TECH TALK
Controlling Risks of Direct-toConsumer Food Deliveries By Daphne Nuys-Hall, Meat & Poultry Ontario
A
s COVID-19 spread across the country governments at all levels were forced to take immediate action to prevent widespread transmission and death. The impact of these measures was felt across the economy, in all industries, but especially the food industry. COVID-19 resulted in the movement restrictions of workers, changes in demand of consumers, closure of food production facilities, and financial pressures in food supply chain. However, the meat industry is resilient and responsive. Many operations quickly pivoted their manufacturing focus from food service to retail. Many others responded to store closures, restricted store access and consumer demand and implemented online ordering systems, curb-side pick-up and home delivery services. Home delivery services have become increasingly more popular in the last several months with manufacturers and retailers using services such as InstaCart, UberEats, Skip the Dishes, and Door Dash to name a few. Other operators are using their own vehicles for direct-to-consumer deliveries. Although there is currently no evidence that COVID-19 is transmitted through food, the risks posed by other pathogens can be exacerbated if things go wrong during delivery. Therefore, whether you are
shipping direct to the consumer using your own delivery vehicles or a third-party delivery service you must take into consideration several key regulatory requirements and food safety elements to ensure that the products you ship are safe and remain safe from your plant or retail store to the consumer’s door. First and foremost, it is important to ensure that the products to be shipped are produced under safe and sanitary conditions and address the food safety risks relevant to the product and your operation and in accordance with applicable regulations. Packaging Packaging protects and separates products from contamination, the external environment, and physical damage. Packaging design and using multiple layers of packaging, including primary, secondary, and tertiary, minimize the risks associated with contaminants and food safety hazards during delivery. A challenge for the industry when delivering products is that various meat products and non-perishable food products may be delivered together. Are you packing raw and ready-to-eat meat products in one shipping container? Are you including other
WHAT’S ON YOUR GRILL THIS SUMMER?
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BlockTalk - Spring 2021
www.meatpoultryon.ca
