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Food Safety during COVID-19 Pandemic

Posted by punyamiso on May 22nd, 2020

So in this COVID-19 pandemic continues to emerge, the food industry is forced to adapt to survive in unpredictable times. New practices and innovations are adopted by restaurants to protect food managers and customers on COVID-19. With the reopening of the world seeming to be on the horizon, it is important that the food service industry take the necessary steps to continue to protect those who rely heavily on it.

Corona virus is transmitted in much the same way as other respiratory viruses. After the droplets are released by the infected person, the corona virus is transmitted when a person comes in contact with these drops, either by touching the affected area and by touching the mouth, eyes, and nose, or by accidental drops.

                                                            ISO-22000-Lead-Auditor

As the COVID-19 pandemic changes dramatically in almost every aspect of our lives, many have come to rely on food delivery as a source of comfort in these difficult times. As demand for pick-up and delivery increases, restaurants have temporarily lowered delivery fees and focused their efforts on providing the best possible customer experience. COVID-19 has been shown to live in areas such as cardboard for up to 24 hours, as well as most days in plastic and stainless steel. Naturally, this has led to questions about delivery safety and output selection.

There is very little evidence of transmission through food packaging. Most experts agree that the likelihood of contracting the virus is small, and that most of the risk involved can be reduced by taking the right precautions - most people everywhere already take it.

There is currently no evidence that corona virus can be transmitted through food. Since the only known way to get COVID-19 is through breathing or direct contact with drops, experts agree that this food-borne virus is not very likely. In fact, there is no evidence that some respiratory viruses are transmitted through food. Consumers and restaurant owners can rest easy knowing their food is safe - a major consumer concern should be to protect them from contact with someone, which is always a very important risk.

If you choose a road to a defined risk, sustainable and effective Food Safety Management System (FSMS), then take a look at the following steps:

  • Top management must take active roles in the operation and implementation of the FSMS effectively
  • Choose competent trainers and that trainers based on their ability to properly train and offer tools kits instead of useless texts or exams
  • Get a proper assessment of gaps in your current FSMS and get detailed information
  • Commit to a timeline for the closure of the facility and the program with obligations that are appropriately distributed across departments; enter clear instructions
  • As soon as the gaps are filled, do a thorough internal audit, followed by preparation of an audit, to evaluate your FSMS certification readiness.
  • Based on ISO 22000 Auditor Training, select a certification program that best fits your needs and goals
  • Choose a certification body that matches your visual focus and demonstrates strengths in soft assessment and risk identification skills
  • To Perform the certification audits and follow up to close non-conformities audit

Global Manager Group is providing food safety documentation outsourcing services globally. For more information about Food Safety Certification – Visit here

Also See: Covid 19, Food Safety, 19 Pandemic, Corona Virus, Food, Covid, Virus

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