Due to COVID-19, owners and operators of food facilities may be facing a unique and difficult dilemma: how to operate at full production while ensuring personnel health and safety. Because this is a first-ever challenge for the food industry, there are no rule books detailing how to deal with this situation and no prior examples to follow.

In a blog post, Brian King, the president and owner of design/build firm A M King, offers suggestions on how to meet this unprecedented challenge:

  • Methods and materials for adequate separation between workers.
  • Operating processes review.
  • Modified space planning.
  • Increased automation.

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