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This article will focus on why third-shift food and beverage sanitation work can be so challenging and dangerous, why it receives so much attention from OSHA, and what resources and control strategies are available for employers. The authors discuss the physical and chemical challenges with food processing equipment design and sanitation requirements as they relate to the safe performance of cleaning tasks.
Alliance will provide Meat Institute members, the public, and other stakeholders with information, guidance, and access to training resources that will help protect workers.
As part of our national critical infrastructure, the food industry has had to quickly adjust to changes in how it operates to ensure supply-chain continuity during the COVID-19 public health emergency.
Food and beverage employees on the front line need
to remain safe and healthy to continue
to bring the food and beverage supply
to the masses during the COVID-19 pandemic.