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IFSQN Webinar: The Influence of Coronavirus (COVID-19) on the Food Industry


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#1 Simon

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Posted 24 March 2020 - 10:17 AM

Took Place: Wednesday, March 25. 6-7 PM London (2-3 PM EST).

 

Due to the coronavirus COVID-19 pandemic the IFSQN team have prepared a special webinar for the food industry.

 

In this webinar we will discuss known data about the virus, general steps of prevention and continuity of operations in your food production.

 

The webinar will cover personnel and visitor health and hygiene, hygiene and sanitation in production and crisis management (analysis of the situation and operation continuity plan).

 

This webinar will be partially in presentation form and partially open discussion with participants on best practices.

 

Webinar Recording >>

 

Presentation Slides >>

 

 

Speaker profile:

Vladimir Surčinski, Auditor and Trainer

 

Specialist in Sanitary and Environmental engineering, professional specialist's degree in 2011 (University of Belgrade, Serbia, Higher Medical School of Professional Studies). Employed at Quality Austria Center on position of Project Manager. Auditor for the following standards - ISO 9001, ISO 14001, OHSAS 18001, ISO 22000, HACCP. Conducted a number of training in food safety standards ISO 22000 and HACCP. Experiences related to quality management and food safety gained on position of Quality Associate in retail company Delta Maxi, and later on the position of Food Safety Operations Associate in Delhaize Serbia where he was responsible for auditing of food safety in more than 400 retail stores in three countries - Serbia, Bosnia and Herzegovina and Montenegro.

 

 

Chat logs from today's webinar:

 

Sajid Mehmood : Hello
Maulik Shah : Hello all
James Barker : afternoon
Pauline : Hello from Canada
Miguel Castillo : Hello from Mexico
Fran : Hi everyone from Ontario
Mark Reis : Good Morning from Kerman, California
DEA : Good Afternoon Texas here
Tim : Good Afternoon averyone from Southern California
Elena : Hello from chicago
Strahinja : Hi
Amina Meghazi : I m so exited
Simin : good afternoon
Jose Vazquez : Hello everyone
Kadie-Ann Hines : hi
Kelly : hello
Tom : hello
Anna Doupe : Hello!
Matthew : Hello from Chicago!
Laurie : Hi all!
Victoria : Hi from Puerto Rico
Henry : Hello
Brandy Lopez : Hi
Niamh Burke : Hi from Ireland
Maria Cristina Lopez : Hello from Argentina
Diana : Hello
Itzel Orozco : Hi
felicia : Hi ya
Nilesh : Hi everyone from Mumbai
Gurdeep : Good afternoon.
Iman ELBorolos : Hello everyone
Amina Meghazi : hello
Norm : Hello All
Patricia Maldonado : Hi from beautiful Guatemala!
Anne Casullo : Hello from New York!!!
wael : hello
Lígia Uehbe : Hello from Brazil
Laura Alvarez : Good afternoon
Virginia Makraki : Hello
Patricia Garcia : hello
Alison : Hi!! Hope everyone is doing ok!
Chris : Hello
Candace : Hello
Margaret : hello from Calgary alberta
Violeta : Hello from Bulgaria
Roberto : hello
Randy : Good morning from California.
Anne : Hello from the Netherlands
Araceli : hello
ALMA JIMENEZ : hi, from MExico
Eva : Warm greetings!
mary : Hello
Robin Bozeman : good afternoon from Pendleton OR
Octavia Yankosky : Good Afternoon all!
Francisco Cárdenas : hello from mexico
Darla : Hello from Indiana - USA! Stay Well!
Earle : hi
Marcelo : Hello from Bolivia
Muhammad Faraz : Hello
morad abdelfatah : hello from Egypt
Francis Wallington : Greetings from sunny Burtntwood Saftordshire from home desk
BEVERLY : Hi everyone!
Colleen : Hello from Tillsonburg
Matthew : Hello from Chicago
Huma : Good Afternoon all
Pascal : Hello all!
Zoya : Hi from Calgary
neda : hello
Sara : Good evening from Ireland
Rajshree Patel : hi Raj from New Jersey
Mike : Hi from Cincinnati
Nathan Naughton : hello everyone from Virginia, USA
sabina de nitto : hi
Warren Ryan : Hello from Northern California. The Hitmen Termite & Pest Control
jamie : good afternoon
Tom : hello
Steve : Hello from Sacramento
HG Grewal : Hello from Canada
Dimitrios Drivas : Hello from Greece
Michael : Hello everyone
Kevin Holtz : HI
Alexandre : Hello
Deepi : Hello from California
Rafael : Hello from France
Kairit : Hello from Estonia
ehsan saboktakin : Good night
Fernando Cavaco : Hello from Portugal
Laura : Hello
Chris : Hello
Marzena : Hello, from Poland
Heiða : Hello from Iceland
Kurt : Hello from Qld Australia
Margot Thompson : Hello from New Hampshire
Joseph : Hello from Nigeria
Cindy Council : Hello, Lumberton, NC
Marlene R. : Hello there!
Garreth : Hi all
Kameel : HI  from NH
Hana Brožková : Hello fro. Czech :-)
Sujoy : Hello
Mario Payán : Hello from Nicaragua
Kalaimani Arasi : Good evening
Lacey : Hello from FL
GALVEZ : Hi from Cordoba, Spain
pattaramon mackaman Mackaman : Hello from Netherland
Hadi Pourjafar : Hi everybody
Mel : hello from ontario
Stuart Long : hello from Wisconsin, hope all are well
Lorenzo : Hello from Denver :)
wael : hello from nigeria
Nouri Hussain : Nouri Hussain Hi
Asmaa Abdulhamid : warm regards from Syria
Sumari : Good Evening from South Africa!!
Julie : Hello from Canada
CRISTINA CIOCON : Good morning from General Santos City, Philippines.
Niru : Hello  from Ottawa
Sarah : Hello from lebanon
TASOS TRIAMTAFYLLOU : HALLO
Sadia Javaid : Hi from Windsor
Josipa : hello
Gabriela Balivet : hi from portugal
Marc Cwikowski : Marc from Belgium
Abdulrahman Aljaafari : Hi
George : Hi from Cyprus
Mauricio Suhaste : Hello every body...best regards from Mexico
Joseph : Hi, this is Joseph from Accra Ghana
Alvaro de Lorenzo : hi everbody
Béatrice Ralijerson : Hello from Madagascar !
Eva Pantoja : Hello from Illinois US
Diana : Hello from Lebanon
Hilsberg : Hello from Austria
Maribel : Good afternoon- Maribel from Rentokil NA- California
Vicki : Hello from Chicago
Emina : Hello from Serbia, hope you are all well
Oswaldo Ballén : Hello from Montreal, Canada
Jason Agustin : Good afternoon from Toronto Canada
Titti Taranto : Hi from the UK
Eda : Hello
Rose Kwan : Hello from the Philippines
Kuldeep Malviya : Sir how to safe existing food material
Lindsey : Thanks from Woking Surrey UK
Eva : .....from Nigeria.
Marci Long : Greetings from Centralia, Washington
Marc : Hello from Pennsylvania
kosaraju m murthy : hi murali from ksa
Blessie Nance : Hi fr wisconsin usa
David Barnes : hello from Minnesota
christine romberg : Hi from Wisconsin USA!
Fátima Noronha : Hi from Portugal
Kelli : Hello from New Jersey!
Elias : Hello From San Diego CA!
Deyvid Ugalde : Hi from Costa Rica
APRIL GARCIA : Hello from Calgary!!
OSAMA E ELBUSHRA : Osama E Elbushra
Alvaro de Lorenzo : from UK
Antonella Marano : Food evening from Italy
Melvin : Hello, San Francisco
Laura Tagliani : Hello from Indianapolis
Asli : Hi from Florida
Mario Araujo : Hello from Portugal
Rebecca : Hello from Los Angeles
Candace : Hello from MS, USA
Jacek : Hello, good evening everybody :) Greetings from Poland
Kadie-Ann Hines : Hello from Jamaica
Julie : Hello from Texas!
Rickie : Hello from Pendleton Oregon
Mastaneh Dalili : Hello everyone
Ivana Pavlovic : Hi from Croatia
Shayla : Hi from Rhode Island
Kalaimani Arasi : hello from dubai
Urszula Walczak : Hello from Poland
Ashley : Hi from Chicago, Illinois
Homero : Hello
Maulik Shah : Hello from New Jersey
Pedro : Hello from Virginia
WAQAR AHMAD : Hi Everyone.. WAQAR here from TRULY NOLEN Oman
Iman ELBorolos : Good evening from Egypt
Sharon : Hello from Brazil
Bartholomew Adaba : Hi, from Nigeria.
Priscilla Carter Carter : Hello from Los Angeles
Ghislaine : Hi from Zimbabwe
Harmony : hello from Alaska
Kin : Greetings to all from Toronto Canada
Earle : Hi from Jamaica
Rocio : Hi from Chicago
Jenifer : hello from Waupoos, Prince Edward County, Canada!
Seana Doughty : Greetings from Sonoma, California, USA
Anna Sanders : Hello from Nova Scotia
Alison Lee : Hello from Canada
Andy : Hello from Maryland
Dianne Olaires : Hello from Canada
Marina Chairez : Hello From Wisconsin
Wayne : Hello from Idaho
Brenda : Hello from UK
Cathrine Tavernier : Hello from Western NY
Francisco Cárdenas : the world vs COVID-19
Luzviminda Saylon : hello everyone from Richmond BC Canada
Jana : Hello from Germany
Sarita KC : Hello from USA
Venky : HI from Phoenix, USA
Arif : Yuri and Dawinder - Hi from California
Anika Rahman : Hello from Toronto, Canada
Mark Hansen : Staying Safe and Hopeful!
nurdan : Hello from Turkey
Alisha : Hello from Canada
Jeanne Duckett : Hello from the USA
Magdalena : Hello from Chile
Nadia Kodrova Frye : Hello from Sacramento, California.
MARIA KATSOTA : Hello from Greece...
TASOS TRIAMTAFYLLOU : HELLO FROM GREECE
Leticia Baca : Hello from Miami, FL USA
Taiwo : Hi from Nigeria
Yazmin : Hello from Tulare California
Kuldeep Malviya : Mainly frozen and dehydrated potato flake safe through covid19 contamination
Lindsay Love : Minnesota here
Lorri : Hi from Jamaica
Mitzi Fidler : Hello from ABC in Verona, PA
Richard : Hello from Trinidad and Tobago
Jim : Hello Jim from Seattle
Alvaro de Lorenzo : hopefully this nightmare coronavirus will end soon
Bilal : Hello from Pakistan!
HG Grewal : Hello from British Columbia
Susan : from Northern California- so far nothing in my County, yeah
Lorenzo : Hello from Colorado!
Ekundayo : Hello from Lagos, Nigeria 🇳🇬.
Trevor : Hello from Yorkshire UK
Katie Knobbe : Hellow from Nebraska
Miriam Lugones : Hi from Portsmouth, NH
Brent : Hello from Cincinnati
miguel ortega : hi all miguel form northbrook
Kim Brown : Hello from Chicago IL
Nathan : Hello form Rehovot Israel
Chelsea Tyus : Hello from Baton Rouge, Louisiana!
Fernanda : hello from Toronto
Brenda Garritson : hello from Dallas
ATHANASIOS : Hello from Greece
Irma Koren : Hi from Slovenia
Tina Hsu : Hi from Qld Australia
Kuldeep Malviya : Hi from India , barwani, MP, village Dawana
Suma Lakshmana : hi this is suma from Ireland
Joses : Hi, from Lagos, Nigeria
Jill Princehouse : Greetings from Oregon
OSAMA E ELBUSHRA : Osama E. Elbushra Hello to All from Riyadh KSA
Darla : Hello from Boston
Rahul : hello
Nazia Ammad : Hello from Pakistan
Cavit PUSAT : hello from TURKEY
Brenda : Hello for Calgary, AB Canada
Tània : Hola desde Andorra la Vella (los pirineos)
A Martinez : Hello from Ottawa, Canada
Margarida Traça : Hi from Portugal
Mark : Hi to all from Minnesota, USA
Sherri : Hello from Toronto, Canada
Elaine Wu : Hi, from Missouri, USA
Sadaf : hello from Toronto
Eda : Hello from Turkey
Pamea : Hello from SE Michigan
Andrea : Hi from West Yorkshire,England
Francesca : Good sunny morning from California
Iman ELBorolos : Let's start
Jacinthe Lefebvre : Hello, Quebec, Canada
Salvador Mendoza : Hello from Los Angeles, California
Rick Falkenberg : Hello from Turlock, California
Charles : Hello from Kenya
Diego Cortez : Hello from México
MUHAMMAD HASSAN SHAHZAD : I became flu manager for the site and took series of steps Alhumdulillah made ANTI-COVID19 team
Tania : hi
Arpit : Hello from Toronto
LeAnne : Hello from Indiana
Tania : hi
Robert : Kinston North Carolina
Violeta : Hello from Bulgaria
sara ashton : Hello from Manchester!
Mario Garcia : Hello From California
arcadio banno : Hello from toronto
Daniel : Hello from New Hampshire
jacqueline : Hi from Jamaica
Rolando Llanos : Hello from NC
Mahmoud Al-Husseini : Hello from Alexandria , Egypt
Randy Keir : Hello from Canada
Sajid Mehmood : Hello from Pakistan (Karachi)
Terri : Hello from Buffalo!
peter : hello from Ghana
ehsan saboktakin : Hello
stephanie Levell : Hello from Boston
Bruce : Hello from Spokane,WA
Michael : Greeting from Quito, Ecuador
Ashfaq Hussain : hi all
kathy : hello from Seward, Alaska
James Barker : Hello from IN
maria : hello from portugal
Jennifer Anwar : Hello from Montreal :)
Marian Marino : hallo from Italy
Clouet : Hi from France
Ashfaq Hussain : Hi all from Pakistan
Rich : Rich from Iowa
Michał Wolski : Hello from Poland!
Hala : Hello from Qatar
ossama ismail : Ossama Ismail, Cairo,Egypt
Brian Ross : Cheers from Seattle
Iman ELBorolos : Hello from isolation
Isidora : Hello from Serbia
neda : hello from Montreal
Gabriela Pinheiro : Hi from Brazil :)
Ayse : Hello from Canada
Christine : Christine , hello
Abdulrahman Aljaafari : Hello from Dubai
swati : Hello from Canada
Kelly : Hello from Houston, Texas!
Bruce Perkin : Hey Simon- must be a record attendance for IFSQN
Reyna Resendiz : Hello from Atlanta GA
Isabel : Hello from Portugal
Paurakh : Hello from Windsor, canada
Lorena : Hi from Houston, Texas
Jean Pierre : Hello from Montreal
Beven : Greetings from South Africa
Fruzsina : Hello from Hungary
Alejandro Leloir : Hello from Costa Rica!
Igor Angelovski : Hi form Prague
Michael Adjetey : Hello from Accra, Ghana
Amina Meghazi : it stopped
Doug Dittburner : Hi Doug Molson Coors Toronto
Rokshanara Khatun : Hello, Rokshanara from Canada
Rajneesh : Hello I hope u all are fine and sound
Benjamin Bunting : Hello from Mississippi USA
Virginia Makraki : Hello from Thessaloniki, Greece
Mainul : will the power point be sent out after the presentation?
Lauri Glasgow : Hello from Kansas, USA
Brian : Hello from New York!
Michael : Hello from Chicago... wish I was in Costa Rica though :)
Latika Singh : Hello everyone from Chandigarh, India
simon timperley : Almost Bruce.  We have 2.5k registered 1k live.  Record is 5k registered
catarina : Hello from Portugal
Ivar Pedro Joaquin Brandt Landinez : Hello from Caldwell Idaho!
Yograj : Hi Yograj Thakur India
Caren Rudder : Food production is considered essential so we're at work
simon timperley : Bookmark this link for later: https://www.ifsqn.co...and-discussion/
Joana : Norway here
Brenda : hello from North Dakota
Alvaro de Lorenzo : unfortunately, need to add another 28000
catarina : Yes
Debbie Johnston johnston : yes
Casey Black : stay at home order in place here
Mark Reis : Yes
Rebecca : yes
Casey Black : denver
Marian Marino : yes
Joe : yes Illinois
Benjamin Bunting : yes!
Iman ELBorolos : Yes
Leticia Baca : Florida is expected to be the next epicenter
Lisa : yes
Judith : Hi from Leeds, Uk
David : any toilet paper?
Lorenzo : pandemic means the entire world , right?
Candace : Yes, it keeps growing and fast....
Luz : yes
Benjamin Bunting : right
Violeta : only 240 people are registered as sick in the country, in my city only 4.
Brittany : California. Currently Sheltering in place
Lígia Uehbe : Brazil, São Paulo State
Ivan : Yes - Croatia
Violeta : but they are much more that are sick and not registeed.
Iman ELBorolos : It grows very fast
Jose : Yes, very much in NYC
Sean : Santa Clara county ca
Eliza : I'm located in Sonoma County 50 miles North of San Francisco
Greta Swanson : EPA has a list of approved disinfectants for COVID-19 https://www.epa.gov/...inst-sars-cov-2
Octavia Yankosky : Stay at home order in place here, but not us.. we're still working.
John : Hi from Traverse City Mi
Candace : As of today, only 1 confirmed case so far....
catarina : Portugal is in a state of emergency rigth now
Hadi Pourjafar : Im from Iran
Tim : Are we able to get a PDF of this presentation.
YIYI LIU : hello from China
Elias : 14 to 28 day incubation period?!?! That is way longer than what is being told by the news outlets.
simon timperley : Slides and recording will be circulated after the webinar.
Carlos : Washington State
Tim : Thank You Simon
June : Hi from North Carolina
Staci : has the incubation period been expanded from 14 days? that's what the CDC is still saying
Kelly : Hello from Canada
Daniel : Agree with Elias
Greta Swanson : lunches in seperate rooms to keep 6ft distance
MUHAMMAD HASSAN SHAHZAD : My questions so far all precautions are based on earlier pandemic influenza nothing for this unknown n-covid19. Is there any breakthrough specific to this virus type
Niamh Burke : Incubation 7 to 14 days?
Martin Pastor : Hello from Guadalajara, Mexico
Roberto Benedetti : Hi from San Daniele, Italy
James : Tacoma wa in the house
Karin : 2-14 days is normally referred to as the incubation period. Source of 14-28 days=?
Maria Cristina Lopez : Argentina is also in emergency, we are all at homer
Kristine : How long will it live on plastic (LDPE) material?
Alvaro de Lorenzo : another synthom. not being able to smell7
Tim : New Syptoms no taste or sense of smell only a few comfirmed
Staci : Kristine, FDA is still staying form that it can't be transmitted through food packaging material.
Staci : Firm, not form. Sorry!
Tyler : 2-14 days is normally referred to as the incubation period per the CDC. What is your source for the incubation period being 14-28 days?
Mark Reyes : Hello from West Texas!
Alvaro de Lorenzo : good question tyler..
Kristine : So what about other materials or surfaces- steel, equipment, etc-
Brian : The “incubation period†means the time between catching the virus and beginning to have symptoms of the disease. Most estimates of the incubation period for COVID-19 range from 1-14 days, most commonly around five days. These estimates will be updated as more data become available.   https://www.who.int/...a-coronaviruses
Mike : Up to 3 days on LDPE plastic
Noel Rogowsky : what about the use of ozone to sanitize?
laetitia cirilli : What type of masks are recommended?
Anika Rahman : How should I create a risk assessment on the supply chain and also on the lax on quality in these times with fewer people in warehouse and no QA oversight on the floor or offices?
Candace : N95 has been the recommended mask... However, it seems to change daily...
Benjamin Bunting : due to shortage.
Alvaro de Lorenzo : laetitia: FFP2 masks
YIYI LIU : You can spray alcohol on N95 daily and reuse couple times. 3-layer surgical masks are one time
Brenda : We can't find any masks for employees. Out of stock.
Cynthia Peperkamp : We say that employees can not wear face masks. For us this is some sort of virus container
Staci : Masks are only recommended for healthcare workers and those that are exhibiting signs of illness, not as a preventative.
Alvaro de Lorenzo : Staci Masks are only recommended for healthcare workers and those that are exhibiting signs of illness, not as a preventative. --> yes, this is the recommended.
Kristine : is there a tempalte sample of a health questionairre?
Benjamin Bunting : no maskes at the hospital my wife is working at. making their own at this point.
Vivian : masks are unavailable - is there another form of protective equipment for the mouth?
Iman ELBorolos : Some people spread virus through wearing gloves for long period
Elias : Does anyone have a health questionnaire template?
Alvaro de Lorenzo : also it´s better than stock goes to hospitals. Masks they are using are FFP2
Earle : I developed questionnaire
Kelly : Are there any human rights violations regarding taking employees temperatures upon entry to the site that anyone is aware of?  Specifically referring to Canada.
james : Hand sanitizer is rapidly in very short supp;ly what steps do you recommend to mitigate these shortages?
MUHAMMAD HASSAN SHAHZAD : OpenWHO application is good source for Frontline people
Pauline : our company had a huge debates on wearing masks, some say we shouldn't implement at all. What is the recommendation?
Staci : James, we're making hand sanitizer in house. 99% isopropyl alcohol cut with aloe vera. Ensure 70-90% alcohol content in the final mixture.
Katie Knobbe : Kelly - in the US it is allowed to ask about temperature
James Barker : If no hand sanitizer, us the quat or PAA sanitizers you have for external food surface sanitation.
Alvaro de Lorenzo : Which would be the best chemical recommended for food contact surfaces?
Ana Isabel : James, I have read that there can be dip stations with quat sanitizer dip stations (200ppm)
Debbie Johnston johnston : Can we get the slides in English and Spanish?  I would love to be able to send to some of my suppliers
Benjamin Bunting : so far the US can do temps
Anika Rahman : How should I create a risk assessment on the supply chain and also on the lax on quality in these times with fewer people in warehouse and no QA oversight on the floor or offices?
Vince : Will people be truthful answering their questionnaires?
Abdulrahman Aljaafari : How to control workers who are not showing any symptoms? Temperature is not enough. And as FS Auditor how can we protect our self during our food safety audits?
Daniel : When may an ADA-covered employer take the body temperature of employees during the COVID-19 pandemic? Generally, measuring an employee's body temperature is a medical examination. Because the CDC and state/local health authorities have acknowledged community spread of COVID-19 and issued attendant precautions, employers may measure employees' body temperature. However, employers should be aware that some people with COVID-19 do not have a fever. - from EEOC website (US rights)
George : Can Covid 19 be passed on through food?
Rosemary Banach : We keep disinfectant outside entrance door to be used before touching handle and then everyone gets their temperature taken
Homero : In ecuador we are in emergency
Anna Doupe : recommending that people wear masks and gloves is an issue as you are depleting the supplies.  Health care workers in our areas are having difficulties sourcing gloves and masks.
Staci : George, no. FDA is stating it's not foodborne and cannot be transmitted through food or food packaging material.
Theresa Kentner : George, nothing seems to say this is an issue
Victoria : alcohol works well too
George : Thank you Staci and Theresa
Hilsberg : Any good information on QUAT?
Brenda : Masks should not be worn in food processing environments.  If your employees want to wear a mask, you need to ask why.  They should only be used if you are in the medical field or if you have symptoms
Jennifer : US Food and Drug Administration: https://www.fda.gov/...asked-questions European Food Safety Authority: https://www.efsa.europa.eu German Federal Institute for Risk Assessment (BfR): https://www.bfr.bund...food_and_toys_- 244090.html US Department of Agriculture: https://www.usda.gov/coronavirus
Rocio : Is there an absolute need for employees to use masks and face shields?  What about if companies do not have these readily available.  What to do in those cases?
Richard : how often shoud masked be changed?
Jenny Pineda Pineda : can we use just Alcohol for disinfection employees ?
YIYI LIU : surgical masks every 4 hours
Sara : No stay at home for me I'm afraid
Francis Wallington : The use of masks requires specialist testing to ensure no leakage . It does not work for persons for beards .
Victor : Do you recomend use UV lamps to desinfection of surfaces?
Bruce Perkin : I see that you have referenced the Acheson Group. TAG do not recommend masks. TAG have also defined "contact" with an infected person as "within 6 felt for more than 15 minutes"
Ashley : Quat is one of the best sanitizers. Foe bleach sources contact pool supply companies. They have 10% chlorine based pool shockers. Cut down at  with water to about 1/4 cup per gallon.
Niru : when gloves run out, how can operations run with strict  hand washing. Gloves give false security
Joana : Less people in the high risk sone
Sadaf : yes
Anika Rahman : Sanitaion, Pest Control, Invetory(sample retains), sampling
Anne : Changing the shift. Now working in 2 shifts
Violeta : open doors where possible - less touching of door handles, even if with gloves, t is still better
Alison Lee : Restricting non-essential visitors
Ian Reader : head gear protection
Cynthia Peperkamp : Mask should only be used in the medical field or when you show symptoms... If you show symptoms, you should be sent home. Worrying about the mask is the wrong measure here
Darla : Allowing employees to eat lunch in their cars to have  proper distance
Jenny Pineda Pineda : can we use just Alcohol for disinfection employees ?
Mario Araujo : Temperatura control 2x per dau
Earle : Niru have a frequency shared with all staff
Michael : limiting vendors, increased sanitation activity in common areas,
Francis Wallington : Use of hand sanitiser at entrances and exits
Daniel : Splitting breaks and canceled all meetings
Shaina Alvesteffer : no inter site visits
Blair : function segregation, elimination of visitors,
Joses : Use of hand sanitizers by sales staff
Fruzsina : Handshake forbidden
Kirsten : working in smaller shifts
Guadalupe Quintero Mendoza : tapetes con solucion en la entrada del empaque o bodega
Michael : separation of employees as much as possible.  Keeping employees at their own work station
Margot Thompson : retriction of all vivitors
Maulik Shah : automated hand washing in a controlled atmosphere
Benjamin Bunting : no plant to plant movement. Locked to one plant or location.
Christine : What is the reference about the white book?
YIYI LIU : Use chemical to wipe counters and handles 4 times a day
pattaramon mackaman Mackaman : Clean the door knob
Angel : Hand washing supply shortages. Oprions?
Simin : Extra lunchroom were opened for physical distancing
Fran : Sanitize before next shift comes in
Valerie : available disinfectant bottle on each table in lunch room in addition of regular cleaning and sanitizing
Joyce schlachter : Only people essential to come to work rest wrok remotely
Joana : extra controll of the handwashing, by the leaders . easy to go over to "tiredness"
Beth : We have made people sign up to say they will allow their temperature to be taken at start of shift.  We have to do this to stay open.  If they will not do it we have to send them home or we can get shut down.  We also have specific seating plans with designated break times so we know who is where when in case of any people becoming contaminated so we can trace close contacts
Blair : split shifts and extended hours
Violeta : seperating shifts - not women and men restrooms and bathrooms, but shift rooms, so they don't meet
Brenda : Touch point cleaning 2/day
ehsan saboktakin : Control of Blood of employee
Andy : To comply with Social Distancing we are restricting the number of employees allowed in the employee break room
Minerva : Regularly cleaning break room, restricting visitors, regular cleaning of high contact areas
Shaina Alvesteffer : Weve also installed more hand sanitizer stations, and switched to paper towel instead of air
Laurie : Limit Group meetings and prohibited visitors from the campus
Terri : staggering breaks to seperate employees
Margot Thompson : hand sanitizing on entrance and then hand washing
Octavia Yankosky : Holding meetings virtually instead of in conference room
Javier Zambrano : What about goverment auditng or avoid recalls?
Rich : Trying to maintain 6 foot spacing when washing hands rather than have them on top of each other, Installing some barriers (clear plastic) where not possible to separate. Spacing on breaks
Arpit : restriction to all visitor and asking all contractors to fill out self assessment forms
Monica : staggered breaks/lunchroom visits and arranged lunchroom for social distances
Octavia Yankosky : Closed office to visitors
Mel : First we banned visitors to our facilities, cancelled our tours, banned our head office  folk,
Suma Lakshmana : spilt shift s
Niamh Burke : Robust environmental monitoring plans and reduce footfall to high risk zones, anything further is up to the employee
Joyce schlachter : Eat lunch is cars - keep lunch in cars - closed lunch room
Fran Cortez : Is there a specific mask to use or any mask would work?
Haneen : We can't give everyone masks. Only people who need them in high dust areas in our facility.
Kin : Hair net is also mandatory in our plant other than masks gloves and lab coats
Mel : locked our front door, noone gets to walk in to reception
Kristine : High touch cleaning in entire facility every 6 hours
Jana Blanchette : Separation of working groups, breaks, and cleaning of contact areas.
Dana Buduroi : staggered lunches, cleaning frequently touched surfaces, lay offs of non essential staff
Nick J Kelly : Employee Traffic Control
Margaret : Can you send these comments to all participants?
Maulik Shah : filter all the suggestions from chat box and send it to everyone please
Mel : only essential services like pest control
Reyna Resendiz : cleaning/sanitizing handles on doors, microwaves, refrigerator handles, we split up breaks separated chairs and tables in break room
Fran : No visitors allowed
Tim : Utilize portable H2O2 ionized gas generators
janet : We also decided "no" for masks.  My understanding is that CDC and FDA are not recommending masks for all.
Elena : we're allowng only necessary (pest, mail etc) almost all meetings canceled, staggered lunches, eating in offices, drivers confined to a small area
Cynthia Peperkamp : We have remote audits for the written QMS
stephanie Levell : no visitors unless essential and if they must come in they will get their temperatures taken 100.4 or less is acceptable
Mel : we are about postponing our upcoming audit
Alisha : Staggering shifts, staggering breaks, more furniture and space in break areas for social distancing
Francis Wallington : There are some contractors and visitors that perform critical tasks for operation
Eva Pantoja : Sanitizing common areas three times a day - entry doors, lunch/break room/ locker room
Sabetha : Visitors include delivery personnel such as llaundry, supplies, carriers for product, etc.


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#2 KRG

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Posted 24 March 2020 - 09:26 PM

Thank you so much for preparing this timely and informative webinar! COVID-19 has greatly impacted our small business and community. We are located in Houston, Texas. This morning, The City of Houston and Harris County issued stay home/work safe orders for all non-essential sectors. I'm curious to hear how other areas of the food industry as well as other communities are impacted. Thank you again, I look forward to this continuing webinar.



#3 VeganSarah30

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Posted 25 March 2020 - 07:08 PM

I appreciate there were a lot of Q&A, i'd really like a copy of the slides; due to internet issues only made the last half. 

 

My burning questions is, what are we going to do when the hand sanitizer, sanitizer wipes and soaps run out?



#4 KristinePlmr

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Posted 25 March 2020 - 07:12 PM

We have added an extra cleaning and sanitizing of the entire production line zones 1-3 if an employee is found to be at risk of the virus and confirms a test positive.

Normally, we verify cleaning by zone-2 swabbing for dry ATP. 

 

It was mentioned to use the E-coli for verification during the crisis. Can you clarify with respect to cleaning verification during the crisis- would Genus Listeria be acceptable in place of testing for E-coli for a cleaning verification to capture against a virus?

- We use MIcrosnap swabs and already have Listeria swabs in house with incubators. E-coli would be a different swab we'd need to purchase.

 

Also- immediately after the extra cleaning, prior to the sanitizing- is it still acceptable for verification using zone-2?



#5 Sharon_Aki

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Posted 25 March 2020 - 07:12 PM

Simon,

The webinar was great.
Where can I get the presentation please?

 

Thanks



#6 The Food Scientist

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Posted 25 March 2020 - 07:21 PM

Great webinar!!!!! Thank you so much.

I actually switched now to the bleach sanitizer because it was found to be more effective than the Quat with a certain EPA number we have. Just not sure what concentration to use it at.. if anyone figures it out let me know! 


Everything in food is science. The only subjective part is when you eat it. - Alton Brown.


#7 Perla Vargas

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Posted 25 March 2020 - 07:30 PM

Here is a link to view the EPA-registered disinfectant products on the Disinfectants for Use Against SARS-CoV-2 list that have qualified under EPA's emerging viral pathogen program for use against SARS-CoV-2, the coronavirus that causes COVID-19 along with other COVID-19 resources. Hope think is helpful!

 

 

Novel Coronavirus (COVID-19)—Fighting EPA Pre-Approved Products



#8 The Food Scientist

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Posted 25 March 2020 - 07:34 PM

 

Here is a link to view the EPA-registered disinfectant products on the Disinfectants for Use Against SARS-CoV-2 list that have qualified under EPA's emerging viral pathogen program for use against SARS-CoV-2, the coronavirus that causes COVID-19 along with other COVID-19 resources. Hope think is helpful!

 

 

Novel Coronavirus (COVID-19)—Fighting EPA Pre-Approved Products

 

 

I found it, just not sure about the concentration to be used effective. Any help? 


Everything in food is science. The only subjective part is when you eat it. - Alton Brown.


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#9 Benjamin Bunting

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Posted 25 March 2020 - 07:46 PM

Thank you IFSQN! that was my second webinar on this today and you guys and the comments knocked it out of the park!! would love to see this as a weekly point and I will be getting the other managers at my plants to check it out. 



#10 Perla Vargas

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Posted 25 March 2020 - 07:56 PM

I would go by the label instructions but you should also have a Safety Data Sheet (SDS) with a Table of Contents where you kind find Directions for use or a dilution table.  If you said you had already found It on the EPA list then you can do a search for in or find It on the manufacturers websites.  I am also aware that when using chlorine, usually you have to monitor the concentration of Free available chlorine (FAC).  

 

https://www3.epa.gov...32-20180626.pdf



#11 Simon

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Posted 25 March 2020 - 09:12 PM

Slides, recording and chat logs can be found in the first post of this thread.

 

I'm closing this topic off now.

 

Please start a new topic if you have a question.

https://www.ifsqn.co...and-discussion/

 

Thanks,
Simon


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