Controlling COVID-19 transmission in food processing facilities and throughout the food system has challenged industry in unprecedented ways. Efforts to-date have largely focused on reactive measures (e.g., implementation of social distancing though installation of plexiglass barriers) and crisis response. As we enter what we hope will be the next phase of the COVID-19 pandemic, the food industry will have to focus on institutionalizing appropriate strategies and controls to reduce the risk of COVID-19 related illnesses, business interruptions and associated enterprise risks including legal liability and reputational risks. This webinar will discuss key mitigation strategies, including the need to validate and verify the effectiveness and execution of these controls, including how to develop and foster a company culture that focuses on COVID-19 control both within and outside the workplace.
Martin Wiedmann, Gellert Family Professor of Food Safety, Cornell University
Melanie Neumann, EVP & General Counsel, Matrix Sciences International, Inc.
Sam Alcaine, Assistant Professor in Food Science, Cornell University
This webinar is co-hosted by Matrix Sciences International, Inc., the Institute for Food Safety at Cornell University and the Cornell Dairy Foods Extension Program.