Food and beverage employees on the front line need to remain safe and healthy to continue to bring the food and beverage supply to the masses during the COVID-19 pandemic.

The document provides guidance for meat and poultry processing workers and employers—including those involved in beef, pork, and poultry operations.

OSHA has published "Guidance on Preparing Workplaces for COVID-19" to help companies respond in the event of coronavirus in the workplace.

Plan now to improve machine safety and reduce risk in 2020.

The shared goals for the alliance include raising awareness of health and safety practices and programs through outreach and communication in addition to training and education.

While robots are taking over dangerous jobs in newer automated meat and poultry plants, the rest still use mostly manual labor.

OSHA reports an increase in recent years in the reporting of cumulative trauma disorders (CTDs) and other work-related disorders due to ergonomic hazards, which are physical conditions that can pose risk of injury to the musculoskeletal system.

OSHA cited Koch Foods of Gainesville LLC with a repeat violation for exposing employees to amputation hazards by failing to provide machine guarding.