Question

sanitation and safety are important if food provided to the customer must be safe. with practical examples, discuss in detail the three types of hygiene practices that must be observed to avoid infecting customers/client especially this era of covid 19

Answer 1

The food industry must have Food Safety Management Systems (FSMS) depending on the Hazard Analysis and Critical Control Point (HACCP) in order to govern food safety risks and to halt food contamination. Food industries are encouraged to incorporate good hygiene practices like cleaning and sanitation, zoning of processing areas, supplier control, storage, distribution and transport, personnel hygiene and fitness to work.

Since COVID-19 is a respiratory disorder and its main transmission route is via person-to person contact either through direct contact or when respiratory droplets produced by infected person by coughs / sneezes and also by fomites. Till date no evidences are found of its psread through food or food packaging. Coronaviruses cannot multiply in food; they need an animal or human host to multiply. In addition to this the alternate method of infection could be suggested is that the respiratory droplets are too heavy to be airborne, so droplets land on objects and surfaces nearby the infected person. Therefore, it is practicable that one may get infection by touching a contaminated surface, object, or the hand of an infected person and then touching their own mouth, nose, or eyes. Practically it can occur, as for example, when one touches door knobs or shake hands and then touches the face.

Hygienic practices:  • Proper washing of hands with soap and water for at least 20 seconds (follow WHO advice).

• Alcohol-based hand sanitizers must be frequently used.

• Good respiratory cleanliness by covering mouth and nose whenever one is coughing or sneezing also discard the tissues and wash hands.

• Frequent cleaning/disinfection of work surfaces and touch points such as door handles.

• Avoiding close contact with anyone showing symptoms of respiratory illness such as coughing and sneezing.

At work place particularly food industry gloves are recommended for food workers however they must be changed regularly and hands must be washed between glove changes and when gloves are removed. Besides this gloves must be changed after doing any non-food related work like opening/closing doors by hand, and emptying bins etc.

Physical distancing is also have significant role in preventing the spread of COVID-19. This is could be done by minimising contact between infected and healthy individuals. According to WHO guidelines one has to maintain at least 1 metre (3 feet) between fellow workers.

Additional hygiene and sanitation practices applied by food businesses is on keeping the COVID-19 virus out of their businesses. It is quite obvious that virus will enter the place only when an infected person enters or infected products/ items are brought in. Therefore, drivers and every other staff who is delivering to food premises should not leave their vehicles during delivery. Every staff including drivers should be provided with an alcohol-based hand sanitizer, a disinfectant, and paper towels. They must use hand sanitizer before passing delivery documents to food premises staff. Additionally, disposable containers and packaging should be used to avoid the need for cleaning of any returned items.