Working in the industry has never been harder, especially as COVID-19 spreads through the workforce.
However, anyone exposed to coronavirus must be asymptomatic and follow specific safety guidelines if they continue to work.
While American consumers are currently frustrated by a lack of toilet paper, hand sanitizer and other pandemic-related items, the longer-term repercussions to the supply chain will be evident on store shelves in three months or more.
Preventing foodborne pathogens is a team effort. Here are some practical measures to take in production plants to cut the risks.
The complimentary event will discuss how the food industry can address issues that arise as a result of supply chain disruption.
The coronavirus lockdown is leading to food adulteration.
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.
A reliable method is developed to identify Sepia Officinalis.
LAMP brings the benefit of a single assay protocol for testing all pathogens, enabling technicians to use the same protocol for all pathogen tests. This streamlined workflow involving minimal steps simplifies the process and reduces risk of human-caused error.
