FOOD SAFETY RECOMMENDATIONS DURING THE ERA OF COVID-19 PANDEMIC
COVID-19, Food safety, virus, hygienic practices
Medicine and Health Sciences | Public Health
The coronavirus disease COVID-19 is a respiratory illness declared on March 11, 2020 as a pandemic by the World Health Organization due to its rapid spread among countries since it is very contagious. Data on COVID-19 has shown that there is no evidence that the virus is transmitted by food. To reduce the risk of COVID-19 infection, it is imperative to follow a list of recommendations. It is essential within food establishments to emphasize on food safety systems implementations, including pre-requisites programmes such as good hygienic practices, good manufacturing practices, pest control, cleaning and sanitation as well as implementing Hazard analysis and critical control points to keep the food supply safe. Finally, the COVID-19 pandemic has created barriers to international trade, consequently posing new challenges to the food sector, which may result in a need to review the food systems.
El Darra, Nada
"FOOD SAFETY RECOMMENDATIONS DURING THE ERA OF COVID-19 PANDEMIC,"
BAU Journal - Health and Wellbeing: Vol. 3
, Article 8.
Available at: https://digitalcommons.bau.edu.lb/hwbjournal/vol3/iss3/8