Food Safety During a Pandemic: An Expert Weighs In Canadian Occupational Safety Magazine shared an article on food safety during the COVID-19 pandemic, and you might want to check out some of their tips. May 26, 2020 Food safety continues to be a main topic of conversation within during the COVID-19 era. With delivery services, restaurants beginning to reopen and a number of meat plants (in the U.S. and Canada) dealing with outbreaks among their workers, it is no wonder concerns about food safety on behalf of employers, retailers and consumers are flying. Ebrahim Noroozi, food scientist and occupational health and safety specialist with McGill’s Department of Food Science and Agricultural Chemistry, shared his findings with Canadian Occupational Safety (COS): “While the Centers for Disease Control and Prevention (CDC) in US has not found evidence that COVID-19 has been transmitted through meat or poultry, public health officials have said that coronavirus strains can live at live and freezing temperatures on food packaging. And so much about the risks of COVID-19 are uncertain and evolving that companies need to be on their toes.” The Food and Drug Administration (FDA) has reduced the number of inspections during the outbreak, but that does not limit the liability of executives if outbreaks (of COVID-19, salmonella, E-coli or other) reach the consumer. Recently, the Canadian government released guidance for manufacturers, including those operating in the food sector, on how to prevent and limit the spread of COVID-19 in workers in these environments. Canadian Manufacturers and Exporters (CME) have made many resources available online, including PPE best practices, employee re-integration for larger groups and guidelines for workers’ psychological health and safety. Let's block ads! (Why?)