As our members work through the COVID-19 pandemic, please consider these resources and don’t hesitate to contact the FaB team with your questions.

Read our May 14 letter to Milwaukee Mayor Tom Barrett as we reach out to state and local officials to seek collaboration with public health departments working with food manufacturing facilities with positive COVID-19 cases.

FOOD AND BEVERAGES ARE IN THE HEADLINES. GET PREPARED.

How many COVID-19 positives would require your operation to be shut down?
Check to see what threshold your local health department has set; it varies from city to city. Directory of Local Health Departments

Do you have your mitigation plan in place? You’ll need one.
See the CDC Mitigation Strategy and these best practices by the North American Meat Institute (NAMI): Cargill Plant Checklist for an Employee Positive for COVID-19 & Maple Leaf Foods Pandemic Plan.

Looking for PPE?
Check out MMAC’s PPE Product Marketplace and WEDC’s Wisconsin Supplier Network website under the category of protective equipment and supplies.

 

FaB RESOURCES

STAFF EXPERTISE

 For human resources questions:

For supply chain & operational questions:
GINA BALKE
Director of Talent
[email protected]
BRAD ROSTOWFSKE
Director of Industry Growth
[email protected]  

For food safety questions:


For all other questions:
PAT WERNER
Director of Food Safety
[email protected]
SHELLEY JUREWICZ
Executive Director
[email protected]

  

FaB RESOURCES FOR OUR MEMBERS 

Tap these free member resources, connecting industry peers to the resources of our technical and professional service members:

  • CEO Briefings: briefings for FaB member executives, featuring guests speakers and select round robin check-ins with food and beverage companies and our Premium members
  • Free Check-In Sessionsbimonthly online member check-in sessions addressing human resources, food safety, supply chain, and business scaling needs
  • FaB Forums: private and free members-only peer groups on LinkedIn for food and beverage CEOs & owners, human resources, food safety, supply chain professionals, scaling entrepreneurs, and general resources.Food Safety Regulatory Updates: bimonthly updates on the regulations pertaining to food safety and quality, prepared by Michael Best

DONATIONS & DOING GOOD

To make donations of food or dollars to those most vulnerable, please consider giving to:

Cheers to these members doing good during the pandemic:

Can we add your act of goodness to our list? Please let us know by emailing Emily at [email protected].


OTHER RESOURCES

Did we miss any? Please let us know by emailing Emily at [email protected].

WISCONSIN SUPREME COURT STRIKES DOWN EXTENDED STAY AT HOME ORDER

Michael Best reports on May 14: In a 4-3 decision with multiple concurrences and dissents, the Wisconsin Supreme Court struck down Emergency Order No. 28 issued by the Secretary-designee of Wisconsin Department of Health Services. In reaching its conclusion, the majority of the Court determined that the extended safer at home order constituted a rule and was illegally promulgated because it had not gone through the rule-making process. The ultimate holding of the Court’s opinion is that the extended safer at home order is null, void, and unenforceable immediately. This means that there currently is no statewide order directing individuals to remain at home, ordering certain businesses to close, or setting protocols or standards for those businesses that were allowed to continue operating.

  • Read a copy of the May 13, 2020 Wisconsin Supreme Court ruling striking down Emergency Order #28

WISCONSIN COUNTY LIST OF SAFER AT HOME ORDERS

The Wisconsin Bankers Association provides a comprehensive list effective May 18. See how your business may be affected.

GOING BACK TO WORK

  • Wisconsin Bounce Back Program: The Badger Bounce Back plan includes gating criteria (metrics and data) that we will use to determine when we can begin to allow people to interact and, more importantly, get Wisconsinites back to work. The shift being made is from “boxing in” all the people to “boxing in” the virus.
  • Key Health & Safety Indicators Dashboard: The Key Health and Safety Indicator Dashboard, compiled by the Medical College of Wisconsin with input from national and regional public health experts, provides a guide for conditions that would be ideal for a safe re-opening of the economy. Metrics are based on the current environment and could change with additional information. These guiding conditions must be taken into consideration alongside other economic and societal considerations.

  • Metropolitan Milwaukee Association of Commerce (MMAC): Smart Restart Plan and Health & Safety Tool Kit.  COVID-19 spreads easily through touch and respiratory droplets. It’s important to take basic steps to protect your workforce, facilities, and customers to reduce the spread.
  • WEDC Best Practices for Reopening: This guidance was developed to share general best practices for getting ready to reopen your business during the COVID-19 pandemic. Best business practices for COVID-19 may change over time.

  • WMC: Back to Business Plan

  • Opening Up America Again: Guidelines

COMPREHENSIVE GENERAL RESOURCES

WORKING SAFER: GUIDELINES & BEST PRACTICES

  • Interim Guidance from CDC and the Occupational Safety and Health Administration (OSHA) for Meat and Poultry Workers and Employers. and Guidelines for the meat industry. Meat and poultry processing facilities are a component of the critical infrastructure within the Food and Agriculture Sector (pdf). CDC’s Critical Infrastructure Guidance advises that critical infrastructure workers may be permitted to continue work following potential exposure to COVID-19, provided they remain asymptomatic and additional precautions are implemented to protect them and the community.
  • Food and Drug Adminstration (FDA)

COMPREHENSIVE FOOD INDUSTRY RESOURCES

  • The Food Industry Association (FMI): A downloadable guide - “Coronavirus and Pandemic Preparedness for the Food Industry.”   

  • Institute for Food Safety at Cornell University: A comprehensive site specifically designed to provide food processors with resources for handling the coronavirus update.

  • Wisconsin Cheese Makers Association: COVID-19 Resources

  • North American Meat Institute (NAMI): COVID-19 Resources

FOOD INDUSTRY GOVERNMENT RESOURCES

 

ADDITIONAL GOVERNMENT RESOURCES

 

HEALTH & SAFETY RESOURCES

  • Key Health & Safety Indicators Dashboard: The Key Health and Safety Indicator Dashboard, compiled by the Medical College of Wisconsin with input from national and regional public health experts, provides a guide for conditions that would be ideal for a safe re-opening of the economy. Metrics are based on the current environment and could change with additional information. These guiding conditions must be taken into consideration alongside other economic and societal considerations.
      • Reporting and surveillance guidance
      • Testing Criteria for Patients Under Investigation
      • Infection Prevention and Provider Resources
      • CDC Preparedness Resources 

MEMBER RESOURCES

Did we miss your COVID-19 resource? Please let us know by emailing Emily at [email protected].

 

FINANCIAL ASSISTANCE RESOURCES

  • Wisconsin SBA Small Business Development Center (SBDC): COVID financial resources from Economic Injury Disaster Loan assistance to WEDC Small Business 20/20 Grant Program to the Federal CARES Act.

  • Small Business Administration (SBA): As of May 3, 2020, the SBA has released updated guidance on the Paycheck Protection Program loans. Among the new guidelines, the SBA says that the loan forgiveness amount will not be reduced if an employer offers to rehire an employee but the employee refuses. And also clarifies the types of businesses that are eligible for the PPP loans and what payroll costs may entail. See FAQs

  • Hispanic Collaborative & SBA: Webinar on the Economc Disaster Loan and Paycheck Protection Program (PPP) presented in Spanish and English. PDF also available.

  • Omanhene Cocoa Bean Co.: Quick Insights on applying for a SBA Disaster Business Loan from Steven C. Wallace, President/Founder

HUMAN RESOURCES

 

THANKS TO OUR PREMIUM MEMBERS