A website developed by Cornell University’s Institute for Food Safety is designed to ensure the safety and operation of New York state’s food processing industry.

The website, Food Industry Resources for Coronavirus (COVID-19), contains information about the COVID-19 pandemic and offers guidelines for those in the food processing industry to follow to ensure the safety of employees, the public and the U.S. food supply chain.

Information, which has been cultivated by subject matter experts in the industry as well as faculty members, includes guidelines for hand washing, social distancing and cleaning and disinfecting food manufacturing equipment and facilities. Such guidance is intended to protect workers in the industry while keeping the food supply chain intact.

Among those subject matter experts and faculty members offering food processing COVID-19 information are:

  • Sam Alcaine, an assistant professor of food science.
  • Olga Padilla-Zakour, a professor of food science and the director of the Cornell Food Venture Center.
  • Martin Wiedmann, a professor of food safety and the director of Cornell’s New York State Milk Quality Improvement Program.
  • Rob Ralyea, senior extension associate, and Kimberly Bukowski, extension professional. Both are available to answer dairy-related questions.
  • Elizabeth Bihn, senior extension associate, and Michele Humiston, extension support specialist. Both are available to answer fresh produce questions.
  • Randy Worobo, a professor of food microbiology. Worobo can answer processed fruit and vegetable-related questions.
  • Anna Katharine Mansfield, a professor of enology, and Chris Gerling, a senior extension associate. Both are available to answer fermented beverage-related questions.
  • Bruno Xavier, a senior extension associate. Xavier is available to answer processed food-related questions.
To contact the author of this article, email mdonlon@globalspec.com