Miller Magazine Issue: 131 November 2020

49 COVER STORY MILLER / November 2020 therefore be high on the public health agenda, especially for developing countries, where food safety can be one of the most significant challenges for access to export markets. To prevent, identify, manage and control food- borne risks is key to guaranteeing safe food for every- body, everywhere as well as to maintaining fair practices in the food trade. What makes food safety unique and different from other areas of public health is its multisectoral nature. Food safety is fundamentally multidisciplinary. It cuts across different sectors such as health, agriculture, fish- eries, industry, trade, environment, tourism, education, and economy. Food safety must be integrated along the entire food chain, from farm to table, with the diffirent sectors: government, farmers, food companies and con- sumers and taking advantage of public-private partner- ships. It also crosses across national borders. Food produced in one country today can, within 24 hours, be on the oth- er side of the planet and on its way to shops, restaurants and homes. Food safety is a shared responsibility. The management of food safety requires a comprehensive and inclusive approach to be effective. Therefore, the world needs a mechanism for investing in food safety in a sustainable way, adapted to national and regional cir- cumstances. Coordination between all relevant agencies within government as well as with stakeholders from the entire food supply chain is essential. Keeping all workers in the food production and supply chains healthy and safe is critical to avoid food shortages. In order to balance this with the need to main- tain the safety and integrity of the food supply chain and support in- ternational trade, food safety regu- lators need to prioritize critically im- portant services during the ongoing COVID-19 pandemic. To facilitate this, FAO and WHO have developed guidance for food safety author- ities, and FAO has provided policy guidance for various aspects of food safety and food security measures in the light of the pandemic. To ensure and maintain access to safe food, it is key to reinforce the implemen- tation of the existing international standards developed by the Codex Alimentarius Commission, in par- ticular on food hygiene and food Import and Export Inspection and Certification. Strict hygiene rules already gov- ern the production of food. The hy- giene controls to be implemented by food business operators are designed to prevent the contamination of the food by any pathogens, and will therefore also aim at preventing contamination of the food by the virus responsible for COVID-19. Food businesses and their operators must reinforce good hygienic practices and standard operating proce- dures. Strict personnel hygiene is crucial. All food indus- try organizations should strictly follow the protocols of Food Safety Management Systems (FSMS) given by au- thorities based on HACCP principles and should be kept updated in response to new pieces of evidence for vi- ruses when required. In food companies where HACCP protocols are not being implemented, an expert should be appointed who will remain in contact with public health authorities to seek advice during the pandemic sit- uation. Hand washing stations should be maintained for the workforce with the provision of normal soap, warm running water, hand sanitizers, and posters designed for displaying information regarding effective hand washing and sanitization. The physical distancing of 6 feet should be implemented among workers as infected people may remain asymptomatic or be pre-symptomatic during the course of the disease and may spread the infection when close to others. The introduction of staggered worksta- tions is an effective method to overcome the challenge of physical distancing in food industry facilities. The application of sound principles of environmental sanitation, personal hygiene and established food safety practices will reduce the likelihood that harmful patho- gens will threaten the safety of the food supply.