On March 30, we hosted our “Food Safety and COVID-19: What Businesses Need to Know” webinar. Below, you will find links to resources that may be useful in addressing your food safety needs in relation to COVID-19. As you have additional questions, please email us at info@aibinternational.com and we’ll provide you with the right expertise.
As a starting point, visit our Solutions for Businesses Impacted by COVID-19 page for expertise and virtual training solutions that can provide you the support necessary to continue ensuring food safety and quality. You can also access our free COVID-19 Site Self-Assessment Guide, which will help you determine best practices, priorities, and how to navigate the COVID-19 crisis.
Below is a summary and links to the various resources mentioned during the Monday, March 30 webinar.
USDA and FDA Updates
- USDA/FSIS and FDA Temporary Labeling Allowances
- Labeling Flexibilities for products intended for food service but being diverted to retail
- USDA allowances are for 60 days starting March 23, 2020
- FDA allowances are in effect for the duration of the public health emergency related to COVID-19 including any renewals
- Labeling Flexibilities for products intended for food service but being diverted to retail
- General Provisions
- USDA/FSIS Application
- Foods already manufactured for Hotels, Restaurants or similar Institutions (HRI) can be rechanneled
- Bulk foods may be distributed to retail and the retailer will repackage into smaller consumer size packages
- Labeled containers of foods in unlabeled protective coverings may have the separate units labeled at retail
- FDA Application
- Restaurants may sell excess of packaged ingredients
- Foods already manufactured for HRIs can be rechanneled
- To facilitate distribution of food, continued manufacturing of restaurant foods to be redirected to retailers is acceptable until retail packaging can be developed
- Other Allowances
- State government provisions for restaurants to sell excess foods directly to consumers
- FDA extended their use of enforcement discretion for the nutrition facts and serving size changes through the end of the year
FDA Updates – Food Safety
Access all relevant information through their main site.
- FDA Temporary Changes
- Food Safety and the Coronavirus (FDA FAQ)
- Inspections (foreign and domestic)
- Routine Inspections
- Conducting for Cause
- Recalls
- FSVP, Human and Animal Preventive Control requirements
- Temporarily suspends the annual on-site audit requirement
- As long as you do additional verification activities
Update Your Plans
- Food Safety Plan – as you review your plan, you may benefit from our Food Safety and Sanitation Distance Learning Course
- Review to determine if changes are required
- If changes are needed make them and re-sign and date the plan
- Changes can be reversed when situation is back to normal
- Food Defense Plan – we can help you audit your plan through our Food Defense Evaluation Audit
- Review vulnerability assessment (increase in temporary personnel)
- Increased monitoring may be needed
- If changes are needed, re-sign and date the plan
- FSMA Final Rule for Mitigation Strategies to Protect Food Against Intentional Adulteration
Download the COVID-19 Site Self-Assessment
- Review company policies for management of illness in the workforce
- Refresh all onsite employees on the following policies
- Assessment of all operational areas for adequate handwash stations, supplies, sanitizer stations
- Communications for what employees should do if sick
- Conduct a traffic mapping of employees working inside the plant to identify all contact / touch surfaces
Questions? Contact Us
As you have questions or need additional insights, please contact us at info@aibinternational.com.
