Food & Beverage Post Pandemic – Bill Acevedo Provides Industry Insight 

The global outbreak of COVID-19 in early 2020 brought about unprecedented change, disruption and innovation within the food and beverage sector. In a recent Los Angeles Times virtual panel, Bill Acevedo comments on what businesses did to quickly adjust and succeed despite the year’s significant challenges, as well as the new landscape of the food and beverage industry.

Feeling Thankful This Thanksgiving: FDA Expresses Gratitude For Our Food and Agriculture Workers

It’s been a trying year for all. This Thanksgiving, In keeping with this sentiment, the FDA is taking a moment to thank the essential workers who have worked tirelessly to continue to supply our food throughout the pandemic.

Update: FDA Signals Enforcement Will Not Be Used To Ensure Compliance With New Nutrition Facts Labeling Requirements — For Now

Manufacturers with more than $10 million in annual food sales were required to switch to the new label by January 1, 2020, while smaller manufacturers were given an extra year to comply. Yet, 2020 has been anything but a “normal” year.

Food & Beverage Update: FDA and OSHA Provide Health and Safety Checklist for Food Operations During Pandemic

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.

COVID-19 Re-Opening Considerations, Part 4: Understanding The Risk Of Re-Opening

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”

Who’s Ready To Go Back To “Normal”? Re-Opening Your Business, Part 3: Business Plans

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.

Re-Opening Your Business, Part 2: Navigating Government Orders and Regulatory Guidance

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”

Re-Opening Your Business is Going to be a Process, Not a Ribbon Cutting

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”

Statutory Liability Protection for Essential Businesses is an Essential Need

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”

Supplemental Paid Leave for Illness Related to COVID-19: A New Cost of Business for Large California Food Companies?

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.