FDA Provides Best Practice for Retail Including Retail at Food Service and Delivery

FDA provided best practices for food workers....many  of which also work for food operations.  There are a lot of good links that cover various topics. 

Included here is also CDC's Interim Guidance for Implementing Safety Practices for Critical Infrastructure Workers Who May Have Had Exposure to a Person with Suspected or Confirmed COVID-19.

https://www.fda.gov/food/food-safety-during-emergencies/best-practices-retail-food-stores-restaurants-and-food-pick-updelivery-services-during-covid-19
Best Practices for Retail Food Stores, Restaurants, and Food Pick-Up/Delivery Services During the COVID-19 Pandemic

FDA is sharing information about best practices to operate retail food stores, restaurants, and associated pick-up and delivery services during the COVID-19 pandemic to safeguard workers and consumers.

FDA Continues to Investigate Enoki Mushrooms as More Enoki Mushrooms from Korea Recalled Due to Listeria

H&C Food Inc. of Brooklyn, NY is recalling 7.05OZ (200G) Enoki mushrooms imported from Green Co. located in Korea, because it has the potential to be contaminated with Listeria monocytogenes,  The recall was the result of FDA evidence of potential contamination of Enoki Mushrooms from Green Co. Ltd. H&C Food Inc. has ceased the distribution of the product as FDA and the company continue their investigation as to what caused the problem.

Clearly an issue with enoki mushrooms from Korea.  This last recall follow two previous recalls last month (Sun Hung Foods and Guan Foods).  To this point, there have been 36 cases with 30 hospitalizations and 4 deaths.

https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/hc-food-inc-recalls-enoki-mushroom-because-possible-health-risk
H&C Food Inc. Recalls Enoki Mushroom Because of Possible Health Risk
Summary
Company Announcement Date:  April 07, 2020
FDA Publish Date: April 07, 2020
Product Type: Food & Beverages
Reason for Announcement: Potential to be contaminated with Listeria monocytogenes
Company Name: H&C Food Inc.
Brand Name: H&C Food Inc.
Product Description: Enoki mushrooms

FDA and CDC Recommend the Use of Face Coverings for Workers in Retail and Food Production

This change comes about as the understanding of pre-symptomatic and asymptomatic infected people with the virus can spread the virus and this spread can come through simple speech.  From a study out of UC Davis, "Normal speech by individuals who are asymptomatic but infected with coronavirus may produce enough aerosolized particles to transmit the infection.."

State governments such as Pennsylvania also recommend that people wear face coverings when in public venues.

This is not a contradiction, or a flip flop, but rather an understanding of how the situation has changed with a growing number of cases in the US.  As more become infected, this increases the likelihood of asymptomatic or pre-symptomatic people in settings where they can spread the virus through aerosolization.    By wearing a face covering, it reduces the risk that the wearer will spew out significant aerosols.

These are the cloth or homemade masks, not the surgical or N-95 masks which should be reserved for those working in the medical field or other high risk operations.

FDA COVID-19 FAQs
https://www.fda.gov/food/food-safety-during-emergencies/food-safety-and-coronavirus-disease-2019-covid-19
Should employees in retail food and food production settings wear face coverings to prevent exposure to COVID-19? (Posted April 4, 2020)
On April 3, the CDC released an updated recommendation regarding the use of cloth face coverings to help slow the spread of COVID-19.  CDC recommends the use of simple cloth face coverings as a voluntary public health measure in public settings where other social distancing measures are difficult to maintain (e.g., grocery stores and pharmacies).
For workers on farms, and in food production, processing, and retail settings who do not typically wear masks as part of their jobs, consider the following if you choose to use a cloth face covering to slow the spread of COVID-19:

• Maintain face coverings in accordance with parameters in FDA’s Model Food Code sections 4-801.11 Clean Linens and 4.802.11 Specifications.
• Launder reusable face coverings before each daily use.
• CDC also has additional information on the use of face coverings, including washing instructions and information on how to make homemade face covers.

NOTE:  The cloth face coverings recommended by CDC are not surgical masks or N-95 respirators.  Those are critical supplies that must continue to be reserved for healthcare workers and other medical first responders, as recommended by current CDC guidance.

CDC New Release
https://www.cdc.gov/coronavirus/2019-ncov/prevent-getting-sick/cloth-face-cover.html
Recommendation Regarding the Use of Cloth Face Coverings, Especially in Areas of Significant Community-Based Transmission

Industry Guidance on Social Distancing Procedures for Food Operations

The Food And Beverage Issue Alliance, a consortium of industry associations, has put together a listing of preventive measures that a company can put in place to achieve social distancing within their operation.  As stated, this guidance  is intended to assist in developing more site-specific plans.  There are some great ideas for consideration within your operation.

Emergency Prevention Measures to Achieve Physical (Social) Distancing in Food Manufacturing Facilities as Related to COVID-19 March 31, 2020 Version 2.11
Preface
In order to manage COVID-19 risks to employees it is critical for food manufacturing facilities to closely review current policies and procedures relative to current knowledge of the risks. The following guidance is based on our current knowledge of the virus and designed to help companies review and amend current policies.

How to Handle COVID-19 Positive Person in a Food Facility - Industry Guidance Updated 4/2/20

A consortium of food related associations have come together  and developed a guidance document for handling a situation where a worker tests positive for COVID-19.  It is important to understand who has come in close contact with the positive person and then handle those individuals.   Product does not need to be put on hold.

Other guidance documents for the Food and Beverage Issue Alliance include

• Screening Food Industry Employees for COVID-19 Symptoms or Exposure  3/30/2020 Version 1.0 
• Emergency Prevention Measures to Achieve Physical (Social) Distancing in Food Manufacturing Facilities as Related to COVID-19 March 31, 2020  Version 2.11  

https://static1.squarespace.com/static/5e7d1107dac60a6b3e3f098d/t/5e8664c27e5db072ad336918/1585865924826/FBIA+COVID19%2BCase+Recommended+Protocols_2April20+Version+4.pdf
Food Industry Recommended Protocols When Employee/Visitor/Customer Tests Positive for COVID-19 As of April 2 , 2020 (Version 4 )

Contents:

I. Background 

II. Steps To Be Taken When An Employee Tests Positive For COVID-19 Or Has Symptoms Associated With COVID-19 

III. Steps To Be Taken When An Employee/Visitor/Customer Is Exposed (In Close Contact) With An Individual Who Is Positive For COVID-19 

IV. Cleaning and Disinfection Guidelines 

V. Disposition of Food

I. Background

Food production facilities, distributors, retailers and wholesalers are part of our nation’s “critical infrastructure” and must remain operational to feed the country. Inconsistent approaches to reacting to an individual, particularly manufacturing personnel, who test positive for COVID-19, have the potential to jeopardize our food system. This document recommends a consistent approach in how a company can continue operations in the event an individual has tested positive or is potentially exposed, given the global COVID-19 pandemic and high transmissibility of this respiratory virus from person to person. This guidance is not intended to replace or supersede federal, state, or local guidance or authority. It highlights key recommendations from the Centers for Disease Control and Prevention (CDC) and the Occupational Safety and Health Administration (OSHA) on:

Workers Petition PA Fulfillment Center as COVID-19 Cases Increase

An Amazon fulfillment center in Hazlton PA was petitioned by workers after 9 workers in the facility were diagnosed with COVID-19.   The petition aims at a shutdown and deep cleaning.   It is interesting to note that the COVID-19 positive cases in Hazleton spiked to 300 in the last few days, which for a city of 25,000, is very high, roughly 1.2% (as of yesterday, Pennsylvania was about 0.06%).

This where it becomes so important for facilities to manage COVID-19 within the facility.  With a high pressure of positives from the local community, there is increasing risk within the facility of wide-spread infection.

Citizens Voice
https://www.citizensvoice.com/news/workers-say-amazon-must-clean-hazleton-facility-1.2613885
Workers say Amazon must clean Hazleton facility

Pew - A Guide for Conducting a Food Safety Root Cause Analysis

Pew Charitable Trusts published a guide to conduct a root cause analysis.  This type of analysis would be used by a food operation to solve issues that lead to a recall or even a deviation from a CCP/preventive control parameter.  "The guide describes practices for effective RCA that, if used routinely, would help identify lessons learned from food safety failures and ultimately prevent foodborne illnesses. The guide provides approaches and rationales for how stakeholders can prepare for and conduct an RCA, report findings and conclusions, and apply lessons learned to prevent recurrence."

So it is a good reference source for corrective action procedures.

Pew Trusts
https://www.pewtrusts.org/en/research-and-analysis/reports/2020/03/a-guide-for-conducting-a-food-safety-root-cause-analysis
A Guide for Conducting a Food Safety Root Cause Analysis
Approaches for investigating contamination incidents and preventing recurrence
REPORT
March 24, 2020
Topics: Food & Drug Safety & U.S. Policy Projects: Safe Food Read time: 53 min

PA Woman Arrested After Coughing on Grocery Food, Store Disposes of Food

In what has become a national story coming from northeastern PA, a woman was arrested after coughing on exposed food in a grocery store and claiming to be sick with COVID-19.  In response, the store ended up disposing of $35,000 worth of groceries.  She was charged with two felony counts of terroristic threats using a biological agent as well counts of criminal mischief, disorderly conduct, and attempted retail theft.

The Hill
https://thehill.com/homenews/news/489981-woman-accused-of-coughing-on-stores-food-jailed-charged-with-terrorist-threats
Woman accused of coughing on store's food jailed, charged with terroristic threats
BY KAELAN DEESE - 03/28/20 11:30 AM EDT

FDA Warning Letter - HACCP Issues for NY Seafood Processor

FDA issued a Warning Letter to a NY seafood processor for issues associated with HACCP compliance for their operation.   The company had four common issues noted.

1) Temperature monitoring of a cooling step did not take worse-case scenario for product characteristics as well as did not have an adequate frequency.

"FDA recommends when selecting samples to consider the variables that affect the rate of cooling and represent “worst case” conditions. This can include overlapped or closely placed units, the position of the units in the tray and on the (b)(4) where heat may be retained (e.g., the units in the center of the trays in the middle of the (b)(4)), and the distribution of cold air in the cooling room. In addition, your listed frequency, “at least every (b)(4),” is inadequate to show that your critical limit of “…no more than (b)(4) of those (b)(4) is above (b)(4)” is not exceeded."

2) The company was missing monitoring records.

"...firm did not have post cooking process cooling monitoring records documenting times and temperatures of products that were cooled after cooking between January 3 and January 14, 2019. Review of your firm's Cooking CCP monitoring records during this period revealed that your firm was manufacturing and cooking fish products during this time."

3) The company did not have corrective action records for certain process deviations. 

"a review of your Post Cooking Process Cooling monitoring records revealed that at least on one occasion products were not cooled below the listed critical limit......Your firm’s response dated December 4, 2019 stated that a corrective action was performed at the time of the deviation even though a record was not created."

4) The firm did not take appropriate corrective action in response to certain deviations.

"...firm’s “Cooking” critical control point monitoring records identified deviations from your temperature critical limit on multiple production days. However, you determined these deviations were the result of the improper use of (b)(4) temperature recording devices by employees. You firm did not perform or document any corrective actions."

FDA Warning Letter

https://www.fda.gov/inspections-compliance-enforcement-and-criminal-investigations/warning-letters/shung-kee-food-co-ltd-598630-03202020
Shung Kee Food Co., Ltd.
MARCS-CMS 598630 — March 20, 2020