During our Monday webinar we highlighted the Top 5 Actionable Recommendations to help convey priorities for what you should be doing in your facility right now. So what is the #1 thing you should be doing?

Watch our May 11 Top 5 Actionable Recommendations webinar recording now or download the accompanying PDF. Please share these resources with your colleagues – you never know when that shared expertise will be beneficial.

Recalls in the U.S. are increasing at a rate of approximately 10 percent per year. So it is safe to say that most companies will be impacted by a recall at some point. During the COVID-19 crisis, the risk of mistakes due to increased production and decreased staffing make a strong traceability and recall plan essential.

Watch our May 4 Traceability/Recalls & COVID-19 webinar recording now or download the accompanying PDF. You can also download our “Get Started Guide: Traceability & Recall” to learn top traceability issues facing food plants, four steps to be recall ready, and important questions for your recall team members. Please share these resources with your colleagues – you never know when that shared expertise will be beneficial.

During our Monday, April 27 “Food Safety and COVID-19: What Businesses Need to Know” webinar, Jesse Leal, Food Safety Professional, highlighted how cleaning, sanitation, verification, training and onboarding will need to change for the future.

COVID-19 will change how Clean, Sanitize, Verify, Train & Onboard. To learn more, watch our April 27th Sanitation & COVID-19 webinar recording now or download the accompanying PDF.

During our Monday, April 20 webinar, we discussed food fraud. Alicia Swanson, Food Safety Professional, reviewed a key question to ask of your operation to determine whether you’re at risk. Download our complimentary Food Fraud Risk Assessment to help determine your risk.

What is Food Fraud? How Do I Assess Whether My Supply Chain is at Risk? How Do I Mitigate My Risk?

I’ve heard that I need to do a temperature screening for all incoming employees and visitors? We’ve had an employee who tested positive for COVID-19. What sanitation activities do I need to do at my facility? Now we are being asked to wear masks along with other PPE. Does it matter which PPE I put on first or last?

During our Monday, April 6 “Food Safety and COVID-19: What Businesses Need to Know” webinar, we discussed a number of recommendations to ensure food safety and worker health. One of the practical scenarios reviewed by Alicia Swanson, Food Safety Professional, involved key considerations when increasing employee distancing in production.