Food Business News - April 28, 2020 - 10

More plant closings announced
as COVID-19 sickens workers

The meat industry has
been disproportionately
hit by outbreaks caused
by the coronavirus.

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KANSAS CITY - A growing number of food
processors announced temporary plant
closings as workers tested positive for
COVID-19, the respiratory illness caused
by the novel coronavirus. While the meat
industry has been disproportionately hit
by outbreaks, other sectors are beginning
to be affected as well.
Smithfield Foods, Smithfield, Va., on
April 12 said its Sioux Falls, SD, pork plant
would close indefinitely following an
outbreak of COVID-19 at the facility. South
Dakota public health officials said there
were more than 100 cases of COVID-19
linked to the pork plant.
The plant processes between 4% and
5% of US pork, according to the company.
It employs 3,700.
"The closure of this facility, combined
with a growing list of other protein plants
that have shuttered across our industry,
is pushing our country perilously close to
the edge in terms of our meat supply," said
Kenneth M. Sullivan, president and chief
executive officer. "It is impossible to keep
our grocery stores stocked if our plants are
not running."
Several days later, the company
said it would close two more facilities
after a number of employees at plants
in Missouri and Wisconsin tested
positive. The plants, located in Cudahy,
Wis., and Martin City, Mo., are near urban areas in which community spread
of COVID-19 has been prevalent.

10

Food Business News

Smithfield's dry sausage and bacon
plant in Cudahy was expected to close for
two weeks. The Martin City plant, a ham
processing operation that employs more
than 400, was closed indefinitely. The
facility receives raw materials from the
Sioux Falls pork plant.
"Numerous plants across the country
have COVID-19 positive employees," Mr.
Sullivan said. "We have continued to run
our facilities for one reason: to sustain our
nation's food supply during this pandemic. We believe it is our obligation to help
feed the country, now more than ever. We
have a stark choice as a nation: We are
either going to produce food or not, even
in the face of COVID-19."
Hormel Foods Corp., Austin, Minn.,
closed two manufacturing plants in
Alma, Kan., and Rochelle, Ill., for two
weeks. Management at the Alma plant
said it closed because an employee tested
positive for COVID-19. Approximately 100
are employed at the facility that manufactures meals and entrees as well as the
Saucy Blues foodservice barbecue brand.
Hormel's Rochelle plant was closed
by the local health department due to the
spread of COVID-19 in the community.
The company said it was working with
officials to determine the steps that need
to be taken to reopen the plant.
"Unfortunately, the outbreak has had
an effect on our ability to fully operate," said Bill Rice, plant manager at the

Rochelle facility. "We have been part of
the fabric of this community for decades,
so this news is incredibly disappointing to
our great team of people."
JBS USA, Greeley, Colo., temporarily
closed its beef processing plant in Greeley
after 16 positive cases were identified
among a workforce that numbers 6,000.
Tyson Foods, Inc., Springdale, Ark.,
closed its pork processing plant in Columbus Junction, Iowa, on April 13 after 24
employees tested positive and had planned
to resume operations on April 24. After 86
additional positive cases were found in the
local community and linked to the outbreak
at the Tyson plant, management decided to
not resume operations. The plant employs
1,300. The company then announced on
April 20 that the Columbus Junction plant
would resume limited operations.
Tyson Foods also planned to indefinitely suspend operations at its largest
pork processing plant, located in Waterloo, Iowa. The plant, which employs 2,800,
previously had decreased production in
the face of increasing absenteeism rates
and planned to stop production until
further notice beginning mid-week, the
company said on April 22.
"Protecting our team members is our
top priority and the reason we've implemented numerous safety measures during
this challenging and unprecedented
time," said Steve Stouffer, group president
of Tyson Fresh Meats, the meat and pork
processing subsidiary of Tyson Foods.
"Despite our continued efforts to keep our
people safe while fulfilling our critical role
of feeding American families, the combination of worker absenteeism, COVID-19
cases and community concerns has resulted in our decision to stop production."
Jayson Lusk, PhD, head of the
department of agricultural economics at
Purdue University, said the prevalence of a
relatively few large capacity plants, highly
congested with workers and situated within a fairly tight geographic area, make the
meat processing sector more vulnerable
to COVID-19 related disruption than other
sectors of the food industry. He said beef
processing has taken a hit, especially in
the last couple of weeks. At the beginning
of April, the beef slaughter was about the
same as a year earlier at a little less than
April 28, 2020


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Food Business News - April 28, 2020

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http://digital.foodbusinessnews.net/sosland/fbn/2011_02_15
http://digital.foodbusinessnews.net/sosland/fbn/2011_01_18
http://digital.foodbusinessnews.net/sosland/fbn/2011_01_04
http://digital.foodbusinessnews.net/sosland/fbn/2010_12_21
http://digital.foodbusinessnews.net/sosland/fbn/2010_12_07
http://digital.foodbusinessnews.net/sosland/fbn/2010_11_23
http://digital.foodbusinessnews.net/sosland/fbn/2010_11_09
http://digital.foodbusinessnews.net/sosland/fbn/2010_10_26
http://digital.foodbusinessnews.net/sosland/fbn/2010_10_12
http://digital.foodbusinessnews.net/sosland/fbn/2010_09_28
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http://digital.foodbusinessnews.net/sosland/fbn/2010_08_31
http://digital.foodbusinessnews.net/sosland/fbn/2010_08_17
http://digital.foodbusinessnews.net/sosland/fbn/2010_08_03
http://digital.foodbusinessnews.net/sosland/fbn/2010_07_20
http://digital.foodbusinessnews.net/sosland/fbn/2010_07_06
http://digital.foodbusinessnews.net/sosland/fbn/2010_06_22
http://digital.foodbusinessnews.net/sosland/fbn/2010_06_08
http://digital.foodbusinessnews.net/sosland/fbn/2010_05_25
http://digital.foodbusinessnews.net/sosland/fbn/2010_05_11
http://digital.foodbusinessnews.net/sosland/fbn/2010_04_27
http://digital.foodbusinessnews.net/sosland/fbn/2010_04_13
http://digital.foodbusinessnews.net/sosland/fbn/2010_03_30
http://digital.foodbusinessnews.net/sosland/fbn/2010_03_16
http://digital.foodbusinessnews.net/sosland/fbn/2010_03_02
http://digital.foodbusinessnews.net/sosland/fbn/2010_02_16
http://digital.foodbusinessnews.net/sosland/fbn/2010_02_02
http://digital.foodbusinessnews.net/sosland/fbn/2010_01_19
http://digital.foodbusinessnews.net/sosland/fbn/2010_01_05
http://digital.foodbusinessnews.net/sosland/fbn/2009_12_22
http://digital.foodbusinessnews.net/sosland/fbn/2009_12_08
http://digital.foodbusinessnews.net/sosland/fbn/2009_11_24
http://digital.foodbusinessnews.net/sosland/fbn/2009_11_10
http://digital.foodbusinessnews.net/sosland/fbn/2009_10_27
http://digital.foodbusinessnews.net/sosland/fbn/2009_10_13
http://digital.foodbusinessnews.net/sosland/fbn/2009_09_29
http://digital.foodbusinessnews.net/sosland/fbn/2009_09_15
http://digital.foodbusinessnews.net/sosland/fbn/2009_08_18
http://digital.foodbusinessnews.net/sosland/fbn/2009_08_04
http://digital.foodbusinessnews.net/sosland/fbn/2009_07_21
http://digital.foodbusinessnews.net/sosland/fbn/2009_07_07
http://digital.foodbusinessnews.net/sosland/fbn/2009_06_23
http://digital.foodbusinessnews.net/sosland/fbn/2009_06_09
http://digital.foodbusinessnews.net/sosland/fbn/2009_05_26
http://digital.foodbusinessnews.net/sosland/fbn/2009_05_12
http://digital.foodbusinessnews.net/sosland/fbn/2009_04_28
http://digital.foodbusinessnews.net/sosland/fbn/2009_04_14
http://digital.foodbusinessnews.net/sosland/fbn/2009_03_31
http://digital.foodbusinessnews.net/sosland/fbn/2009_03_17
http://digital.foodbusinessnews.net/sosland/fbn/2009_03_03
http://digital.foodbusinessnews.net/sosland/fbn/2009_02_17
http://digital.foodbusinessnews.net/sosland/fbn/2009_02_03
http://digital.foodbusinessnews.net/sosland/fbn/2009_01_20
http://digital.foodbusinessnews.net/sosland/fbn/2009_01_06
http://digital.foodbusinessnews.net/sosland/fbn/2008_12_23
http://digital.foodbusinessnews.net/sosland/fbn/2008_12_09
http://digital.foodbusinessnews.net/sosland/fbn/2008_11_25
http://digital.foodbusinessnews.net/sosland/fbn/2008_11_11
http://digital.foodbusinessnews.net/sosland/fbn/2008_10_28
http://digital.foodbusinessnews.net/sosland/fbn/2008_10_14
http://digital.foodbusinessnews.net/sosland/fbn/2008_09_30
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http://digital.foodbusinessnews.net/sosland/fbn/2008_06_10
http://digital.foodbusinessnews.net/sosland/fbn/2008_05_27
http://digital.foodbusinessnews.net/sosland/fbn/2008_05_13
http://digital.foodbusinessnews.net/sosland/fbn/2008_04_29
http://digital.foodbusinessnews.net/sosland/fbn/2008_04_15
http://digital.foodbusinessnews.net/sosland/fbn/2008_03_18
http://digital.foodbusinessnews.net/sosland/fbn/2008_03_04
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http://digital.foodbusinessnews.net/sosland/fbn/2007_11_13
http://digital.foodbusinessnews.net/sosland/fbn/2007_10_30
http://digital.foodbusinessnews.net/sosland/fbn/2007_10_16
http://digital.foodbusinessnews.net/sosland/fbn/2007_10_02
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http://digital.foodbusinessnews.net/sosland/fbn/2006_07_25
http://digital.foodbusinessnews.net/sosland/fbn/2006_07_11
http://digital.foodbusinessnews.net/sosland/fbn/2006_06_27
http://digital.foodbusinessnews.net/sosland/fbn/2006_06_13
http://digital.foodbusinessnews.net/sosland/fbn/2006_05_30
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