Food Protection Trends - January/February 2023 - 40

PEER-REVIEWED ARTICLE
Food Protection Trends, Vol 43, No. 1, p. 40-60
https://doi.org/10.4315/FPT-22-012
Copyright©
Sebastian Llanos-Soto,1*
Sarah I. Murphy,1
2023, International Association for Food Protection
2900 100th Street, Suite 309, Des Moines, IA 50322-3855, USA
Claire Zoellner,2
Diane Wetherington,2
Samuel D. Alcaine,3
1
Ece Bulut,1
Christopher J. Henry,1
Martin Wiedmann,3
Aaron Adalja,4
and Renata Ivanek1
Dept. of Population Medicine and Diagnostic Sciences,
College of Veterinary Medicine,Ithaca, NY 14853, USA
2iFoodDecisionSciences, Inc., Bellevue, WA 98004, USA
3
4
Dept. of Food Science, College of Agriculture and Life
Sciences, 341 Stocking Hall, Ithaca, NY 14853-7201, USA
School of Hotel Administration, Cornell University, Ithaca, NY
14853, USA
Survey of Implemented Mitigation Strategies and
Further Needs of the U.S. Food Industry to Control
COVID-19 in the Work Environment in Early 2021
ABSTRACT
Our objective was to determine the needs of the U.S. food
industry to control COVID-19 in the work environment and
what mitigation strategies are being implemented. A Webbased
needs assessment survey was distributed in early
2021, targeting professionals in management positions at
food industry facilities and operations. Statistical analyses
were conducted on the self-reported adoption of mitigation
strategies against COVID-19 in the participants' facilities
and operations and the perceived needs of the industry
regarding COVID-19. A total of 79 usable responses were
received (those with data on the participant's industry
sector), including 38 (48%) from the dairy, 17 (22%) from
the fresh produce, and 24 (30%) from a mixture of other
food industry sectors. Two usable responses were from
the beef and pork sector, but none were from the poultry
sector. Analyses revealed widespread implementation of
mitigation strategies in the participants' facilities and operations.
Participants perceived that collaboration between
the food industry and government agencies, contingency
plans and appropriate training, and new technologies are
needed to control COVID-19 in the food industry. Subject
to limitations associated with low participation, these
findings will aid efforts in the represented U.S. food industry
sectors to protect workers' health in the event of
the emergence of a new SARS-CoV-2 variant or similar
future disaster.
INTRODUCTION
The COVID-19 pandemic, caused by SARS-CoV-2, has
presented substantial challenges to the food industry in
the United States and worldwide. The food industry has
dealt with disruptions in the supply chain (7, 31, 35, 38,
63), difficulties meeting market demands and changes in
food consumption patterns (35, 57, 77), adverse effects on
production capacity (52), labor shortages (25), an increase in
food safety risks (50, 68), and a decrease in productivity due
to absenteeism (33, 47, 51) while adopting various public
health measures to safeguard the health of the workforce
(53). The U.S. food industry, including transportation and
logistics, is considered critical infrastructure for the nation
because of its key role in feeding the U.S. population (21).
*Author for correspondence: Phone: +1 607.253.4383; Fax: +1 607.253.3083; Email: sgl67@cornell.edu
40
Food Protection Trends January/February

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