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Food Safety Risk Management and COVID-19

In most food safety scenarios, utilizing the best practices and food sanitation standards set forth by the Food and Drug Administration and The United States Department of Agriculture are critical to preventing unsafe and unsanitary conditions. Delving into a facility’s Good Manufacturing Practices (GMPs) and Sanitation Standard Operating Procedures (SSOPs) allows for assessment of readiness in the case of an issue or pandemic, such as the one we are seeing now: Covid-19. As we keep facilities open and look forward to re-opening other establishments to employees returning to work and the manufacturing of goods, the food community’s focus must be on the sanitation elements and requirements that will ensure safety of the worker, the product, and the community.

Post-webinar supporting materials:

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