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In this episode of Food Safety Matters, we speak to Scott [18:29] about:

• The centralized corporate structure of Tyson Foods
• Initial assumptions about the pandemic 
• The challenge in keeping 120,000 team members safe and healthy
• How Tyson got its hands on PPE for their employees
• Facility changes as a result of the pandemic
• Sanitation challenges
• The creation of a cross-functional group consisting of occupational health and safety and food safety and quality teams
• What happens when facilities get locked down
• Challenges unique to the meat industry
• How to navigate federal guidance when the science is a moving target
• Positive outcomes as a result of COVID
• What still remains a challenge
• Rethinking crisis management plans
• Bringing healthcare to the workplace
• Supply chain impacts
• Unintended consequences of COVID on the food industry

Resource: 
Promoting workplace safety in the era of COVID-19: keeping employees, their families, and communities healthy and safe

News Mentioned in the Episode:
FDA Provides Tools and Resources Related to Food Traceability Proposed Rule [4:31]
Here We Go Again: E.coli Found in Romaine [7:35]
Not Fare Enough: FARE Expresses Disappointment in FDA's Proposed Voluntary Disclosure of Sesame as Allergen [12:26]
U.S. House of Representatives Unanimously Passes Faster Act
Food Research and Resource Program: Food Allergens [FARRP] - International Regulatory Chart