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SDSU Meat Lab COVID-19 Operation Plan

SDSU Meat Lab COVID-19 Operation Plan

Planned Audience: S.D. Meat Processors, S.D. Pork Producers, General public

  • Staffing and Safety Protocols
    • One full-time employee on-site with operational support from five undergraduate students, four graduate students, one postdoctoral researcher and two faculty.
    • Staff will follow current CDC guidelines and all S.D. Meat Inspection policies.
      • Individuals are required to follow the current university and SDBOR face covering protocols.
  • Cleaning
    • Staff will clean and disinfect high-touch surfaces (e.g., door handles, cash registers, tables and chairs) frequently. Staff will also maintain sanitary conditions in the processing facility. 
    • SDSU custodial staff will clean restrooms. Support provided by SDSU Facilities and Services.
  • Hours
      • Thursday-Friday: 8:30 a.m. - 5 p.m., through Aug. 15 (Retail Sales)
      • Monday-Friday: 8 a.m. - 6 p.m., through Aug. 15 (Slaughter and Processing)
      • Monday-Friday: 8 a.m. - 5 p.m., beginning Aug. 17
      • Monday-Friday: 8 a.m. - 5 p.m., post COVID-19
  • Entrance/Exit Procedures
    • When customers come for product pickup, a staff member will deliver meat products and take payments or escort customers into the retail store front for credit card payment.
  • Tours and Groups
    • Tours and group visits to the production areas will be suspended until further notice.
    • Groups that come for retail meat products will be limited to the inside space at the capacity of one customer group at a time.
  • Signage
    • Post all signage in highly visible locations that promote protective measures and describe how to stop the spread of germs, including hand-washing and facial covering information.
    • Exterior signage will prohibit entry if displaying symptoms such as fever, cough, etc.
  • Guidelines and Rules
    • The SDSU Meat Lab will be operating on required staffing to accomplish pig slaughters, processing and retail sales in curbside pickup manner. The SDSU Meat Lab will accept phone and email orders to reduce contact with customers. Staff members will follow the guidelines for meat and poultry processing workers as outlined here when fabricating products and filling customer orders. Staff will be instructed to maintain appropriate social distancing as much as possible. Individuals are required to follow the current university and SDBOR face covering protocols.
      • Staff will follow all SDSU Meat Lab GMPs and SOPs, which include not coming to work if they exhibit any type of illness and washing hands with food-grade antibacterial soap and hot water upon entry, often during operations and prior to exiting. Door knobs, break room tables and high-traffic areas will be cleaned and sanitized numerous times per day with food-grade cleaning and sanitizing agents used in the meat lab sanitation processes.

Chemical Product and Manufacturer Information

  • Dart 444 - Madison Chemical - Cleaning and sanitizing agent
  • Sanibet Multi-Range - Betco - Sanitizing agent/surface disinfectant
  • Breeze - Madison Chemical - Cleaning detergent
  • Disinfecting Wipes - Lysol - Surface Disinfectant
  • Disinfecting Spray - Lysol - Surface Disinfectant
  • Bleach - Clorox - Surface Disinfectant
  • Disinfecting Wipes - Clorox - Surface Disinfectant