ISSN: 0973-7510

E-ISSN: 2581-690X

Review Article | Open Access
Muhammad Shahbaz1 , Muhammad Bilal2, Muhammad Akhlaq3, Abdul Moiz4, Shagufta Zubair5 and and Hafiz M.N. Iqbal6
1Mawarid Food Company, Al Wizarat, Riyadh 12622, Saudi Arabia.
2School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huaian 223003, China.
3Institute of Agricultural Sciences, University of the Punjab, Lahore 54590, Pakistan.
4Section of Chemical and Food Engineering, Department of Industrial Engineering, University of Salerno, Italy.
6Tecnologico de Monterrey, School of Engineering and Sciences, Campus Monterrey, Ave. Eugenio Garza Sada 2501, Monterrey, N.L., CP 64849, Mexico.
J Pure Appl Microbiol. 2020;14(2):1087-1094 | Article Number: 6306
https://doi.org/10.22207/JPAM.14.2.01 | © The Author(s). 2020
Received: 22/04/2020 | Accepted: 04/05/2020 | Published: 07/05/2020
Abstract

Coronavirus pandemic (Covid-19) leaves wide-ranging and catastrophic effects at normal ways of living, has disturbed the global food supply chain, and have a damaging impact on food security as well. Food industry and the government should come together to ensure that the food sector should remain open for consistent and unhindered production of food, so consumers have continued access to safe, healthy, and nutritious food during this pandemic. As the countries combat coronavirus pandemic, the food sector must keep gears of food processing and manufacturing moving on to avoid food shortage in the market. To continue the production and supply of safe food at the sites, the food processing and manufacturing facilities have the same level of health challenges which may pose hurdles to consistently of food production. To prevent such issues and critical situation, the food industry needs to take on specific precautions for site and employees to keep them safe and healthy. By appropriately maintaining the food safety systems and with special consideration to combat coronavirus transmission at premises and among employees can help food facilities to not disrupt the flow of manufactured food products and ingredients including food packaging material. Food facilities should strictly monitor staff health, personnel hygiene, and appropriate use of personnel protective equipment at the site entrance and during working and should adopt restrictive visitor policies including suppliers and contractors. Cleaning and disinfection of frequent and high touch points with approved chemicals and sanitizers with defined frequencies and practicing social distances and employee optimization during shifts can be helpful to prevent the spread of coronavirus. The management should limit their visits to the site and monitor the activities by CCTV cameras and food safety audits can be conducted with the use of remote auditing tools. Finally, the facilities should be vigilant to monitor the temperature of staff, employees and visitors, supplier, or contractor to identify if there may any sick person to avoid further spread of coronavirus and shall report to concerned health authorities if anyone symptoms matching with COVID-19.

Keywords

Coronavirus, COVID-19, Food safety management, Food processing, Preventive measures

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© The Author(s) 2020. Open Access. This article is distributed under the terms of the Creative Commons Attribution 4.0 International License which permits unrestricted use, sharing, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.