Food safety practices in catering during the coronavirus COVID-19 pandemic

Abstract

On January 30, 2020, the Director-General of the World Health Organization declared the outbreak of COVID-19 a Public Health Emergency of International Concern. There is hardly a country in the world that is not currently facing this problem. The number of cases is constantly growing, patients and carriers being the main mode of transmission. The economies of all countries are at stake. However, people need essential goods and food, regardless of the situation. In this respect, agriculture, food industry, food market, and catering have become priority industries. A continuous operation of food service enterprises (FSE) is crucial for the uninterrupted food supply in the period of preventive measures. The paper describes how pathogen makes its way into FSEs, spreads, and infects people. This information makes it possible to assess the probability of coronavirus infection and to reduce its spread, thus ensuring the safe operation of the enterprise. There are three transmission routes the coronavirus can take at a FSE: (1) aerial transmission by droplets and aerosols during the main and secondary technological production processes, (2) person-to-person transmission from clients to staff or from employee to employee via direct or indirect contact, (3) transmission via contaminated surfaces, e.g. packaging, furniture, equipment, etc. FSEs have to follow the recommendations published by the federal and/or local authorities, which may vary depending on the COVID-19 incidence rate in the area. These recommendations are based on the probability of the public health risk associated with person-to-person transmission, rather than on food safety.

Agri-food supply chain and disruptions due to COVID-19: Effects and Strategies

“…Further, a shift in purchasing and consumption patterns from local markets to supermarkets is now a rising question for society. Short FSCs and local produce may be a possible solution to these questions (Cappelli and Cini, 2020;Mayurnikova et al, 2020). Additionally, the call for green agriculture products should be encouraged.…”

SARS-CoV-2 Pandemic and Food Safety Oversight: Implications in Canada and Coping Strategies

“…Many restaurants and different food service outlets were forced to serve consumers by delivering food, or by offering curbside pick-up services during lockdowns [79]. Catering was also severely affected by lockdowns [80]. This meant those restaurants required different food safety measures to maintain temperatures at an acceptable level.…”

Role of Sanitary Engineers in Prevention of Covid-19 Pandemic

“…American association of food industry assumes that health system, chain of food supply, food safety, employment services, media and services for acting in emergencies, should get together and off er help for endangered economy sectors (Mayurnikova et al, 2020). In February 2020 Russian service, in charge of consumer protection, developed recommendations with measures for prevention of corona virus infection in food and drink establishments, food storages and educational institutions.…”

“…In February 2020 Russian service, in charge of consumer protection, developed recommendations with measures for prevention of corona virus infection in food and drink establishments, food storages and educational institutions. (Dolgov and Savinov, 2020); (Mayurnikova et al, 2020.). Companies and institutions developed additional measures for Covid-19 prevention.…”

“…Companies and institutions developed additional measures for Covid-19 prevention. Mayurnikova et al (2020). have proposed the practical measures for prevention of pandemic in gastronomy.…”