On 9 April, the European Federation of Trade Unions in the Food, Agriculture and Tourism sectors (EFFAT) and the European employer organisation FoodDrinkEurope agreed on guidelines to protect the health and safety of workers in food business during the COVID-19 pandemic. The aim of the joint document is to set out the minimum standards that should be applied in the sector during the health emergency.
“Every business, whatever its size, is encouraged to set up a crisis taskforce and to establish a contingency/continuity plan to ensure the protection of its personnel and the maintenance of its activities,” the joint document states. EFFAT and FoodDrinkEurope agree that “social dialogue as well as the involvement of health and safety representatives should be promoted even more during this emergency time”. The document penned on 9 April aims to identify minimum standards to be applied in food
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