The Food Systems and Safety Team continues to work hard to reach our stakeholders with food safety information and guidance through the COVID-19 pandemic. Since our last report on April 9, 2020, the team has been in contact with 532 stakeholders via telephone, email, workshops via Zoom, webinars, and social media.
From April 14-16, the FSMA team taught a Preventive Control for Human Food course via Zoom to nine participants. These participants included five students from the Food, Nutrition and Packaging Science Department, three inspectors from the South Carolina Department of Agriculture, and one food manufacturer.
On April 24, the “in-person” segment of the Food Safety for Food Entrepreneurs course was held via Zoom and led by Adair Hoover. The agenda included a Q&A panel with representatives from the SC Department of Agriculture (SCDA), DHEC, FDA, and Livestock Poultry Health, as well as individual presentations by members of the Food Systems and Safety Team and the SC Small Business Development Center. Thirty-two food entrepreneurs participated in this workshop.
Food Systems and Safety Agent, Faith Isreal, hosted a Food Safety During a Pandemic webinar. This webinar was a review of COVID-19 and proper food safety practices. The webinar had forty participants, which included consumers, retail food establishments, and members of SCDA and DHEC. The webinar recording was shared and continues to be watched by stakeholders today.
On April 29, Food Systems and Safety Agent, Rebecca Baxley, hosted a home canning webinar. The webinar discussed basic home canning practices that should be followed when canning your own food. There were fifty-six participants on the live webinar and several others watching the recording.
Although we are aware that COVID-19 is not a foodborne pathogen, food safety questions remain with our stakeholders. In addition, with the re-opening of outdoor dining at restaurants, more questions arise. The team has been provided with the guidelines for retail food establishments that were established by the South Carolina Restaurant and Lodging Association. Our Food Systems and Safety Extension Associate, Chad Carter, will be serving as the main contact for retail establishments and questions related to retail food establishment recommendations.
The team has discussed several topics for upcoming webinars, and team members are working on these so they can provide to stakeholders soon. The team is also working on reviewing HGIC factsheets to ensure that they are up to date with current science-based information.
Submitted by: Dr. Kimberly Baker, Food Systems and Safety Program Team Leader
