admin
India
healthysoch
New Delhi, September 02, 2020 :
Currently, there is no evidence to suggest that food animals could be a possible route for transmission of COVID-19 to humans or that food animals can become infected by humans. Studies are underway to better understand the susceptibility of different animal species to the COVID-19 virus and to assess infection dynamics in susceptible animal species. Additional information can be found on the website of the World Organisation for Animal Health (OIE).
Q) What specific precautions do food workers need to take?
Physical distancing, good personal hygiene with frequent hand washing, and application of general food hygiene measures are the most important precautions food workers should adopt. Physical distancing is very important to help slow the spread of coronavirus. This is achieved by minimising contact between potentially infected individuals and healthy individuals. Frequent hand washing with soap and water and use of hand sanitizers are also important in reducing the risk of transmission. All food businesses should follow the physical distancing and hand washing guidance of WHO.
The Codex Alimentarius Commission has adopted several practical guidelines on how to apply and implement best practices to ensure food hygiene (Codex General Principles of Food Hygiene, CXC 1- 1969), handle meats (Codex Code of Hygienic Practice for Meat, CXC 58 – 2005), and control viruses in foods (Guidelines for the Application of General Principles of Food Hygiene to the Control of Viruses in Food (CAC/GL 79-2012). Enhanced food safety practices at this time, such as those recommended in the Codex documents mentioned, will reduce the likelihood of contamination of foods with any pathogen and help lowering the public health burden caused by already established foodborne infections, reducing the stress on an already overburdened public health system.
In general, alcohol-based disinfectants (ethanol, propan-2-ol, propan-1-ol) have been shown to significantly reduce infectivity of enveloped viruses like SARS-CoV-2, in concentrations of 70-80% with one-minute exposure time. Chlorine-based disinfectants (sodium hypochlorite) are effective for surface decontamination, as are disinfectants with active ingredients based on quaternary ammonium compounds (QUATS).
Currently, there is no evidence to suggest that food animals could be a possible route for transmission of COVID-19 to humans or that food animals can become infected by humans. Studies are underway to better understand the susceptibility of different animal species to the COVID-19 virus and to assess infection dynamics in susceptible animal species. Additional information can be found on the website of the World Organisation for Animal Health (OIE).
The general guidelines outlined in the General Principles of Food Hygiene for food processing and manufacture premises should be followed. If a suspected or confirmed case of COVID-19 is identified in a food premises then there is a requirement to completely clean the area with a neutral detergent, followed by decontamination of surfaces using a disinfectant effective against viruses. All surfaces that the infected employee has come into contact with must be cleaned, including all surfaces and objects which are visibly contaminated with body fluids/respiratory secretions, and all potentially contaminated high-contact areas such as toilets, door handles, telephones. Alcohol based sanitizers/surface disinfectants should be used for cleaning purposes. In general, alcohol-based disinfectants (ethanol, propan-2-ol, propan-1-ol) have been shown to significantly reduce infectivity of enveloped viruses like SARS-CoV-2, in concentrations of 70-80% with one-minute exposure time. Chlorine-based disinfectants (sodium hypochlorite) are effective for surface decontamination, as are disinfectants with active ingredients based on quaternary ammonium compounds (QUATS).
All staff should wash their hands thoroughly for 20 seconds after any contact with someone who is unwell with symptoms consistent with coronavirus infection. Staff engaged in environmental cleaning should wear PPE when performing cleaning activities, such as overalls or uniform, single-use plastic aprons, gloves and a face mask. Protective clothing (e.g. uniforms, overalls, etc.) should be frequently washed at 60°C or above.
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