FACILITIES THAT PRODUCE MEAT AND POULTRY PRODUCTS HAVE RECENTLY BEEN CLOSED BECAUSE WORKERS CONTRACTED COVID-19 AND WERE UNABLE TO WORK. THIS PUTS A STRAIN ON THE FOOD SUPPLY BY REDUCING THE AMOUNT OF MEAT AND POULTRY ON GROCERY STORE SHELVES. RESEARCH IS NECESSARY TO UNDERSTAND WHY SARS-COV-2, THE VIRUS THAT CAUSES COVID-19, IS A PROBLEM IN MEAT AND POULTRY PROCESSING ENVIRONMENTS. IT IS BELIEVED THAT INFECTIONS WITH SARS-COV-2 VIRUS PRIMARILY OCCUR BY EXPOSURE TO DROPLETS IN THE AIR AND CONTAMINATED SURFACES. THEREFORE, INVESTIGATING THE CONDITIONS WITHIN MEAT AND POULTRY PROCESSING ENVIRONMENTS (E.G., LOW TEMPERATURES, HIGH HUMIDITY, INCREASED AIR MOVEMENT, WORKERS IN CLOSE PROXIMITY TO ONE ANOTHER) TO IDENTIFY AREAS AND SURFACES THAT ARE AT HIGH-RISK FOR CONTAMINATION AND SPREAD OF OF INFECTIOUS SARS-COV-2 VIRUS IS CRITICAL IN ORDER TO SOLVE THIS ISSUE. FINDING SOLUTIONS THAT WILL LIMIT THE EXPOSURE OF MEAT AND POULTRY PROCESSING EMPLOYEES WILL PROTECT THEIR HEALTH AND ENSURE CONSUMERS HAVE AN AMPLE SUPPLY OF MEAT AND POULTRY PRODUCTS AT THE GROCERY STORE. THE OVERALL GOAL OF OUR PROJECT IS TO REDUCE WORKER EXPOSURE TO SARS-COV-2 IN MEAT AND POULTRY PROCESSING ENVIRONMENTS. OUR TEAM WILL DO THIS BY 1) EVALUATING POTENTIAL SOURCES OF EXPOSURE (E.G. EQUIPMENT SURFACES, WORKER ATTIRE, MEAT AND PACKAGING MATERIALS) AND DETERMINING THE AMOUNT AND LONGEVITY OF INFECTIOUS SARS-COV-2 THAT IS PRESENT DURING AND AFTER MEAT PROCESSING AND PACKAGING ACTIVITIES, 2) IDENTIFYING, DEVELOPING, VALIDATING, AND DELIVERING PRACTICAL CLEANING AND DISINFECTION