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How small- and mid-size food facilities are coping with COVID-19

from Food Safety Magazine

How small- and mid-size food facilities are coping with COVID-19 Food Safety Magazine Omar A. Oyarzabal, Ph.D., writes: "In the first days in April, I started reaching out to small food manufacturers in the state of Vermont to ask how they were coping with COVID-19. Ten manufacturers agreed to an interview, all of which have been posted to the Food Safety for Food Processors Podcasts. The facilities represented in these interviews are all small- to mid-size facilities and have between 2 and 200 employees. These facilities manufacture a variety of shelf-stable products, such as goat milk caramel, energy bars, chocolates, blend teas, maple syrup, tomato-bases sauces, further processed meat and poultry products, and even ready-to-eat products." READ MORE

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