Sunday, February 25, 2024

Webinar examines COVID’s impact on poultry, emergency temporary standard

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TUCKER, Ga. — The U.S. Poultry & Egg Association recently hosted a webinar to keep its members updated about the June 10 COVID-19 Emergency Temporary Standard (ETS) for the medical industry by the Occupational Safety and Health Administration (OSHA).

OSHA also released updates to previous guidance for COVID-19 for all industries. The webinar outlined how the ETS impacts poultry and egg facilities around the country.

In addition to providing background on OSHA’s COVID-19 ETS rulemaking process, requirements for Personnel Protective Equipment (PPE), standards for cleaning and disinfection, physical barriers and ventilation, the webinar delineated how the ETS applies to healthcare facilities in the poultry and egg industries and the necessary protocols to utilize for a full exemption from the standard.

Also, the webinar provided updated guidance for vaccinated and unvaccinated workers and an update on California’s OSHA Revised Standards for COVID-19. The webinar was led by a panel of legal experts from the firm Conn Maciel Carey LLP, Workplace Safety Practice Group.

“The webinar provided a great opportunity for industry professionals to ask questions and inform themselves on the new standard and updated guidance. Understanding the standard and guidance will further enhance successful COVID-19 prevention programs already in place,” said Frank Cruice, senior director of safety and security for Perdue Farms and chairman of the Joint Safety & Health Council.

The Joint Industry Safety and Health Council consists of members from the U.S. Poultry & Egg Association, National Chicken Council and National Turkey Federation. Collectively, the three organizations represent companies that produce 95 percent of the nation’s poultry products and directly employ more than 350,000 workers.

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