COVID-19 Resources

Due to the high number of inquiries received and the continuous developments regarding the virus, TAG is offering COVID-19 Retainer Packages to businesses concerned with the impact of this outbreak.

Request a quote below or call us: 1-800-401-2239

For the food industry

  • Daily Updates

  • Advice for Food Industry

  • What can you (we) all do?

Key Points

The next few days, the focus will be on managing and protecting employee health.

  • COVID-19 is easily spread through respiratory droplets. Not only is handwashing important, so is creating and maintaining social distancing (avoiding unnecessary contact or close proximity to others).

  • Proper washing of one’s hands is the most important preventive control. Avoid touching your face, eyes, nose, or mouth.

  • Travel to places of wide-spread community transmission (or “high risk” areas) should be minimized and/or avoided. Regions that have declared a states of emergency would be considered high-risk areas.

What You Need to Know About

Check out this clip about "What You Need to Know About Handwashing" (CDC)

Recommendations for the Food Industry

Protecting Employee Health (Part 1) 

As COVID-19 continues to spread, businesses are attempting to make decisions on employee illness procedures and screening. What should you be telling employees? Should you be asking the same questions of visitors to your facility?  What should you be asking to determine if further coronavirus testing should be considered?


To minimize spread, employee communication should include:

  • Calling into work if employee is feeling sick. Do not show up onsite if you are not feeling well. If you are in an area with widespread community transmission, please stay at home and call in if:

(a) you have even a mild cough or low-grade fever (99 F or more) 


(b) if you have had to take simple medications for symptoms (e.g., paracetamol/acetaminophen, ibuprofen or aspirin) which may mask symptoms of infection

  • Letting the supervisor know if employee starts feeling sick at work. If this occurs:

    • Isolate the employee, then send them home. Instruct employee to CALL (not visit) their healthcare provider.

    • Clean and sanitize employee’s work area with alcohol, bleach, or another coronavirus approved sanitizer.

    • IF the employee has traveled from an area where COVID-19 has widespread community transmission (in the US or internationally) within the last 14 days OR has come in contact with a suspected or known COVID-19 case, immediately contact the local health department.  The local health department may have further guidance for how to handle potential employee exposures.

  • An employee who has been sick but has not had a confirmed COVID-19 diagnosis, should not return to work until they are free of fever, signs of a fever, and any other symptoms for at least 24 hours, without the use of fever-reducing or other symptom-altering medicines. 

  • An employee who has been diagnosed with COVID-19 (confirmed case), should not return to work until they are cleared by a healthcare provider.

Keep up to date with COVID-19:

Please send us any questions, comments, and/or concerns! We are happy to talk with you. 

OR call us at 1-800-401-2239

Learn how TAG can help your company ensure food safety and brand protection.

Contact us today!



Toll free 800.401.2239

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