Following the acceleration of the COVID19 crisis, ActiMeat activated its Business Continuity Plan (BCP).
This plan involves the implementation of several means to protect employees from possible contamination but also to ensure the maintenance of activities in good conditions of quality and food safety.
ActiMeat also ensures the implementation of BCPs at its suppliers and transporters, to whom the company has also transmitted a precautionary procedure to be followed.
This BCP is based on anticipated crisis management where all questions that may arise are answered (reduced staff, unusable production site, etc.).
Risk limitation also relies on making staff aware of recommended actions (washing hands, limiting physical contact, sneezing into one's elbow, etc.) and providing the necessary sanitary equipment (hydroalcoholic gel, thermometer, masks, etc.).
Despite the pandemic, ActiMeat, having anticipated the risks and implemented its BCP, has the capacity to continue to produce and deliver its customers safely.