In order to manage COVID-19 risks to employees, it is critical for food manufacturing facilities to closely review current policies and procedures relative to current knowledge of the risks. In food manufacturing environments, potential for close contact can occur on or near production lines, receiving and packaging areas, sampling and quality rooms, and in common facility areas such as conference rooms, lunchrooms, locker rooms, restrooms, hallways, and entryways.
Ultimately, each facility will need to implement their own policies tailored to their specific facilities and risks, recognizing that food is a critical infrastructure and facilities must remain operational in order to fulfill societal needs. Unless required by authorities, physical (social) distancing should be a tool, but not a requirement, in facilities needed to operate at capacity.
Download the guidance from the Food and Beverage Issue Alliance for help developing your company’s site-specific plans.
