Canada’s meat industry working hand in glove with public health

Keeping workers safe, healthy is key, writes Chris White.

Over the past few months, the outbreak of COVID-19 has changed the way every Canadian lives and works. That is as true in the meat sector as in any other business, as we work to ensure the largest part of Canada’s food supply is secure. As the industry adapts, we have worked under the direct guidance of public health authorities and the Canadian Food Inspection Agency (CFIA) to develop and implement changes necessary to safeguard our food supply and our workers.

There was no playbook to fight COVID-19. Not for government. Not for any industry. The Canadian meat sector is one of the safest and most regulated food safety systems in the world, with CFIA inspectors working in the plants sideby-side with employees. Meat processors were deemed an essential service and had to adapt quickly to a new reality, investing significantly in their plants as we strive to keep the supply chain going and keep our workforce safe.

Since January, meat processors across the country have been working daily with local public health authorities and occupational health professionals to learn how to keep workers safe. Some of the measures adopted to protect workers include: Monitoring of symptoms and taking employees’ temperatures before the start of work each day; extensive cleaning and disinfection of high touch surfaces by dedicated personnel; enhanced monitoring of appropriate handwashing; and, the requirement for employees to self-monitor during work time and to not come to work if observable symptoms are present. It would be in nobody’s best interest for companies to force a worker who is showing symptoms to come to work and possibly infect other workers around them. The industry needs a healthy workforce in order to keep feeding Canadians.

Wherever possible, physical distancing has

Companies and their workers have gone above and beyond during this pandemic to ensure Canada’s food supply remains secure.

been implemented in the workplace by adding space to production lines, providing barriers between workspaces and creating more space for lunch breaks. Personal protective equipment, like face shields and masks, although difficult to come by due to unprecedented global demand, are used by workers and inspectors as recommended by world health experts. As evidence-based science came to light, the industry worked with health officials and CFIA to ensure best practices from around the world were implemented to protect our workers. We have not stopped since and we will keep making adjustments where needed, as needed.

Companies and their workers have gone above and beyond during this pandemic to ensure Canada’s food supply remains secure. Meat companies have recognized the essential work of their staff during this difficult time by providing various types of incentives. They are finding creative ways to thank their frontline workers and show their appreciation for the resolve they have shown, all while reinforcing the need to stay home should symptoms arise. These small gestures are to recognize the important work they do.

Most meat processing plants in Canada are located in small communities where their employees usually reside. These meat “businesses” become ingrained in their community, helping their neighbours and giving back in so many ways. After all, their employees and their families are key to their success. So, the extensive measures taken by the industry were not only in an effort to protect their employees but also their communities.

As a country, and as part of the food sector, we are navigating uncharted waters. Feeding Canadians, ensuring employees are safe, and keeping the supply chain going are at the heart of what we do. One can’t happen without the other. We are grateful for their tireless work, along with Canadian farmers and ranchers, suppliers, distributors and grocery retailers.

All are heroes on a frontline many of us will never see, but we rely on daily.