According to the CDC, among 23 states reporting COVID-19 outbreaks in meat and poultry processing facilities, 16,233 cases in 239 facilities occurred, including 86 (0.5%) COVID-19–related deaths. Among cases with race/ethnicity reported, 87% occurred among racial or ethnic minorities.

The animal slaughtering and processing industry employs an estimated 525,000 workers in approximately 3,500 facilities nationwide.

The $2 trillion CARES Act, signed into law on March 27, allocated $350 billion in forgivable loans to the Paycheck Protection Program (PPP) – a program intended to provide economic relief to America’s small businesses during the coronavirus pandemic.[1]

Since then, the Small Business Administration has approved more than 1.6 million loans under the PPP.

The COVID-19 pandemic has forced some significant changes on our daily lives. The primary changes incorporated by individuals seeking to avoid infection involve spending a lot more time at home and keeping person-to-person interaction at a minimum (better known as “social distancing”). We at Marler Clark have been thinking about possible food safety pitfalls related