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.
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”.
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.
Understanding best practices and keeping employees safe have been a top concern during the coronavirus pandemic.
In our second webinar in this series, presenters discuss the increasing enterprise risks facing food companies due to the growing number of confirmed cases and deaths, additional strains on supply chains, and the rise of “rumors” relating to COVID-19.
Your smartphone may be transmitting more than a call. Dirty texting doesn’t make for safe food handling.
The Consortium will be held December 2–4 in Schaumburg, IL, but we’re prepared to go virtual if necessary.