COVID and Food Safety

Prior to 2020, the global economy had experienced a decade of record growth and development before COVID-19; with a coronavirus identified in 2019 (SARS-CoV-2), the cause of a respiratory illness based pandemic.

COVID-19 symptoms include:

• Cough
• Fever or chills
• Shortness of breath or difficulty breathing
• Muscle or body aches
• Sore throat
• Loss of taste or smell
• Diarrhea
• Headache
• New fatigue
• Nausea or vomiting
• Congestion or runny nose

According to the United Nations, the Covid-19 pandemic represents the most challenging crisis since World War II. In addition to the immediate health related issues, the world faces a long-term challenge directly related to our human capacity for resilience and reinvention, as individuals and as a society.

It’s important to remember that food products have not been identified as a transmission risk factor for this virus.

As consumers expressed great concern for their personal health and safety, the food sector responded in a big way, overcoming many challenges in logistics and confinement throughout the pandemic, earning consumer’s trust along the way. It required a lot of effort, discipline and dedication to keep the food supply chain operating in the face of so many pandemic related issues including border closures, travel bans, restricted transport channels and even temporary shutdowns of some food product suppliers.

Explaining why the food sector has been so effective in safely operating throughout the pandemic is to understand that most food sector related businesses already had processes and practices in place to deal with potential risk factors that could threaten the safety of our food supply chains, ensuring the food they produce, store and transport does not contain hazards such as bacteria, parasites, viruses, chemical residues and physical particles that put the health of consumers at risk.

 

 

 

 

 

Regarding this type of health risk, humans are the main link in terms of food safety and establishing good handling practices of food products are the key elements of a plan to best minimize the risk. When we talk about food safety, it’s essential to analyze the entire production chain, beginning with primary production in agriculture where good practices must be applied such as: worker hygiene, separation of production areas from other human activities, proper handling of pesticides and fertilizers, harvest and post-harvest handling, storage and transportation.

The same applies to food products of animal origin such as eggs, milk or meat which were produced following good livestock practices in their primary processes, including: adequate feeding of the animals, workers following good hygienic practices, control of additives and medicines for veterinary use.

One key lesson from this pandemic for all sectors of the food industry is to reinforce to their personnel the importance of following all food safety requirements and protocols as well as provide refresher training on the hygienic handling of food and the correct washing and disinfection of all food contact surfaces. It is also strongly recommended to the entire food industry to introduce strict hygiene and sanitation measures, which should include frequent and effective handwashing and sanitation at every stage of food processing, manufacturing, packaging and marketing.

 

 

 

 

 

The health crisis that originated with the new coronavirus also brought about changes in industrial production, without precedent in recent history. Safe food distribution has become a global fundamental of food related businesses and the importance of an integrated chain capable of supporting the food industry is key to doing business today in this sector.

To help food supply chain businesses comply and succeed, GoHACCP offers the necessary tools to understand and apply a good traceability system with unique identification codes applied to product packaging. From a regulatory standpoint, GoHACCP can help guarantee quality control throughout all sectors of the industry, while from the consumer's perspective, they provide access to clear and truthful information on the manufacture of food products and on the raw materials used in their preparation.

GoHACCP also offers Food Safety Management (FSMS) programs for the food industry through the implementation of Hazard Analysis and Critical Control Point (HACCP) plans and their corresponding prerequisite programs that include: good overall hygienic practices, cleaning and sanitation of processing areas, control of suppliers, storage, distribution and transportation, personal hygiene and aptitude for work as well as ensuring a hygienic food processing environment.

Protective equipment, such as masks and gloves, are effective in reducing the spread of viruses and diseases within the food industry (if used correctly) in addition to increasing the frequency of hand washing and monitoring the health of personnel. These measures will help protect personnel from the spread of COVID-19 at the workplace, maintain a healthy workforce and detect and exclude infected food handlers and their immediate contacts from the workplace.

Miguel A. Aguilar

Professional with 10 years of experience in the restaurant field /chef, with specific skills in personnel management, administrative management, project planning and customer service. Currently an engineering student in agri-food processes.