Food Industry COVID-19 Resource Center

FoodLogiQ is closely monitoring the coronavirus disease (COVID-19) outbreak and is working to support the food industry in adapting to protect and feed consumers.

FoodLogiQ’s COVID-19 Resource Center is dedicated to industry-specific resources for food organizations looking to mitigate the impacts and risks of this international health emergency. Our team will continue to deliver materials to aid businesses facing dramatic shifts in safety practices and the market, as well as any supply chain disruption. FoodLogiQ will continue to share pertinent information for supply chain stakeholders to help navigate evolving guidelines related to COVID-19.

The COVID-19 pandemic is having widespread effects across our industry and we are committed to building resilience in the face of global crisis. If you are in need of support, please do not hesitate to contact us.

This page was last updated on 4/9/20.

7 Ways FoodLogiQ Customers are Minimizing Risk During COVID-19

Thursday, April 16th – 2:00 PM | ET

hal_king

Hal King
Founder and CEO
Public Health Innovations LLC

bryan_cohn

Bryan Cohn
Food Safety Solution Engineer
FoodLogiQ

kirstin_meyerhoeffer

Kirstin Meyerhoeffer
Product Marketing Manager
FoodLogiQ

Customer Support

FoodLogiQ’s customer success team is partnering with our customers on COVID-19 rapid response programs. We are helping our users leverage FoodLogiQ Connect functionality to take coordinated action in response to the outbreak. The FoodLogiQ platform remains fully operant and we are continuing to provide full service to our users. While our staff is telecommuting to reduce exposure to ourselves and others, we are working tirelessly to ensure we are doing our part to support users and advance food safety in this critical moment.

FAQ

Please visit the FDA’s FAQ on Food Safety and the Coronavirus Disease 2019 (COVID-19) for more information. Businesses should consult local, state and federal guidelines to maintain compliance and optimize responses during the outbreak.

Q: What is COVID-19?

A: COVID-19 is the respiratory disease caused by the novel coronavirus SARS-CoV-2. The first case of COVID-19 was recorded in late 2019 in Wuhan, China, and the outbreak has since been classified as a pandemic by the World Health Organization. As of April 9, 2020, over 1,594,000 cases and over 95,000 fatalities have been reported globally.

Q: Is COVID-19 transmissible via food products or packaging?

A: According to the FDA and the EFSA, there is currently no evidence for COVID-19 coronavirus transmission through food or food products. However, hand-washing and sanitation is recommended whenever coming into contact with surfaces and objects touched by other people. Human-to-human interaction is believed to be the primary method of transmission, which can occur in food businesses. COVID-19 is a new disease that is not fully understood and health experts are updating the public as they learn more about virus transmission.

Q: Is the U.S. food supply or supply chain at risk?

A: According to the FDA, the food supply chain is currently not at risk of widespread disruption. Businesses need to consult with their partners to better understand the risk of disruption to individual supply chains and determine whether supply chain modification or redundancy is advisable. As of now, COVID-19 does not appear to be transmissible via food, however business should safeguard their supply chain against food quality and foodborne illness risks that could compound effects of this crisis.

Q: What new cleaning and sanitation procedures need to be implemented to reduce the spread of the novel coronavirus?

In addition to maintaining compliant food safety plans and following the FSMA Final Rule for Preventive Controls for Human Food, the FDA has indicated that businesses should use recommended cleaning materials for the virus: see the Disinfectants for Use Against SARS-CoV-2 list that have qualified under EPA’s emerging viral pathogen program for use against SARS-CoV-2. While they haven’t mandated new cleaning schedules, the FDA recommends businesses consider escalating procedures. All U.S. businesses should coordinate with local health officials on sanitation guidelines and ensure clear communication plans for procedures are implemented.

Q: What should businesses do if an employee has the coronavirus?

A: If one of your employees tests positive for COVID-19 it is important they follow the CDC’s guideline on what to do if you are sick with coronavirus disease 2019 (COVID-19). The FDA recommends that in these cases businesses inform fellow employees of their potential exposure, while ensuring that the identity of the infected individual remains confidential. Some of the most important steps businesses can take are preventative: have a plan in place for potential employee exposure, and ensure your team is following health guidelines to reduce risks. OSHA has issued Guidance on Preparing Workplaces for COVID-19.

Q: Which businesses in the industry have been deemed “essential work” by the CDC?

A: The FDA and the DHS have recommended food and agricultural workers be classified as essential during the COVID-19 pandemic. Therefore, many food businesses will continue to operate throughout this crisis. Organizations should refer to local and state governments’ definition of essential work to evaluate whether your business qualifies. To learn more about essential work, you may refer to the DHS document: Guidance on the Essential Critical Infrastructure Workforce: Ensuring Community and National Resilience in COVID-19.

Q: What about foreign suppliers and the FSVP rule?

A: The FDA has released a page to help businesses navigate the Foreign Supplier Verification Rule during the novel coronavirus outbreak. See their industry page on FSVP during the COVID-19 health emergency.

Stay Up To Date

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