Food Safety After COVID-19: Best Practices for Producers, Suppliers, a — Gloves.com

Before COVID-19

• Germ contamination. Prior to the pandemic, germ contamination was the primary food safety concern. Unhygienic conditions at any stage of food handling, from harvesting to manufacturing and packaging, could lead to microbial contamination. These conditions are often characterized by a lack of refrigeration, contaminated water, and improper sanitation. FATTOM is an acronym that stands for food, acidity, time, temperature, oxygen, and moisture. These are the six factors that affect the growth of microorganisms in food. Most often, it is the combination of time and temperature that causes food to spoil. High temperatures (above 40°C) or long exposure to low temperatures (below 4°C) can cause the growth of bacteria, yeasts, and molds. Careless handling at retail food stores and eateries was also a common source of contamination and concern. Below are some common microbial contaminants, which should still be a cause for concern post-COVID:
  • Norovirus. This is a highly contagious virus that causes severe vomiting and diarrhea. It can be transmitted through contact with an infected person, contaminated food or water, or by touching surfaces that have been contaminated.
  • Salmonella. Salmonella usually comes from contaminated poultry, eggs, and dairy products. Symptoms include fever, diarrhea, and stomach cramps.
  • Clostridium perfringens. Can be found on raw meat, poultry, and seafood and can cause severe diarrhea, cramps, and nausea.
  • Campylobacter. Comes from poultry, unpasteurized dairy products, and contaminated water. Symptoms of infection include severe diarrhea, vomiting, and cramps
  • Staphylococcus aureus. Found on meats, poultry, and dairy products. It can cause food poisoning, skin infections, and pneumonia.

  Contaminants that are likely to lead to hospitalization:

  • Clostridium botulinum. This bacterium can cause botulism, a rare but serious illness. It is most commonly found in home-canned foods, but it can also be found in commercial foods. Symptoms include muscle weakness, paralysis, and difficulty breathing.
  • Listeria. Causes listeriosis, a serious infection that can be fatal. It is most commonly found in unpasteurized dairy products, but it can also be found in raw meat, poultry, and seafood. Symptoms include fever, muscle aches, and gastrointestinal distress.
  • Escherichia coli. More commonly known as E.coli, this bacterium can cause a wide range of illnesses, from mild diarrhea to life-threatening kidney failure. It is most commonly found in undercooked ground beef, but it can also be found in other meats, poultry, and seafood.
  • Vibrio. Vibrio is a bacteria typically found in saltwater. It can cause a number of illnesses, including cholera, gastroenteritis, and septicemia. It finds its way to food through contaminated seafood. Symptoms include diarrhea, vomiting, and fever.

After COVID-19

• Virus contamination. With the pandemic, virus contamination has become the primary food safety concern. The SARS-CoV-2 virus, which causes COVID-19, can survive on surfaces for days. Thus, there is a heightened risk of virus contamination in food at any stage of the supply chain. In particular, there is a greater risk of cross-contamination between different food items during manufacturing, packaging, and transportation. The following food-safety concerns emerged during the pandemic:
  • Exposure to an infected individual. Even if food is not contaminated with the virus, there is a risk of exposure to the virus if an infected individual handled the food. This is a particular concern in the case of fresh fruits and vegetables, which are often handled by many people during harvesting, packaging, and transportation. Short-term exposure is still possible, even if the food is cooked or processed, as the virus can survive in high temperatures for a short period of time.
  • Lack of personal hygiene by others. The lack of personal hygiene by others handling food is another significant concern. This includes both food workers and customers in retail stores. There is a risk of virus transmission if food workers do not wash their hands properly or wear gloves while handling food. Similarly, customers in retail stores may not follow proper hygiene practices, such as not wearing masks while handling food items.
  • Inadequate disinfection of surfaces. There is also a concern that surfaces in the food-supply chain are not being disinfected adequately. This includes surfaces in food processing plants, transportation vehicles, and retail stores. The virus can survive on surfaces for days, so inadequate disinfection can lead to the spread of the virus through food packages and deliveries.

Guide for Producers

Crop and meat growers make the stepping stone of our food chain. When they follow the recommended food safety guidelines and adhere to the best practices, they can play a significant role in preventing COVID-19.

From facility operations to water handling and product inspection, these are the key points that growers should focus on to prevent the spread of COVID-19 in their facilities.

• Facility Operations: All growers should have a written food safety plan that outlines the steps they will take to protect their crops and livestock from contamination. The plan should include procedures for cleaning and disinfecting the facility, as well as for handling and disposing of waste.
• Water: Water is a key ingredient in many agricultural products, and it can also be a vehicle for spreading contamination. A written water management plan should include procedures for testing and treating the water, as well as for handling and disposing of wastewater.
• Plumbing: All plumbing fixtures are potential sources of contamination. Water systems, in particular, should be regularly inspected and maintained. There should also be a written plan for cleaning and disinfecting the plumbing, as well as for handling and disposing of wastewater.
• Ice: Ice is often used in agricultural products, such as fruits and vegetables. It is also easily contaminated, thus posing a risk to food safety. Growers should know how to handle ice, such as using an approved scoop and storing it in a clean, covered container. All ice machines should be routinely cleaned and disinfected.
• Food Contact and Non-food Contact Surfaces: Food contact surfaces can become contaminated and spread pathogens. All surfaces that come into contact with food should be cleaned and disinfected on a regular basis. Non-food contact surfaces, such as floors and walls, should also be regularly cleaned and disinfected.
• Food Temperature Control: Pathogens can grow quickly at room temperature. This is why it is important to keep food at safe temperatures, both during storage and transport. All refrigerated and frozen foods should be properly labeled and monitored.
• Product Inspection: All products should be inspected before they are released for sale. This includes both food and non-food items. Product inspection is an important step in ensuring food safety.
• Rotation: Product rotation is another important step in preventing foodborne illness. All products should be rotated on a regular basis so that the oldest products are used first. This will help to ensure that food is not overstocked and that it does not exceed its shelf life.
• Warewashing Equipment: All warewashing equipment should be regularly cleaned and disinfected. This includes dishwashers, sinks, and countertops. All utensils and equipment should be properly sanitized before use.
• Handwashing Stations: Handwashing is one of the best ways to prevent the spread of contamination. All handwashing stations should be properly stocked and maintained. Employees should wash their hands frequently, and gloves should be changed on a regular basis.
• Employee Health / Screening: All employees should be screened for illness before they enter the facility. This includes taking their temperature and asking about any recent illnesses. Employees who are ill should be restricted from working in the facility.
• Social Distancing: One of the best ways to prevent the spread of COVID-19 is to practice social distancing. This means keeping a distance of at least six feet from others. Employees should stay home if they are feeling ill and avoid congregating in groups.

Guide for Suppliers

The next stage of the food chain revolves around suppliers and retailers. This is where the food is processed or packaged according to the demand. If effective food safety guidelines are implemented at this stage, multiple foodborne diseases can be stopped.

Contamination during food processing and packaging can reach as high as 70%. This is why food safety at this stage is of utmost importance.

Guide for Consumers

Consumers are also responsible for their food safety because careless handling quickly leads to foodborne diseases and viruses. Consumers should maintain the optimal cooking temperature and prepare food in a clean environment. Here are a few more tips the consumers can follow to prevent COVID:

When Cleaning/Disinfecting Goods from the Store/Market

• Using a 60% alcohol sanitizer is good for food packages, bottles, and boxes.
• If a delivery person hands you the food package, disinfect it before bringing it in.

When Storing/Preserving Food

• Choosing the optimal food storage temperature is significant for its safety and quality.
  • Here are the recommended temperatures for food storage of different types:
    • Refrigerated food: below 41°F (5°C)
    • Frozen food: below 0°F (-18°C)
    • Dry food: below 50% moisture content and 60°F (15.5°C)
    • Canned food: below 70°F (21.1°C)
• The food storage space should be airy and hygienic so that the chances of cross-contamination are low.
• The ready-to-eat food must be heated at the right temperature to control bacterial growth.
• The food containers should be disposed of correctly instead of being dumped.

When Preparing/Handling Food

• Consumers should thoroughly wash raw ingredients before cooking.
• It’s better to cut any rotten or discolored food parts if everything else seems fine.
• A hygienic cooking place will ensure the food is always free from the terror of contamination.
• Heating food must be done at the recommended temperatures to control bacterial growth. Reheating cooked food can be dangerous if not done correctly, such as not reaching 165°F (73.9°C), as bacteria can survive.
• Chilling cooked food must also be done carefully to maintain its safety.
• You should avoid contact between cooked and raw food as it can cause cross-contamination.

When Ordering Ready-to-Eat Food

• Contactless takeaways and dining places should be preferred instead of crowded eateries.
• Checking the food place’s hygienic conditions is mandatory before ordering.
• If the food place’s staff doesn’t wear protective gear, ordering from them is risky.

Food Handling and Storage

• Maintaining the optimum food temperature can keep bacteria and other microorganisms from impacting its quality. Make sure the raw meat’s temperature is 40F and below when it’s outside the refrigerator if you wish to keep it safe.
• All perishables should be washed and dried before you refrigerate them. Since raw food coming from the outside can contain traces of fertilizer sprays and preservatives, you should wash it before putting it with other food items.
• If you place the frozen food containers in the refrigerator, disinfect them before doing so. A 60% alcohol sanitizer is safe and effective for food packages.
• Specific food storage considerations:
  • Chillers. Chillers are refrigerators that maintain a temperature below 41°F (5°C). Since many foodborne pathogens grow well at temperatures between 41 and 135°F (5-57°C), it is important to store all potentially hazardous foods in a chiller. All food items in a chiller should have a label that indicates their storage temperature.
  • Freezers, Freezers are used to store food at temperatures below 0°F (-18°C). Like chillers, freezers help to prevent the growth of foodborne pathogens. All food items in a freezer should have a label that indicates their storage temperature.
  • For dry storerooms, the recommended storage temperature is between 50 and 70°F (10-21°C). Foods that are stored in a dry storeroom should be labeled with their storage temperature.
• Specific food storage considerations based on the type of food:
  • Meat, Poultry, and Seafood. These food items should be stored at temperatures below 41°F (5°C). If they are being thawed, they should be thawed in a chiller or under running cold water. Once thawed, they should be cooked within 24 hours. Seafood, in particular, should be cooked immediately after thawing.
  • Eggs. Eggs should be stored at a temperature between 50 and 70°F (10-21°C). If stored in a hot and humid area, eggs should be refrigerated.
  • Dairy Products. Dairy products should be stored at a temperature between 40 and 70°F (4-21°C). If stored in a chiller, they must be placed in a container that will not drip on other food items.
  • Fresh Produce. Fresh produce should be stored at a temperature between 32 and 41°F (0-5°C). Vegetables that are cut should be placed in a container of cold water. The water should be changed every two hours. Fruits that are cut should be covered with plastic wrap or stored in a container with a lid.
  • Vacuum Packed Food. Vacuum-packed food should be stored at a temperature between 41 and 135°F (5-57°C). The food should be eaten within seven days of being opened. If the food is not going to be eaten within seven days, it should be frozen.