Managing COVID-19 risks in the citrus industry

The COVID-19 pandemic has rapidly changed so much. SARS-CoV-2 (the virus that causes COVID-19) is primarily transmitted person-to-person, with no evidence it is transmitted by food or food packaging, including citrus and citrus products.

Managing COVID-19 among workers is extremely important. COVID-19 impacts on the health of employees can have catastrophic effects, especially when operations are shuttered by health departments. There have been hundreds of documented clusters of illnesses on produce farms, in processing plants and in restaurants. Businesses can easily lose 10, 50 or even 100 percent of their staff to illness or quarantine. If these labor losses happen when crops need to be harvested, packed or processed, the results can be devastating. This article highlights some of the resources available and considerations needed to ensure continued operation while maintaining the health and safety of workers.

For the full article on the Citrus Industry, please click here.


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