Food Hygiene and Safety guidelines for food businesses during COVID-19 pandemic

Apr 21, 2020 | by Avantis RegTech Legal Research Team


Commercial Compliance

The Food Safety and Standards Authority of India (FSSAI) on April 15, 2020, has issued food hygiene and safety guidelines for food businesses during COVID-19 pandemic. The COVID-19 infection can be prevented by maintaining personal hygiene, social distancing and cleaning and sanitation. Thus, to curb the infection, FSSAI describes the guidelines for employees or food handlers working in food establishments.

1. Responsibility of Food Business Owner or Manager: All employees, visitors should be screened at the entry point for symptoms of COVID-19 such as temperature, cough and cold. Employer should be aware and sensitive of workers concerns about salary, leave, safety, health and other issues that may arise during the outbreak. A local response team should be established in large food business to deal with suspected COVID-19 infections and one person should be designated as COVID-19 co-ordinator.

2. Personal Hygiene of Food Handlers: Food Business shall ensure high standards in line with established Food Safety Management System (FSMS). The use of biometric attendance shall be discontinued during pandemic. The food premises, toilets, counters and equipment came in contact with infected person should be thoroughly cleaned with hot water and detergent.

3. Implement Social Distancing

4. Cleaning and Sanitation: Food premise shall be always well maintained and cleaned thoroughly and sanitized daily.

5. Special Instructions for different food sectors: Retain food premises and other food services that need to remain open to cater the needs of the general public during this public health emergency do face a greater challenge in maintaining the hygiene standards of hand washing and respiratory etiquette to protect the staff and consumers.

6. Food businesses shall ensure that food handlers involved in food packing should maintain a high level of personal hygiene, social distancing.

7. Guidance for consumers:

• Provide single use (paper or plastic) bags for bagging customer groceries.

• Provide alcohol-bases hand antiseptic rubs for customers.

• Rinse fruits and vegetables before cutting or eating. Rinse raw agricultural products, such as head of lettuce, under running water prior to cutting or serving.

• Thoroughly cooking destroys many germs, including coronavirus.

8. It provides protocols when employee, visitor, customer tests positive for COVID-19


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