COVID-19 risk management will evolve and continue to impact food manufacturers and retailers until an effective vaccine is available. Organizations that plan to maintain their status quo, will still have to manage change as the local status of the virus changes.
TORONTO (PRWEB) June 11, 2020
Reviewing the risks and controls around sanitation, emergencies, vulnerable workers and social distancing in the ‘new normal’, BSI will share innovative and proactive good-practice methodologies for (re)embedding resilience in food sector operations. Whether a business stayed open or had to close, had a COVID-19 outbreak or didn’t, the ‘new normal’ requires both the careful consideration of operational functions and ensuring the wellbeing of workers throughout an organization.
COVID-19 risk management will evolve and continue to impact food manufacturers and retailers until an effective vaccine is available. Organizations that plan to maintain their status quo, will still have to manage change as the local status of the virus changes. A long view needs to be taken to any significant changes considered. As an example, depending on how they aim to achieve it, organizations considering increasing production would need to review—in the context of the ‘new normal’—how that could impact significant health and safety factors including:
- The time available for cleaning and/or to conduct preventative or breakdown maintenance, particularly if local regulations increase hygiene requirements
- The impact on worker fatigue caused by increased line speeds
- The reduction in visibility and manoeuvrability in storage areas
BSI will help organizations understand common risks and how to identifying risks that might be unique to specific situations,
For more information or to register for this event, visit (Re)Building Resilience in Food Operations Through Occupational Health, Safety and Wellbeing.
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