It doesn’t matter if your employees present clinical signs or if they feel “fine,” if they test positive for COVID-19, they should be asked to leave the farm and self-isolate, says Heather Fowler, director of producer and public health at the National Pork Board.
Once your employee is home and in self-isolation, the National Pork Board recommends these steps to prevent further transmission in the workplace.
1. Wait approximately 24 hours before cleaning and disinfecting.
Begin cleaning and disinfecting all areas used by the sick person, as well as common areas and high hand contact areas regularly. A simple bleach solution or other disinfectants may be used according to the Centers for Disease Control (CDC).
2. Pay special note when cleaning your operation to these areas:
a. Bathrooms
b. Breakrooms
c. Showers
d. Shared workspaces and equipment
e. Door handles, light switches, refrigerators, microwaves/ovens, coffeemakers, etc.
3. Launder the positive employees’ clothing separate from other employees and consider leaving clothing for a least a day before having others use them.
4. Implement additional practices to further prevent transmission such as social distancing and use of face coverings when social distancing is not possible.
For more information and resources, visit cdc.gov and pork.org/covid19.
More from Farm Journal’s PORK:
Medical Doctors and Swine Veterinarians Team Up to Fight COVID-19
COVID-19 Tests Reveal Surprising Results
COVID-19 Impact: Packing Plant Closures and Market Disruptions
