As part of the government's preventive measures to prevent the spread of the new SARS-CoV-2 coronavirus in the country, EFET is informing consumers and food businesses on the following:
A. No evidence of transmission of the new SARS-CoV-2 coronavirus through food
Scientists and authorities around the world are monitoring the spread of SARS-CoV-2 coronavirus and there have been no reports of foodborne transmission to date.
According to the publication of the European Food Safety Authority (EFSA), scientific data on previous outbreaks of similar coronavirus infections (SARS-CoV, MERS-CoV) indicate that no food-borne transmission has occurred. At present, there is no evidence to show that the new coronavirus is different from its predecessors in terms of its transmission through food consumption.
The European Center for Disease Prevention and Control (ECDC) has said that the virus spreads from person to person, mainly through the respiratory tract with droplets from infected people sneezing, coughing or exhaling.
In addition, according to the German Risk Assessment Agency (BfR), there is currently no evidence that people are infected with the new type of coronavirus through food consumption. There are also no known reports of other coronavirus infections due to food consumption or contact with dry surfaces. Contamination by surfaces that have recently been infected by viruses is, however, possible by infections by spores. However, this is likely to occur only shortly after infection, due to the relatively low stability of coronaviruses in the environment.
According to the National Authority for Health and Food Safety, Environment and Labor of France (ANSES), with current knowledge, direct transmission of the SARS-CoV-2 virus through the digestive tract is excluded. By analogy with other known coronaviruses, this virus is sensitive to cooking temperatures. Thus, heat treatment at 63 ° C for 4 minutes reduces contamination of a food product.
B. Information on food businesses and food handlers
The EFET, following the measures taken by the State through the competent authorities, recommends to food businesses increased vigilance and additional measures to ensure a high level of functional hygiene and safe production and disposal / exposure of foodstuffs.
Particular emphasis should be placed on issues such as:
-Implementation of a rigorous program of cleaning - disinfection of the premises for production, storage and disposal of food, sanitary facilities and equipment of the enterprise, with appropriate cleaners and disinfectants.
-Timely waste disposal.
-Proper application of a mouse-insecticide program.
In addition, compliance with the personal hygiene rules of staff must be strictly observed in matters of food handling. In particular, it should:
-Implement a policy of prohibiting food handling by sick workers
-Personnel associated with the production site or in contact with foodstuffs must have valid health certificates.
-Appropriate and clean clothing for staff.
In regards to the directives on personal hygiene, the provisions of the clarification circulars of the Ministry of Health apply to:
Hand washing:
Before starting the work of the staff.
Before handling ready-to-eat food.
Before and after using gloves (gloves should be disposable and replaced when soiled or torn or at regular intervals).
After contact with hair, nose, face or mouth.
After handling or preparing raw food.
After handling waste.
After applying cleansers.
After using the toilet.
After blowing the nose, sneezing or coughing.
After eating, drinking or smoking.
After handling money.
Drying of hands with disposable paper.
Hand disinfection with an appropriate disinfectant.
C. Consumer information
Although there is no evidence of transmission of the new SARS-CoV-2 coronavirus through food and / or imported products, consumers are reminded of strict adherence to general daily hygiene rules, such as thorough hand washing as well as strict adherence. the rules of good hygiene practice in the preparation and handling of foodstuffs. It is noted that an infected person may contaminate food when preparing or handling it with dirty hands or exposing it to infectious droplets when coughing and / or sneezing. Proper implementation of good hygiene practices is an effective way of preventing food contamination with SARS-CoV-2 coronavirus.
Consumers are urged to be particularly cautious when buying and / or eating food. Specific guidance on adhering to the rules of good health practice in the preparation and handling of food is provided on the EFET website.
(www.naftemporiki.gr)
