Covid-19 & Good Food Safety Practice

As the world is facing an unprecedented threat from the COVID-19 pandemic, many countries are following physical distancing measures as one of the ways in which transmission of the disease can be trimmed down. This has resulted in the closure of many businesses, schools, institutes of education, and food establishments. For some people, working from home is now normal practice. However, the people working in the ready to eat food for travelling industry do not have the option to work from home and are needed to carry on to work in their regular workplaces. 

Research from WHO shows the there are almost zero chances of people getting infected by the coronavirus from food. It is a respiratory illness and the primary transmission route is through person-to-person contact and through direct contact with respiratory droplets generated when an infected person coughs or sneezes. Coronaviruses cannot multiply in food; they need an animal or human host to multiply.

It is crucial for the ready to eat chicken industry to emphasize on personal hygiene measures and provide training on food hygiene to eradicate or lessen the risk of food surfaces and food packaging materials becoming contaminated with the virus. Protective equipment, such as masks and gloves can be useful in reducing the spread of viruses and diseases within the food industry. But these need to be used properly to be effective. In addition, the food industry should introduce physical distancing and stringent hygiene and sanitation measures and encourage frequent and effective handwashing and sanitation at each stage of food processing.

Food workers which include food handlers, staff that may touch food contact surfaces or other surfaces in rooms where open food is handled, managers, cleaners, maintenance workers, delivery workers, supervisors, and inspectors. Staff at your food establishment should be aware of the symptoms of COVID-19. The people who are feeling unwell should be told to stay at home. Below are the common symptoms of the disease.

• a fever (high temperature)
• cough – and the cough can of any kind, it need not always be dry
• shortness of breath
• breathing difficulties
• fatigue

Highest hygiene practices need to be practiced at the food premises. This includes:

• proper hand hygiene – washing with soap and water for at least 20 seconds 
• frequent use of alcohol-based hand sanitizers
• good respiratory hygiene (cover mouth and nose when coughing or sneezing; dispose of tissues and wash hands)
• frequent cleaning/disinfection of work surfaces and touchpoints such as door handles
• avoiding contact with anyone showing symptoms of the illness such as coughing or sneezing

Gloves used by food workers must be changed frequently and hands must be washed between glove changes. Also, workers need to wash hands when gloves are removed. Gloves must also be changed after carrying out non-food related activities. Another important point here is that the use of disposable gloves should be highly discouraged, especially as a substitute for handwashing.

Adequate sanitary facilities should be provided by food establishments. Normal soap and warm running water are adequate for hand washing. Hand sanitizers can be used as an additional measure but should not replace hand washing.

Physical distancing plays a crucial role in helping slow the spread of COVID-19. This can be achieved by curtailing contact between potentially infected individuals and healthy individuals. All North Indian food businesses should follow physical distancing guidance as far as reasonably possible.

Understand that the virus will enter business premises only when an infected person enters or contaminated products or items are brought into the premises. Drivers and other staff delivering to or from food premises should be supplied with an alcohol-based hand sanitizer, a disinfectant, and paper towels.

Original Source: Covid-19 & Good Food Safety Practice