It’s been an interesting Summer...
Here’s to chilling with
clean, pure ice
COVID-19 Recording Workplace Exposures
Dept. of Labor and FDA Checklist for Food Industry Employees
PLUS Guest Editorial
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12 August 2020 Vol. 203 │ No. 8 ISSN #0034-3137
EDITORIAL STAFF Editor/Publisher Mary Y. Cronley firstname.lastname@example.org (404) 819-5446 Senior Staff Writer Joe Cronley email@example.com (404) 295-5712
| W ith Thousands of Seafood Workers Coming to Alaska, State Tries to Contain COVID-19
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| T hese 5 Foods Shows How Coronavirus Disrupted Supply Chains
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| US Department of Labor and FDA Develop Checklist to Protect Food Industry Employees Amid Coronavirus Pandemic
| 34% of Workers Comfortable Returning to Office
| Recording Workplace Exposures to COVID-19
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Guest Editorial Concerning 2020 IPIA Convention Your IPIA Board of Directors has made the difficult decision, after much discussion and reach-out to members, to move the 2020 Annual Convention & Trade Show, scheduled this November at the JW Marriott in Las Vegas, to November of 2022. As excited as everyone was pre-virus to convene in Las Vegas with fellow Industry and associate colleagues and friends, it was felt the public health and safety of our attendees and staff was paramount. While parts of the country are in various stages of reopening, more than a dozen states are reporting a spike in new coronavirus cases and hospitalizations as restrictions have been lifted on businesses and large gatherings. Public health officials have also raised the possibility of COVID-19 resurgence this fall. Potentially exposing those in attendance at an IPIA convention, is not a risk IPIA would like to take. The decision also considered the effects of the virus on our industry and associate members’ businesses, the social distancing protocols in place at the JW Marriott and expected reduced attendance with a negative impact on the association’s finances. We are saddened by this announcement, but it was collectively made with everyone’s best interest at heart. The 103rd Annual Convention and Trade Show will now be held in November 2021 at the already contracted Diplomat Resort in Hollywood, FL with current Vice-Chairman, Howard Mackie, presiding as Chairman. At a later date, we will advise of the platform to conduct our annual association business per our by-laws as Chairman, Walter Berry, passes the gavel. Thank you for understanding and we wish you successful summer months. Walter Berry IPIA Chairman of the Board International Packaged Ice Association
4 REFRIGERATION Magazine │ August 2020
“As excited as everyone was previrus to convene in Las Vegas with fellow industry and Associate colleagues and friends, it was felt the public health and safety of our attendees and staff was paramount.”
REFRIGERATION Magazine â”‚ August 2020 5
With Thousands of Seafood Workers Coming To Alaska
State Tries to Contain COVID-19 By Miranda Weiss Food & Environment Reporting Network
Months ago, local leaders in southwest Alaska’s Bristol Bay, a 250-mile-long inlet in the Bering Sea, begged the state’s governor to consider canceling the commercial sockeye salmon season. They feared that Covid-19 would spread through the region’s small villages, which have scant health resources. Nevertheless, preparations for this fishery barreled ahead as fishermen and seafood processing-plant workers descended on the region, and the number of confirmed Covid-19 cases shoots up across the state. As of August, Alaska has had only 27 deaths with fewer than 3,900 confirmed cases, the nation’s lowest death toll and third lowest case count. In March, Governor Mike Dunleavy was quick to respond to the Covid-19 crisis, shutting schools and restricting intrastate travel in hopes of reducing transmission and keeping the virus out of rural communities where hospital beds are few or non-existent, and some people live without basic sanitation services like running water. But he declared the commercial fishing industry, which operates in numerous remote areas, “critical 6 REFRIGERATION Magazine │ August 2020
infrastructure” and began rolling out a slew of protocols aimed at protecting both public health and this $5.2 billion industry. The mandates require newly arrived fishermen to quarantine for 14 days, to monitor themselves for illness, and to limit their contact with local communities. The state produced an additional 10 pages of “enhanced protective measures” for seafood processors. Companies are urged to follow CDC guidelines for meat and poultry processing plants and required to submit public health plans to the state. Processors can quarantine workers before travel to fishing communities, or at the plants themselves, and workers must test negative for the virus before being released from quarantine. Each summer, sockeye salmon—a healthy run of 49 million is forecast for this summer—throng into Bristol Bay’s tributaries on their way to spawning grounds, attracting some 10,000 commercial fishermen and processors from across the state, the United States, and the globe. Commercial fishing opened here in late June. But with the salmon season underway in other parts
of the state, these protocols are already being put to the test. In early May, a week before the opening of Alaska’s first-of-the-year commercial salmon fishery—the famed Copper River run—an out-ofstate processing plant worker tested positive for the virus in Cordova, a community of about 2,200 people that had been virus-free. The Bristol Bay region had zero cases until midMay, when processors began prepping for the season, and another worker from outside the state tested positive. Thirty-six more Covid-19 cases were identified among
seafood workers throughout the state, including 11 in a single plant in Whittier, which handles some of the state’s early run of salmon. Among the state’s non-resident positive cases, the majority work in the seafood industry.
industry has had a foothold since the 1890s. She worries about village elders and those with underlying health conditions, she explained.
In the Lower 48, Covid-19 has sickened more than 55,000 workers in meat and food processing facilities, according to data tracked by the Food According to officials, the state is & Environment Reporting Network. tracing contacts of all confirmed These outbreaks have cases, and there are no highlighted how documented instances of easily the out-of-state workers virus can transmitting the virus In the lower 48, spread in locally. That doesn’t Covid-19 has sickened settings allay community fears. more than 55,000 workers in where “About 90 percent of meat and food processing people my village are at risk,” facilities. labor said Lorianne Rawson, in close tribal administrator for the quarters. Native Village of South Naknek, where the commercial salmon
Aboard the enormous Seattle-based processing ship American Dynasty, 92 of 126 people tested positive for the virus. Pacific Seafood confirmed 124 Covid-19 cases spread among five processing plants in Newport, Oregon. “There’s a lot of extra attention on food production right now, and rightfully so,” said Julianne Curry, public affairs manager for Icicle Seafoods, one of several major processors operating in Bristol Bay. By the time fishing starts in Bristol Bay, her company, which just merged its salmon operation with Ocean Beauty Seafoods, will have some 850 workers in the region. “We are updating our plans every day and every week,” Curry said. In addition to the required 14-day quarantine and testing, the company has closed its facility campuses to
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keep workers in and community members out, put space and Plexiglas dividers between workers on production lines, required personal protective equipment, and staggered mealtimes. Bristol Bay processors are mobilizing now to get 5,000 workers in place before fishermen start picking salmon out of nets. According to Chris Barrows, president of the Pacific Seafood Processors Association, a rise in confirmed cases among these workers is a sign that industry efforts to protect its workforce and fishing communities are succeeding. “What we’re seeing is screening and mitigation practices working,” he said. Still, Norm Van Vactor, CEO of the Bristol Bay Economic Development Corporation, wants to see processing companies do more. He hopes incidences of Covid-19 cases among seafood workers serve as “warning shots over the bows of companies that aren’t doing everything they can do.” With 30 years’ experience managing seafood processing facilities, mostly in the Bristol Bay region, Van Vactor knows well how illness can take hold in these plants. “Once you get going, everybody’s working together, living together,”
8 REFRIGERATION Magazine │ August 2020
he said, with workers laboring shoulder to shoulder over long shifts in cold, damp conditions, sleeping in bunkhouses, and eating in company galleys. A virus-driven shutdown would affect not only that plant, Van Vactor warned, but also the scores of fishermen who rely on the facility to buy their fish, wiping out a whole sector of the market. Van Vactor would like to see processors meet the state’s requirement with “real quarantining” of individual workers, he said. Currently, some plants quarantine workers in groups that are cordoned off from others for two weeks while traveling or in their living quarters. But they can still work at a six-foot remove–or with PPE or other barriers in place–from people outside their cohort. Van Vactor would also prefer better oversight of quarantine requirements. “There’s been no enforcement component to this at all,” he said. “The anxiety level is high.” “I’m just hoping we don’t go on limits,” said fisherman Joe Trotter. He dreads the possibility that Covid-19 outbreaks will force processors to operate with smaller crews or shutter slime lines – as the production lines are known – completely. That would slash the number of fish that seafood companies buy and force fishermen to reduce their catch.
Trotter lives in Bellingham, Washington, and keeps his boat, the F/V Sea Hag, in Naknek, a community of about 500 year-round residents that explodes each summer into a salmon processing hub. “I’ve never seen it this dead,” Trotter said. Normally the town would be abuzz with fishermen and processing workers. But this year, he said, most have scattered to quarantine locations and limit their activity in town. Many fishermen are waiting out their required quarantines on vessels dry-docked in boatyards, flying the Lima flag–a yellow-andblack-checked pennant that signals a ship is in quarantine. Shop clerks and expediters deliver groceries and other supplies to boatyard entrances, where gatekeepers check people in and out. The weeks leading up to the fishery are typically full of excitement and anticipation. But not this year. Fishermen are struggling to comply with a confusing mix of state and local rules as they fix their boats and prep gear. Gatherings–including an annual pig roast hosted by a marine repair and fabrication company– have been cancelled. With faces covered, old friends are hard to identify. People are wary of shaking hands. Trotter feels that while most people are following the rules, some are cutting corners–breaking quarantine, shunning masks–which fuels a sense of suspicion in a place
where camaraderie normally reigns. “Everybody’s kind of watchdogging everyone else,” he said. Even once fishing gets underway, no one knows what price Alaska salmon will fetch at the market. Restaurant closures and high unemployment have bit into demand for seafood globally, and possible disruptions to harvesting, processing, and transportation could further reduce the number of salmon that end up on seafood counters. According to Gunnar Knapp, a retired professor of economics at the University of Alaska, Anchorage, and an expert on the salmon industry, the current
market situation for Alaska salmon is “horrifically uncertain.” Holly Wysocki grew up in the Native village of Koliganek, in the headwaters of the Nushagak River, a Bristol Bay tributary that each summer turns into a salmon highway. With her family, she set shore-anchored nets along the river, and by age nine was nearly a full-fledged crew member. Now, at 34, she brings her two-year-old daughter to the same fish camp where she grew up. “We’re trying to do the best we can to follow” the state’s protocols for setnet fishermen, Wysocki said, “but
it comes with a lot of work.” The rules delineate quarantine requirements, restrict contact between fishermen and local communities, and encourage cross-training of crew members in case someone falls ill. Getting ready for this unprecedented season has been a struggle, she said, but she understands the risks. “A lot of the elders are really scared,” she said. “They don’t feel like we should have fishing.” Nonetheless, preparations for the season continue—even as Covid-19 cases mount, and fishermen and industry workers stream into Bristol Bay. Wysocki summed up the situation: “We’re having to plan for the worst and hold our breath.” RM
REFRIGERATION Magazine │ August 2020 9
The Future is Here
The industry’s engineering leader, Polar Temp, is ahead of the curve as we enter the new decade. 2020 will have its own special challenges, but also successes, with a clear vision and path forward for our customers. We all know that a clean environment is good business, making some important decisions easy to make. With that in mind, and after much preparation, Polar Temp began this year manufacturing with refrigerant R448A. Simply put, but with much significance, this refrigerant reduces the potential for global warming by almost two thirds, 64.635% to be exact. Polar Temp uses Ecomate® foam-in-place insulation. Ecomate® insulation is EPA approved, has no ozone depletion potential, no Global Warming Potential, is environmentally friendly and thermally efficient.
In Stock and Ready to Ship! With R448A as Polar Temp’s standard merchandiser refrigerant, we are prepared with in-stock availability, and so are our customers, as we meet all current and projected EPA rulings in all fifty states and comply with the twenty-five state (and growing) Climate Alliance States, for now and into the foreseeable future. Many times, managing change and being prepared for those changes is the most daunting part of running any business. Be assured that Polar Temp is ahead of the curve, with the most important thing to us, your business.
FREQUENTLY ASKED QUESTIONS Why R448A? R448A is the least cumbersome and safest next step for our customers and their technicians. One alternative is R290, which is greater than 97.5% propane, is extremely flammable and requires extra safe handling precautions for any and all refrigeration system repairs, for the life of the equipment. Specialized training is recommended to service R290 equipment. Both R448A and R290 are compliant in states with the most stringent requirements like California. The best advice when it comes to the choice you make is simply buyer be informed, buyer beware, and please be safe by making an informed choice. What about Polar Temp R404A replacement parts and components? Polar Temp will continue to stock R404A replacement parts as long as they are available from our supplier manufacturers, which should be for years to come. Can I replace the R404A compressor or condensing unit that is on on my ice merchandiser with a R448A compressor or condensing unit? No, because the other refrigeration components are specific to R404A. These components would also have to be changed. However, Polar Temp does have a supply of compressors that are dual rated for R404A or R448A refrigerants, depending on the original charge of your merchandiser’s refrigeration system. For a more in depth comparison of R448A and R290 please contact us at firstname.lastname@example.org
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These 5 Foods Show How Coronavirus Has Disrupted Supply Chains Even as demand soars at grocery stores and food banks, farmers are forced to dump milk and let vegetables rot. Here’s why. By Sarah Gibbens
Mass euthanasia of livestock, millions of gallons of dumped milk, piles of fresh vegetables left to rot in the sun: Images of farmers dumping their products stand in stark contrast to those showing mile-long lines for food banks. Over 36 million Americans are now unemployed, and food insecurity— which affected one in six Americans before COVID-19—will likely increase.
the food system became a victim of its own efficiency.
Beef Demand for beef in supermarkets has risen sharply; sales shot up 92 percent in late March, according to Information Resources, a data company that follows retail sales. But sit-down restaurants and other eateries are only just beginning to re-open after a long shutdown to contain the spread of the coronavirus, which robbed the beef industry of key meat buyers.
Yet farmers say getting food into the hands of those who need it most is exceptionally difficult and often beyond their control.
efficient system that allows for huge variety and attention to individual tastes,” says Daniel Sumner, an economist at the University of California, Davis.
The American Farm Bureau Federation estimates that only about eight percent of farms in the United States supply food locally. The rest feed a complex network that ensures restaurants and grocery stores across the country have a steady supply of hundreds of different products.
The U.S. has two relatively distinct supply chains: one that supplies grocery stores and one that supplies the food service industry. As the latter was forced to close, it left an entire supply chain in limbo.
According to the National Cattleman’s Beef Association, cattle ranchers face upwards of $13 billion in losses through 2021 as a result of the coronavirus. The hog industry, by comparison, is projected to lose $5 billion.
That’s especially true for these five food staples, which illustrate how
Ben Brown, an expert in agricultural risk management at The Risk
“What we have is a low-cost and 12 REFRIGERATION Magazine │ August 2020
Institute at Ohio State University, explains that different beef producers cater to different consumers, and it’s very difficult for them to switch markets on a dime. “We say ‘beef is beef, but beef is not beef,’” he says. Some growers supply export markets; others feed grocery stores, where consumers are more likely to buy cheaper products like ground beef; and some sell to restaurants, where diners are more likely to buy higherquality cuts, like steak. Cattle begin their lives on ranches. Most are then bought by intensive animal farming operations called feedlots, where they’re fattened up before being sold to meatpacking plants to be slaughtered. Four large companies—Tyson, Cargill, JBS, and National Beef—process 80 percent of U.S. beef. It’s at these packing plants where the supply chain is being largely disrupted by COVID-19, the illness caused by the virus. The Food and Environment Reporting Network says that as of August 13, more than 55,000 workers across U.S. plants and farms have tested positive. “This is an industry that’s not used to social distancing,” says Brown. “When you start spreading [employees] out, you slow down the output.” Cattle raised for ground beef are typically leaner than fatter cattle, which usually fetch a higher price. As Texas Monthly magazine’s Daniel Vaughn reports, many of those fatter cattle are now being ground up in the face of dropping demand for steaks. Overall, increased demand at grocery stores hasn’t been enough to offset losses from closed restaurants and
drops in exports. Brown estimates that for every $10 lost as a result of closed food service establishments, only three dollars is gained in more purchases at the retail level.
farmers who have contracts with one buyer—schools, for example— are still producing large quantities of milk every day while their once reliable buyers cancel contracts.
Brown says bottlenecks happen at packaging centers after milk has been collected and pasteurized. Processing centers that once packaged milk for food service establishments in schools don’t have consumer friendly jugs in stock. And at packaging centers that do bottle grocery store jugs, many operations are already at capacity. Even if farmers are able to switch to retail supply chains, the time it takes to establish those new relationships is also enough time for milk to go bad.
An overall decline in demand for dairy products from schools and the restaurant industry—including cheese, butter, and ice cream—has saddled dairy farmers with more raw milk than they can sell, forcing millions of gallons of milk to be dumped every day. “On the dairy side, the number one consumer of milk is schools,” says Brown. “It comes in the form of those little cartons. When schools shut down, we saw a strong decline in the consumption of fluid milk.” Some grocery stores have also limited the amount of milk a single customer is allowed to purchase, a move meant to discourage hoarding. Demand across the country has declined by 12 to 15 percent, according to the Dairy Farmers of America. “A dairy farm has milk coming out of the cow into a tank. That milk must be pasteurized and packaged, meeting lots of food safety standards,” says Sumner. Individual farms generally can’t afford the equipment necessary to process milk on site without raising prices significantly. “Nowhere is a dairy farm suited to send milk directly to a store,” Sumner says. Having specialized processors and packagers keep prices down, but when a global pandemic shuts down large portions of the economy, this production method means dairy
Milk is also being dumped because restaurant demand for products like butter and cheese plummeted. However, the USDA reports that as some states begin to reopen restaurants, demand for those is slowly ticking back up.
Eggs Demand for eggs spiked in midMarch when states were beginning to roll out stay-at-home orders. That led to grocery store egg shortages even as farmers with contracts to sell to food service establishments struggled to find new buyers. Unlike milk, eggs are more commonly produced and packaged at the same Facility, though some facilities separate production from packaging. At those packaging facilities, eggs are either sorted into the large flats shipped off to restaurants, packaged into 12-count cartons for grocery stores, or turned into a liquid.
REFRIGERATION Magazine │ August 2020 13
And about 30 percent of eggs produced in the U.S. are eventually sold off in liquid form, says Sumner.
to Reuters, creating a potato glut in the U.S., with storage freezers stocked full of potatoes.
A single egg facility might specialize in producing eggs that are turned into liquid and distributed in bulk, but without that large demand, farmers are left with large containers of liquid egg and no way to sell them to grocery stores.
Idaho supplies most of the marketready potatoes in grocery stores, whereas farms in Washington state are more likely to grow higherstarch potatoes destined for fryers because they puff up when cooked.
In many cases, the decision to cut losses is made by the large corporations who contract farmers. One liquid-egg farm in Minnesota contracted by Cargill had to euthanize 61,000 chickens because Cargill temporarily shut down its liquidizing plant, and the farm couldn’t just switch to whole-egg sales. “We had a limiting factor that wasn’t the product itself,” says Brown, meaning both eggs and demand for eggs is plentiful, but the logistical connective tissue was missing. Producers who sell large batches of regular eggs to food service establishments initially faced a shortage of 12-count cartons, notes Brown, but he adds that production has since increased to meet demand.
Potatoes Potatoes are the most popular restaurant vegetable in the U.S., thanks to all the ways it can be cut, sliced, sautéed, and fried. Like meat and dairy products, demand for potatoes from restaurants sharply declined when in-service dining was reduced. Some fast food vendors who purchased supplies from farmers before the outbreak have since cancelled their orders, according 14 REFRIGERATION Magazine │ August 2020
One farm in Idaho began giving away potatoes for free to anyone who would take them, and other farms have followed suit or been forced to plow their fields under.
Leafy Greens and Other Produce Recent demand for meat and dairy has increased, but leafy greens and other fresh produce haven’t been as popular at grocery stores, says Max Teplitski, the chief science officer at the Produce Marketing Association (PMA). About 60 percent of fresh produce is sold retail; the other 40 percent was taken up by restaurants, he notes. “Leafy greens are significantly impacted items purchased by schools and hotels,” he says. When schools, hotels, and restaurants closed, Teplitski says, farmers who had already harvested their crops lacked enough time to find new buyers before their perishable product rots. “Even if it takes three days to reorient, you’ve lost product,” says Teplitski. And since harvesting such crops is a huge cost to farmers - “almost as much as the cost of production,” Teplitski says, some farmers have
opted to plow the vegetables under. When asked why farmers couldn’t potentially freeze their produce, Teplitski cites berries as an example of how food is grown with a specific end result in mind. “Those grown for the fresh market are the biggest, plumpest berries,” which can command top dollar. “The smaller ones get frozen,” he says. “Diverting berries from the fresh market to frozen or jam is a huge [financial] loss.” Many small-scale farms have successfully pivoted to delivering Community Supported Agriculture (CSA) boxes to consumers on a weekly or monthly basis. Teplitski says this is harder to execute on larger farms that are used to meeting large orders. A CSA system simply wouldn’t be scalable, he says.
Preventing Future Food Waste The USDA has created the $19-billion Coronavirus Food Assistance Program (CFAP) to provide relief to farmers and ranchers, and a portion of that will send food to food banks, churches, and other non-profits. While providing immediate relief, CFAP won’t make food supply chains less vulnerable to shortages and waste should another major disruption strike food markets. At Ohio State University, Brown and other agricultural economists
COVID-19 are crafting contingency plans that they hope will help farmers be prepared for future disasters. This year farmers face a global pandemic, but in 2019, Brown notes, the spring growing season in the Midwest was stunted by historic rainfall. And in 2018, Midwestern farmers were caught in the trade war with China, with soybean producers hit hardest. The disasters might be different, says Brown, but “the process and how we think about resilience are the same.”
U.S. Department of Labor and FDA Develop Checklist to Protect Food Industry Employees Amid the Coronavirus Pandemic The U.S. Department of Labor’s Occupational Safety and Health Administration (OSHA) and the Food and Drug Administration (FDA) have developed a checklist for human and animal food manufacturers to consider when continuing, resuming or reevaluating operations due to the coronavirus pandemic. The checklist is useful for persons growing, harvesting, packing, manufacturing, processing or holding human and animal food regulated by FDA. The checklist includes the following considerations:
Ensure employee health and a safe workplace;
William Masters, an agricultural economist at Tufts, says the best way to make the food supply chain resilient to a pandemic is to make the economy as a whole more resilient. That, in part, involves reopening food businesses carefully and safely.
Investigate exposure and determine when an employee should be tested for the coronavirus; and
In other words, keep demand intact by not letting a virus become so devastating in the first place. By doing everything we can to keep such a virus in check, we’ll protect supply chains, he says.
Food manufacturers can use this checklist in conjunction with other sectorspecific information, such as guidance from the Centers for Disease Control and Prevention and OSHA for agriculture and meat and poultry processing workers and employers.
“It’s to ramp up testing, it’s to trace individuals, and support isolation of those who transmit the virus. It’s the way to have a food system and economy that’s resilient to infectious disease,” Masters says. RM
Configure the work environment to help minimize the risk of spreading the coronavirus among workers. In addition, the checklist provides examples of ways to align workstations to include social distancing practices.
The checklist is OSHA’s latest effort to protect America’s workers and help employers provide healthy workplaces during the coronavirus pandemic. OSHA has published numerous alerts and advisories for various industries, including Guidance on Returning to Work, which assists employers as they reopen businesses and employees return to work. Visit OSHA’s COVID-19 webpage frequently for updates. For further information about coronavirus, please visit the Centers for Disease Control and Prevention. Under the Occupational Safety and Health Act of 1970, employers are responsible for providing safe and healthful workplaces for their employees. OSHA’s role is to help ensure these conditions for America’s working men and women by setting and enforcing standards, and providing training, education and assistance. For more information, visit www.osha.gov. The mission of the Department of Labor is to foster, promote and develop the welfare of the wage earners, job seekers and retirees of the United States; improve working conditions; advance opportunities for profitable employment; and assure work-related benefits and rights. RM REFRIGERATION Magazine │ August 2020 15
34% of Workers Comfortable Returning to the Office oneypenny, the outsourced communications provider surveyed 1,000 UK office workers to find out how they feel about returning to the office. A new survey of 1,000 office workers reveals how the nation is feeling about getting back to work. With many returning after months in isolation, anxieties are expected to be high. The research carried out by Moneypenny, the outsourced communications provider, showed that almost a half (45%) of the office workers surveyed said they already returned to the office, with a further 31% saying they’ve been given the go ahead to return within the next 1-4 months. However, around 5% said their employers have stated they won’t return to work until January 2021 at the earliest, and around 18% have not been given a date to return as of yet. The majority of those that stated they are already back in the office were situated in the North East and the East Midlands, with East England and Scotland having the highest
percentages of those with no return date as of yet. Furthermore, the findings showed that over a third (34%) of workers are entirely comfortable returning to the office. However, 48% admitted to having some concerns about COVID risks. When looking at the regional data, around a quarter of those in Yorkshire said that they were not comfortable with returning to the office and with a further look into why this might be, the research revealed that only 15% of Yorkshire residents said that their workplace has made masks compulsory in all areas of their offices, the lowest percentage of any region in the UK. However, those in Northern Ireland were the most comfortable about returning to the office, with around 47% saying they had no issue with getting back to work. With a return to the office, commuting also has to be taken into consideration, with public transport being of higher risk than other forms of transport.
The data shows that the majority (66%) of office workers will be choosing to take their own cars to work to avoid contamination. Shared transport, such as car shares and public transport had the lowest percentages. Interestingly, Manchester had the lowest percentage of workers stating they would be using public transport, with only 7% claiming it to be their commuting method of choice, compared to the 16% national average. Over a third (37%) of office workers said they had no problems with wearing a face mask. However, a further 36% said they would find it too much to do a whole day of work wearing a mask and 13% said they don’t mind wearing a mask at work short-term, but would be less happy if the policy became long-term. In larger cities, masks are slowly becoming compulsory. 40% of those in London stated that their companies have already made masks compulsory for all areas of the office. Those in Leicester, the city with the first regional specific lockdown, have the highest rate of compulsory mask policies, with 58% saying that the policy had been enforced in their place of work already. The national average of those that said mask wearing was voluntary and that they were not going to wear one was 26%, however in Wales, 36% said that they were going to choose not to wear a mask. Those in Yorkshire, the region that said they felt least comfortable with returning to work, were one of the most likely to wear a mask with 27%, even though it is not compulsory. The study also highlighted that 61% of workers have already been introduced to staggered start, break and finish times, in order to keep workers away from each other as much as possible.
16 REFRIGERATION Magazine │ August 2020
However, 16% said that they still don’t trust their colleagues to social distance in the office, with Scotland’s workers being the least trusting. Those in the North East were the most trusting of their colleagues, with a huge 64% saying they trusted their teammates to keep to strict guidelines.
A further 11% said that they would report those that didn’t comply with the social distance rules when in the office, with the West Midlands having the highest number of workers willing to report those that don’t keep to the new policies. The overall feeling is fairly mixed, with an equal number of workers flitting between being fine with sharing equipment and refusing to share office equipment and stationery. Some offices have even gone as far as banning the sharing of equipment completely, with 31% of those surveyed saying their management would not allow it. Even the tea rounds have been called into question. Overall, 48% said they will make teas and coffees for their colleagues, however, of those, 40% will make coffees only for colleagues that are close to them and they trust them. 15% of those questioned said that their management does not allow them to make tea or coffee for their colleagues and 38% strictly stated they will not do tea rounds at all. Over half of East England office workers say they will now only make drinks for themselves, in contrast with the West Midlands, where 42% are most likely to do the rounds for their colleagues. RM
RECORDING WORKPLACE EXPOSURES TO COVID-19 OSHA recordkeeping requirements mandate covered employers record certain work-related injuries and illnesses on their OSHA 300 log (29 CFR Part 1904). COVID-19 can be a recordable illness if a worker is infected as a result of performing their workrelated duties. However, employers are only responsible for recording cases of COVID-19 if all of the following are true:
The case is a confirmed case of COVID-19 (see CDC information on persons under investigation and presumptive positive and laboratory-confirmed cases of COVID-19);
T he case is work-related (as defined by 29 CFR 1904.5); and
T he case involves one or more of the general recording criteria set forth in 29 CFR 1904.7 (e.g., medical treatment beyond first aid, days away from work).
Employers should also consult OSHA’s enforcement memos for recording cases of COVID-19, effective through May 25, 2020 and beginning on May 26, 2020. Visit OSHA’s Injury and Illness Recordkeeping and Reporting Requirements page for more information. RM
REFRIGERATION Magazine │ August 2020 17
CLASSIFIEDS Ad Index
American Ice Equipment Exchange, aieexchange.com..................................... 20 Classified Ads....................................................................................................... 18 – 20 Glascold Canada, glascoldcanda.com................................................................... 2 Ice Systems & Supplies Inc. (ISSI), issionline.com....................................................... 5 Ing-Tech Corporation (ITC), itcpack.com......................................................... 9 & 18 Keet Consulting Services, LLC (RouteMan), kcsgis.com......................................... 17 KEITH Manufacturing Co., keithwalkingfloor.com..................................................... 7 Polar Temp, polartemp.com................................................................................10-11
NATIONWIDE/INTERNATIONAL USED EQUIPMENT FOR SALE 1-800-599-4744 | itcpack.com ICE MAKERS
• VOGT P24A ICE MAKERS (2) • VOGT P34AL W/ HIGH SIDE
• 20 HP KRACK CONDENSER • LIQUID OVERFEED VALVE PACKAGE • 6.5 BOHN W/ EVAP CONDENSER W/ UNIT COOLER • MARLEY TOWER W/ PUMP
• LEER BL39 W/ REMOTE CONDENSER • TURBO BP-360 BLOCK PRESS
• LEER ICE MERCHANDISERS IN STOCK • BAGS AND WIRE • PARTS • SPARE PARTS
•HAMER 125 – NEW, USED AND REBUILT • HAMER 125 W/ STAND & CONVEYOR • HAMER RING CLOSER W/CONVEYOR • HAMER 310 W/ 125 CLOSER • PALLET DISPENSER • SLIP SHEET DISPENSER • SS SHAKER W/ STAND
BAGGERS • VL - 510 • VLS - 510
For advertising and listing information, contact Mary at (404) 819-5446 or email@example.com.
WEST ICE FOR SALE VOGT MID TUBE Pallets of 10 pound & 20 pound bags Pick up or delivery Beaver, Utah (Intersection of I-15 and I-70)
Made with award winning spring water!
SCREW AND BELT CONVEYORS
• HYTROL BELT CONVEYORS 10’ & 12’ • PORTABLE FOLDING INCLINE CONVEYOR - MODEL R • POWER 90 BELT CONVEYOR
FOOD GRADE VOGT TUBE ICE FOR SALE 6 AND 26 POUNDS BAG We are located in Magog, Quebec, Canada 20 min from the border of Vermont. We can bag in other size for serious quantity.
18 REFRIGERATION Magazine │ August 2020
Rates are $1.00 per word, with a minimum charge. Any blind ads, with an assigned box number c/o publisher, add $10.00. Deadline for upcoming issue is the 1st of the previous month.
(877) 423-2423 tropiciceusa.com
Matthiesen Heat Seal Bagger
Matthiesen Ice Crusher
Various pumps, conveyors, screw augers, and hoists
Clinebell Ice Block Shaver
12′x10″ Incline Screw
Contact Sonny at firstname.lastname@example.org Surrey, BC
ICE EQUIPMENT FOR SALE • Magic Finger • (8) Turbo Ice Makers, 10 & 20 Ton • Cooling tower pumping station • Hamer 125 • 16 feet stainless steel auger • (3) power pack for freezer • Kamco bin • Forklift • Indoor/outdoor merchandisers • Ice bags
• Trucks • Other ice equip. and misc. items • 360 Turbo Block Press • Bagger
ICE EQUIPMENT FOR SALE • Matthiesen Heat Seal Bagger • 10’x10” Incline Screw • Clinebell Ice Block Shaver • Matthiesen Ice Crusher • Various pumps, conveyors and hoists.
Contact Lino at
Contact Sonny at email@example.com Surrey, BC
REFRIGERATION Magazine │ August 2020 19
FOR SALE: P34 AL 1 Scianna’s Party Ice | Bogalusa, La
USED EQUIPMENT FOR SALE • Arctic Temp 4000 Lb Ice
• Matthiesen Heat Sealed
• Snow Cone Block Cans • JMC 4’ Belt conveyor
• 2015 Tiger, turbo Ice Maker
• Hamer 310 Form, Fill, & Seal
• North Star Model 90 flake Ice
• Belt Conveyor, Hytrol BA 16’
• Amcot ST-25 Cooling Tower
• Water Softener System
• Marley 4821 Cooling tower
• Turbo CB30 Rake bin
• Bucket Elevator
• Kamco 16 Moving Floor Ice Bins
• Snow Crusher/blowers
• Kamco 20 Moving Floor Ice Bins
• 1/2HP drop In Refrigeration
• Matthiesen 20 ton Moving Floor
• Turbo CF40SC Ice Makers (3) • Vogt P24 Large Tube • Vogt P24FL Mid Tube and
• 10LB Ice Cans (45)
4.5” x 8” x 14”T
• Clark forklift
AND MUCH MORE!
If you have discontinued ice bags or used equipment you would like to sell PLEASE CALL. SEE OUR USED EQUIPMENT WEB PAGE AT AIEEXCHANGE.COM. Call for surplus ice! Polar Temp Equipment Mike Landino - Toll free - 1-877-376-0367 E-mail (NEW ADDRESS): firstname.lastname@example.org Don’t forget to call if you have a quality piece of used equipment for sale.
NORTHEAST ICE CARVING TOOLS Plastic liners for clear block makers $1.24/ea Reusable drip pans from $6.50/ea Over 500 items in stock for Ice Carvers
or (440) 717-1940
FOR SALE Matthiesen Bulk Bagger, 5 years old. 8-29 lb. bag capacity.
20 REFRIGERATION Magazine │ August 2020
ICE FOR SALE Vogt Mini tube ice, 8, 20 & 40 lb. bags. All ice is screened, palletized & stretch wrapped. We deliver or you pick up. Our water is treated with ozone for sterilization. No chlorine added!
Martin’s Ice Company
Phone (717) 733-7968 or fax (717) 733-1981 PA
Call Kevin at Southern Connecticut Ice and Oil,
203-257-6571 or Kevinscio@yahoo.com
The August 2020 issue of Refrigeration Magazine features strategies for the packaged ice industry during the COVID-19 pandemic.
Published on Aug 27, 2020
The August 2020 issue of Refrigeration Magazine features strategies for the packaged ice industry during the COVID-19 pandemic.