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Guidelines for Packinghouse Workstations TO PREVENT SPREAD of COVID-19

ID

FST-372NP

Authors as Published

Renee Boyer, Professor and Extension Specialist, Food Science and Technology, Virginia Tech; and Laura Strawn, Associate Professor, Virginia Tech, Food Science and Technology, Eastern Shore Agricultural, Research and Extension Center, Virginia Tech

COVID-19 spreads through close contact between people. To prevent spread, physical distance between people must be maintained. This can often be challenging for employees in the food industry who work in close contact at workstations. Below are some examples of how to reduce spread in vegetable packinghouses.

BAD:

Workers are in too close contact: Less than 6 feet apart either beside or across from each other, not wearing a cloth face covering/mask.

an illustration of workers standing right next to each other at a belt conveyor not wearing masks.

BETTER:

Workers are at least 6 feet apart and not facing one another; workers wear a cloth face covering/mask.

an illustration of workers keeping some space at a belt conveyor and wearing masks.

BETTER:

Physical barriers are used as partitions to keep workers separated; workers wear a cloth face covering/mask.

an illustration of workers standing at a belt conveyor with a barrier, wearing masks.

BEST:

Physical barriers are used to partition both between workers side by side and across from one another; workers wear a cloth face covering/mask.

an illustration of workers standing at a belt conveyor with front and side barriers, wearing masks .

Other tips:

Disinfect workstations regularly (using an EPA-recommended disinfectant found at: go.ncsu.edu/ epacovid-19) 

Note: this list is based on current data, but compounds have not been validated for inactivation of the virus causing COVID-19.

Handwashing is vital to prevent the spread of COVID-19. Remember to wash hands after: 

  • Changing face coverings
  • Before harvesting produce. 
  • After breaks.
  • After eating. 
  • After using the toilet.
  • After smoking. 
  • After touching the face.
  • After coughing. 
  • After sneezing.
  • Any time hands are dirty or have touched dirty objects or surfaces. 

Virginia Cooperative Extension materials are available for public use, reprint, or citation without further permission, provided the use includes credit to the author and to Virginia Cooperative Extension, Virginia Tech, and Virginia State University.

Virginia Cooperative Extension is a partnership of Virginia Tech, Virginia State University, the U.S. Department of Agriculture, and local governments. Its programs and employment are open to all, regardless of age, color, disability, sex (including pregnancy), gender, gender identity, gender expression, national origin, political affiliation, race, religion, sexual orientation, genetic information, military status, or any other basis protected by law

Publication Date

June 5, 2020

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