Abstract: Employees were working at a meat processing facility when a COVID-19 outbreak occurred. The employer had implemented temperature checks upon entering and required employees to wear face coverings and a bump cap with face shields. Employee #1 was a Chopper Operator in the Chopper Blending Department. Employee #2 was a Whizzard Operator/De-fatter for the Bone-In-Loin conveyor line. Employee #3 was a Forklift Operator in the Distribution Center. Employee #4 was a Quality Assurance Technician in Bacon Slice. Employee #5 was a Machine/Packout Operator in the Mohawk Area. Employee #6 was an Operator (Smoker) in the Bacon Smokehouse. Employee #1 started to have symptoms of COVID-19 on October 6, 2020, called in sick to work on October 7, and said he did not feel well and had a 100 degree temperature. Employee #1 did not return to work, and tested positive for COVID-19 on October 9. Employee #1 died on December 24, 2020. Employee #2 started to have symptoms of COVID-19 on December 4, and his last day at work was December 17. Employee #2 took at COVID-19 test on December 16, and the positive result was obtained on December 18. On December 21, Employee #2 was hospitalized and he died on January 6, 2021. Employee #3 started to have symptoms of COVID-19 on December 24, and was hospitalized from January 3, until he died on January 25. Employee #4 started to have symptoms of COVID-19 on December 30, and was hospitalized from January 9, until he died on January 24. Employee #5 started to have symptoms of COVID-19 on January 20, and died on January 30, 2021. Employee #6 started to have symptoms of COVID-19 on January 4, was hospitalized from January 15, until he died on January 22, 2021.