The uncertainty caused by COVID-19 could not come at a worse time for Michigan specialty crop producers. Many are in the early phases of starting their production cycle and their seasonal labor force is scheduled to start arriving over the next few weeks. Presently, producers are fearful of further government restrictions that would postpone planned arrival dates. Groups and organizations that are involved with and that represent agricultural employers relying on seasonal labor have been conversing and working with the necessary agencies to remind them of the importance of seasonal labor, and that any disruption could be detrimental to the agricultural community as well as the security of our national food source.
The following are five steps producers can take to help keep employees and others safe.
- Employers should review their general food safety program and extend the personal sanitation concepts through the entire food production cycle and consider expanding the food risk assessment to include a C-19 risk assessment.
- Employers should review their Standard Operating Procedures, generally the list below, and consider any recommended additions per Centers for Disease Control (CDC) and/or local Health Department:
- Proper hand washing
- Reporting illnesses
- Sanitizing contact surfaces
- It is recommended (or required) that nearly all workers receive general sanitation practices training on an annual basis.
- Most workers also receive pesticide training, which includes personal hygiene training— consider adding any specific CDC and/or local Health Department information, e.g. social distancing.
- The normal combined chemical and food safety training practices will provide significant protections against the spread of COVID-19.
Michigan farm and farm-related employers should review federal travel restrictions on a regular basis. There are many English and Spanish (and other languages) information documents available from the CDC and local Health Departments that can provide guidance for personal activities beyond workplace activities. Where employers furnish housing, continue to complete weekly inspections and remind occupants of the need to report illnesses under your food safety procedures or general work rules.
Michigan does have the advantage that southern states such as Georgia, North Carolina and South Carolina will have gone through the process a few weeks earlier. Therefore, we can draw off their experience concerning travel. Once workers arrive, it will be up to the employer to provide education and the necessary cleaning supplies to maintain a healthy living and work environment and labor force. If that is not done, employers run the risk of having the virus effect a significant number of their labor force at crucial times during the season.
The COVID-19 situation is constantly changing. The conversation on its effect on the seasonal farm labor supply has only just begun. Producers need to remain vigilant as to how changes may affect them.
Below are links to some general guidelines. As more information becomes available, we will pass it on.
Source: Michigan State University (Ron Goldy, Audrey Sebolt and Adam Kantrovich)