The COVID-19 pandemic has impacted consumers and businesses around the world. The food industry is playing a critical role in continuing to provide a safe food supply to consumers while mitigating risk of the novel coronavirus, SARS-CoV-2. While key attention has been placed on mitigation strategies emphasizing hand washing, personal hygiene, and safe distancing, the food industry is focusing on reinforcing GMPs, enhanced sanitation, and compliance with food safety regulations to meet the challenge of controlling the threat of the virus.
In this free webinar, Food Quality & Safety will educate industry leaders on the critical role of GMPs and sanitation, and share perspectives on key principles of addressing the COVID-19 threat.
Attendees will learn about:
- COVID-19 and SARS-CoV-2: What we know, and what we don’t know.
- GMPs, sanitation and sanitation preventive control.
- The viral control equation.
- The key principles of controlling the novel coronavirus.
Purnendu C. Vasavada, PhD, professor emeritus of food science at the University of Wisconsin-River Falls and industry co-editor of Food Quality & Safety magazine, will discuss the burden of foodborne disease and emerging foodborne pathogens of concern. He will also discuss strategies for controlling COVID-19 in food processing facilities and ways to minimize the risk of person-to-person virus transmission through GMPs, PrPs, and other policies.
Joe Stout, founder of Commercial Food Sanitation, will discuss COVID-19 from a sanitation GMP perspective and detail a six-principle “equation” for maintaining a safe workplace that includes rules for prevention, hygienic design solutions, SSOPs, and disinfectants.
The webinar is followed by a Q&A.
This webinar is sponsored by 3M.