As the coronavirus continues to spread, more food processing facilities have had to close their doors.

The U.S. Department of Labor has announced the availability of up to $91.8 million in grant funding to support the economic stability of farmworkers through the National Farmworker Jobs Program (NFJP), overseen by the department’s Employment and Training Administration (ETA).

The U.S. Department of Labor’s Occupational Safety and Health Administration (OSHA) has issued interim guidance for enforcing OSHA’s recordkeeping requirements (29 CFR Part 1904) as it relates to recording cases of COVID-19.

The FDA has issued information and best practices for retail food stores, restaurants, and pick-up and delivery services during the pandemic to protect workers and customers.

In the wake of the coronavirus pandemic, many grocery retailers have made the decision to cancel semi-annual shelf resets, slamming the brakes on planned new product and line extension launches. This leaves consumer goods companies wondering what to do with the pipeline of innovation and provides an opportunity to review short-term innovation, its role in the market, and new approaches to product or varietal introduction, through the eyes of the end consumer.

The continuing COVID-19 pandemic is testing the resources and emergency plans of food and beverage processors across the industry. In this Q&A, Phil Kafarakis, president of the Specialty Food Association, addresses some of the challenges being faced by processors and how they are responding.

The FDA has been adding frequently asked questions along with answers to its Center for Food Safety and Applied Nutrition COVID-19 Updates section of its website as the COVID-19 pandemic unfolds.

As the COVID-19 pandemic has processors scrambling to ensure they can meet a sustained surge in demand while keeping their employees safe, crisis communication plans are a critical component of an effective response strategy.