I would like to get peoples thoughts on being able to keep regulatory and SQF compliant during this COVID-19 pandemic. A large portion of our customers are restaurants, hotels and schools which of course are some of the hardest hit businesses during this pandemic. As a result and as most of you know, this has created a huge problem from an operational standpoint because we have to run skeleton crews including the Sanitation and Quality Assurance departments.
We are struggling to keep up to our sanitation schedule as well as our Food Safety Program.
My question is, are most other food distribution facilities with foodservice customers having the same issues? If so, what changes and/or solutions to those challenges are being implemented to be able to maintain SQF Compliance.