Food First Blog | Resources from the March 30 “Food Safety and CO

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.

• 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

Download Now

Questions? Contact Us

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