How Food Manufacturers Have Responded to the COVID-19 Pandemic—Part 1
Seafood manufacturers have demonstrated adaptability to protect workers and avoid closing, despite supply shortages and changing public health guidance
Small food manufacturers, defined as those with less than 500 full-time employees, have experienced significant challenges to operate and supply food during the COVID-19 pandemic. Federal guidance to protect food employees from COVID-19 was provided to U.S. meat and poultry processors before it was developed and relayed to seafood processors. To better support small manufacturers in Georgia, the University of Georgia Marine Extension and Georgia Sea Grant conducted free, onsite COVID-19 assessments at seven seafood processing and distributing facilities through the first five months of 2021. By compiling and adapting checklists developed from the U.S. Food and Drug Administration (FDA), the U.S. Occupational Safety and Health Administration (OSHA), and the U.S. Centers for Disease Control and Prevention (CDC), a comprehensive tool was developed to facilitate assessments. Completed assessment reports and recommendations, along with answers to a brief follow-up questionnaire conducted three to seven months later, are summarized in this article.
Manufacturers demonstrated remarkable adaptability to protect workers and avoid closing, despite the emergence of supply shortages and continually changing public health guidance. Except for three companies that temporarily suspended onsite inspections of (foreign) suppliers, the pandemic did not negatively affect the safety of seafood processed in or distributed by these facilities. Although only seafood facilities were assessed, information gleaned from this effort is relevant to any food manufacturer.