Meat plants cautiously reopen despite virus fears Workers see changes, major union eyes stricter measures

SIOUX FALLS, S.D. — A South Dakota pork processing plant took its first steps toward reopening Monday after being shuttered for over two weeks because of a coronavirus outbreak that infected more than 800 employees.

As two departments opened at the Sioux Falls plant operated by Smithfield Foods, employees filed through a tent where they were screened for fever and other signs of COVID-19. Some said they felt Smithfield would protect their safety with measures aimed at preventing another virus outbreak, while others said they were not confident that infections could be halted in a crowded plant.

Lydia Toby, who works in the ground seasoned pork department, said she was “kind of worried” as she entered the plant before 6 a.m. for her first shift in over two weeks. The company met employees in her department Friday and explained they had installed dividers on the production line and would require everyone to wear masks.

“I think it’s going to be OK,” she said. In the wake of an executive order from President Donald Trump ordering meat plants to remain open, Arkansas-based Tyson Foods was also resuming “limited production” Monday at its pork plant in Logansport, Indiana, where nearly 900 employees had tested positive. And the JBS pork plant in Worthington, Minnesota planned a partial reopening on Wednesday.

Virginia-based Smithfield is offering COVID-19 testing to all employees and their families, according to a text message sent to employees. The message told employees to report to a local high school to be tested. It wasn’t clear if testing was required before employees could return, and Smithfield didn’t immediately respond to questions.

About 250 employees were told to report to work Monday, according to the union that represents them. The plant employs about 3,700 workers and produces roughly 5% of the nation’s pork.

According to a CDC report released Friday, more than 4,900 workers at meat and poultry processing facilities have been diagnosed with the coronavirus, including 20 who died. Some states didn’t provide data, so the actual count is believed to be higher. The actual number of COVID-19 infections is also thought to be far higher than the number of confirmed because many people have not been tested and studies suggest people can be infected without feeling sick.

CDC researchers said plant workers may be at risk for several reasons, including difficulties with physical distancing and hygiene and crowded living and transportation conditions. They suggested that disinfection be enhanced and workers get regular screening for the virus, more space from co-workers and training materials in their native languages. Many meatpacking employees are immigrants; a CDC report on the Smithfield outbreak found that employees there spoke about 40 different languages.

The United Food and Commercial Workers union, which represents roughly 80% of beef and pork workers and 33% of poultry workers nationwide, has called for stricter measures than the CDC recommendations.