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 &
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
Droplets from mouth or nose are releasing when a id 19 Directly ‐ when contaminated hands touch the mouth, nose, eyes covid‐19 person coughs Droplets falls on Surface or Object.
These droplets are too heavy to hang in too heavy to hang in the air. They quickly fall on floors or surfaces.
Indirectly: when contaminated surfaces are touched.
– 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
, p g g transmitted through food including poultry, seafood.
survive on surfaces or objects survive on surfaces or objects.
hygiene program to prevent the spread of the virus.
is the responsibility
the FBO to follow Good Manufacturing Practices (GMP), Good Hygiene Practices (GHP) as prescribed in Schedule IV of FSS (Licensing and Registration
Physical Distancing Physical Distancing Deep Cleaning & Sanitation Deep Cleaning & Sanitation Stringent Personal Hygiene Stringent Personal Hygiene Thermal Screening at the Entry Thermal Screening at the Entry
company procedures, Personal hygiene, Social distancing, Wearing Mask, Safe food handling etc
symptoms.
l employees.
mental) and other issues during pandemic.
FBO shall initiate screening of all personnel entering in the premises for following
g ( y )
contract labours, customers, etc
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
Min 20 Sec /
Min 20 Sec /
WHO guidelines WHO guidelines
Frequently used
Frequently used
(Wear Mask)
(Wear Mask)
70% alcohol or equivalent. Staff MUST wash and sanitize their hands after removing the street
cloths and before touching the clean cloths.
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.
entry at the work.
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.
Dispose of the tissue in closed trash bin.
like coughing, fever, breathlessness etc. Illness reporting on phone to be accepted. Isolate the person if they have flu like symptoms while at work and inform the authority authority.
the Government. Isolated persons to use dedicated toilets and washing area.
common stationery, pens, work tools etc) during pandemic period. d l h h h f d
persons shall be thoroughly cleaned with hot water & detergent and disinfected with 0.1% hypochlorite solution or equivalent.
https://www.youtube.com/watch?v=D2sbZTHa7pM
is 1 meter. To do this, FBOs to do the following. O l 3 4 l i f 10 ft t i i t f ti
R i hif
l places.
door DO NOT handover the food packet directly to the customer
follow.
disinfection (using freshly prepared 1% hypochlorite solution or equivalent ). – food preparation/ production area, – stores, packaging area, – service area, – waste disposal area, –
– transport vehicle
q p y g y p
Elevator buttons, handrails / handles and call buttons, l t h d il bli t i t t Cleaned twice daily by mopping with a li / b b bl l th k d i 1% escalator handrails, public counters, intercom systems, equipment like telephone, printers/scanners, and other
keyboards, mouse, mouse pad, tea/coffee dispensing linen/absorbable cloth soaked in 1% sodium hypochlorite. machines, etc. Metallic surfaces like door handles, security locks, handles
70 % alcohol
(where bleach is not suitable)
Hand sanitizing stations at the entry and near high contact surfaces. Cleaned at least twice in a shift. Sanitized with 1% sodium hypochlorite
Toilets and Washrooms After every shift using water and detergent, followed by 1% sodium hypochlorite. A f d h h h h d V d i di l h hl Area of two meters around the person who has coughed Vacated immediately, thoroughly cleaned and disinfected with freshly prepared 1 % hypochlorite solution All cleaning equipment cloth mops reusable protective Cleaned thoroughly before use & All cleaning equipment, cloth, mops, reusable protective gear such as boots, gloves Cleaned thoroughly before use & after use. Sanitize where required.
Type Use Frequency Chlorine Perishable products Always (for food to be
Chlorine Perishable products Food contact surfaces Always (for food to be consumed raw) After use Quaternary Methyl Butyric Food Contact Surfaces After use Q y y y Acid (QMBA) 70% alcohol based Hand Sanitisation Common touch points and food As and when required Frequent or after each use Common touch points and food contact surface Frequent or after each use Note: - Cleaning process should be followed by disinfection. Use chemicals as per the direction provided by the manufacturers. There are more chemical based disinfectants available; this is just a suggestive list.
(a) Used or contaminated face covers and gloves i)Wash with 50 PPM Chlorine Solution (b) QMBA ii) 70% Alcohol (c) Fresh fruits and vegetables for salad preparation iii) Face covers covered with paper. Both disposed separately, if possible. (d) Disinfection of hands iv) Quaternary Methyl Butyric Acid
Ans: (a)‐ iii, (b)‐iv, (c)‐ I and d‐ ii
meal preparation and common touch points such as door knobs, equipment handles, desk, grocery cart handles, etc.
Available to workers, customers Hand wash & sanitation facility: Available to workers, customers especially at the entry
gloves or other utensils to prevent direct hand contact with food, especially for uncooked food especially for uncooked food.
in glass displays
(Note: During lockdown period, food service is limited to community kitchens, staff cafeterias of essential food business, defence and certain govt dept, if permitted to function during this essential food business, defence and certain govt dept, if permitted to function during this period for staff on duty. In future, if other FBO are permitted to resume service during COVID‐19 pandemic, they shall abide by the above guidelines)
sachet (of salt pepper, sugar, ketchup, etc)
y / g , sanitise hands. Encourage customers to use e‐wallets such as UPI, QR codes, net‐banking. In case credit/debit cards are used, the card machine to be sanitized with 70 % alcohol after each use.
telephone, well in advance to reduce the wait time.
Food Delivery: Food Handler
– Face to be covered with a clean mask or face cover. Hands to be sanitised before food pick up and after delivery. – Physical distancing of 1 meter is followed between self and customer. – Contact with common touch points such as door bell handles etc to Contact with common touch points such as door bell, handles, etc to be avoided. If unavoidable, hands to be immediately sanitised – Contactless delivery methods shall be encouraged.
g
y
appropriate) to be worn by employees.
Limit number of customers entering the store at one point of time. Hand sanitization at entry and exit of a premise.
announcements for the same.
between two products displayed between two products displayed
defined frequency
e-payments Sanitize card machines Use of e wallets, e payments. Sanitize card machines regularly.
19 infection symptoms and measures for prevention
h l l f f d d l d b vehicle only for food deliveries /distribution.
transporting / delivering food.
g personal hygiene.
driver cabin.
Face covers to be be worn at all times.
breaks.
then the vehicle shall be thoroughly cleaned and disinfected then the vehicle shall be thoroughly cleaned and disinfected before use.
(a)Online ordering i) Sanitizer in driver’s cabin (b) Sh i C t ii) M i t i 1 t f t (b) Shopping Carts ii) Maintain 1 mt gap from customer, accept online payment only (c) Contact less food delivery iii) To reduce wait time at the premise (d) Transport Vehicle iv) Disinfected with 70% alcohol after each use
Ans: (a)‐ iii, (b)‐iv, (c)‐ ii and d‐ i
On Copper
On Copper
On Aluminium
On Aluminium
On Cardboard
On Cardboard
surface varies from 4 hrs to 5 days.
Disinfection measures are to be adopted to
On Stainless Steel
On Stainless Steel
On Plastics
On Plastics
On Wood
On Wood p ensure that food packaging is kept clean and away from sources
On Paper Glass
On Paper Glass
On Ceramics
On Ceramics
On Metal
On Metal
On Paper, Glass (Upto) On Paper, Glass (Upto) On Ceramics On Ceramics On Metal On Metal
Food Packaging Surface COVID-19 retention time ( )P i) 2 3 d (a)Paper i) 2‐3 days (b) Wood ii)24 hours (c)Plastic iii) 4 days ( ) ) y (d) Cardboard iv) 5 days
Ans: (a)‐ iv, (b)‐iii, (c)‐ i and d‐ ii
consumers d b h f h h h l d
address such concerns are: – Provide single use (paper or plastic, where appropriate) bags for packing customer g p p p pp p g p g groceries. – Provide alcohol-based hand antiseptic rubs (with 70% ethyl alcohol as the active ingredient) for consumers. – Rinse fruits and vegetables before cutting or eating. Rinse raw agricultural products, such as heads of lettuce, under running water prior to cutting or serving. – Thoroughly cook whatever you can. Cooking destroys many germs, including g y y g y y g g coronavirus.
When an Employee tests Positive for COVID-19 or is showing symptoms associated with COVID-19 h d b d
– If the employee is onsite at the facility, notify the administrative / health authorities for further protocol – If the employee is at home, do not permit the employee to come to work.
– Recommended to stay home and be excluded from work until they are free of symptoms for at least 3 days (72 hours), without the use of fever‐reducing or other symptom‐altering medicines (e.g. 3 days (72 hours), without the use of fever reducing or other symptom altering medicines (e.g. paracetamol, cough suppressants) AND – at least 7 days have passed since symptoms first appeared. – Employees should notify their supervisor Encourage the employee to contact their local health authority and seek medical attention upon – Encourage the employee to contact their local health authority and seek medical attention upon initial appearance of symptoms.
When an Employee tests Positive for COVID-19 or is showing symptoms associated with COVID-19
l i h i i * h h d h (h i l d) d i h i l b Employees with a COVID‐19 positive test* who have stayed home (home isolated) or treated in a hospital may be allowed to return to work under the following conditions: No longer have a fever (without the use medicine that reduces fevers) AND – No longer have a fever (without the use medicine that reduces fevers) AND – Other symptoms have improved (for example, when cough or shortness of breath have improved) AND – Received two negative tests in a row, 24 hours apart.
temperature and monitoring symptoms associated with COVID-19 prior to entering the temperature and monitoring symptoms associated with COVID-19, prior to entering the facility.
i ht h b d i l t t ith i f t d i di id l might have been exposed or come in close contact with an infected individual.
Disclaimer: Since the information on the COVID 19 Pandemic is evolving continuously, these guidelines are based on the present information available about the pandemic and can be revised as and when any new information is available