The food industry is essential. COVID-19 cannot stop it. In fact, breakdowns in traditional supply chains have increased demand for processed and packaged food. This allows people to stock up and reduce trips outside their homes. Running operations during such times comes with significant responsibility—towards both employees and customers.
Understanding COVID-19 Transmission
COVID-19 requires a living host to multiply, and humans serve as the primary host. The virus attacks the respiratory tract and typically enters through the eyes, nose, or mouth. Preventing human-to-human transmission is critical. If the virus spreads, early detection and isolation become key. Symptoms vary from mild flu to severe respiratory infections. Staying alert helps manage risks effectively.
Establish a COVID Management Team
Food business operators (FBOs) should form a dedicated COVID management team. Appoint a team leader with clear roles and responsibilities. This ensures rapid response if any infection is detected.
Ensure Resource Availability
Before resuming or continuing operations, ensure sufficient resources. Running with shortages often leads to shortcuts, which increase contamination and infection risks.
Manage Supply Chain Risks
Supply chain disruptions require special attention. Verify if suppliers can fulfill stock requirements. If not, identify new suppliers. For new suppliers, revisit hazard analyses to maintain process stability. Plan production to avoid multiple vehicle movements and create adequate space for incoming materials.
Monitor Pricing and Raw Materials
Unavailability of ingredients and rigid pricing can encourage adulteration. Track pricing and identify potential adulterants. Verify supplier certifications, ingredient lists, and safety systems. Inspect all raw materials and allergens rigorously.
Control Entry and Movement
Vehicles and personnel entering premises increase infection risks. Educate drivers and restrict their movement within the facility. Ensure all visitors follow safety procedures. Limit entry to essential personnel only.
Implement Enhanced Cleaning and Disinfection
Increase the frequency of cleaning and sanitization. Identify high-touch areas and determine cleaning schedules. Use appropriate chemicals at proper concentrations, following manufacturer instructions. For effective disinfectants against COVID-19, refer to EPA guidelines.
Human Contact Management
Human contact is the main transmission pathway. Manage entry and access for employees, food handlers, visitors, drivers, and contractors carefully. Introduce temperature checks and monitor symptoms such as cough and breathing difficulties. If biometric systems are used for attendance, replace them with manual logging.
Conduct Regular Training
Train food handlers on handwashing, mask use, personal hygiene, social distancing, and COVID-19 symptoms. Conduct daily briefings and display signage to reinforce rules. Regular training improves compliance and reduces risks.
Maintain Social Distancing
Maintain at least 1-meter distance in all areas. Start with cafeterias and stagger employee breaks. Separate personal items using numbered racks. Replace self-service meals with packed lunches. Limit the number of employees in locker rooms and mark lockers and handwash stations to ensure spacing.
Personal Protective Equipment (PPE)
Provide masks, gloves, and caps in sufficient quantity. Increase the frequency of handwashing. These measures protect employees and reduce contamination risks.
Physical Distancing in Production
Maintain a 1-meter distance between food handlers on the production line. Reduce line speed if needed. Use physical barriers, floor markings, and signage to enforce distancing.
Consider Pest Control Risks
Suspension of pest control can create risks. Consult experts before altering pest control plans to ensure food safety is not compromised.
Conclusion
COVID-19 brings additional risks to the operations. So ensure you have analyzed all the potential risk and mitigation plan is in place, along with the correction and corrective action, if the planned activity fails. Do maintain records of any noncompliance and follow the PDCA cycle to make sure risks are minimized and production is carried out without any hurdles.
If you would like us to come in and assess your preparedness, please reach out to us at covid19@foodsafetyworks.in
