On August 11, 2020, the FDA and OSHA issued jointly developed guidance to assist the food industry as it continues to operate during the challenging times presented by the COVID-19 pandemic.
Just a few weeks ago, the trend line showed that the infection, hospitalization and death rates were moving markedly downward. States across the country were eager to re-open businesses and ramp the economy back up. Now, we are in the midst of a retrenching of our positions, hunkering back down somewhere between a state ofContinue reading “COVID-19 Re-Opening Considerations, Part 4: Understanding The Risk Of Re-Opening”
In this blog, Bill Acevedo highlights three industries to analyze the State of California’s re-opening guidance to explore the gray areas that nonetheless remain for operating in the “new normal” economy.
CNN has a helpful collection of information outlining where all 50 states stand on re-opening. There is not enough space in this blog post to go through that data, especially as each state has a slightly different approach for re-opening. Regardless of your particular state, though, one of the fundamental components of any re-opening planContinue reading “Re-Opening Your Business, Part 2: Navigating Government Orders and Regulatory Guidance”
In my very first class in college – a political science lecture – the professor stated, “Where you stand depends on where you sit.” In other words, every position is relative to the circumstances presented. That phrase has stayed with me over the years, especially as my profession is based upon the representation of myContinue reading “Re-Opening Your Business is Going to be a Process, Not a Ribbon Cutting”
Since the inception of the COVID-19 shutdown of the American economy instituted by governmental officials across the United States, food and beverage businesses have been designated as critical infrastructure and essential businesses. Early on, little guidance on how to operate in a pandemic beyond social distancing was provided in conjunction with the hastily prepared governmentalContinue reading “Statutory Liability Protection for Essential Businesses is an Essential Need”
On Thursday, April 16, 2020, Governor Gavin Newsom signed Executive Order N-51-20, effective immediately. The Executive Order requires all food sector businesses that employee 500 or more “food sector workers” to provide COVID-19 Supplemental Paid Sick Leave.
Here’s a welcome relief from the emotional strain of the moment’s new normal of constant COVID-19 health alerts and infection updates: positive crisis leadership.
Bill Acevedo, Co-Chair, Wendel Rosen LLP Food & Beverage Practice Group, explains new CDC guidelines on employees returning to work if they have been exposed to COVID-19.
The U.S. Food and Drug Administration recently released topical information resources regarding COVID-19. These resources include questions and answers for industry on food supply, precautionary safety measures for worker and food safety, what to do if your workforce tests positive for COVID-19, and temporary policy guidelines.