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The purpose of these new guidelines is to highlight additional measures to ensure that the integrity of the food chain is maintained and that consumers have adequate and safe food supplies.
Current data indicate that neither food nor food packaging is a pathway for the spread of viruses that cause respiratory illness, including SARS-CoV-2. In other words, SARS-CoV-2 is not a direct food safety concern. However, it is important for the food industry and food industry regulatory authorities to protect all workers from the spread of these viruses by providing a safe working environment, promoting personal hygiene measures and providing training on food hygiene principles.
These measures should be risk-based and should be commensurate with the expected level of exposure of food business workers to SARS-CoV-2:
In communities where SARS-CoV-2 is not actively circulating, practices consistent with food safety management systems may be sufficient. Conversely, when the prevalence of Covid-19 increases in the community, the prevention measures taken should also increase.
The purpose of these guidelines is to highlight the measures necessary to control COVID-19 in food processes to protect worker safety and the safety of the food supply.
These measures should not compromise traditional food safety and safety management controls, but should complement ongoing food safety practices.
August 2, 2021/ FAO.
http://www.fao.org
