Resources from the March 30 “Food Safety and COVID-19: What Businesses Need to Know” Webinar

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.

Watch Webinar

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
  • General Provisions
    • Exempts USDA and FDA foodservice products switched to retail channels from certain labeling provisions
      • No Claims may be made when claiming nutrition exemptions
      • Labeling must include all other required elements
  • 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.

Update Your Plans

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

Download Now

Questions? Contact Us

As you have questions or need additional insights, please contact us at info@aibinternational.com.

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