the feed

In May 2016, the FDA finalized Mitigation Strategies to Protect Food Against Intentional Adulteration. The Intentional Adulteration Rule, or IA Rule, establishes new requirements focused on significantly minimizing acts of intentional adulteration intended to cause wide scale public health harm. Implementation of the IA Rule helps lower the overall risk of intentional adulteration and prevent those acts that may cause wide scale public health harm.

Nobody likes an awkward conversation. Nobody really wants to tell a friend, colleague, or direct report that they are causing other people discomfort, especially when it’s related to personal hygiene. But we’ve all been in the company of someone with foul breath or an unpleasant body odor.

Why is having or establishing a strong health and safety program of such crucial importance? Well, put simply: human consequences!

Knowing how to successfully onboard a new frontline worker can mean the difference between employees staying with you for the long run versus having a high turnover rate. In fact, Glassdoor reveals that companies that have efficient, robust onboarding processes tend to improve their retention rate by more than 80%. As an added bonus, employee productivity is about 70% higher at manufacturers with an effective onboarding process.

After our last blog post on this topic, we saw an uptick in COVID-19 related questions, understandably. Today I will be addressing one of the more common ones: whether illnesses caused by the virus are recordable or reportable. I’ve included a link below to the latest enforcement guidance memo from OSHA which describes what we need to do to determine work-relatedness.

I will also discuss additional aspects of your safety programs that you might want to review in light of this current pandemic and future ones.  As you read, please keep in mind that the CDC has different COVID-19 reporting requirements for healthcare providers, so if you're in the healthcare industry, please review those.

As an EHS consultant, I’m used to fielding questions on OSHA requirements, but since the beginning of the pandemic the amount has increased exponentially. With that in mind, I’m offering guidance on implementing workplace health and safety hazard processes as it relates to COVID-19.  

By: Gene Bernard, The Gluten Free Bar; Greg Bigus, Accord Carton; Jodi Haggith, Bonduelle Americas; Annie Piepenhagen, Dairy Farmers of America

Social and business norms are changing at the speed of light during this pandemic. It’s not just about adapting to change anymore though – it’s also about making personal connections while staying socially distant, learning and practicing new behaviors, and all while keeping up morale. Here are a few tips and tricks to help your team members weather the change and let them know you care.

Let’s start with something most people forget when it comes to audits: Auditors are people. And they’re not out to get you! They don’t want to find anything wrong in your workplace or facility. In fact, they want you to score well during the audit process.

And yet companies and people will focus specifically on whether or not they pass. Driving company sales, as well as individual bonuses or promotions, can hinge upon a good score. But a good score isn’t the point an audit exists — ensuring safety is!

The COVID-19 pandemic continues to upend the traditional manufacturing environment. As mandates require organizations to practice social distancing in their facilities, many manufacturers are struggling with how they can safely provide critical workplace training to their frontline employees.

The food processing and manufacturing world is currently in an especially precarious position in this pandemic, as workers often interact in close quarters, and social distancing isn’t always possible. And staying home to flatten the curve (which works!) isn’t always feasible since food, and its production, is essential.

At this point in time, we have enough data to support that the coronavirus is not transmitted via food. It’s an upper respiratory infection — in order to become infected, it has to get transmitted from either an infected individual through microdroplets, or from touching a dirty surface, then transferring the virus by touching your mouth, eyes, or nose.

During the second installment of our Covid Communications webinar series, Intertek Alchemy joined forces with Julie Keich and Lynn Costanza of Campbell’s Snacks to highlight how one company in the food manufacturing and processing industry is navigating the “new normal”.  

Last week during the second of our Covid Communictions webinar series, we asked attendees to share practical procedures and best practices they were carrying out in their facilities to prevent the spread of Covid-19.

Not surprisingly, the tips that followed were thoughtful, helpful, and showcased the forward-thinking required of all industry leaders during this unprecedented pandemic crisis:

Intertek Alchemy’s number one priority is ensuring that employees are engaged and working in a safe environment. With that in mind, we are sharing best practices for manufacturers still operating. You can also view them in their entirety in our recent webinar:



You know your work environment better than we do, so please tailor these recommended best practices and to your specific circumstances.

Rick Gehrke, Senior Environmental Safety and Health Consultant here at Intertek Alchemy, recently hosted the webinar “Don’t Get Busted! OSHA 2019 Top Five Violations in General Industry”  that covered the specific standards, the hazards and types of associated incidents, penalties, as well as some of things that you can do to protect your people and your organization.

We’ve received many questions regarding OSHA regulations and the use of N95 masks in the workplace for protecting personnel from COVID-19, and whether the respiratory protection standard applies.