COVID-19 and Food Safety: Guidance for Food Businesses   [open pdf - 251KB]

From the Background: "The food industry should have Food Safety Management Systems (FSMS) based on the Hazard Analysis and Critical Control Point (HACCP) principles in place to manage food safety risks and prevent food contamination. Food industry FSMS are underpinned by prerequisite programmes that include good hygiene practices, cleaning and sanitation, zoning of processing areas, supplier control, storage, distribution and transport, personnel hygiene and fitness to work - all the basic conditions and activities necessary to maintain a hygienic food processing environment. [...] There is now an urgent requirement for the industry to ensure compliance with measures to protect food workers from contracting COVID-19 [coronavirus disease], to prevent exposure to or transmission of the virus, and to strengthen food hygiene and sanitation practices. The purpose of these guidelines is to highlight these additional measures so that the integrity of the food chain is maintained, and that adequate and safe food supplies are available for consumers."

Report Number:
WHO reference number: WHO/2019-nCoV/Food_Safety/2020.1
2020 World Health Organization and Agriculture Organization of the United Nations. Posted here with permission. Document is under a Creative Commons license and requires proper attribution and noncommercial use to be shared: [https://creativecommons.org/licenses/by-nc-sa/3.0/igo/]
Retrieved From:
World Health Organization: https://www.who.int/
Media Type:
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