COVID-19 (CORONAVIRUS): RESOURCES FROM THE NATIONAL CHICKEN COUNCIL
This COVID-19 (coronavirus) resources page from the National Chicken Council provides business and government information, top-tier media coverage, and answers to frequently asked questions about COVID-19, as it pertains to the food and poultry industry. The information featured is for general consumers, as well as National Chicken Council members and food industry personnel. This page will be updated on an ongoing basis.
To see how NCC members are giving back, be sure to read this recent newsletter update.
- CDC, OSHA, and Poultry Industry – Webinar on COVID-19
- U.S. Department of Health and Human Services
- Stop COVID-19 Spread | Six Effective Steps to Stay Safe (video)
- Twitter (here)
- Facebook (here)
- Center for Disease Control and Prevention (CDC)
- Print Resources:
- Corona Virus Fact Sheet
- What you need to know
- What to do if you are sick
- Stop the spread of germs (poster)
- Symptoms of Coronavirus Disease 2019 (poster)
- CDC Protect and Prepares Communities
- Crisis and Emergency Risk Communication Fact Sheet
- Situation Summary
- Resources for State, Local, Territorial and Tribal Health Departments including interim guidance for risk assessment and monitoring
- CDC in Action: Preparing Communities
- Global Locations with COVID-19
- Risk Assessment
- Critical Workers (Interim Guidance)
- CDC: Recommendations for Cloth Face Covers; How Wear a Cloth Face Covering
- Twitter (here)
- Facebook (here)
- Print Resources:
- United States Department of Agriculture
- U.S. Food and Drug Administration
- Coronavirus Emergency Preparedness and Response:
- New Updates
- Fast Facts
- FDA’s Role
- Medical Countermeasures
- Health Fraud
- Press and Statements
- Coronavirus Emergency Preparedness and Response:
- The Food Safety and Inspection Service (FSIS)
- The White House
- U.S. Federal Government (usa.gov)
- Occupational Safety and Health Administration (OSHA), U.S. Department of Labor
- 2019 Novel Coronavirus (COVID-19)
- Enforcement Guidance for Use of Respiratory Protection Equipment Certified under Standards of Other Countries or Jurisdictions During the Coronavirus Disease 2019 (COVID-19) Pandemic
- OSHA: Enforcement Guidance for Recording Cases of Coronavirus Disease 2019 (COVID-19)
- World Health Organization (WHO)
- Coronavirus information
- Coronavirus disease (COVID-19) advice for the public including how to protect yourself and others from getting sick
- The Cybersecurity and Infrastructure Security Agency (CISA)
- U.S. Trade Representative Intergovernmental Affairs and Public Engagement (USTR)
- Interim Guidance for Businesses and Employers
- Information for Communities, Schools, and Businesses
- Environmental Cleaning and Disinfection Recommendations – Community Facilities
- CDC: Interim Guidance for Implementing Safety Practices for Critical Infrastructure Workers Who May Have Had Exposure to a Person with Suspected or Confirmed COVID-19
- U.S. Equal Employment Opportunity Commission
- Federal Motor Carrier Safety Administration
- National Chicken Council
- Hogan Lovells
- FDA Announces Temporary Flexibility Regarding Nutrition Labeling Due to COVID-19 Pandemic
- COVID-19 Update: Supplemental Update on Essential Critical Infrastructure Workers
- U.S. Customs and Border Protection is Considering Measures to Mitigate Cost to Importers during COVID-19 Pandemic
- COVID-19 Preparedness Considerations for the Food Industry
- COVID-19 Update: FDA and USDA Issue Guidance for Industry and Inspectors
- COVID-19 Update: Food & Agriculture Sector’s Critical Designation/Sample Letter for Employees
- COVID-19 webinar: U.S. employment considerations
- COVID-19 Update: FDA Issues Updated Guidance for Food Industry
- COVID-19 Webinar: U.S. employment considerations
- COVID-19 Update: CISA Updates Critical Infrastructure Workers Guidance and FD Issues Additional Guidance for Industry and the Public
- Hogan Lovells: COVID-19 Update: FDA Updates Guidance on Food Supply, Social Distancing, and Employees Positive for COVID-19; USDA Updates Guidance on Inspection and Export Services, Food Safety, and PPE
- Hogan Lovells: COVID-19 Update: FDA Issues Best PRactcices for Retail Food Establishments and Food Deliver; FSIS Issues Notice on Use of PPE by Inspectors
- Hogan Lovells: FDA Issues Temporary Regarding Labeling of Shell Eggs Sold by Retail Establishments
- Wimberly, Lawson, Steckel, Schneider & Stine, P.C:
- Guidelines on Addressing the Coronavirus
- How to Comply with the COVID-19 Paid Leave and FMLA Provisions
- Complying with the April 2, 2020 Effective Date of the Coronavirus Act, State and Local Regulations, and Other Personnel Issues Related to COVID-19
- Wimberly & Lawson: Employment Law Bulletin for April 2020
- Webinar – COVID-19: What Employers Need to Know
- IRI and 210 Analytics
- Inspire PR Group
- Food & Beverage Issue Alliance
- FMCSA, DOT
- International Food Information Council Foundation (IFICF): Consumer Survey: COVID-19’s Impact on Food Purchasing, Eating Behaviors and Perceptions of Food Safety
- Food and Beverage Issue Alliance: Proper Usage of Face Masks/Covering to Protect Against COVID-19
- Food Industry Recommended Protocols When Employee/Visitor/Customer Tests Positive for COVID-19
- Marcom Accountants & Advisors
Questions & Answers on COVID-19 (Coronavirus)
What is coronavirus disease 2019 (COVID-19)?
Coronavirus disease 2019 (COVID-19) is a respiratory illness that can spread from person to person. There are many types of human coronaviruses, including some that commonly cause mild upper-respiratory tract illnesses. COVID-19 is a new disease, caused by a novel (or new) coronavirus that has not previously been seen in humans. Current symptoms reported for patients with COVID-19 have included mild to severe respiratory illness with fever, cough, and difficulty breathing.
Is meat and poultry inspection being affected by COVID-19?
USDA released a statement about Food Safety and Inspection Service (FSIS); highlights from the department include:
- Meat, poultry, and processed egg inspection services continue as normal.
- Planning for absenteeism is a part of normal FSIS operations and as such, FSIS is closely monitoring and tracking employee absenteeism to plan for and minimize impacts to operations.
- FSIS is also working to prioritize inspection at establishments based on local conditions and resources available.
- Yesterday, USDA Under Secretary for Marketing and Regulatory Programs Greg Ibach and USDA Deputy Under Secretary for Food Safety Dr. Mindy Brashears issued a letter to stakeholders reassuring them that FSIS and AMS are rising to meet the challenges associated with COVID-19
Will there be food shortages?
There are no nationwide shortages of food, although in some cases the inventory of certain foods at your grocery store might be temporarily low before stores can restock. Food production and manufacturing are widely dispersed throughout the U.S. and there are currently no wide-spread disruptions reported in the supply chain.
Is COVID-19 transmitted by food products? Is COVID-19 a foodborne pathogen?
The CDC says “currently there is no evidence to support transmission of COVID-19 associated with food.” USDA reports “There is no evidence at this time to suggest that the Coronavirus is a foodborne pathogen.” According to a statement from the FDA, “We are not aware of any reports at this time of human illnesses that suggest COVID-19 can be transmitted by food or food packaging.”
However, it is always important to follow good hygiene practices (i.e., wash hands and surfaces often, separate raw meat from other foods, cook to the right temperature, and refrigerate foods promptly) when handling or preparing foods.
For background and the most up-to-date information, please visit the Centers for Disease Control and Prevention (CDC) Coronavirus Disease website: here.
Can I get sick with COVID-19 from touching food, the food packaging, or food contact surfaces, if the coronavirus was present on it?
Currently there is no evidence of food or food packaging being associated with transmission of COVID-19. Like other viruses, it is possible that the virus that causes COVID-19 can survive on surfaces or objects. For that reason, it is critical to follow the 4 key steps of food safety—clean, separate, cook, and chill.
Can I get COVID-19 from a food worker handling my food?
Currently, there is no evidence of food or food packaging being associated with transmission of COVID-19. However, the virus that causes COVID-19 is spreading from person-to-person in some communities in the U.S. The CDC recommends that if you are sick, stay home until you are better and no longer pose a risk of infecting others.
- Anyone handling, preparing and serving food should always follow safe food handling procedures, such as washing hands and surfaces often.
Should food workers who are ill stay home?
CDC recommends that employees who have symptoms of acute respiratory illness stay home and not come to work until they are free of fever (100.4° F [37.8° C] or greater using an oral thermometer), signs of a fever, and any other symptoms for at least 24 hours, without the use of fever-reducing or other symptom-altering medicines (e.g. cough suppressants). Employees should notify their supervisor and stay home if they are sick. We recommend that businesses review CDC’s interim guidance for businesses and employers for planning and responding to coronavirus disease. Also see the FDA’s Retail Food Protection: Employee Health and Personal Hygiene Handbook.
Should food facilities (grocery stores, manufacturing facilities, restaurants, etc.) perform any special cleaning or sanitation procedures for COVID-19?
CDC recommends routine cleaning of all frequently touched surfaces in the workplace, such as workstations, countertops, and doorknobs. Use the cleaning agents that are usually used in these areas and follow the directions on the label. CDC does not recommend any additional disinfection beyond routine cleaning at this time.
- View the EPA-registered disinfectant products on the Disinfectants for Use Against SARS-CoV-2 list that have qualified under EPA’s emerging viral pathogen program for use against SARS-CoV-2, the coronavirus that causes COVID-19.
- Restaurants and retail food establishments are regulated at the state and local level. State, local, and tribal regulators use the Food Code published by the FDA to develop or update their own food safety rules. Generally, FDA-regulated food manufacturers are required to maintain clean facilities, including, as appropriate, clean and sanitized food contact surfaces, and to have food safety plans in place. Food safety plans include a hazards analysis and risk-based preventive controls and include procedures for maintaining clean and sanitized facilities and food contact surfaces. See: FSMA Final Rule for Preventive Controls for Human Food.
Since restaurant workers and other service industry employees have ongoing contact with the public, are there any special precautions these workers should take to avoid becoming sick with a respiratory illness, such as wearing masks?
CDC does not recommend that people who are well wear a facemask to protect themselves from respiratory diseases, including COVID-19. Facemasks should be used by people who show symptoms of COVID-19 to help prevent the spread of the disease to others. The use of facemasks is also crucial for health workers and people who are taking care of someone with COVID-19 in close settings (at home or in a health care facility).
- CDC recommends everyday preventive actions for everyone, including service industry workers and customers:
- Avoid close contact with people who are sick.
- Avoid touching your eyes, nose, and mouth.
- Stay home when you are sick.
- Cover your cough or sneeze with a tissue, then throw the tissue in the trash.
- Wash your hands often with soap and water for at least 20 seconds, especially after going to the bathroom; before eating; and after blowing your nose, coughing, or sneezing.
- If soap and water are not readily available, use an alcohol-based hand sanitizer with at least 60% alcohol. Always wash hands with soap and water if hands are visibly dirty.