Bob’s Red Mill Answers Trade Questions Regarding COVID-19 Outbreak

June 10th 2020


We are sad to report that 14 employees at our production facility in Milwaukie, Oregon, have tested positive for COVID-19. All are home to rest and quarantine with full pay. We are hopeful for mild cases and speedy recoveries. Upon positive testing, we immediately implemented contact tracing. Out of an abundance of caution, additional employees who may have been in contact despite social distancing are also at home to quarantine.

The health and safety of our employees are top priority, and we are working closely with the Oregon Health Authority to ensure we are doing everything possible to prevent further spread of COVID-19. You can learn more about what we’re doing here:


Q. Are there any unique benefits to employees who are symptomatic or test positive, beyond what the government provides?
A. Yes. Detailed information about what we’re doing to support our employees during this difficult time is available here on our website:

Q. What safety and sanitation measures have you implemented? How are you protecting employees now?
A. Detailed information about what we’re doing to protect employees at our facilities is available here on our website:

Q. What procedures have you put in place at the Whole Grain Store & Restaurant?
A. Learn more about what we’re doing to protect employees and shoppers at our Whole Grain Store & Restaurant here:

Q. What additional benefits are you providing to employees who continue to work on site?
A. We’re providing hourly bonus pay for all employees who are continuing to perform essential work on site. You can learn more about what we’re doing to support our employees here:

Q. Should consumers be concerned about the safety of products produced during the COVID- 19 outbreak?
A. Bob’s Red Mill operates under strict and rigorous food safety protocols and has established Food Safety Management Systems (FSMS) based on Hazard Analysis and Critical Control Point (HACCP) principles to manage food safety risks and prevent contamination. These programs include good hygiene practices, cleaning, and sanitation, zoning of processing areas, supplier control, storage, distribution and transport, personnel hygiene, and fitness to work. We continue to enforce these food safety policies and practices during the COVID-19 pandemic.

Q. Are any product shortages seen in stores due to employee absences?
A. With people spending more time at home, we’ve seen a sharp increase in demand for our versatile and nutritious products. Any shortages experienced on the retail side are due to demand versus production constraints and should be temporary.

Q. Why does the Oregon Health Authority list a different number of people in their reporting than you have in your statement about the outbreak at your facility?
A. While we have had 14 Bob’s Red Mill employees test positive, the Oregon Health Authority additionally includes family members related to those employees who have also tested positive in their reporting.