DEPARTMENT OF HEALTH & HUMAN SERVICES

Centers for Disease Control
and Prevention (CDC)

Memorandum
Date:

April 20, 2020

From:

John Gibbins, CDC National Institute for Occupational Safety and Health
Christa Hale, CDC National Institute for Occupational Safety and Health
Kendra Broadwater, CDC National Institute for Occupational Safety and Health

To:

Christopher Gaddis, JBS USA

Copy:

Mark Wallace, Weld County Department of Public Health and Environment
Rachel Herlihy, Colorado Department of Public Health and Environment
Kim Cordova, President, UFCW Local 7 Union
Valerie Clay, District Manager, USDA/FSIS

Subject:

Strategies to reduce COVID-19 transmission at the JBS Greeley Beef Plant

Background
On April 10, 2020, CDC received a request for technical assistance from the Colorado
Department of Public Health and Environment (CDPHE). CDPHE requested assistance in
developing strategies to help prevent and mitigate SARS-CoV-2 infections in JBS Greeley Beef
Plant workers while they are at work. SARS-CoV-2 is the virus that causes the illness COVID19.
On April 14, 2020, a CDC team visited the JBS Greeley Beef Plant. The CDC team
included three veterinary epidemiologists, one industrial hygienist, and one medical
epidemiologist. We observed the fabrication process and toured the harvesting work area, which
was not operating. The harvesting area is where animals are stunned, eviscerated, and processed
into beef halves that are held in coolers for 72 hours. The fabrication department processes the
beef carcasses into various beef products/cuts that are boxed for shipment. During standard
operations, the plant operated two processing shifts and a third sanitation shift that was
conducted by a third-party contractor.
We returned to the plant on April 16 to tour additional areas including the locker rooms
and lunchrooms. No beef was being processed on this day. We talked with management and
management consultants to provide guidance to prevent potential SARS-CoV-2 transmission in
the plant. Through our discussions with JBS management, we learned about the existing
interventions to help prevent and mitigate the spread of SARS-CoV-2 between workers while
they are in the plant. We also spoke with the United Food and Commercial Workers (UFCW)
Local 7 President and other leadership on April 18, 2020.
The plant stopped production operations on April 15 with plans to resume harvesting on
April 24 and fabrication on April 27. The observations and recommendations included in this
memo are specific to the JBS Greeley Beef Plant but may be helpful in developing strategies for
other JBS facilities.

 Observations and discussion
Worker screening
Workers are screened prior to their shift while walking through the tunnel under the
highway between the worker parking lot and plant. The screening consists of walking past a
thermal imaging system for body temperature measurement and self-reported symptom checks.
Management monitoring the screening process ask workers about fever, cough, and shortness of
breath using pictograms. If a worker has a fever or indicates he or she has one of the two
symptoms with a "thumbs down," they undergo secondary screening. Secondary screening is
done by a plant occupational health office staff person, who also checks the worker's
temperature with an infrared thermometer. If the worker is found to have a fever or symptoms
consistent with SARS-CoV-2 infection, they are told to return home, surrender their plant
identification card, follow up with a telehealth provider, and are notified about available pay and
benefits if they have COVID-19. Workers are permitted up to 4 days of paid sick leave plus
additional short-term disability while they are out with illness that is confirmed COVID-19 or
presumptive COVID-19 documented by a physician's note.
Increasing distance between workers during work and breaks
From the tunnel that leads from the parking lot to the plant and throughout the plant
itself, management had installed visual reminders on the walls and floor to maintain 6 feet
distance between people in hallways, lunchrooms, and common areas. In the lunchroom, tables
had been moved to increase the distance between workers during breaks with some tables placed
in hallways outside of the lunchroom. Management has assigned people to monitor common
areas, entrances, and lunchrooms to encourage distancing between workers during high traffic
periods like shift changes and breaks.
Plant production has been reduced and in some work locations the space between
workers on the line could be maintained at 6 feet. However, where management said the process
prohibited appropriate spacing, a plastic bag sheeting barrier had been installed between those
workers on the line. For some areas on the harvest line, it may be difficult to install barriers or
maintain spacing due to work processes.
Plexiglass barriers had been installed on lunchroom tables to limit the number of workers
that can sit at a single table during lunch and breaks, and to provide some physical barrier
between workers during meals. Management set up additional break/lunch areas outdoors in
tents, which were divided into harvest and fabrication tents. We did not observe handwashing
stations or temporary restrooms near these overflow break/lunch areas. Management told us they
offered free lunches, which were served in the outside overflow area, to encourage workers to
use these overflow areas to further assist in social distancing.
Supplementary infection control measures
There are hand sanitizer dispensers throughout the plant, notably at the entrances to the
plant and at entrances to lunchrooms as part of the plant food safety program. Management
indicated that several hand sanitizer dispensers had been added as COVID-19 prevention
measures. The dispensers were a mix of pump dispensers and touchless. The locker rooms had
hands free pedal operated handwashing stations, air hand dryers, and paper towel dispensers that
were empty at the time of the visit.

 Additional staff have been assigned to clean and sanitize commonly touched surfaces
more frequently, such as handrails, doors and door handles, and lunch tables. Time clocks in the
plant were touch-free for plant workers.
Use of masks and other face coverings
A universal face covering requirement among all staff has been established based on
CDC recommendations for the public. Face coverings are generally recommended by CDC as an
addition to social distancing. They are especially important for source control when social
distancing is not possible or feasible based on working conditions. The face covering is meant to
protect other people in case the wearer is infected but not symptomatic.
Management provides surgical masks with moldable nosepieces to harvesting workers
each day. Fabrication workers have received one of two available styles of balaclava. If their
selected style of balaclava does not cover their nose, they also receive a surgical mask to wear
under the balaclava. Workers received washing instructions with the balaclava, according to
management.
The balaclavas appeared to be a single layer of fabric. Some workers on the fabrication
line had to adjust their balaclavas with their hands while working. We observed workers
throughout the plant wearing their face covering only over their mouth. Management corrected
workers when this was observed. Management stated that some workers complained that the face
covering caused their safety glasses to fog up.
Educating workers on COV1D-19 risks, prevention, and company policies
Outside the guard shack and near the entrance of the tunnel on the parking lot side,
posters hang on the fences reminding staff to report to occupational health if they are
experiencing symptoms. The poster has a toll free COVID-19 hotline number for workers with
COVID-19 questions. Management said they had received several calls about sick leave policies
on the hotline.
Inside the tunnel, posters showed how to don the management-provided disposable face
covering and which face coverings were permissible in each area of the plant. At the screening
area in the tunnel, there were posters with pictures representing COVID-19 symptoms of fever,
cough, and shortness of breath, as well as indication to give a thumbs down if the worker is
experiencing any of those symptoms.
Inside the plant, posters with handwashing messages were posted on a bulletin board at
the entrance. Some COVID-19 prevention messaging in multiple languages rotates on video
monitors in common areas. Management expressed that communicating messages throughout
their diverse staff presented challenges.
Additional activities planned by the company as reported to our team
1. Further slowing of production during breaks to minimize the total number of workers in
common areas and to prevent workers coming off breaks and going back to the line at the
same time. The goal would be one for one worker replacement during breaks.
2. Using a one direction text messaging system (Rapidcast' ) to send COV1D-19
prevention and information messages to workers starting during the plant closure. The
system can translate to the language to which the phone is set, allowing for messaging in
the language of choice for the worker but requiring simple messages. The company is

 3.

4.
5.
6.

working with the county and state health departments and CDC on a communications
plan and message development.
Installing approximately 300 stainless steel barriers (to replace the existing plastic
sheeting barriers) between workers on the line where work processes prevent workers
from remaining 6 feet apart.
Installing additional video monitors around the plant to provide informational messages
to workers.
Reconfiguring the cafeterias to have a unidirectional flow when workers are selecting and
purchasing their meal to reduce crowding.
Training workers upon return to the plant on COVID- 19. Training is not yet finalized
according to management, but proposed topics were social distancing, personal hygiene
practices, donning and doffing facemasks as well as guidance to wear them at all times,
COVID-19 symptoms, and precautionary measures to avoid COVID-19.

Conclusions
The company has implemented several controls at the plant to help prevent and mitigate
the spread of SARS-CoV-2 between workers while in the plant and is in the process of
implementing more as discussed above. We provide some additional recommendations below to
help both management and workers limit virus transmission in the plant.

Recommendations
As the plant works toward resuming operations, we provide the following
recommendations to help ensure existing controls are as effective as possible in preventing the
spread of SARS-CoV-2 between workers while they are at work. While we understand that with
ongoing community transmission of coronavirus COVID-19 cases will continue to be identified,
existing and recommended controls with ongoing education will be useful in reducing
transmission in the workplace.
These recommendations are intended specifically for the JBS Greeley Beef Plant;
however, broader recommendations for meat and poultry processing industries are in
development at CDC. The health and safety committee and labor representatives should develop
an implementation plan for these and any other interventions to be rolled out in the workforce.
Hierarchy of controls
The following recommendations should be implemented according to the hierarchy of
controls. Hierarchy of controls is an approach to hazard intervention that starts with the controls
perceived to be most effective and moves down to those considered least effective In most cases,
the preferred approach is to eliminate a hazard or exposures, install engineering controls, and
implement appropriate sanitation and cleaning to shield or reduce workers exposure to the
hazard. Until such controls are in place, or if they are not adequately effective or feasible,
administrative measures and personal protective equipment (PPE) may be needed.
Pre-shift recommendations
1. Move pre-shift screening to the worker parking lot, instead of in the tunnel. This set-up
would provide a more private and spacious area for secondary screening of workers who
have evidence of fever or disclose symptoms consistent with COVID-19. Ensure that the

 2.

3.

4.

5.

workers walk through a covered or enclosed area prior to being screened to provide
shelter from the elements. Entrants should maintain the recommended 6 feet spacing
while in line for screening.
a. Entrants' temperatures should be measured individually using a temporal,
tympanic, or oral thermometer with a probe cover.
b. If continuing to use thermal imaging systems, procure FDA-approved system(s)
and use in accordance with the manufacturer specifications.
c. If such a system cannot be procured, use the existing thermal imaging system in
accordance with all manufacturer specifications and FDA guidance. Ensure that it
is set up in such a way to accommodate the height variation of all entrants.
Exclude all non-essential visitors from entering the premises. For essential services, like
cattle delivery, limit drivers' access to the building. For example, drivers may pass
paperwork through a window or into a drop box.
Screen everyone who needs to enter the plant, including people who enter the plant
through locations other than the main parking lot and tunnel, such as contractors and US
Department of Agriculture (USDA) veterinarians.
All site entrants must be screened, regardless of the time they arrive or gate they use at
the site. For example, maintenance workers who arrive early need to be screened.
a. Ask each person about the COVID-19 related symptoms and if they've had
contact with a person who has COVID-19.
b. Ensure that each person has their temperature taken. This may require an increase
in the number of staff people available to screen entrants to increase throughput.
If the thermal imaging system shows an entrant's temperature to be under 97°F,
take his or her temperature manually.
c. Instruct screening staff who use non-contact "forehead" or temporal thermometers
to measure entrants' temperatures to point it at the temple of the person being
screened, where the temporal artery is located, rather than the front of the
forehead.
d. Ensure all workers who have a fever (>100.4°F) or one or more of the reported
symptoms are sent directly to secondaiy screening.
e. Post the screening questions in the most commonly spoken languages at the
screening point to assist with screening in addition to the existing pictograms.
f. Provide all entrants (e.g., workers, contractors, regulatory staff, visitors) to the
plant with a face covering and show them how it needs to be worn.
g. Entrants who are not workers at the plant who indicate they have a fever or
symptoms should not be allowed entry to the plant.
Provide specimen collection and ordering of COVID-19 testing on site for workers
during secondary screening who are found to have fever and/or symptoms. At the time of
specimen collection, obtain a list of work-related close contacts over the past 14 days and
their contact information for follow-up in the event testing is positive. Close contacts
include household members who work at the Greeley facility or another meat processing
plant, co-workers with whom they carpool, and co-workers with whom they spend
substantial time during breaks. The Weld County Department of Public Health and
Environment can provide a public health nurse to take a sample and collect the
information about close contacts at the secondary screening point.

 6. Instruct any worker who has tested positive for COVID-19 to stay home from work.
When speaking to the worker, collect a list of work-related close contacts over the past 14
days and their contact information. This list should include any co-workers who live in
the same household and with whom they carpool or take breaks. Inform these workers of
their possible exposure to COVID-19 in the workplace but maintain confidentiality as
required by the Americans with Disabilities Act (ADA).
7. Have your occupational health personnel partner with Weld County Department of Public
Health and Environment and other county health departments to establish processes to
both provide and receive lists of COVID-19 cases who work in the Greeley facility..
8. Establish an exposed worker follow up system to identify if they develop fever or
symptoms, per the CDC Critical Infrastructure Worker guidance.
9. Establish written return to work protocols for workers who had surrendered their
identification cards or had it deactivated due to illness or contact with an ill person.
Ensure workers' badges are returned and/or reactivated based on this protocol.
a. Workers with COVID-19 who have stayed home (home isolated) should return to
work in consultation with their healthcare providers, the company occupational
health clinic, and in accordance with local health department policies. However,
workers should not return to work before CDC criteria to discontinue home
isolation are met.
i. CDC recommends people with confirmed or suspected COVID-19 should
continue home isolation until:
• At least 3 days (72 hours) have passed since recovery defined as
resolution of fever without the use of fever-reducing medications
and improvement in other symptoms (e.g., cough, shortness of
breath); and,
• At least 7 days have passed since symptoms first appeared
ii. More information on return to work guidelines is available at this
webpage: https://www.cdc.gov/coronavirus/2019-ncov/if-you-aresick/steps-when-sick.html
10. If necessary, modify leave, benefits, and/or pay policies to provide additional sick leave
and/or disability benefits for workers staying home while recovering from COVID-19
illness (to discourage workers from coming to work while symptomatic or ill due to fear
of losing employment/pay).
a. Avoid incentives (such as attendance bonuses or other financial incentives)
which might encourage workers to come to work while ill or having symptoms.
11. Ensure the face covering(s) provided by management conform to CDC's guidance. The
guidance indicates that cloth face coverings should fit snugly but comfortably against the
side of the face, include multiple layers of fabric, and allow for breathing without
restriction.
a. Eliminate the use of the single layer balaclavas and neck gaiters which do not
conform to CDC guidance on face coverings. Additionally, face coverings that
wrap around the neck and remain tight to the face when being removed might
pose a risk of self-infection if the face covering has become contaminated.
b. Consider exclusively providing the procedure/surgical mask to all workers as they
become available for purchase.

 During shift COVID-19 recommendations
1. Further reduce overall animal processing numbers during breaks to both maintain 6 feet
distance between workers and to stagger breaks to minimize the total number of workers
that are in common areas, locker rooms, lunchrooms, and hallways at the same time.
2. The effectiveness of physical bathers in preventing coronavirus exposures between
physically close workers is not known. Physical barriers should not be used as a
replacement for maintaining at least 6 feet between workers; however when that is not
possible, barriers can be installed as a reminder for workers to maintain physical distance
between adjacent workers.
3. Move signs instructing workers to go to occupational health if they have symptoms from
the parking lot because they should be reporting symptoms during screening. These signs
can be moved inside the plant if workers are supposed to report to occupational health if
they develop symptoms while at work per company protocols. If workers are instructed to
report to their supervisor with symptoms while at work or another staff person, remove
these signs entirely.
4. Before operations resume, educate management, frontline supervisors, union shop
stewards, and workers. All training should be easy to understand and provided in
languages that are understood by the worker. Training may need to be verbal. Ongoing
training should be provided. Options include pre-shift briefings or refresher training in
settings where social distance can be maintained. Include in this training what workers
should do when they feel ill before or at work, symptoms of COVID-19, sick leave
policies, social distancing, safely putting on and taking off PPE and face masks, hand
hygiene practices, and potential routes of transmission at work and in their community
and how to minimize them.
5. Include these specific messages in your training and education materials. They are based
on conversations with management and on observations of workers onsite:
a. Emphasize that face coverings must cover the nose and mouth at all times and
should remain in place until taken off safely. If a worker's face covering moves
during work, it needs to be a replaced with one that doesn't need to be frequently
adjusted to reduce touching of the face.
b. Teach workers to ask for new face coverings when theirs becomes dirty, wet,
and/or difficult to breathe through.
c. Reiterate and emphasize the need for cough and sneeze etiquette (coughing and
sneezing into the elbow) even when wearing a face covering as long as this does
not result in a safety hazard for the worker.
d. Teach workers to wash their hands if they are visibly dirty, because hand sanitizer
may not work as well when hands are dirty.
e. Have workers practice proper hand hygiene at hand sanitizing stations. Enough
sanitizer should be used to cover all surfaces of fingers and hands and should take
about 20 seconds to rub dry. This is comparable to the duration of effective
handwashing. More information on hand sanitization and washing can be found
here: https://www.cdc.gov/handwashing/hand-sanitizer-use.html
6. Before operations resume, train supervisors on how to identify and correct improper face
covering use and how to identify possible COVID-19 symptoms in their workers or other
site entrants.

 7. Instruct frontline supervisors to enforce the COVID-19 training, such as the cloth face
covering and social distancing, as they would for food safety practices among their
workers. Union stewards can play an important role in re-enforcing trainings and
communicating with workers.
8. Instruct workers to talk with their supervisor if their face covering needs to be adjusted
frequently and/or if it interferes with their job-specific PPE. Supervisors should work
with workers to address these issues.
9. Place simple posters that encourage staying home when sick, cough and sneeze etiquette,
COVID-19 symptoms, and proper hand hygiene practices at the entrance to the
workplace, break areas, locker rooms, and in other workplace areas where they are likely
to be seen.
a. CDC has simple posters available to download and print, some of which are
translated into different languages. The Stop the Spread of Germs poster is
available in several languages, including English, Spanish, Burmese, and Somali.
10.Put handwashing stations near the outdoor break areas to encourage handwashing before
eating. Adding additional outdoor toilets could also encourage use of the outdoor break
areas as well as reduce congregation in or near toilets during breaks. Install handwashing
stations or additional sanitizer dispensers in the lunchroom to encourage pre-meal hand
hygiene.
11.Consider closing vending machines to eliminate an area of cross-contamination for
workers.
12.Provide single use paper towels in touchless paper towel dispensers at all handwashing
stations.
13.Determine if proposed controls, such as barriers between work position on the line, could
pose a safety hazard for workers. Ensure it would not be possible for workers' tools,
hands, or arms to be caught between the barrier and moving parts of the conveyor. This
may require trialing barriers before implementing them in all work stations where
workers cannot be separated by 6 feet or more.
CDC is developing additional guidance for meat and poultry processing facilities to prevent
and mitigate the spread of SARS-CoV-2 between employees while at work. Please review this
guidance when it becomes available and institute recommended controls in your facility. Consult
with USDA to determine if proposed controls are acceptable with regards to food safety and
sanitation. Continue communicating and working with Weld County Department of Public
Health and Environment, the Colorado Department of Public Health and Environment and union
leadership. Thank you for your cooperation with this evaluation. We appreciate your interest in
occupational safety and health. If you have any questions about this memorandum, please
contact Dr. John Gibbins at (513) 841-4585 or ffi9acdc.gov.
End of memorandum