Although there is no evidence that COVID-19 can be transmitted through food, companies in the food industry must have good hygiene and safety practices in place to ensure product quality.
As the impacts of COVID-19 continue to increase, it is critical that food companies accurately account for this pandemic in demand forecasting to not only address immediate shortages, but also to avoid distortions in forward-looking projections. By creating “disruption databases” that capture critical information about the event, companies can equip themselves to prepare for future disruptions and improve their predictive modeling.
As facilities across the country are forced to shut down, the president and CEO of Smithfield Foods warns of a severe supply chain disruption as the United States’ meat supply teeters “perilously close to the edge”.
Seafood is a globally traded commodity that is subject to intense supply/demand and price pressures. It is one of the most fragmented food supply chains, and transparency into its actors and the movement of products has been notoriously elusive and difficult to manage.
Cassava starch is frequently used in starch adulteration.
Moving a traditional company with manual processes into the digital world takes collaboration.
Not only must companies in the food industry keep their facilities clean and employees safe, but they must also minimize additional exposures for suppliers or customers.
The agency has announced updates in the face of challenges due to the COVID-19 crisis.
Maybe the ceiling is not shattered just yet, but the next generation of young female professionals will shatter it, so go for it!
Understanding best practices and keeping employees safe have been a top concern during the coronavirus pandemic.
