Hello friends. Welcome to my blog FOODZAQ. Today we are discuss about How Food Industries are working during COVID-19 pandemic. Coronavirus Disease 2019 (COVID-19) caused by SARS-COV-2 virus is latest threat whose clinical and epidemiological characteristics are still being documented. The disease is spreading rapidly and the number of cases is rising in most of the countries. The disease can manifest as mild flu like symptoms and in some cases even as gastrointestinal symptoms. The respiratory diseases in severe form can manifest as acute respiratory illness and pneumonia. As evident COVID-19 seems to spread:
Directly as human to human transmission, through spread of droplets of the infected person by sneezing or coughing; through close personal contact with infected person (including touching and shaking hands); or through touching nose, mouth or eyes with contaminated hands.
Indirectly through touching contaminated surfaces.
The potential for food borne transmission is a concern with every new emerging infection. However, there are no reports or any evidence of faecal-oral transmission of Corona virus Disease (COVID-19) and no reported case of the disease has been linked to transmission through food. In case of COVID-19, the main risk involved is human to human transmission during food handling, from close contact with food handler or customer.
Current evidence on other corona virus strains shows that while corona virus appear to be stable at low and freezing temperatures on food surfaces for a certain period, however food hygiene and good food safety practices can prevent their transmission through food. The best practice for food business operators and consumers is to maintain highest standards of personal hygiene, the standard protocol of social distancing and limiting social contact, and detecting
isolating the infected persons from food handling operations. World Health Organizations (WHO) has advised social distancing and maintaining high personal hygiene standards as a means of containing and stopping transmission of this virus.
It is mandatory for all the food businesses to implement General Hygiene Practices (GHPs) to ensure food safety and hygiene in food establishments. Under the present circumstances of COVID-19 pandemic, there is an urgent requirement for food industry to ensure compliance with measures to protect food handlers from contracting COVID- 19, to prevent exposure to or transmission of the virus, and to strengthen the food hygiene and sanitation practices.
This document provides guidance to food businesses, including their personnel involved in handling of food and other employees to prevent spread of COVID-19 in the work environment and any incidental contamination of food/food packages. These practices should be adopted in conjugation with Schedule 4 requirements.
Responsibility of Food business operator
In general Food businesses should follow the latest guidelines and SOP.
Apart from GHPs laid in Schedule 4 of Food Safety and Standards (Licensing and Registration of Food Businesses) Regulation, 2011, food handlers/workers should be made aware about COVID- 19 symptoms so that they are able to recognize the symptoms early and seek appropriate medical care and testing, and thereby minimizing the risk of infecting fellow workers. They should be provided with training on risk factors, safe food handling, social distancing and other protective behaviors (e.g., cough etiquette and wearing of face masks/face covers, hand washing with soap or using of alcohol based hand rubs) required amid COVID-19 infections.
Employers should have a COVID-19 Screening Protocol in place to screen all personnel entering the premise. All employees/workers/visitors should be screened at entry point for the symptoms of COVID-19 such as temperature (using non-contact type thermometer), cough, cold, etc. Those with temperature more than 37.50 C (99.50 F) and/or flu like symptoms shall not be allowed to enter the establishment.
Some common symptoms of COVID-19 include:
- Fever (high temperature – 37.50 C or 99.50 F)
- Cough
- Shortness of breath
- Breathing difficulties
- Fatigue
Entrance of food establishment should have mandatory hand hygiene (sanitizer dispenser) for employees/ customers/visitors.
Employees/food handlers/visitors should be encouraged to self-declare and inform about any signs/symptoms of respiratory illness before visit to the premises. Or during working there. Such declaration is expected to be forthcoming with the assurance of assistance and pay/job protection especially in the low income group of employees. In some cases, infected people may be asymptomatic or pre-symptomatic and may not display any signs or symptoms of disease or may have mild symptoms that can be easily overlooked. The employers, therefore, should ensure the availability of masks and protective gear to all food handlers. In case a food handler is COVID-19 infected or is identified at the premises, he/she should be instructed to remain in home quarantine for specified time period and not return to work until free from infection.
Regular monitoring of the employees/ food handlers is essential for prevention of COVID-19 spread within the food establishment. The employees/ food handlers should also self-monitor and report any symptoms to the employers. Wearing masks/face covers and protective gears at all times should be ensured.
Personal Hygiene of Food Handlers
Food Business shall ensure that their hygiene standards are I n line with established Food Safety Management Systems (FSMS) and these practices include:
Proper hand hygiene – washing with soap and water foratleast40-60 seconds (follow WHO advise)
Frequent use of alcohol-based hand sanitizer
Food Hygiene and Safety guidelines for Food Businesses during Coronavirus Disease (COVID-19) Pandemic
Good respiratory hygiene (cover mouth and nose when coughing and sneezing dispose of tissues and wash hands)
Frequent cleaning/disinfection of work surfaces and touch points such as door handles
Avoiding close contact with anyone showing symptoms of respiratory illness such as coughing and sneezing.
Proper hand hygiene protocols should be strictly followed. Employee/ food handlers shall thoroughly wash and sanitize hands and change into clean uniform before entering the food premise. Hands should be washed for at least 40 to 60 seconds using water (preferably hot water) and soap. Hands should be dried with clean towel or air dryers. It is ideal to use food operated or elbow press taps. In case of a manual tap, it should be sanitized after each use. Hands shall be washed:
before starting work before starting work
after coughing, sneezing or blowing nose
before/after touching face or hair
before handling cooked or ready-to-eat food
after handling or preparing raw food
after handling waste
after cleaning duties
after using the toilet
after eating, drinking or smoking
after handling money or paper (such as bill, indent, forms, etc.)
after touching surfaces such as door knobs, walls, windows, doors, keyboards, steering wheel, etc.
after removal of Personal Protective Equipment (PPE) such as gloves, face covers, etc.
This should preferably be followed with sanitizing of hands for at least 20 seconds (with 70% alcohol based sanitizer or an equivalent). If soap and running water are not immediately available, provide alcohol based hand rubs containing 70% alcohol. Spitting should be prohibited in all areas.
Employees/food handlers shall wear reusable face covers/ masks and clean protective clothing like full sleeves clothes/aprons, head gears, caps gloves at all the time while in the production area. The face cover shall fit perfectly on face without leaving any gaps on mouth, nose and chin. The face covers/ masks should be changed every six hours or as soon as they get wet. Reusable face covers shall be cleaned and sanitized thoroughly. In case disposable face masks are used or reusable face cover is damaged or changes shape, it shall be disposed of in a closed bin. While removing face cover/mask, care shall be taken not to touch outer surface of the face cover. Employees shall avoid touching their face, eyes, nose, etc. after removal of face cover before washing their hands.
Employees shall preferably not use personal jewelry, watches etc. Instruments like mobiles should be discouraged while at work place or should be frequently sanitized.
Gloves shall be worn while handling prepared food or ready to eat food. During this time no other surface, equipment, utensils should be touched or no non-food related activities such as emptying bin, closing doors/windows, touching mobile phones, handling currency etc. should be carried out. Otherwise, the gloves shall be changed and suitably disposed-off. Hands must be washed between gloves change and when they are removed. Wearing gloves may give a false sense of security and may result in staff not washing hands as frequently as required. Wearing of gloves worn for a prolonged period usually leads to sweating and bacterial growth on hands. Therefore, gloves shall be changed frequently. Employees shall be trained on the correct method of using gloves and wearing gloves shall not be considered as a substitute for hand washing.
Respiratory hygiene is important to prevent COVID-19 spread at a workplace. Employees shall cover their mouth and nose with tissue while coughing or sneezing. The tissue shall be disposed in a closed bin and hands shall be thoroughly washed and sanitized, before handling food again.
Use of fingerprint or biometric attendance shall be discontinued during the epidemic/pandemic period in order to minimize cross infection through this common contact point and may be replaced with facial recognition or manual system ensuring minimal physical contact. Using each other’s phones, belongings, sharing of common stationery like pens, or other work tools and equipment, should be discouraged.
Disposal of PPE: Generally, masks and gloves and any other form of PPE should be disposed in closed separate waste bin or in paper bags sealed with due declaration after use. The final disposal shall be as per the instructions provided by the manufacturer of PPE.
Guys, Thank you for reading my blog FOODZAQ. I hopes you should understands How food industries are working during covid-19 pandemic. If you like my blog, you can also read my previous blogs on food safety. If you have any suggestion or query, please feel free to comment below. Thank you again. Have a great day.
0 Comments