Coronavirus Disease (COVID 19) P (COVID-19) Pandemic d i Agenda - PowerPoint PPT Presentation

Awareness Training on FSSAI Food Hygiene and Food Safety Guidelines for Food Food Safety Guidelines for Food Businesses during during Coronavirus Disease (COVID 19) P (COVID-19) Pandemic d i

Agenda  Understanding Coronavirus & Covid-19 : Symptoms, Spread  Responsibilities of Food Business Operators (FBO)  Preventive Measures to be taken by FBOs of different Food Sector  Preventive Measures to be taken by FBOs of different Food Sector - Physical Distancing - Personal Hygiene - Cleaning & Sanitation  Other precautions as suggested by government

Section - 1 Understanding Coronavirus and COVID Coronavirus and COVID - 19

What is Corona virus and Covid-19?  Coronaviruses are a large family of viruses.  In humans, several Corona viruses are known to cause respiratory infections ranging from Common Cold to more severe diseases such as Middle East ranging from Common Cold to more severe diseases such as Middle East Respiratory Syndrome (MERS) and Severe Acute Respiratory Syndrome (SARS).  The most recently discovered Corona virus causes COVID-19. Covid-19 is the name of the disease caused by virus Severe Acute Respiratory d b i S A t R i t Syndrome Coronavirus 2 (SARS-CoV-2) Presently there is no vaccine for COVID-19 and it is under Presently there is no vaccine for COVID 19 and it is under development by various countries

How does the disease spread? Directly ‐ when contaminated hands touch Droplets from the mouth, nose, eyes mouth or nose are releasing when a covid ‐ 19 id 19 person Droplets falls on coughs Surface or Object. These droplets are too heavy to hang in too heavy to hang in the air. They quickly Indirectly: when contaminated surfaces are fall on floors or touched. surfaces.

What are the symptoms?  The typical symptoms are – Asymptomatic to Mild Flu – – Fever i e temperature above 99 F Fever i.e. temperature above 99 F – Dry cough – Tiredness – – Shortness of breath Shortness of breath – Pneumonia like symptoms – Muscle pains – – Diarrhoea Diarrhoea – Fatigue  The symptoms typically occurs between 2 – 14 days.  The vulnerable group that can get affected are Immuno- Th l bl th t t ff t d I deficient persons, Elderly people, Diabetic, High Blood Pressure people etc.

Does Covid-19 gets transmitted th through food? h f d?  So far, there is NO reported evidence of COVID-19 getting , p g g transmitted through food including poultry, seafood.  However, like other viruses, the virus that causes COVID-19 can survive on surfaces or objects survive on surfaces or objects.  For that reason, it is critical to develop and follow a robust food hygiene program to prevent the spread of the virus.  It is the responsibility of the FBO to follow Good Manufacturing Practices (GMP), Good Hygiene Practices (GHP) as prescribed in Schedule IV of FSS (Licensing and Registration of Food Businesses) Regulations, 2011.

Mandatory Golden Rules to be followed all the times by all FBOs all the times b all FBOs Deep Cleaning & Deep Cleaning & Physical Physical Stringent Personal Stringent Personal Thermal Screening Thermal Screening Sanitation Sanitation Distancing Distancing Hygiene Hygiene at the Entry at the Entry Download and Use Download and Use Aarogya Setu App Aarogya Setu App

Activity Activity Q. 1 COVID ‐ 19 disease is ________________ ( ) F (a) Food borne d b (b) Water borne (c) Air borne (c) Air borne Ans: (c) Air borne

Activity Activity Q. 2 Direct modes of transmission of COVID ‐ 19 disease are (a) Coming in close contact of infected person (b) Contaminated hands touching face nose eyes (b) Contaminated hands touching face, nose, eyes (c) touching contaminated surface (d) Both (A) and (B) Ans: Both (A) and (B)

Activity Activity Q. 3 In ‐ direct modes of transmission of COVID ‐ 19 disease are (a) Coming in close contact of infected person (b) Contaminated hands touching face nose eyes (b) Contaminated hands touching face, nose, eyes (c) Touching contaminated surface (d) Both (A) and (B) Ans: (c) Touching contaminated surface

Activity Activity Q. 4 An individual knows he has contacted COVID ‐ 19 infection (a) Yes, because flu like symptoms develop immediately ( ) Y b fl lik t d l i di t l (b) No, it takes 2 ‐ 14 days to develop the symptoms (c) No sometimes infected person remains asymptomatic (c) No, sometimes infected person remains asymptomatic. (d) Both (b) and (c) (a) Ans: Both (b) and (c)

Activity Activity Q. 5 CoViD ‐ 19 can spread through food ( ) Y (a) Yes (b) No Evidence available (c) No (c) No (d) Ans: (b) No Evidence available

Section 2 Section-2 Responsibilities of Food Business Operator

1. Responsibilities of FBO  Conduct Awareness Training on COVID-19 to all food handlers on symptoms, spreads, company procedures, Personal hygiene, Social distancing, Wearing Mask, Safe food handling etc  Encourage employees to come forward to inform / declare if they are experiencing any symptoms.  Assurance of assistance and pay / job protection especially in the low income group of employees. l Employer to be aware and sensitive about workers salary, leave, safety, health (physical &  mental) and other issues during pandemic. FBO shall initiate screening of all personnel entering in the premises for following FBO shall initiate screening of all personnel entering in the premises for following  - Fever / Temperature Check - Fatigue - Cough (Dry & Wet) g ( y ) - Shortness of breath / Breathing difficulties  No COVID-19 is infected person is allowed to enter. This includes employees, visitors, drivers, contract labours, customers, etc

1. Responsibilities of FBO  Establish a Local Emergency Response team and nominate a COVID-19 Coordinator. The team should develop company protocols / guidelines on the disease. The guidelines MUST include as minimum following guidelines MUST include as minimum following – List of local authorised hospitals for testing and treatment – Contact details of professional disinfectant agency – Dedicated masks, gloves and other PPE are kept and available for emergency Dedicated masks gloves and other PPE are kept and available for emergency situations – Isolation rooms (one for suspected cases, one for close contacts) are prepared with special bins special bins – Record keeping of all Attendance, Health status, visitors etc. – Detailed record keeping of confirmed cases covering whole incident process, information to local authorities, actions taken by the company , y p y

Activity Activity Q. 1 To manage COVID ‐ 19 pandemic situation, each business should have have (a) Food Safety Supervisor (b) Local Emergency Response Team (c) COVID ‐ 19 Coordinator (d) Both (b) and (c) Ans: (d) Both (b) and (c)

Activity Activity Q. 2 What are the responsibilities of the Manager ( ) T i i (a) Training and awareness of the employees d f th l (b) Assurance of assistance to unwell employee (c) COVID ‐ 19 Screening of employees and visitors (c) COVID 19 Screening of employees and visitors (d) Formation of local emergency response team (e) All of the above Ans: (e) All of the above

Section -3 Personal Hygiene of Food Personal Hygiene of Food Handlers

2. Personal Hygiene Alcohol Alcohol Good Good Hand Wash Hand Wash No No Frequent Frequent based based Respiratory Respiratory Min 20 Sec / Min 20 Sec / Close Close Close Close Cleaning & Cleaning & Cleaning & Cleaning & Sanitizers Sanitizers Sanitizers Sanitizers WHO WHO Hygiene Hygiene Disinfection Disinfection contact contact Frequently Frequently guidelines guidelines (Wear Mask) (Wear Mask) used used 5 Rules of Personal Hygiene

2. Personal Hygiene Hand wash for min. 20 Sec / WHO guidelines, preferably followed by sanitation with  70% alcohol or equivalent. Staff MUST wash and sanitize their hands after removing the street cloths and before touching the clean cloths.  Face mask / cover and clean protective clothing MUST be worn by all. No gaps should be observed after wearing the mask / cover. The face mask / cover should be changed every 6 hours or as soon as they get wet. Reusable masks should be washed and sanitized. Disposal of the mask must be done separately in the closed bins. Paper/tissue, paper bag may preferably be used to put used face covers before disposal. Strict implementation of no jewellery, watches use policy. Sanitize mobile phones after  entry at the work. Gloves to be worn during handling of ready to eat food, after which no other surface is  be touched. Note that wearing gloves may give false sense of security. There is no substitute to hand washing and sanitizing to prevent Covid-19.