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COVID-19: FAO’s updated guidance for food businesses

Anelich Consulting reports that the FAO has updated its guidance document for food businesses on how to deal with Covid-19 issues.

“I am honoured to have contributed to this revised guidance for FAO, as a member of the ICMSF,” says Lucia Anelich, a foremost food safety/microbiology expert in this country.

“The Food and Agriculture Organization approached the International Commission on the Microbiological Specifications for Foods (ICMSF) some months ago to assist them in developing an updated guidance for food businesses related to COVID-19. 

“I am pleased to see that many of our additions were adopted as we took a “farm-to-fork” approach. We specifically included a section for the food service and restaurant industry, which was not addressed in the earlier version.

The purpose of these guidelines is to highlight measures needed to control COVID-19 in food operations, so that the safety of workers is protected, and the safety of the food supply is preserved.

These measures should not compromise traditional food safety controls and food safety management, but should complement ongoing food safety practices.

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