Food Industry Employment Program Newsletter
Food Safety First
Noncompliance=Death
Thank You for working and producing food during the COVID-19 pandemic. We could not survive without you.
How are you doing?
I cannot believe how fast this year is going, at the same time feeling like is has lasted 1000 years so far. Trying to take time off is challenging for me at the moment.
Compliance and Regulatory News
There has been quite a bit of news from the FDA as they started onsite inspections again this month. There are some differences to before the pandemic, mostly that FDA inspectors will pre-announce that they are coming to inspect. FDA inspectors are only doing mission critical onsite inspections in parts of the country that are not safe to visit and regular domestic inspections will start in parts of the country where the COVID-19 is under control:
"resuming prioritized domestic inspections will depend on the data about the virus’ trajectory in a given state and locality and the rules and guidelines that are put in place by state and local governments. In order to move to the next phase, we must see downward trends in new cases of COVID-19 and hospitalizations in a given area."
The FDA also released advice about What to do if you have an employee with COVID-19. Make sure you have a COVID-19 policy NOW; don’t wait until your first co-worker gets ill. Reach out if you need any assistance with writing your COVID-19 policy and procedure.
Foodborne Illness Outbreak News
There have been less recalls and outbreaks than usual during the pandemic. Hopefully because we are washing our damn hands and taking more care about sanitation! I must keep that up once COVID-19 in under control.
There were two outbreaks in July:
The first was the presence of the parasite Cyclospora in bagged salad from Fresh Express. You can read an article about it on my blog here. The most recent up date from FDA from July 9 says that they are still working on finding the source of the parasite; so we still don't know where it came from.
The second outbreak is an outbreak that I am keeping an eye on even though there is currently no identified source even though Salmonella Newport has been identified as the pathogen with 212 people reportedly ill in 23 states. Thirty one people have been hospitalized. You can keep up to date with this outbreak at the CDC website.
The challenges with finding the cause or source of foodborne illness is what makes managing food safety challenging. This is why food manufacturers must keep on top of sanitation and food safety plans. Set up time for a Free Food Safety Chat NOW if you need any help with this!
Keeping on Top of Food Safety
If you want to read more regular articles about food safety and food systems change, check out the articles on my blog and on the Food Safety Strategy Group.
Sign up for a free food safety chat if you have any questions or if need to put policies or procedures in place. It is important to me that you are able to make great food that is safe for both your consumers and your co-workers. Don't wait for an emergency happen; plan NOW!
All the best,
Cathy