Here you will find information and fact sheets about COVID-19 in relation to different food operations, including farms, gardens, fresh produce, food banks, foodservice, grocery stores and home/community.
Photo Credit: CDC; Alissa Eckert, MSMI, Dan Higgins, MAMS; 2020
Western Regional Center to Enhance Food Safety (WRCEFS) hosted its 4th Annual Meeting online on May 12, 2020. During the one day virtual meeting, 92 attendees had the opportunity to hear updates from WRCEFS members and FSOP grant awardees in the Western Region, USDA, FDA, PSA, FSPCA, LFSC, IFAI, sister Regional Centers and Lead Regional Coordination Center. The group discussed regional updates for 2019-2020, walked through a demonstration of the peer-review process for add-on materials, and listened to a panel discussion on food industry challenges during the COVID-19 pandemic. Highlights from the 2020 Annual Meeting can be found here.
On May 4-6th, 2021, 77 members attended the 2021 WRCEFS Virtual Annual Meeting. Attendees heard updates from Western region FSOP projects, our sub-region leads and partners, and an evaluations and add- on peer review process updates from WRCEFS. Special presentations on working with underserved stakeholders and protecting essential food workers from SARS-CoV-2 infection were also shared by Dr. Rebecca Brightwell from the University of Georgia and Dr. Juan Leon from Emory University.
Copies of the presentations, recordings, and the minutes from the Annual Meeting will be shared soon!
Image Credit: Jovana Kovacevic, © 2021
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For more information about COVID-19 and food safety, please visit our Western Regional Center to Enhance Food Safety COVID-19 Resources page.
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