The Food Safety and Standards Authority of India (FSSAI) has issued food hygiene and safety guidelines for food businesses to follow in their operations under the prevailing situation due to Covid-19 pandemic.

FSSAI in a statement said that although, there is currently no evidence that food is a likely source or route of transmission for Covid-19 virus, however it is important to take all precautions to prevent any possibility of person to person spread of Covid-19 infection during food business operations.

In this regard, FSSAI has developed a detailed guidance on specific measures that can be taken by various types of food businesses in addition to those specified in the Schedule IV of Food Safety and Standards (Licensing and Registration of Food Businesses) Regulations 2011, to prevent spread of Covid-19 during such food business operations.

These specific measures, include maintaining high levels of personal hygiene; excluding Covid-19 infected persons from the operations; practicing social distancing; and appropriate cleaning/sanitisation of the food operations’ premises and food contact materials. The document is primarily intended for all types of food businesses including food service, transport and retail operations.

The guidance has been developed based on the best practices currently recognised and adopted internationally.

The guidance note also says that it is mandatory for all food businesses to implement Good Hygiene Practices (GHP) and Good Manufacturing Practices (GMP) specified in Schedule IV of Food Safety and Standards (Licensing and Registration of Food Businesses) Regulations, 2011, and it will be the responsibility of the food business owner/ manager.

The guidance note also lays guidelines for Covid-19 screening protocol to screen the personnel entering in the premises and imparting of the information regarding Covid-19 pandemic amongst workers. The note makes provision for close monitoring of the employees or food handlers and urges large establishments to ensure making of a local emergency response team to deal with suspected infections.

The guidelines also asked the FBOs to depute one person as Covid-19 coordinator.

“These measures are primarily aimed at ensuring safe, clean and wholesome food which is indispensable to the health and welfare of consumers. Nevertheless, Covid-19 situation demands implementation of some additional focussed measures mainly to prevent human-to- human spread of the disease in food business operations and also to reduce the likelihood of contamination of various materials in contact with food such as equipment, packaging materials etc.,” the note issued by FSSAI stated.