Every food processor, handler, or warehouse operation must establish programs to ensure that workers and the business are protected in the event of a crisis that may affect plant operations.
A recent review provides insight into the challenges of conducting retail food inspections during the COVID-19 pandemic, and summarizes lessons that can be learned for future unprecedented public health events.
The meat and poultry industry faced unprecedented disruption from the COVID-19 pandemic, as employees worked in tight quarters on production lines, making it especially vulnerable. What is the current state of knowledge of the risk factors for such workers?
Acting U.S. Food and Drug Administration (FDA) Commissioner Dr. Janet Woodcock recently talked to the Alliance for a Stronger FDA about if budgets for food safety would be neglected during the COVID-19 pandemic.
Is coronavirus transmission by food or food packaging a valid concern? Here’s what we know and what we should be doing in the current absence of clear causality.
