WASHINGTON — “These are certainly trying and unprecedented times, and chicken processors are doing everything they can to 1.) keep their employees safe and 2.) work to keep chicken on the shelves — in that order,” said National Chicken Council President Mike Brown. “Our members are following all of the CDC and local health department guidelines, and many have consulted with infectious disease physicians to develop site plans.”
Brown noted that companies have enacted many additional measures to keep workers safe, including:
- Increasing cleaning, sanitation and fogging frequencies and intensities for equipment and common areas at processing facilities. It is. . .
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