"The presence of Current Good Manufacturing Practices (cGMP), Sanitation Standard Operating Procedures (sSOPs), and Hazard Analysis Critical Control Points (HACCP) afforded the food industry an upper hand in wading through the tides of the pandemic. Modifications to these existing food safety programs and better employee practices can certainly propel food businesses forward.
1. Awareness Training
2. Wearing of Personal Protective Equipment (PPEs)
3. Good Hygienic Practices
4. Updated Sick Employee Policies
5. Physical Distancing
6. Investment in Technology
Learn more about the practices that need to be highlighted to cope with the new normal in the Bryan Rey Oliveros-penned article on "COVID-19 and Its Effect on the Food Industry". Get a digital copy of FSTM's 9th issue by clicking on this link: https://fliphtml5.com/homepage/pclqq. Discover more about food safety during the COVID-19 pandemic when you get a copy of FSTM's latest issue!
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