“Normal” may never be the same for food processors. The health of employees, how to engage them in this new normal and their general welfare – on top of food safety, sanitation and hygiene practices – have been brought to the forefront because of COVID-19. Causes for concern around food safety and quality were already present during normal times. The pandemic heightened these concerns through:
- A focus on preventing the virus from spreading at plants;
- Switching from traditional foodservice and institutional customers to grocery stores;
- Keeping up with demand;
- Challenges with product supply.
Download this new checklist to learn how you can take specific measures to meet employee concerns, enhanced quality protocols and consumer demand during these times of uncertainty.