Why reliance on traditional GMP & HACCP programs won't protect your facility!
With over 850,000 reported COVID-19 cases in the United States, over 50,000 fatalities, and with Smithfield meat processing plant in Sioux Falls, SD becoming the hot spot for the coronavirus with roughly 900 plant employees tested positive – the risk of this pandemic is omnipresent and severe.
Even with COVID-19 trajectory shifting, food manufacturing facilities are still in the danger zone. The risk of person-to-person proved to be high, hence reliance on basic GMP and routine HACCP checks are not adequate to protect food processing facilities and their staff.
Are your current and existing personnel hygiene and food safety controls enough to keep COVID-19 out of your food processing facility?
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