COVID-19 is affecting the nation’s food system in myriad ways. Specifically, the program will address challenges to the U.S. food supply as a result of COVID-19 and how the FDA, other federal agencies, and certain state and local governments are using regulatory tools to respond to emerging needs throughout the food system. Participants will learn how the FDA, USDA, other executive departments, and state and local governments are taking steps to ensure the safety of the nation’s food supply, limit waste and encourage greater availability of regulated products during the period of national emergency related to COVID-19. 

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