 Os maen nhw, roedd ymwneud o gwybod a bobl a gynllunio Gweithgawr. Felly wnaethodd yn ni oedd ymwneud o'r cyhoedd fwyaf o'r holl yma ar gyfer y Croynau Coronavirus. Gwyddo am y rôl efo'r gweithio gweithio gweithgawr a gweithio gweithgawr. Gweithio ar bod rhywbeth wedi eu cyd-fawr a ydych yn yarddiad i'r cyfeithiau gweld o'r cyfnodd. Gweithio beth oedd gweithio'r mewn cyfrannu ni'n gweithgawr o gyforoedd yma. ac mae'n meddwl i'r Minister i'r Llyfrgell, ac mae'n dweud bod yn meddwl gynllunio'r gwahanol a'r hyn o'r ddweud o'r hyn o'r Minister i'r Llyfrgell. Rwy'n meddwl i'r hyn o'r cyfnodd y busnes, a ymddangos ar y dyfodol yn y Llyfrgell ysbyg. Felly, rydyn ni'n meddwl i'r Llyfrgell. Felly, rydyn ni'n meddwl, rydyn ni'n meddwl i'r Llyfrgell. Mae'n ymwneud o'r Llyfrgell ysbyg, rydyn ni'n meddwl i'r llyfrgellau.嫁 o'r prymysydd ddiogel o'r rankiannol sydd wedi'i'r adrodd y ffonsiwn gwahanol i'r hynod o'r bwrs o'r hyn o'r llyfrgellau o'r prymysydd o'r Llyfrgell ysbyg yw'r cyfforddol yng nghymaint ar y dyfodol. Rydyn ni'n meddwl i'r llyfrgellau am hyn o'r busnes. Rydyn ni'n meddwl i'r cyfforddol yw'n hyn o'r fremsiwn i'r Llyfrgell ysbyg. Mae'n yrhaid i ddweud i fel hyn o'r hyn. Felly, creu'r ff............ Very much on foods manufacturing, but it's really important that we as the sector really stand up to screw to me. We're very mindful of the very real possibility that actually there could be further outbreaks not just in food business, but also in the community. So if you are in any doubt just think Leicester. We all know what's happening in Leicester at the moment. I'd really like you to take three things for the meeting today. Firstly, I need you pleased to have a greater understanding of where to go melddo i ddyn nhw i fyddion gweithio ar r任. Roeddwn i'r viwfyn bun, roeddwn i fyddion gweithio'r r任. Mae'n ziwethaf yn cefnogi ar wahanon ni'n ddiddoriadau. Felly fod yn rŷngyrch wybod o'r ystyried eu fyddion. Y dden nhw, rydym yn gallu gweithio'r ystafell helydd o gefnogi hwyll yw. A'r ddyn nhw'n tych yn mynd i ni feddwl iawn i chi fod yn gweithio llyfrwyntau yw'r probleme o ran y ddullaeth a lloy matrix sydd yn gweithio i llyfrwyntau. That's vital. In all the outbreaks that we've had so far, it's the speed of reaction that's been crucial. So, in terms of how we're going to run the call today, there's upwards of about 250 people on the call. So, please can you bear with us? Because that's quite a challenging number to manage. The first thing I would say is, please can you keep your phones muted. Secondly, I'm very sorry, but we won't be able to take any oral questions purely because of the numbers. But we are interested in your questions. So what I'd ask you to do is please use the chat function on the right hand side of your screens. Or indeed if you've got a question later on, please email us. But what we will do is we will endeavour to get to many questions as we can and certainly cover the ones that ever be seen to be asking the themes. But we will get back to everybody with answers after this. Ok, that's our undertaking. We're not fudging any questions.Ra, we will get back to each of you and copy that to everybody. So we have a complete record. Just to make a note this webinar is being recorded and will be posted online. We can share the joy with everybody. That's important. If you missed anything or want to go back you can go and have a look later on. Finally, we have no wealth translation facilities available today. Yn y fwyaf, rwy'n ddweud hwnnw i'r Minister i ddweud David Dyn Martin, ac mae gennym ni'n ddweud ar y QLA ysgol, a fyddwn ni'n ddiad o amser o'r dda i'r dweud a hynny wedi'u bod yn urchau o'r ysgol. Felly, rydyn ni'n ddweud yma yn y 4 oes. Rydyn ni'n dweud bod yn oed o'r rhaid i'ch gweithio, mae'n dod i'r eich berthynas yn y busnes yn y syniadau ysgol yn rhan, yn y dweud, i'r ddweud ac mae'r rhaid i'r ddweud yn gwneud i'r ddweud. hefyd. Ry'n dod yn y glifwoc yn ffrask まw i unrhyw fu oes. A wedi ta sut y gallwn ei wneud bod rydyn ni'n i. Hefyd rhoppe at wahanol iddo handon Liu ondi'r rhagwrs ac uneasyparu am gyfan ystod. Rydyn ni'n i ei bod nhw'n siŵr mewn peilio'r cyflwywritell anodol ei beth. Rydyn ni'n s кру wcrod i'r falch plots, I'm doing to support the industry at this time. I know we've been working long hours but believe you that they have as well. Thank you for their support. Without further ado, I'd like to introduce our first speaker, our Minister for Environment, Energy and Rural Affairs, Leslie Griffiths, to the virtual stage. Over to you Leslie. Gweinwch Andy. Gwyddoeddfa'n gweithio yn gydag fan hynny. Mae'n ffordd ychydigio, maen nhw, o bwrdd, ar yn ffordd hyn, o'i ei ddifud i'n dwi yn ddiolch yn ogol ac mae'n gweithio'n dd CDs diolch yn oedd y byd oedd yn ffordd. Gweithio'n i chi ddwydd, ac mae'n iddo i'n gweithio Andy o ddwy ydym yn sffordi sy'n gallu ates y cydnigfeyd phobl yn dwyfyrdd. Mae'n ddysgoli yn ardal mewn hoffod ddysgu o ddydigion, gwych ymddangos, they know who they are when I shouted at them but you know again everyone's working really long hours and also to the Food Innovation Wales, to David and Martin who have done the review of the sector for us. I thought it was a really opportune time to do that and I'm looking forward to their presentation later on. I am hynny, drin o gwbl hanfodd, oherwydd mae'n ysgufwyno chi wedi'iwn i'n gweithio ar gyfer siaradau cerdd. A dyna rhodod, mae'n dweud oög o mynd i gael ar gyfer stwydd. Rydyn ni, mae'n cyfnod i'w gwybodaeth y newydd y dyna'r teimlo'n gyntaf i ddechrau ar gyfer y dyna'r 3 o syr. A rydyn ni feddwl am ei ddechrau, mae rwy'n dweud i chi dysgu'r cyfraddig o'n i gyd hynod gyflym. ac y perioedd wedi'i gweld i'r gwahanol rymes yma sy'n meddwl yma sy'n meddwl covid-19. Andy wrth gwrs, mae'r cwestiynau teimlo i'r wrthraff ac yn eu gwaith i'r ystod am y maen nhw. Fyeltaeth sy'n meddwl i'r rymes sydd wedi'i gweithio'r cwestiynau yma. Felly mae'r cwestiynau ddif wedi'n gweithio ac mae'r cwestiynau o'r cwestiynau er mwyaf i'r cwestiynau. Ar y cwestiynau, felly mae'n gwneud bod yn arddangos o'r gyfer yma, i'n edrych o mynd i gael ei ffordd o'r hyn o'r amser mewn cyfnodau, yn ystod i'r ffordd o'r amser. Andy oedd yn cydwledd i Lester. Rwyf wedi gweld i'r cydwledd yn cydwledd i'r cydwledd, bo'r cydwledd yn cydwledd gyda bach ym Mhreffordd i'r reiswn yn y stryd o'r llester. F yn amser, dwi'n gwybod, rydyn ni'n ei ffordd o'r cydwledd cyfrannu'n cydwledd. Wel, dyna'n mynd i chi'n hoffi, Cymru i'w gwybod y dyfodol ac y byddwch chi dweud. That was why we thought it really important to do a review of the sector. I also think as food producers, factories, people working in the food industry, we have worked all the way through the pandemic, and other factories and plants can look to us, I think, because there are obviously lots of plants and factories hanwethaf hwnnw ac rhan o gyd-dweud ymlaen yn y pwysig. Felly, ond yw'r ffacturiadau a ffantau oherwydd ymlaen nhw'n ei wneud i gyd-dweud i gyd-dweud i'r bwysig ac mae hynny'r ymddangas mewn bwysig ymlaen yn ymlaen i'r ddau. Felly, rwy'n credu yma y ffordd yma yma, ymlaen i'r pandemig, rydyn ni'n dod o'r marwyn o'r targedol gyda 7 miliwn bydd arwain o'r 2020. Mae gennym i'n dweud o hynny dydyn nhw i ddaeth gwrthu'n mynd i'r newid, ac rwy'n gwybod wedi'i gweithio i gael ynddo i'r cyfnodau ar y cyfnod. Mae gennym i'r cyfrifio i ddweud o'r cyfrifio, ac mae gennym i'r cyflosydd yr hynny'n cyflosydd. Ac mae'n cyflosydd yn ymgyrchu. A'r cyflosydd yn ymgyrch â'r gweithio i'r cyflosyddol yn gwybodaeth yn ysgrifennu ar y cyflosydd. ni'n arddangos, mae hi i ddod i sydd yn dwylo'ch gweithio. Rwy'n ochr iawn ar amdano, ychydigon digon i'r ffordd, ac rydyn ni'n dechreu ni'n meddwl. Felly byddwn i ddweud cyffredinu'r plun o'r ffordd. Rydyn ni'n bynnag ar helyn, a'r hyd ydyd yn aeth ein ffodol. Rydyn ni'n bynnag i gwaith i chi'r gweith y Llywodraeth, gan geth sy'n wedi'u gwybod ei mhwyrayol a ddell yw'r teimlo ar y Ffyrdd, notr SNP, Oeswch i gyhoedd? Mae'r Gruffydd yn ystafell ar hyn o'r llyfr yma i'w bwysig o'r amser ac mae'r cychwyn am hyn yn hyn i'w bwysig yn unig oherwydd mae'n dweud a dweud mae'r llyfr yn gallu'r cyldiol a'r llyfr arweinfwysig ac mae hi fwrdd ymlaen i gael wneud arniog fath oedd, onnes mae'n y Remiliaid mewn bywysig Kabirau I manchysbyt Y Llyfr. Maen nhw'n gweld i'w bwysig o fathion a'r Eisteddf. felly rydyn ni'n gweld ar gyfer y cyfyrdd â wneud fathgorwyddiol yn y Gymru. Youар wedi'u cael ei wneud yn digwydd ar gyfer y gallwn pinodol i sicrhau fy hunain, a I've spoken to quite a few of you who've said to me that the internet work has just exploded and you're all doing really well there. So, it's great to see that and we want to continue to look at that as we look to the future. If I could just say a little bit a bit more about the meat processing. So I mentioned Rowan because obviously that's the one I know best gyda'r rhan oedd yn ymddi. Rhywodd ar gyfer y cyfnod yn Llangewin, rhan o'r cyfnod, ac mae'r byw i'n cyfnod i'r cyfnod i'r byw i'r byw i'r byw, a'i fydd yn ddifrwynt. Ond roeddwn yn fwyaf ymddir i'r cyfnod, ond rlyw i'r cyfnod yma, byddwn yn fwyaf yn mynd i'r cyfrifiadau ymddir i'r cyfnod ymddir i'r cyfrifiadau o'r cyfrifiadau, ond rhaid i'r cyd-dweud, ar y dda arnoedd o'rufen iawn, ac y dweud o'r unrhyw yw'r hyn sy'n cael ei hynny, rydw i'n leisio, ychydig i'r rhaid ochr yn ddor�od agoed, ac mae'n rhaid i Gymraeg o dd yn ddysgu eichais, felly dyna, rydw i'n meddwl bod ydy'r unrhyw iawn maen nhw'n neud ar arnoedd gwaith yng nghyrch a'r llygau hastaidd yng Nghyru. Rydym ni'n adws i'r cyd-dweud yn aelod ar greithiau. Fy sefydlu'r bobl ydych chi'n ddo i'w ddysgu'r cymryd yn iawn. Maen nhw'n ddysgu'r bobl a'r bobl yn gobeithio'r lliwyr yn gyfnodion i'r gwrthod yng nghymru, ac y gallai'n gweithio rhyngwysgol a'r cyfrannu'r cyfrannu sydd yn gobeithio'r cyfrannu'r cyfrannu'r cyfrannu. Mae Unidol Edyd yn ddefnyddio'r cyfrannu a'r cyfrannu'r cyfrannu yn oedol. Mae gennym yn gweithio, ac i fewn y ddweud, diolch yn ei wneud o'r gwybod a'r ddweud o'r ffordd, mae ymddangos o'r ffordd. Rwy'n meddwl i'r ddweud yma, mae'r cyfnodau yma. Felly, rwy'n meddwl i'n meddwl i'r ddweud i'r ddweud yma, ond o'r pethau i'r ddweud, oedd yn gwneud, roedd yn aeth i'r pandemig. Felly, we've also seen people far keener, I think, to buy local. So, if you think about that panic buy in that we saw in the beginning, in our supermarkets, I think people were very fearful in the beginning, and we saw that around certain projects, but then after that, I think we saw people not wanting to go to the supermarkets very much and much preferring to use independent shops. So what I'm really keen to look at is how we can lock in that behaviour, i'n ddw i'n amddangos i'r ddwy i'n dechrau, a'r ddweud o'r peth ar y cwmaint, bydd ychydig yn diogelio i'r cyhoedd chi, i ni, a'r gwaith, i gwych, i gweithio i'r cyflwy, i'r cyhoedd drwy'n ddweud. Felly, rwy'n ei ddweud i'ch gweithio i'r ddweud i'r cyhoedd, i'r ddweud i'ch ddweud i'r ddweud i'u inall atwydo steadily wedi'i Return wing phuach ac mae'n farchind涉io fod yn plodwyr gyda Fyrdd a gennych am gy bathing Saur'n Fbrang sydd yn gweithio ar gyfer i. difficult fydd gydych ei hoffi hanes�� yn Llyfrin rattling, maen nhw pairon yn gwybod arlyg gan gael y byddych c� codedd oherwydd nifer y peth yn hefyd, dylwn i chi sefybailable restaurants. They're not very keen to open until they can open indoors as well, because they've perhaps only got a small outdoor area, and if it rains then they bring staff in and they prepare food, that might go to waste. So I absolutely understand the mountainous to open indoor as well. But we've got to be very careful, you'll be very aware of the very cautious and calm approach I think Welsh Government led by the First Minister has taken, and I have to say in all the social monitoring that we've done, you have got a third of people in Wales who are very fearful of anything opening, and then you've got probably, I don't know, about 15% of people who don't think we're doing things quick enough, and then you've got the rest who think we are taking the right approach. So I do understand we've asked a great deal of people, particularly people who had to shield very draconian measures as a Government, you would never ever want to take. But I think we've done it for all the right reasons, but I do understand we've had a lot of pressure from the hospitality sector, and I'm sure you understand that. So that's really all I wanted to say, Andy. I'm happy to pass over now to yourself, or to David and to... To myself, yes. Minister, thank you very much for your introduction. I hope you can all hear and see me. I know that probably you won't be too worried about not seeing me, but I'll attract the problem to my internet down to my two children being on their iPads, and my wife on a conference call. So they've duly been evicted. So hopefully you'll be able to hear me now. So thank you, Minister, and hopefully you can join us for the whole hour. Yes, I'm here for the whole hour. Brilliant. That's lovely. Thank you. Great. Okay. Thank you very much for the introduction there. I'd like to pass over now to David Lloyd and Martin Jardine. So I'm sure you'll know these fine gentlemen. David Lloyd is director of food industry centre in Cardiff, and Martin is director of the Agri-Food Centre up in Menai. Gentlemen, I'd like to pass over to you. I think you're going to do a bit of a double act, but importantly to everybody, David and Martin are becoming the implementation of the rules, the necessary precautions that we need to take, communication, and corrective actions that we feel are appropriate. So David and Martin, over to you. Thank you, Andy. Yet we're going to do it in that order, and we're going to just talk through my role to start with, just talk through implementing the rules. The Minister was correcting saying we are a sector that's kept working throughout this, which is quite unusual in itself. We did a survey and analysis early in the Covid crisis, just as furlough was coming in, and at that point over 70% of the sector was still working. Admittedly some were working more than they had, and some were working at 50%, and obviously some having closed the factory for a temporary period. So we know that the virus is a live host, and that people are the main focus, and so the rules quite evidently will focus on people. And those rules really look at asking the industry to take all reasonable measures to maintain a physical distance, but we're used to that type of rule, which quotes all reasonable measures. The food industry works on a legal defence of due diligence, which very much is based on all reasonable measures. We're used to dealing with risks and hazards associated with food. This is more complex as we now have, of course, a mobile hazard in primarily people. HACEP has been for decades part of our cornerstone of our due diligence defence, and we have that research and experience over decades. This, of course, this virus and this crisis has given us just weeks and just a few months to work up our research and our defence. We know, though, from discussions with industry that our partners have been very active in developing those reasonable measures, in developing the controls within their sites, to ensure that this isn't a widespread problem. We know that there are nearly a thousand food companies in Wales, and at the moment we're dealing with three outbreaks. What we are looking to do is to minimise the potential of any more happening, so we're going to talk to you more on the type of things that we can do. Now, we're talking about reasonable measures and physical distancing, but within Welsh Government documents, you'll see that other actions may be relevant if physical distancing is more difficult. To give you an example of those other actions, well, handwashing we know is a critical element in keeping this virus at bay, and we should be looking, as we already do, but just to reinforce things like ensuring there's enough handwash stations, staggering return to work from breaks to ensure that there's a calculated flow of personnel waiting for those handwash stations, increase in the frequency of handwashing and recording it, audit the stations to ensure that there's soap and cleaning materials, all those are the sort of detail that we need to look at, and I think Martin's going to link us to the Food Innovation Wales website when he speaks. There are other things we can do, make reporting of COVID systems mandatory within your site, so that staff know that if they get COVID symptoms to report it immediately, because the sooner that they do, the better, because in reporting then on to the TTP, if we can do that immediately, the sooner the clearance, the sooner the back to normality, and it really speed is of the essence there. Keep up to date with changing legislation and changing guidance, that's very important. We are in a very mobile situation and the need to keep up to date with the relevant guidance and legislations is important, and particularly if you're in part of a multinational company with sites inside and outside Wales, because it's important that multinational companies in their head office, wherever they are, understand that there are Wales specific rules. We've got to guard against COVID blindness, we are four months in now, we can't afford as a sector to be blind or complacent to this, we have to keep on top of it, and potential thought processes there in terms of audit and training and retraining, we need to set the culture within each organisation to make sure that we try to beat this. It's important to encompass the whole site and I know Martin's going to go on to talk about a team approach to this, but implementation of the rules and various things we can do underneath it, critical. I'm going to hand over now to Martin Jardin, who's head of the Food Technology Centre at College of Andrew Flomennau in Anglesey. Thank you, David. Great, thanks for that. Just just before I go into the section I'm going to cover, obviously, we have a massive affinity to the food sector within Food Innovation Wales, and we're aware of the challenges that people face and we are sympathetic that we appreciate how difficult it is. Just firstly as well, we have cleared that the large majority of businesses already do have excellent controls in place, so we take this from a very respectful point really, so it's very much about sharing some good practice from our technologists based on the three sites and what industry have taught us quite frankly, so we hope for the information we share will assist in developing your own systems. I'm going to work through really looking at precautions, so naturally, obviously everybody's keen to take precautions to mitigate the transmission of the virus between staff, so hopefully some of these ideas that should come through now will, you'll probably be well aware of, but it's important to reinforce them. So, some good practice we've seen is where businesses have been able to establish unique teams of people where they are on the same shift pattern, which reduces exposure, if I have something to consider, if it's possible to establish teams or pods or people that can routinely work on the same shift. Another important factor to drill down on is the movement and the congregation of people, especially in communal areas, break rooms, canteens, looking at these areas where people can congregate, so just clocking in areas, hand-washing station, as David mentioned, and again it'd be prudent to carry out additional cleaning of those areas. Another area to consider is it's possible to, if at all, limit unnecessary movement within sites, so considering process flows and how different parts of the business engage with one another, ideally eliminating risks rather than managing around them, so if it can't be eliminated try and keep systems that have been introduced quite simple and keep them easy to use. So, some businesses we've looked at have managed to segregate time really effectively looking at specific tasks and carrying out careful planning regarding visitors to sites and when contractors are on site and where possible, you know, establishing times at minimised contact or even better still done entirely remotely. In some cases an opportunity to evaluate the model that the site works on, so it could be possible to extend the working day to reduce the numbers on shift or spread site attendance, especially for non-production staff with the correct technology, they might be able to work really effectively from home, and again it's just thinking about the consideration to reduce the numbers on site. So, a piece of work that Food Innovation Wales has done is developed a toolkit to support the sector and it's very applied and offers, you know, whole series of templates that can be downloaded and adapted to suit specific businesses. So, Mark, I'm not sure if you can pop that into the chat now, the link to that, but you know, we'd certainly urge everybody to have a look at that, but it does come with a caveat that these are guidelines and they do need to be altered to ensure that they're specific for your site and fit for purpose. You know, I really must stress that it isn't a case of just simply downloading them and they're there to be adapted and moulded to your site. David, did you want to add anything around the toolkit? Yeah, the toolkit has been successful today. We've been developing it as we go along, so it's a very live website so that as we learn more, we add more and as things change from government, we change it accordingly. There's been three and a half thousand hits on it and the dwell time on there is suggesting that it is used significantly, not just in Wales, but outside Wales and both by multinational companies and by local health authorities. There's a variety of documents within it. Last time I looked, there were at least 28 documents and there are things like an action plan template. So, as you take actions, there's a template that you can fill in. There's an observation checklist, checklist which you can take on to the factory floor as a guide and also to you to expand on because there's no two sites the same. There's a return to work questionnaire critical with the things that we've talked about and how the virus spreads and I particularly like the site map guide which guides you through looking at the process flows of people, of waste and product and packaging and allows you then by using the thought process there to identify hotspots where people might be coming closer together so you can plan your way out of it. But there are a whole series of things in there, even a PPE supplier list to help you if you are in need of PPE urgently. It also helps companies who have gone through a shutdown during furlough but who are starting up because we mustn't forget in this that food safety is a very important issue to the sector as well. One or two food safety problems within the sector can also have a dramatic impact on the whole sector so it's very important when going back into a site that we look at the food safety implications and there are guides for that as well so please do have a look at it but as Martin says there are guides and there are starting point for your all reasonable precautions but you need to add to it on site and we'd be willing to help you with that development. Thank you David. Okay so as David just said encouraging everyone really to put time aside to look at that and it's nice to see in the chat that there's some positive feedback on that so thank you for that. So communications is the next part of what we're going to just push through really and again you know it's a critical element around preventing spread from person to person so no doubt you know everyone's aware of the diversity within food manufacturing teams and perhaps a possible piece of work is to map the languages of preference of staff where possible and arrange them for documents to be translated so they're in the language that is understood and those messages are nice and clear but obviously that said visual aids are particularly effective aren't they for for all staff so we also recognise that you know bringing in cultural change and changes to the way people go about their daily business is quite often in the sector the hardest things to implement so you know we're all accustomed to working in a certain way and I think sometimes that de-learning is difficult so again it could be quite a useful time to review training plans, introduce any refresher training now and further down the line plan to reinforce and consolidate messages around the expected behaviour and I think that would be quite useful if anyone has you know training plans in place. A clear one that's coming through across lots of the sites is dialogue with staff at this stage is really important so it's they feel supported and you know we'd encourage that that two-way communication to being set up even even more so than it perhaps existed already. We've seen some companies have set up COVID champions that encourage and guide staff regarding correct use of PPE hand washing and just general expected behaviours and then that role also acting as a named person to feedback on any staff concerns because obviously not all staff within the business might feel equipped to do this and I think that's something quite supportive in that action. So it's important that staff are aware that they have responsibility to follow the measures themselves and obviously you know we're not experts in track tracing protect system but it might be useful to familiarise yourselves with that and I'm not sure if Mark has a link that could perhaps go into the chat at that point but if there is that would be useful if not perhaps that's something that could be sent out separately but in short you know as David alluded to earlier at least if there are positive results they need to be reported to site as well as the the TTP and worth spending some time looking at that and maybe setting out to staff that their obligation to you know attend testing and so on. So I'll hand back to David for the final section of our our parts. Turn the mute off and I'm going to finish off by just talking about the corrective action and if you have a COVID related incident obviously one of the first things to do is inform the relevant authorities and there are links on Food Innovation Wales websites and obviously on FSA websites and HSE websites whilst government websites and a link into the relevant authorities but then it's about taking the right corrective action at the site and those corrective actions I'm sure for food manufacturers in the audience today they'll be very familiar and there are certain things you know that you should go through in the structure of that corrective action like logging down what was the incident who was involved in that incident what action needs to be taken what time frame are we putting on that corrective action who's responsible for it was the intervention then carried out to the specification did we do what we said we would do in our protocols and is training of staff post that required what staff are required for training important part is the verification did we do it properly and are we still doing something which we put in place and things are easy to slip and then validation did it work it's very important to look at the endpoint to make sure that the interventions put in place the actions taken actually have an impact in in the sites and another important one which is often forgotten is that you know to define the intervals at which point we go back to establish that there is no problem and that the interventions and corrective actions are working looking forward the actions the controls that we put in place are critical to to make in a secure sector and there are a myriad of actions that are being taken across the industry and it's not a perfect scientific experiment we're having to change things very quickly as a sector and we're not changing one thing at a time and so we've changed significant controls as a sector over the past four months food innovation Wales is very keen to understand what controls work and so we will be contacting all our partners in industry to try and establish what controls are being incorporated and then trying to do some remedial work to understand which controls are working in which sector and that would be a very important piece of work not just in Wales I think but for food processing on a much wider area because that's a very important it's a very important piece of work to understand the practices that are happening and the impact of those interventions we need your help on that we look forward to working with you in the future and doing anything we can to make sure that we keep operating and keep growing as an industry so we come out of this growing as rapidly as possible thank you and with that I think I hand back to Andy. Lovely thank you very much David and Martin I'm very conscious that I've turned my video off and that's because it will make the sound hopefully better so I think you all know what I look like by now so it will make the sound clearer okay so just a couple of things one is we've had a few questions coming in and I will come to those in a second please if you've got questions file them on to the meeting chat on the right hand side which will be incredibly helpful so that's the purpose of the next 20 minutes I would just like to make a shout out for a couple of other things firstly I mentioned earlier on the food and drink board Wales newsletter that's issued weekly it's a sign post to all of the information you can get that but if you look at the chat gives you a link that Mark's put up there to how to sign up for that and secondly Mark in a minute will be putting up a link to the food and drink Wales website so if you haven't seen that and don't go to it again thoroughly recommend that you do go to it and finally I would thoroughly recommend um connecting with the food and drink federation of wealth information I spend a lot of time working with a number of colleagues there and they're certainly fighting for our industry as well so that's a very good source of information so um before we open up to chat questions I'd like to ask two questions myself um the first one is about communication and language which are last two David and Martin the second I'd like to ask the minister in terms of speed of reaction of businesses to any any infections in the factory so first one to David and Martin you mentioned communication how how bad is this sort of language thing within food and drink businesses and what can we do to address it should I start with that I mean it's difficult to quantify how bad it is or how good it is I think really that the message is is a sort of you know we have we come from a position of doing business bilingually anyway in in Wales um but it's also then just considering what are the languages are predominantly used within the factories and then you know working with those groups to make sure that the communications are clear and understood in their language of choice so yeah that could be done by a you know a translator but of sometimes when it comes purely back from a translator it misses nuances and regional dialects so I would argue that it's involving the people on site as well so as the nuances of the translation are effective for your group if that makes sense and just before Dave answers um a comment that's coming from Penny was saying are there any useful videos that we can put out to staff so I think a really good question so before we go back to David Martin just on that one not that I'm well we could have a look but at the moment nothing springs to mind of any of any around communication but I suppose there are you know there are some some documents that we could probably get our hands on and circulate to this group because David we have got some basic signage haven't we that people are using yes um it's whether it's translated is the question yeah and we have done some work in the past at the university in Cardiff with Leatherhead which has looked at making simple signs that reinforce messages um there is I mean it's incumbent on companies to if employing multinational teams to develop the training programmes within the languages that people understand um but we found in the past that um that simple messages around the factory to reinforce those messages are critical um the video um a question is is a very good one and we have just started talking about that within Food Innovation Wales um it might be something we look at um from a Food Innovation Wales viewpoint um but we'll look to see what's already available the the issue comes I think to a great degree that um in the past in the past decades um our risk analysis and hazard analysis has been being based on on on has had which focuses on a static static problem in that you know the the problem is usually a pathogen on food suddenly we're faced with a very different um different problem in that the the problem is now mobile and it's related to staff um so the number of videos um not necessarily relevant so there is it's a very good question and we will look into that and I can also add you know I think we've all got to take a point that you know we're in it together as it were so if anyone has you know good resources that they think are worthy of sharing then you know I think it's important that we we do try and create that culture that amongst the businesses and uh you know we are sharing that information so please if anything if anyone's sitting on any of that feel free to forward the links to Food Innovation Wales that's for sure okay lovely thank you for your answers and penny for your comment there um guys I'll come back to you in a second with um guys question which he gave at 315 but firstly can I just go to to the minister and ask her a question please minister um one of the things we see with um Lester is about the information and the speed of reaction um to any any flare-ups any any any any outbreak is there anything that you'd like to comment on there about sort of our agility our speed of reaction so I think everybody's different so if you look at the two outbreaks we've had in north Wales and and as I say I obviously know Rowan food much better than I know the two sisters so two sisters closed the plant down themselves Rowan chose not to um and I think you know now we've got 280 plus in Rowan I think it's something that they do need to consider um because clearly that you know they didn't think they were going to have that that number I spoke to the management very early on um just going back to to communication and what David and Martin were saying so again in Rowan there's a significant number of agency workers many of whom are migrant workers many of whom live in houses and multiple occupation car share probably hot bedding so I think it's about knowing your workforce as well so there is a large permanent workforce at Rowan but there's also a significant number I think it's about 500 of agency workers so I think it is really important that things are done in languages now in Wrexham it's predominantly Portuguese and Polish now in Murther where we've had the um uh the incident there I know there's about six languages so they were looking for somebody to put the communication into Bulgarian the other day and I think the local authority stepped up to help there so it is it is about reacting quickly and and not necessarily I'm not saying you know Rowan should have closed down you know I'm not in a position to make that judgment but clearly two sisters in Tangevni did we haven't seen the the level of positives in key pack and they've chosen obviously to remain open whilst the government have got the army dealing with the testing at the moment so last Saturday key pack managed to get I think it was 850 out of the 900 employees in to be tested on the Saturday which is excellent and obviously you know we supported that with the ministry and I do hear that some people are actually paying for their employees to be tested as well which is an interesting move yeah absolutely and some factories I know have bought in their own tests we wouldn't encourage that we've got plenty of tests or certainly the last time I asked we had so you know please don't don't think you have to do that there are plenty of tests available that's not an issue at all so it's and it's important that the tests are of the correct you know standard to be of use again we've had companies who have brought tests that haven't been suitable so please you know we have got plenty of tests as a government so if that's what you need to do please please take advantage that's great to know and also the message I picked up from what you said there was about knowing your workforce and know your workforce supply chain you know that's critical and you know I'm certainly not in a position to lecture everybody about their supply chains but uh now is so important and it's the danger of assumptions isn't it so thank you minister for your comments there um can we go back to um Guy's question Guy um you were first in a very patient at the beginning um and Guy was asking um has there only been any particular factor identified as being the catalyst for the C19 outbreaks at key foods to sisters and rowan food so can I pass that one to Dave and Martin please um well um sorry to dodge the answer but um we wouldn't necessarily be party to that information and perhaps I'd be better actually Andy okay okay thank you yeah so so clearly one of the issues is around being able to maintain the same the social distance and clearly that was something that was raised with me as minister when we put the two meters into legislation with the only country in the UK to do that um we did it so that employers had to uh make sure that they would do everything they could to allow their employees to be two meters apart now again you know I mentioned about rowan there's lots of misinformation but certainly I've been told that it's been really difficult to do that obviously um food process or meat processing uh which actually rowan isn't rowan is um tends to be ready meals and food preparation um they're cold there's lots of stainless steel so now we know the virus can live approximately up to 72 hours on cold surfaces such as stainless steel out in the sun it lasts a minute and a half so there's a big difference and I think again as as scientists look at um the length of time the virus can live then you know for winter and the cold environment is you know that is clearly of concern but I think you know that's that's something that we need to be aware of but as I say if people are excuse me if people are coming in you know they're car sharing so it's about encouraging that culture within your workforce you know to understand the you know car sharing you shouldn't be two meters apart then again if you live in a house of multiple occupation and you know I've got some in Wrexham where I know there are 14 people living in one house with three bedrooms where it's very hard to self isolate so you know you can see why factories with this you know the large number of employees that the two in north wales have had um but then we've seen other food processing plants that I've had none at all so I would say you know that the message to be pushing forward is the social distance and and the hygiene can I add a point there to to Guy's question as well you know you you rightly say that food processing has continued the survey work we did through food innovation wales that it suggests that 72 percent of the sector continue to trade albeit at lower levels but they still remained open now if you look at where we sit I mean I can only recall the figures from north wales but there are roughly 22 23 000 people due to return from furlough to to other industries um and as the minister alluded to earlier they'd be looking to the food sector for for some good practice but you know I think the point you in your question you know the fact that we have traded and have stayed open you know there is there is an element of it that there's a the laws of probability would tell you that there's potential because there's you know more people in work yeah lovely thank you I hope that answered your question Guy if not please feel free to come back on the on the chat one thing I do want to ask everybody on the call our guests what I'd love to know is what is the one thing that you would like us to do now in terms of helping you to manage coronavirus outbreaks I don't want to hear about loads of the other issues that might be we've got floating around at the moment I'd be very interested to know is what will you need us to do you've got the minister you've got two experts you've got the food and drink board on the call please can you let us know what your thoughts are on that Mark very kindly has posted the Welsh government guidance on the chat for the prevention and management of coronavirus in food and meat plants so okay so question coming in from Tony will UV light help to kill the virus I think maybe that would be David Martin there's a variety of novel decontaminations being used to look at this particular virus the problem is that of course that this virus is so relatively new so across the world there are a variety of scientific experiments going on looking at anything from actual humidity to relative humidity to UV to ozone all of which looking at the efficacy the fact that the virus has a fatty lipid outer layer would make me think and this is not and this isn't based in science would make you think that a good detergent would be a critical element in the cleaning process because that would disrupt the the the virus followed by a good sterilizer or disinfectant so so you know basic cleaning methods will be important and in going back to my long last days of looking at this you know physical chemical and heat energy are all quite important particularly the physical energy as well but detergents I would say are critically important and this as is a disinfectant at the end I don't think we can speak specifically on UV well I can't for this particular virus because it is relatively new it might be worth tracking back UV work on other coronavirus but of course you can't be sure that that's the same because it's a different structure okay thank you just to add to that I think personal view and not necessarily getting into the UV debate but I think you know it's it's it's limiting the human transmission to me is the the element around it the other thing we have got just thought while I'm speaking I'll mention it we have got a hotline that food innovation Wales has established so there is a number there that companies can call and have some of these conversations offline if they so wish so again worth looking at the food innovation Wales website and there are there are numbers there that people can pick up dialogue with as well actually on the on the chat mark if you've got time to do that sorry David and that allows us to better research because one of the and I am digging back in my memory here but one of the other restricting factors on UV was that it looks at the surface that it's seeing at the time so if you're shining it on top of a table and the corona virus is under the table then it wouldn't necessarily have an impact there so yes it we'd be better taking it through the hotline and researching that question and feeding back to the gentleman or lady but they're the initial thought processes and okay that's very good thank you just can I go to some questions here about masks and visors because there's been two or three coming in and may have I perhaps ask a sort of collective question which I hope represents our guest views here is um what would be the guidance on using masks and visors um where it's not possible to follow the social distancing guidelines I know there are you know there's a few situations that I'm aware of and we all know on a practical situation um certainly you know I see in England a lot of people wearing visors where they can't socially distance so I'd be interested that either the minister or martin or um david's view on that please so Welsh government's advice is to wear a face covering if you can't if you can't social distance and I have to say certainly you know locally in the supermarkets there's a lot more people wearing face coverings now but I think the the point that david made about around hand washing and detergents and so I know you were talking about you know the factory or a premises surface but again that's the message that's coming from certainly from the chief scientific advisor and the chief medical officer to us as ministers is that hand washing is you know absolutely imperative and you know if you can't social distance wear a face covering and I mean one of the one of the reasons behind the last request in our presentation Andy was that we can think of 60 60 70 questions to ask about factory for operations what we need to do is to gather the information as much information from as many companies as possible to establish you know who wears masks who doesn't wear masks who use high pressure hoses who doesn't use high pressure hoses who's got who's got return to work forms who hasn't and then and then try and mine that data to establish what controls work. I think as well with the masks I mean just sort of a broader point really I think if it makes people feel safer and it can be done in a way that they're not going to create a physical hazard in the factory then I think it'd be a positive thing. I don't know if you're seeing the comments coming in here but there's more comments came about whether mask will be effective in cold damp environments and and likewise they could be constrictive in a very hot environment so I guess you know you can't win in those situations so I think rather than put it to the to the panel I think we'll just move on from that it's a very very important point. I think also if I can just say it's really important to differentiate between masks and face coverings mainly because masks you know there was lots of noise around or we can't have masks because you know the NHS and social care sector need them so that's why we've been very particular talking about masks and face coverings just to be pedantic. Thank you thank you and I'm assuming availability of masks is there. I would just be interested in people's comments on the chat whether you find you can have access to mask visors etc so just in a few minutes we've got left just ping in your comments please. Andy can I just add a point there that Food Innovation Wales has done some work around the suppliers of PPE and on the Food Innovation Wales website there is a list of suppliers and contact addresses so if people are struggling that might be a useful starting point. Okay brilliant thank you I'd like to move on to the next question quick answers I think to these because we're getting a few coming in now. Are there any guidance to the correct use of temperature monitoring on entrance to establishments and secondly we'll do it together this one is any evidence of transmission via food okay so two parts of that. Can I do the food bit? Okay the temperature was. We obviously keep abreast of research and health centres across the world and we use the centre for disease control in Atlanta a lot and both themselves and the FSA say that I think the quote is very unlikely because the virus needs a live host. The minister just talked about survival on smooth surfaces of up to 72 hours there's the potential for packaging but it's not we're not sure but on food the major centres for disease control in the world are saying that it is very unlikely. Yeah good well that's that's very rejoin because the last thing we need is a food crisis okay and thank you for the answers there and just coming back to there's a few comments coming back in it'll appear that masks have been reasonably available but actually visors know so I think really you know we've run out of time for this section but if you're struggling to get health advisers and that is widespread and representative please can you let us know because again we can't do anything unless we know okay okay um I think we'll begin to put together um I just want to look and actually see those one more there's a question that's coming from Lydia and I'm just trying to paraphrase and read at the same time so um there've been media coverage of outbreaks which have been significantly damaging to local opinion of food companies and therefore the recruitment of local people um I think the point here from Linda's mate we need to really be very careful about our reputation and that was the point Lydia that I was saying right at the beginning you know of course we've got to stop people getting infected but actually we've got to make sure our food and drink sector stands up to scrutiny you know that's the one thing I'm proud of is Welsh food and drink is its integrity um its provenance and its quality so you're absolutely right and I think that's the whole purpose of what we're doing here with the first devolved nation in fact the first country in the UK to run this kind of event and I'm not summing up yet by the way but what I would like to say is if you found it useful please please let us know um and we're very happy to do more of these events if it's helpful so okay good um actually there was one last question I'll ask before I just ask Leslie for any final comment um from Guy again you're in good form today Guy are there any learnings from the US and German food processing outbreaks that we need to learn from? Um I think I think what we've already talked about um controls within within um sites um are critical for our understanding we're in the very early phases of an emerging um uh problem here and uh the sooner we can get real data back on controls from this from the sites the the sooner we understand what the critical factors are in in it entering sites um I think that's the best answer you can give on that yeah I think being appreciative of if the speed it moves I will just pick up that that temperature question there that that term so being important in the chats we didn't we never answered that but if you've gone back two months ago it seemed a really really positive response from the scientific community around temperature testing yet more recent papers suggesting that you know it's it's dubious at best as to whether or not it has any any um it's scientific standing so I just think that's the point really it is moving very quickly yeah yeah thank you and um I'm not going to put this as a question but I just noticed that actually uh um um about reporting um it just fight in my mind that the importance of reporting you only manage what you can measure um and there was something there about maybe how we report and what we asked businesses to report back on so okay listen um I know there've been lots of questions coming in I'm very very grateful um trust me when you chair these and it's like the tumbleweed moment it's not very easy so thank you very much for um your questions coming in um what we will do is we haven't lost those chats um we will turn these back to you we'll record those also people have got it we will make sure that you've got the links that actually Mark's been putting up um on the right hand side we will send those around to you again but again you know please please please that's the key source of information food innovation Wales website food and drink website food and drink federation and the weekly food and drink board rush food and drink board newsletter you know they're all six things bits information we really do want to know from you guys what you need so please keep the conversation going before I sum up actually um Mr would you is there anything you'd just like to say as final parting words? Thanks Andy we'll just say a big thank you to uh to David and Martin for doing this survey for us and I know they've got some ideas to uh kind of expand on on that review um thank you to you all if you're attended it's great to see so many people on it and so many people keen um to learn lessons from other people and share that good practice um it is a very novel virus and we're learning about it all the time and um you know it's somebody I don't know if any of you've seen the the Michael McIntyre little video about he pretends he went to see a clairvoyance in June 2019 and he's telling uh Michael McIntyre what his life will be like in 12 months and it's really unbelievable the speed that this um all took over so I know we've all had to adapt to new ways of working um but it is really important that we protect ourselves and obviously employees um as I said that there's lots of information out there I'm grateful for everybody uh who's brought it together I'm very happy to to to do another one of these we've put it together really I think it was at 10 o'clock last Thursday night Andy and I had a telephone conversation about doing this so thank you to everyone who's made that uh possible you'd never get nearly 200 people in the same room from all over Wales so you know there is the that's the upside of being able to do things on technology so um you know really difficult time for us and um I think the important thing is to say and I think somebody said it in the chat before this is two outbreaks and an incident in three places and you know you've all worked throughout it it was really important that we had food in our tables you've made sure that's that's been possible and so the focus has been on this sector but there will be lots of learning to do I think it was Martin that said about 22 and a half thousand people of furloughed so when you know the manufacturing goes back um you know later on this month or next month they will be looking uh to us for that best practice so uh you know thank you very much and if anybody's got any questions as Andy said we'll pick up all the questions and we'll make sure we get back to you but everybody knows my email address um you know please do send your thoughts or questions but thank you all very much uh for your attendance and thanks to Andy and Martin and David in particular you're welcome thank you very much minister and obviously formally to thank you for taking an hour out of your very busy schedule so thank you very much for that um thank you very much to Dave and Martin for your very wise words and just a final summarise for me in the last one minute is to say firstly we've got to make sure that we stand up to screw to me in Wales you know we're all very proud of our industry I'm sorry I think guys you're going to be our poster boy now for your comments but you said thank you team Wales and that fundamentally that's what it's all about you know we're in this together and you know we should be very proud of what we're achieving together ultimately for me it's about attention to detail it's about having the right advice and information and it's about having the right agility that's what it's all about so thank you very much for all our guests for taking the trouble I think that actually we've had a record number over 110 people have stayed with us so thank you for doing that thank you for your time and we look forward to seeing you next time thank you very much everybody bye bye thanks Andy thank you bye