Meat processing plants in the State of Utah have not been immune to the logistical and modern health challenges of the COVID-19 Virus. As an essential part of the food chain, they have continued to operate, while practicing increased health and safety measures, and while working hand in hand with their local health departments. They have, throughout the crisis, abided by all local, state and federal health regulations.

Three facilities on the Wasatch Front have been hit recently with an influx of COVID-19 cases, causing some of them to voluntarily and momentarily close, to allow their workforce to recover. Because of early detection and preventative measures, they are on their way to recovering and should be returning to full operational capacity within the next 10 days. Each of the local facilities has taken special care to ensure that their employees, and the product, are protected.

While a few plants are temporarily shut down to allow their employees to recover, there are still plenty of processors contributing to the local food chain. The health, safety and vitality of the food supply chain is as strong as ever in the state and consumers should confidently know that there is plenty of safe and healthy meat available.

The Utah Department of Agriculture and Food is confident in the quality and quantity of meat being produced in the state. The department stands behind it’s processors and has worked tirelessly to ensure the proper and safe handling of all the food produced within the state.

“We appreciate and stand behind meat processors in the state who have navigated the challenges of being an essential service through these difficult times. We remain confident in the quantity and quality of product being produced and processed. I sincerely hope that consumers trust that their meat is safe and that it will continue to be readily available to them. We will continue to hold our industries to the highest level of safety and health, to see us through the end of these challenging times” said Commissioner Logan Wilde.

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Today, Utah Department of Agriculture and Food (UDAF) Commissioner Logan Wilde and Deputy Commissioner Kelly Pehrson joined in the efforts to distribute grilled cheese sandwiches, cheese curds, and popsicles to frontline workers at the Utah Food Bank in partnership with Dairy West’s Curds + Kindness initiative.

Members of UDAF’s Utah’s Own program Gossner Foods, Beehive Cheese, Heber Valley Cheese, Stone Ground Bakery, and Creamies Premium Ice Cream Co. donated or provided at-cost cheese, bread, cheese curds, and popsicles for the Curds + Kindness events thanking frontline workers throughout the month of June – National Dairy Month.

Since its creation in late April, Dairy West’s Curds + Kindness initiative, created to connect surplus dairy with hungry families in Utah and Idaho, has donated over 831,000 lbs of dairy products that may otherwise have gone to waste.

To learn more about the Utah’s Own program and connect with hundreds of local farmers, ranchers, producers and more visit UtahsOwn.org

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Applicants must submit:

1. Click here to download the application (3 pages + documentation) – including detailed explanation for how the operation has been financially impacted due to Covid19 and accurate financial accounting on Expense and Income Statement. Incomplete applications will not be considered.

2. Click here to download the Federal W9 Form.  This MUST be signed and attached to the application.

3. Submit all documents to [email protected] before the extended deadline of  January 1, 2o21 by 5:00pm MST

If assistance is needed please contact one of our field staff in your respective county, their information is included with the application.