Best Practices for Reducing Risk of COVID-19 for Food Manufacturing Workers

FoodChain ID COVID-19 Webinar Series

May 21st, 10 am EDT 

Join FoodChain ID’s experts to learn best practices for food manufacturing facilities to protect employees against the risk presented by COVID-19. We will discuss the application of social distancing practices, health checks, use of masks, employee breaks and meeting management to protect employees while still producing products. We will also explore the science behind the virus in relation to food safety concerns and regulatory actions currently in place regarding the virus and food facilities. Featuring Derek Wiles, Operations Director at Belazu, this webinar will include a first-hand account of lessons learned on development and implementation of COVID-19 controls.

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About the Speakers

Gary Smith

Vice President, Food Safety - FoodChain ID

Gary has an extensive list of professional certifications and industry memberships and has been active on a number of policy influencing committees. He currently serves as: Chair of the Food Safety Service Providers (FSSP), Advisory Board member for FSSC 22000, co-chair of food group of IAAR, a member of the Accreditation task force and Guidance document working group, a member of the GFSI, and as a member of the Technical Advisory Committee for SQFI. Previous committee work includes a Council III membership with the Conference for Food Protection.

Derek Wiles

Operations Director - Belazu

Derek has 25 years’ experience in the food industry in production, technical and operational roles at Unigate Dairies, pasta manufacturer Ugo Foods and Belazu. Derek started at Belazu in 2002 as Production Manager adding Projects, Distribution, Engineering and Warehousing functions to become Ops Director in 2008. H&S, environmental and people management have been part of his portfolio since 2016. Derek has particular strength and specialism in lean manufacturing, Facilities / Plant project management and performance management

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