Mostrar registro simples

dc.date.accessioned2020-04-08T14:08:39Z
dc.date.available2020-04-08T14:08:39Z
dc.date.issued2020-04-07
dc.identifier.urihttps://www.who.int/publications-detail/covid-19-and-food-safety-guidance-for-food-businessesen_US
dc.identifier.urihttps://hdl.handle.net/20.500.12663/964
dc.description.abstractBackground: The world is facing an unprecedented threat from the COVID-19 pandemic caused by the SARS-CoV-2 virus (referred to as the COVID-19 virus). Many countries are following the advice from the World Health Organization (WHO) regarding the introduction of physical distancing measures as one of the ways in which transmission of the disease can be reduced.1 The application of these measures has resulted in the closure of many businesses, schools, and institutes of education, and restrictions on travel and social gatherings. For some people, working from home, teleworking, and on-line or internet discussions and meetings are now normal practices. Food industry personnel, however, do not have the opportunity to work from home and are required to continue to work in their usual workplaces. Keeping all workers in the food production and supply chains healthy and safe is critical to surviving the current pandemic. Maintaining the movement of food along the food chain is an essential function to which all stakeholders along the food chain need to contribute. This is also required to maintain trust and consumer confidence in the safety and availability of food. 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. The Codex General Principles of Food Hygiene2 lay down a firm foundation for implementing key hygiene controls at each stage of the food processing, manufacture, and marketing chain for the prevention of food contamination.en_US
dc.languageEnglishen_US
dc.subjectCOVID-19en_US
dc.subjectCoronavirusen_US
dc.subjectInfectious Diseasesen_US
dc.subjectGlobal Healthen_US
dc.subjectFood Safetyen_US
dc.subjectHazard Analysis and Critical Control Pointsen_US
dc.subjectFood Industryen_US
dc.titleCOVID-19 and food safety: guidance for food businesses. Interim guidance, 7 April 2020en_US
eihealth.countryGlobal (WHO/OMS)en_US
eihealth.categoryPublic Health Interventionsen_US
eihealth.typeWHO / PAHO Guidanceen_US
eihealth.maincategoryProtect Health Care Workers / Proteger la Salud de los Trabajadoresen_US
dc.contributor.corporatenameWorld Health Organizationen_US


Arquivos deste item

ArquivosTamanhoFormatoVisualização

Não existem arquivos associados a este item.

Este item aparece na(s) seguinte(s) coleção(s)

Mostrar registro simples