“Social Distancing” in the Food Manufacturing Plant. 

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The general recommendation for those unable to work-from-home during this COVID-19 pandemic is to maintain “social distancing” in their work facility. However, “social distancing” is not always practical, particularly in high-production or limited-space food processing plants where some workers typically stand shoulder to shoulder.

 

But with the highest risk of COVID-19 transmission being from person-to-person, alterations must be made to reduce close contact to maintain a healthy workforce. So how exactly does a food facility balance continued production with the six-foot physical spacing necessary in social distancing?

 

Just as no two food facilities are the same, neither can any two facilities follow the same risk-management methods. Based on TAG’s experience and work with various businesses, thus far, below are some general recommendations for food facilities to consider.

 

• Separate workers from one another as much as possible. To create separation may include activating two lines instead of one for a single production run; reducing the number of workers in an area (even by a few) if at all possible; or simply spreading workers as far as possible along the line.

• Ask workers to avoid conversation and to always face the line, rather than one another, while on the line. While the greatest spread is through respiratory droplets, merely talking can generate transmittable respiratory droplets.

• Where feasible, install temporary barriers between workers, similar to the Plexiglass dividers cashiers are using in many retail environments. Even if not possible on the line, dividers could be installed between worker areas, in administrative areas, etc.

• Consider each area of the plant to be a sensitive area—Limit movement between incoming goods, production, packaging, warehousing, etc. Consider utilizing the color system some plants already have in place to identify areas in which specific workers are allowed by the color of lab coat worn.

• Adjust shifts, so fewer workers are moving around at the same time and alternate coming and going (e.g. stagger workers in the same shift to ensure that workers are not all in the gowning room or entering/exiting the production area at the same time, etc).

• Exclude person-to-person and close contact at all times. Advise workers to maintain a six-foot physical distance anytime they are not in production. Do not touch one another (e.g., to shake hands, etc.), spread out at tables or chairs during breaks, etc.

• Increase handwashing. Advise workers to maintain all standard handwashing practices, and to wash hands and use sanitizer whenever contact does occur with others, potentially contaminated surfaces, etc. Encourage workers to avoid touching their faces, especially around the eyes, nose, and mouth.

• Conduct wellness checks upon worker arrival and at breaks. (See “How Can I Screen Employee Health?” in TAG’s FAQs)

 

While it is essential to maintain regular cleaning and sanitation (See recommendations in TAG’s COVID-19 FAQs for specifications). As discussed in previous articles, the virus is not transmissible through foods. Although the coronavirus can survive on surfaces, such transmission is a much lower route of transmission; use standard disinfectants to clean, especially in common areas.