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.
Fishing season is right around the corner, and at least one player in the seafood industry is doing everything it can to minimize the chances of a COVID-19 outbreak on its Alaska-bound vessels. Prior to heading out for the season, employees must participate in a two-week quarantine, daily temperature checks by nurses, and, if the
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