Growers are not immune to challenges posed by COVID-19 as they strive to keep their farm workers safe, said Henry English, director of the Small Farm Program at the University of Arkansas at Pine Bluff.
Fortunately, there is no evidence of the spread of the virus in food and produce, he said.
“However, potential transmission of the virus among workers is of great concern,” he said.
Some growers must contend with family members, year-round employees, seasonal and even temporary non-immigrant agriculture workers. The first thing growers should do is educate workers on COVID-19 symptoms, how it spreads and how to reduce its spread.
“If the grower provides housing, it should allow for social distancing,” English said. “Instruct workers to stay home if they are sick, and reassure them that they will not be punished for missing work if they are sick.”
Independent reporting for Pine Bluff & Jefferson County since 1879.
Growers should monitor employee health for COVID-19. Growers should follow Centers for Disease Control and Prevention (CDC) and Federal Drug Administration (FDA) guidelines for screening employees for symptoms before starting work. Advise those with a fever and symptoms to contact a doctor for evaluation, he said. Growers should be aware of healthcare screening organizations that serve migrant farmworker communities and be informed of current COVID-19 testing sites in their areas.
“Growers should provide training on personal hygiene and sanitation. Stress that all workers must wash their hands with soap and water for 20 seconds throughout the day – upon arrival for work, before handling food, after breaks and using the restroom and after any contamination event,” English said. “Train workers to refrain from touching their eyes, nose and mouth throughout the day. If workers share a vehicle, they should wear a mask when doing so.”
Provide workers handling produce in packing areas single-use gloves and advise workers to change them when hands touch skin or the ground. If gloves interfere with a worker’s task, handwashing or hand sanitizer should be done frequently. If working close by others, workers should wear masks. Be sure to instruct workers how to wear masks, English said.
Instruct workers to keep 6 feet away from each other. Limit one employee per vehicle at a time and have drivers disinfect frequently touched surfaces before their shift ends, he said.
“When physical distancing is not an option, divide workers into teams that only work with members of that team for the duration of the outbreak,” English said. “For example, divide a packing crew into two groups that only show up for their shift. Have the first shift clean and sanitize their work areas and equipment at the end of their shift. Then, leave a buffer of 15 to 30 minutes between shifts.
Growers may want to have designated harvest and packing crews, the members of which never cross paths during the workday. Assign employees in the same household to the same crew. Working in designated crews reduces the risk of losing your entire workforce. If feasible, use plexiglass barriers to separate workers, he said.
“Cleaning and disinfecting are two separate steps,” English said. “Cleaning removes dirt and soil and often requires soap, water and detergent. Disinfecting uses a chemical to inactivate the virus on the surface.”
Clean and disinfect shared tools between uses by a different employee. Clean harvest baskets, bags, aprons, knives after each use, he said. Apply a disinfectant to nonporous produce contact surfaces. Disinfect door handles, steering wheels, keyboards and touchscreens throughout the day.
Wash cloths, uniforms and other laundry used in produce handling in hot water, English said.
The CDC recommends using disinfectants on the EPA list found at https://www.epa.gov/pesticide-registration/list-n-disinfectants-use-against-sars-cov-2.
The University of Arkansas at Pine Bluff offers all of its Extension and Research programs and services without discrimination.
— Carol Sanders is a writer/editor with the UAPB School of Agriculture, Fisheries and Human Sciences.