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
 
  • There is no evidence that food is a source or route of transmission for the virus.

  • As the outbreak continues to expand and the risk of  community transmission increases, businesses should consider protecting workforce health. See what you can do to support your workforce at TAG COVID-19 FAQs: Protecting Employee Health.

  • The European Centre for Disease Prevention and Control says that although animals may have been the “likely source of infection”, the main source of infection and spread is from person-to-person (via respiratory droplets from coughing, sneezing, or exhaling).

  • Recent reports highlight COVID-19’s ability to spread before causing symptoms. In fact, upon infecting an individual, COVID-19 quickly reproduces; it grows especially well in the upper respiratory tract (nose, mouth, nasal cavity, and throat)!

    • Wash hands well and do not touch eyes, mouth, or other mucosal membranes!

    • Additionally, a coughing or sneezing individual should use elbow or tissue to block droplets. Tissue should be discarded immediately!

  • Although COVID-19 viral particles can be found in urine and stool specimens, virus transmission from these sources is still being researched and is not fully understood.

Can COVID-19 spread through feces? (WHO)

Recommendations for
the Food Industry

Best Practices of Conscientious Companies

In addition to implementing “time-off” and handwashing policies, companies are also applying some novel ideas to help limit the potential spread of COVID-19. You may want to consider similar policies as applicable for your business.

  • Increasing sanitation frequency can provide further protection. This includes regularly cleaning the front of the house/non-food processing areas on the same schedule that of standard food areas. Cleaning and sanitizing should include sanitizing frequently touched surfaces (e.g. doorknobs, countertops, tabletops, screens, etc.), sweeping floors, and emptying trash.

  • In China, companies implemented a policy of mandatory employee health assessments and/or temperature checks both prior to each shift worked and at timed intervals during the work hours. Such practice could be applicable in some high-risk businesses or areas with community transmission, however unless a pandemic has been declared in your area by CDC or your local health department, it may not be legal under EEOC.

  • Across the U.S., many Quick Service Restaurants (QSRs), foodservice providers, and retailers are forbidding/banning the use of customer-provided reusable cups. Additionally, an increasing number of businesses are even removing self-serve items (e.g., fruit, plastic utensils, cups, etc.) away from customer-accessible areas.

  • While some non-food service providers (cashiers, airline ticket handlers, etc.) are donning gloves for protection, other providers are recommending against putting on gloves. Putting on gloves may give wearer’s a false sense of security and encourage bad behavior; the wearer may be less careful and mindful about where and what their hands touch.

  • People handling packages should wash and/or sanitize their hands, frequently. If gloves are used, ensure that proper glove usage is taught, and gloves are properly used.

  • Multi-unit businesses can decrease potential COVID-19 spread by maintaining separation between locations and minimizing movement between sites by associates.

 

 

 

 

 

Correction: There was an error in the March 09, 2020’s newsletter; Canada currently does not have +100 cases.

 

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!


 

CONTACT US

info@achesongroup.com

Toll free 800.401.2239

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