted as required.

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Personnel Distancing• Additional space for employees may be created through new construction, tents or mobile accommodation units. • The number of staff in cafeterias is monitored by management and staggered break times may be used.• Dividers may be installed on tables used for eating and in hallways to separate workers walking in opposite directions. • Adjusting working hours or adding additional shifts may be used to reduce the number of personnel in production areas.• Dividers may also be used to separate workers in meat production areas.• Additional entrances may be used to prevent crowding upon arrival or during departure from the establishment. • Markings on the floor are used to indicate required distances between individuals. • In some circumstances, harvest and other labour intensive operations may be slowed to require fewer workers. • Administration and office employees may work remotely when recommended by local health authorities.

Travel and Exposure History• Employees that have travelled outside of designated areas are advised to stay home and self-isolate for 14 days. • Anyone that has come into close contact with an individual diagnosed with COVID-19 related illness is also required to self-isolate for 14 days.

Controlled Entry • Visitors may no longer be permitted unless special permission is given by senior management. • All delivery personnel are subject to the same sanitary procedures and health checks as meat processing plant employees.• The date and name of any personnel entering the plant are recorded. • Additional personnel may be hired to monitor entries and exits to ensure health protocols are observed.

Transportation• Guidelines have been developed to protect personnel sharing vehicles.• Buses used to transport employees to the establishment may have dividers installed to physically separate workers.

1. CFIA update regarding COVID-19 (2020-03-18)

• The Canadian Food Inspection Agency has said that to date, there have been no reports of domesticated livestock being infected or sick with COVID-19 related illness.

• The virus infects people through the human respiratory tract and is not known to cause illness through the stomach or our intestines when we eat food.

Food does not transmit COVID-19 illness

There is currently no evidence that food is a likely source or route of transmission of COVID-19.

- Canadian Food Inspection Agency