Preventing the Spread of COVID-19 Among Employees
The World Health Organization has communicated that the biggest challenge for food manufacturing, retail, and food service organizations is preventing the spread of COVID-19 amongst employees. Fortunately, there is no evidence that the virus can be spread through food or food packaging.
If you are looking for insights into how other manufacturers are proactively keeping employees safe, we invite you to watch our webinar. We’ll discuss sanitation protocols, social distancing practices, health screens, leadership presence, and ideas for providing premiums to employees remaining on the frontlines.
Featuring Julie Keich and Lynn Costanza from Campbells Snacks and Laura Nelson from Intertek Alchemy, the webinar will:
- Share best practices for preventing the spread of COVID-19 at your facility
- Offer valuable resources for educating your employees
- Provide an open forum for attendees to share their best practices
Campbell’s Snacks, Regional Safety Lead
Julie Keich, CSP has worked for Campbell’s Snacks since 2013. Julie graduated from the Millersville University Occupational Safety program in 1989 and has worked in the safety profession in the manufacturing industry ever since. She is currently a Regional Safety Lead responsible for employee health and safety for 12 Campbell’s Snacks manufacturing locations. Campbell’s Snacks is a division of Campbell’s Soup Company.
Campbell’s Snacks, Sr. Program Manager
Lynn Costanza is a Sr. Program Manager – Quality & Food Safety for Campbells Snacks. She has worked at Campbells for over 20 years in various Quality roles. Lynn has a BS degree from the University of Wisconsin – Madison in Food Science and an MBA in Operations Management from Loyola University of Chicago. She currently has responsibility for 9 manufacturing plants in the areas of Quality, Food Safety and Sanitation.
Laura Dunn Nelson,
Intertek Alchemy, VP of Food Safety and Global Alliances
Laura Dunn Nelson is Alchemy’s Vice President of Food Safety and Global Alliances. She brings over 30 years of experience implementing food safety and quality control programs for processing, packaging, food service, and retail operations. She has worked with global retailers and manufacturers in the implementation of their food and workplace safety programs. Laura is a graduate of University of Texas with a Bachelor of Science in Microbiology.