On the verge of a meat shortage? US plants close amid COVID-19 outbreak

27 Apr 2020 --- US meat producers have been hit hard by the coronavirus pandemic as several plants have been temporarily closed amid the outbreak of COVID-19 among their workforces. This is leading to fears that the US is on the brink of a meat shortage as the meat sector grapples with the difficulties of operating plants within social distancing parameters and dealing with large-scale testing and worker absenteeism. Yesterday, Tyson Foods closed its Washington beef facility while employees undergo testing for the virus. This follows other closures at Tyson’s pork plants and a multitude of meat factories around the country. Meanwhile, there are an estimated 5,000 meatpacking workers and 1,500 food processing workers directly impacted by the virus, including some deaths. 

Tyson Foods is the world’s second-largest processor and marketer of chicken, beef and pork in the US after JBS S.A., and annually exports the largest percentage of beef. Indefinite closures at its meat plants mean food supplies will be hit with forecasts of just two weeks before US retailers will see a shortage of meat supplies. JBS USA has also indefinitely closed plants which adds further stress to meat supplies.  

This huge decline in meat production will have knock-on effects for US farmers who are experiencing a steep and sudden reduction in a major market for their livestock. 

Health officials in the US are working with Tyson Foods to test more than 1,400 team members as soon as possible. The Washington facility produces enough beef in one day to feed four million people. While the plant is temporarily closed for testing, employees will continue to be compensated and asked to self-isolate at home until results return, which could mean a prolonged closure. 

Resuming operations is dependent on a variety of factors, including the outcome of team member testing for COVID-19 and how long it takes to get results back. 

“Unfortunately, the closure will mean reduced food supplies and presents problems to farmers who have no place to take their livestock. It’s a complicated situation across the entire supply chain,” explains Steve Stouffer, Group President of Tyson Fresh Meats. “We’re working with local health officials to bring the plant back to full operation as soon as we believe it to be safe to do so,” he adds.

Operations at Tyson Fresh Meats’ Waterloo, Iowa, pork plant were indefinitely suspended earlier this week and Tyson Fresh Meats has also closed its pork facility in Logansport, Indiana, while more than 2,200 employees undergo testing. 

The company’s other meat and poultry plants currently continue to operate, but some are running at reduced levels of production either due to the planned implementation of additional worker safety precautions or worker absenteeism.

Meat supplies in the US "on verge" of major disruption.Meatpacking union demands urgent action amid deaths among members 
America’s national meatpacking union, the United Food and Commercial Workers International Union (UFCW), is urging the US government to take urgent action to protect workers as well as the national food supply. During a press conference call yesterday, it called for increased worker testing, priority access to personal protective equipment (PPE), halting line speed waivers, mandating social distancing and isolating workers with symptoms or testing positive for COVID-19.

The UFCW’s latest estimates show 10 meatpacking workers and three food processing workers have died. In addition, at least 5,000 meatpacking workers and 1,500 food processing workers have been directly impacted by the virus. The estimates of those meatpacking and processing workers directly impacted include individuals who have tested positive for COVID-19, missed work due to self-quarantine, are awaiting test results, or have been hospitalized and/or are symptomatic.

In total, the UFCW identified that 13 plants have closed at some point in the past two months. These closures have resulted in over 24,500 workers impacted and a 25 percent reduction in pork slaughter capacity and a 10 percent reduction in beef slaughter capacity.

“America’s food processing and meatpacking workers are in extreme danger, and our nation’s food supply faces a direct threat from the coronavirus outbreak. If workers in these plants are as essential as our elected leaders say, then it’s about time that our elected leaders provide them with the essential protections they need. Make no mistake, without national safety standards to protect these workers from the coronavirus, more lives will be lost, more workers will be exposed, and our food supply will face jeopardy,” says Marc Perrone, UFCW International President.

Stouffer insists that Tyson Foods has taken its responsibility to continue feeding the nation and keeping its team members safe and healthy seriously. “That’s why we’ve been focused on COVID-19 since January when we first formed a company coronavirus task force. We’ve since implemented numerous measures to protect workers and, at times, have gone beyond CDC guidance,” he says. 

“We’ve also worked with the local health department on more mitigation efforts and have accommodated all its recommendations for protective measures, which exceeded CDC guidelines. Despite these efforts, the combination of worker absenteeism, COVID-19 case and community concerns has resulted in a collective decision to close and test all team members.” 

Social distancing in meat factories 
Tyson and local health officials are working on a plan to resume production while keeping team members safe by further educating workers on CDC guidance to prevent any further spread of COVID-19. 

The local health department has visited the beef facility to observe the protective measures implemented, including social distancing measures such as workstation dividers and more breakroom space. Workers also have been wearing protective masks and having their temperatures taken for several weeks now, and the company is in the process of installing more than 150 infrared temperature scanners in its facilities. 

By Gaynor Selby 

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