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
Equally important, in relation to employee wellbeing, this same scenario should also involve considering potential impacts like:
- Increases in contact dermatitis if more hand washing would be required or the potential for skin irritation if face masks are required
- Social distancing if more workers are required at production stations
- Child care concerns if work shifts change and children have not returned to school
BSI will help organizations understand common risks and provide way of identifying risks that might be unique to specific situations, as well as offer practical advice on some of the more generic factors like being able to identify fraudulent masks and vulnerable workers.
Kate Field, Global Head of Health, Safety and Wellbeing, BSI
Kate Field (CMIOSH) is BSI’s Head of Health, Safety and Wellbeing. As BSI’s OHS subject matter expert and ambassador, she supports the delivery of excellence and expertise across the 193 countries BSI operates in. Field has authored regulatory and technical guidance, written articles for a range of publications. Field also developed and supported the implementation of successful OHS programmes across a wide variety of sectors and industries.Message Presenter
Who Should Attend?
This seminar is relevant to food sector workers in manufacturing and retail who have responsibilities associated with:
- Health and safety
- Food safety
- Food safety culture
- Change management
What You Will Learn
- Social distancing scenarios to consider
- Risk assessment for those vulnerable to COVID-19
- Pros and cons of face masks and looking out for fake masks
- How to embed the benefits of health, safety and wellbeing
BSI believes the world should be supplied with safe, sustainable and socially responsible food.
We offer a broad range of agricultural, food safety certification and risk management services to help all organizations in the food supply chain achieve compliance and industry best practice to grow their business.
We’re a leading food safety and certification provider with extensive auditing capacity and the capability to conduct integrated audits for a wide range of food safety standards across the entire food and beverage supply chain – including GFSI-recognized standards.
Our service solution for food safety includes certification, training, assessment and supply chain software, providing you and your customer’s assurance and enabling you to manage risk more effectively.