COVID-19 Among Workers in the Seafood Processing Industry: Implications for Prevention Measures — Alaska, March–October 2020

Abstract

Large COVID-19 outbreaks have occurred in high-density workplaces, such as food processing facilities (1). Alaska’s seafood processing industry attracts approximately 18,000 out-of-state workers annually (2). Many of the state’s seafood processing facilities are located in remote areas with limited health care capacity. On March 23, 2020, the governor of Alaska issued a COVID-19 health mandate (HM10) to address health concerns related to the impending influx of workers amid the COVID-19 pandemic (3). HM10 required employers bringing critical infrastructure (essential) workers into Alaska to submit a Community Workforce Protective Plan.* On May 15, 2020, Appendix 1 was added to the mandate, which outlined specific requirements for seafood processors, to reduce the risk for transmission of SARS-CoV-2, the virus that causes COVID-19, in these high-density workplaces (4). These requirements included measures to prevent introduction of SARS-CoV-2 into the workplace, including testing of incoming workers and a 14-day entry quarantine before workers could enter nonquarantine residences. After 13 COVID-19 outbreaks in Alaska seafood processing facilities and on processing vessels during summer and early fall 2020, State of Alaska personnel and CDC field assignees reviewed the state’s seafood processing–associated cases. Requirements were amended in November 2020 to address gaps in COVID-19 prevention. These revised requirements included restricting quarantine groups to ≤10 persons, pretransfer testing, and serial testing (5). Vaccination of this essential workforce is important (6); until high vaccination coverage rates are achieved, other mitigation strategies are needed in this high-risk setting. Updating industry guidance will be important as more information becomes available.