As news began to spread of possible meat shortages, you stepped in the gap and continued to provide wholesome products and services to the people within your communities. Hence, I commend you for the valiant effort that you and your staff have put forth during these trying times to meet the growing needs of Georgia consumers.
As many of you are likely aware, the Centers for Disease Control and Prevention (CDC) and the Occupational Safety and Health Administration (OSHA), issued guidance specific to the meat and poultry processing industry in order to facilitate ongoing operations and support the food supply, while mitigating the risk of spreading COVID-19 (i.e. social distancing on the processing line, staggering lunch breaks, hand sanitizer stations, intensified facility disinfection, partitions, temperature checks for staff prior to entering the establishment, etc.). All of you should already be taking these precautions; however, I would encourage you to review these guidelines frequently for updates and ensure you have adopted the best COVID-19 mitigation strategies within your facility to lessen the risk to you and your staff.
These guidelines were developed recognizing that the meat industry is critical to the security of the nation’s food supply. To ensure continuity of operations of essential functions, the CDC advises that critical infrastructure workers may be permitted to continue work following potential exposure to COVID-19, provided they remain asymptomatic and additional precautions are implemented to protect them and the community.
Conversely, if the employee becomes sick during the day, he or she should be sent home immediately. Surfaces in his or her workspace should be cleaned and disinfected. Information on persons who had contact with the ill employee during the time the employee had symptoms, and 2 days prior to symptoms, should be compiled. Others at the facility with close contact (within 6 feet) of the employee during this time would be considered exposed. As such, we ask that you please notify the Inspector in Charge or the District Supervisor, if you or one of your employees tests positive for COVID-19 or experience associated symptoms. This will give us the opportunity to implement additional precautionary measures for our inspection staff, while we continue to fulfill our essential job duties (please note: individual names are NOT requested nor required by GMIS). Likewise, these and other steps to mitigate the spread of COVID-19 should remain in place at your licensed facility throughout the pandemic.
The Georgia Meat Inspection Section (GMIS) is committed to continuing to support commerce and continuity of business to the best of our ability. As such, many of you have requested and received reusable cloth masks from GMIS. If you require any additional cloth masks, please request them from the Inspector/Supervisor assigned to your facility/district or contact me directly for assistance.
The Georgia Meat Inspection Section is dedicated to doing all we can to help mitigate the COVID-19 outbreak. We also plan to continue to provide daily meat inspection services at all licensed establishments each and every day you operate, as we recognize the critical importance of the meat industry, and that your licensed meat establishment cannot apply the mark of inspection if we are not there. Although staff may be teleworking, we are still “open for business” and we intend to continue to respond to inquiries and fulfill needs, as usual. Again, thank you for your efforts during this time and I hope to see you in the near future.
Best Regards,
Aaron K. Knighton, MPH
State Director of Meat Inspection
Georgia Department of Agriculture
19 M.L.K, Jr. Dr. SW | Room 122|Atlanta, GA |30334
Office: 404.656.3673 | Fax: 404.463.1998
www.agr.georgia.gov/meat-inspection.aspx
http://www.agr.georgia.gov/title-vi.aspx
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