Last updated on May 2nd, 2020
The North American Meat Institute (Meat Institute) issued a statement after President Donald Trump signed an Executive Order April 28 to ensure the ongoing production of meat and poultry to feed Americans during the COVID-19 crisis.
A portion of the order reads as follows:
“It is important that processors of beef, pork, and poultry (“meat and poultry”) in the food supply chain continue operating and fulfilling orders to ensure a continued supply of protein for Americans. However, outbreaks of COVID-19 among workers at some processing facilities have led to the reduction in some of those facilities’ production capacity. In addition, recent actions in some States have led to the complete closure of some large processing facilities. Such actions may differ from or be inconsistent with interim guidance recently issued by the Centers for Disease Control and Prevention (CDC) of the Department of Health and Human Services and the Occupational Safety and Health Administration (OSHA) of the Department of Labor entitled “Meat and Poultry Processing Workers and Employers” providing for the safe operation of such facilities.
“Such closures threaten the continued functioning of the national meat and poultry supply chain, undermining critical infrastructure during the national emergency. Given the high volume of meat and poultry processed by many facilities, any unnecessary closures can quickly have a large effect on the food supply chain. For example, closure of a single large beef processing facility can result in the loss of over 10 million individual servings of beef in a single day. Similarly, under established supply chains, closure of a single meat or poultry processing facility can severely disrupt the supply of protein to an entire grocery store chain.
“Accordingly, I find that meat and poultry in the food supply chain meet the criteria specified in section 101(b) of the Act (50 U.S.C. 4511(b)). Under the delegation of authority provided in this order, the Secretary of Agriculture shall take all appropriate action under that section to ensure that meat and poultry processors continue operations consistent with the guidance for their operations jointly issued by the CDC and OSHA. Under the delegation of authority provided in this order, the Secretary of Agriculture may identify additional specific food supply chain resources that meet the criteria of section 101(b).”
In response to the Executive Order, Meat Institute President and CEO Julie Anna Potts said, “By keeping meat and poultry producers operating, the President’s Executive Order will help avert hardship for agricultural producers and keep safe, affordable food on the tables of American families. The safety of the heroic men and women working in the meat and poultry industry is the first priority. And as it is assured, facilities should be allowed to re-open. We are grateful to the President for acting to protect our nation’s food supply chain.”
The industry has and will continue to implement the Centers for Disease Control and Occupational Safety and Health Administration guidance released Sunday. These measures include: testing, temperature checks, face coverings, social distancing of employees where possible and much more.
To support employees many Meat Institute members are raising pay, offering bonuses, providing paid sick leave and increasing health benefits.
