Tag: foodsafety

COVID-19 is NOT generally associated with food, nor does it produce food poisoning like symptoms. We have however included it in our online food safety courses for two important reasons. Firstly, most practical measures used to destroy existing food poisoning viruses on surfaces can also be applied to tackling COVID-19. And secondly, Coronavirus will have a lasting effect on how we all work, socialise and consume food, so it’s important as an industry that we understand the threat and adapt the way we work to reduce the threats to ourselves, our customers, and the future of the sector.

Government & FSA guidance is currently the best way forward for you to understand how this new virus and your business can operate safely together.

Guidance for food businesses on coronavirus (COVID-19)

Reopening and adapting your food business during COVID-19

Like many pathogenic viruses, Coronavirus spreads person-to-person through airborne particles produced when an infected person coughs or sneezes, and when contaminated hands touch and thus contaminate other objects. Research suggests that Coronavirus can survive for up to several days on some of the most common materials and surfaces used in food premises:

• Coronavirus can survive airborne for up to a few hours
• Coronavirus can survive on cardboard packaging for around 24 hours
• Coronavirus can survive on plastic packaging for up to 3 days
• Coronavirus can survive on stainless steel for up to 7 days