COVID-19, social unrest spur facility security reviews
Processors turn focus to physical security to protect employees and food
FSMA has celebrated its 10th birthday since President Obama signed it into law on January 4, 2011. While architectural and engineering/construction firms (A&E/Cs) say most food and beverage processor clients have FSMA pretty much under wraps, COVID-19 has re-affirmed the need for specific design changes in food plants to help prevent the spread of the virus. At the same time, processors are also re-evaluating their facilities’ security readiness to protect both food and people from harm.
When FSMA was adopted in 2011, there was a shift of focus in food safety from reporting failures to proactive prevention of incidents through robust food safety systems, says Jason Robertson, CRB vice president, food + beverage. “The food industry is adapting to the current times and food safety regulation updates. With the advent of COVID-19, the rate of adaption has accelerated.”