COVID-19 safety planning: how to prepare your food business for the future

• Details on the virus that causes COVID-19 and how it can be controlled in a food business

• What should change in cleaning, sanitation, and disinfection strategies during the pandemic

• Planning realistically for the future of your food business

Dr. Erin DiCaprio will address these issues and your questions related to food and worker safety in light of the COVID-19 pandemic.

Dr. Erin DiCaprio is a faculty member in the Department of Food Science and Technology at UC Davis. She is a food virologist with expertise in food safety and hazard analysis. Her research focuses on understanding the interaction of foodborne viruses with foods, investigating emerging foodborne viruses, and developing control strategies to control viruses in the food chain. As an Assistant Cooperative Extension Specialist in Community Food Safety she provides support to small food processors, food entrepreneurs, food hubs, growers, and consumers in issues related to food safety and food regulations. You can reach her at eldicaprio@ucdavis.edu. Find COVID-19 food safety related information as well other information related to food safety at www.ucfoodsafety.ucdavis.edu.

*The first 100 registrants to join the webinar can participate live with Q&A and all those registered will receive the recorded version afterward.