As of 23 March 2020, according to the German Federal Institute for Risk Assessment (BfR): There are currently no cases which have shown any evidence of humans being infected with the new type of coronavirus by … the consumption of contaminated food or via contact with contaminated articles. Transmission via contact with contaminated surfaces is thought to be possible (1).

Key point

Exclude the person and send them home / seek medical advice depending upon symptoms.

Thoroughly clean and disinfect any surface that person may have touched (e.g. door handles, phones, desk food utensils, containers etc.)

Identify anyone that person had come into close contact with. Close contact is less than the recommended social distancing that must be enforced wherever possible. Make a decision about also excluding them.

If a member of staff becomes ill with COVID-19 follow this process:

1.

2.

3.

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Coronavirus PandemicUpdate for Food Businesses

There is a great deal of information out there about the current Covid-19 pandemic, but what do food businesses need to know? This article provides an overview of the essentials for food businesses; facts about the virus, the latest understanding on potential for transmission via food and surfaces, and how to minimise the impact of the outbreak on your business.

Government advice is being constantly updated around the world, so always refer to your local regulatory and medical advice when making staffing and business decisions.

“Our insureds all practise good sanitation procedures, as do the majority of food manufacturers

and processors; when FSMA was implemented it undoubtedly helped companies to improve

sanitation procedures. Via their website the FDA have also been very proactive in offering

good advice to companies and people handling food reiterating the need for good hygiene

to minimise transmission of coronavirus. We are pleased that our clients additionally have the

benefit of accessing RQA for further advice via the Crisis Hotline.”

Neil Evans, Crisis Management, Talbot Underwriting

COVID-19 FACTSHEET What is COVID-19? COVID-19 is the name given to the disease caused by a novel coronavirus first seen in

humans in December 2019. The virus has now been named severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2).

What are viruses? Viruses are very small micro-organisms that can only replicate within a host cell. In the case of coronaviruses, the hosts are animal or human cells. They cannot grow outside of the host cell, but can survive on surfaces.

What are coronaviruses and where do they come from?

Coronaviruses. These viruses cause respiratory and gastrointestinal infections in humans. Some coronaviruses cause the common cold, and others cause severe respiratory disease.

Coronaviruses are found in a wide range of animals. Some coronaviruses have been able to switch from an animal host to a human host. When a disease is transmitted from an animal to a human it is called a zoonotic disease. Zoonotic diseases can be very harmful to humans since we have no pre-existing immunity.

Bats or pangolins are thought to be the original source host for SARS-CoV-2(2). The first human cases of COVID-19 were linked to the live animal markets in Wuhan, China. It is possible that animals handled in the market had been infected by bats.

Outbreaks from coronaviruses Zoonotic coronaviruses have emerged in recent years causing outbreaks, such as the Severe Acute Respiratory Syndrome (SARS) outbreak in 2003 and the Middle East Respiratory Syndrome (MERS) outbreak in 2012. SARS-CoV-2 seems to be genetically similar to SARS.

The latest information on the COVID-19 pandemic can be found by following WHO updates, and information published by ECDC or FDA:https://www.who.int/emergencies/diseases/novel-coronavirus-2019/events-as-they-happenhttps://www.who.int/emergencies/diseases/novel-coronavirus-2019/situation-reportshttps://www.ecdc.europa.eu/en/geographical-distribution-2019-ncov-caseshttps://www.fda.gov/news-events/fda-newsroom/press-announcements

What is the incubation period for COVID-19?

The onset of symptoms is thought to occur between 2-14 days, but typically 5-6 days following exposure.

What are the symptoms of COVID 19?

• A cough• Difficulty in breathing• A fever with a temperature of 38°C or higher.• Muscle pain• TirednessNote that these symptoms are very similar to many other common illnesses, so it does not necessarily mean you have COVID-19.

Most people have a mild illness, but the elderly and those with underlying conditions are more at risk of developing severe disease (pneumonia, acute respiratory distress syndrome, sepsis). Recently there have been cases of younger people with no known underlying health conditions dying from the disease.

Is there a treatment for COVID-19? There is no specific medication for COVID-19. Antibiotics do not work with viral infections. Patient care focuses upon treating the clinical symptoms, e.g. fever and breathing problems. Given that this is such a new virus, there are no vaccines available, although research is underway to develop antiviral treatments.

How is COVID-19 transmitted? The most important virus transmission method from one person to the next is via the inhalation of infected droplets from sneezing and coughing.

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Unlike foodborne viruses such as Norovirus, Rotavirus and Hepatitis A and E, there is no evidence that coronaviruses are transmitted via the consumption of contaminated food. There have been no reported cases of SARS-CoV-2 being transmitted via food. Studies of the MERS and SARS outbreaks did not find any human infections linked to food.

There is no evidence that food imported from China, which adheres to public health and animal health regulations, presents a risk of COVID-19 infection(3). Nevertheless, there are concerns that the virus could persist on raw foods of animal origin. Coronaviruses are readily destroyed by normal cooking practices, therefore the WHO recommend avoiding the consumption of raw or undercooked meat products, and that raw meat, milk and raw animal organs should be handled with care to avoid cross contamination with uncooked foods(4).

No evidence of coronavirus being transmitted via food or food packages

In a food business there is a theoretical risk of transmission of COVID-19 from infected food handlers via contaminated hands and surfaces.

Transmission of COVID-19 via hands and surfaces?

Hands can be a source of transmission from an infected person to another individual. This may be either from direct contact with the infected person, or by touching a hand contact surface, such as a door handle, tap or utensil that has an infected droplet on it. If you then touch your face or mouth you could become infected. This is why Public Health Agencies around the World have been campaigning to make people aware of the importance of thorough, frequent hand-washing. Handwashing is seen as one of the most important infection control strategies to deal with viral respiratory disease; a learning from the 2003 SARS outbreak. Handwashing should of course be routine in all food production facilities. Sharing food with an infected individual should also be avoided.

Hands

Research on SARS-CoV-2 reported that the virus is still detectable on plastic and stainless steel after three days but the numbers of viable virus particles were very low.  Researchers also showed that the virus can only survive on cardboard for 24 hours(6). A literature survey concluded that human coronaviruses can survive on surfaces such as plastic, wood and metal from 2 hours up to 9 days(5).  Survival is dependent upon temperature and relative humidity levels (RH). Similar to other micro-organisms, Coronaviruses can survive freezing(4).

Therefore food could potentially be a vehicle of transmission from an infected food handler, and the virus could survive for prolonged periods of time on food, particularly if the food is chilled or frozen. This threat could be highest for food service and deli workers where the food is often handled and consumed shortly after preparation.

Inactivation of the virus occurs most rapidly at hot temperatures and high RH. Thorough cooking of food and UV treatment inactivates viruses.

The good news is that human coronaviruses are also easily inactivated by good disinfection practices. The following disinfection routines are recommended:

4 Alcohol disinfectants (62-71% ethanol) on a surface with 1 minute contact time(5) 4 0.1-0.5% Sodium Hypochlorite solution on a surface with 1 minute contact time(5)

4 Alcohol hand rub after hand-washing, and after removal of gloves(7)

Remember that disinfectants are only effective on clean surfaces, (i.e. after use of detergent). Adhering to contact times on surfaces is also important, to ensure that enough time is given for the chemical to inactivate the virus.

A ‘disinfectant’ is a chemical that reduces microbial contamination to an acceptable level. Sanitisers include both detergent and disinfectants but because the detergent is usually diluted, they are only effective on surfaces that are not very dirty.

Surfaces

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Food Businesses need to keep informed of the latest national public health advice regarding the COVID-19 pandemic and establish good communication with food handlers. Businesses must encourage food handlers to immediately notify their Supervisors or Managers if they have any symptoms or exposure risks, i.e. if they have been in contact with an infected individual(8).

Posters, table top leaflets, TV monitors and staff briefings (ideally remotely but always respecting social distancing) can be used to update staff on the situation, symptoms and exposure risks. Staff in food businesses must also be reminded to use good hygienic practices such as frequent and thorough handwashing, proper disinfection and avoiding cross contamination of ready-to-eat food. These are basic practices in food businesses.

Food handlers

The virus has already impacted food businesses by causing staff shortages, supply chain issues as well as an increase in demand for food (from consumer panic buying). There have also been decrease in sales due to restrictions imposed by Public Health Agencies. Businesses should already have invoked their business continuity plans to help manage business issues resulting from the pandemic. The following are just a few of the many items to consider:

• Strictly enforce social distancing during work

• Unless absolutely necessary, work from home

• Introducing flexibility in staff working hours, shift patterns

• Review staff absence policy and return to work procedures

• Avoid face to face meetings and use alternatives such as video and telephone conferencing

• Identify any supply chain issues and source alternative, secondary suppliers

• Ensure the business has sufficient supply of disinfectants

• Consider communication strategies for customers and staff

• Contingency plans for temporary closure of site / business / office

A business continuity plan is a comprehensive set of documents that would have ideally been prepared before any serious incident hits the business, but it is never too late to start.

What if the virus affects my business?

1 BfR (Bundesinstitut fur Risikobewertung) Germany – Coronavirus FAQ 24th Feb 2020 https://www.bfr.bund.de/en/can_the_new_type_of_coronavirus_be_transmitted_via_food_and_toys_-244090.html

2 https://www.who.int/docs/default-source/coronaviruse/who-china-joint-mission-on-covid-19-final-report.pdf

3 EU’s response to COVID-19 https://ec.europa.eu/commission/presscorner/detail/en/qanda_20_307

4 WHO COVID-19 situation report No 32 https://www.who.int/docs/default-source/coronaviruse/situation-reports/20200221-sitrep-32-covid-19 pdf?sfvrsn=4802d089_2

5 Kampf G, Todt D, Pfaender S, Steinmann, E. (2020). Persistence of coronaviruses on inanimate surfaces and their inactivation with biocidal agents. Journal of Hospital Infection, Volume 104, Issue 3, p246 - 251

6 The New England Journal of Medicine - Aerosol and Surface Stability of SARS-CoV-2 as Compared with SARS-CoV-1 – 17 March 2020 https://www.nejm.org/doi/full/10.1056/NEJMc2004973

7 https://www.who.int/emergencies/diseases/novel-coronavirus-2019/advice-for-public/myth-busters

8 Public Health England https://www.gov.uk/government/publications/novel-coronavirus-2019-ncov-guidance-to-assist-professionals-in advising-the-general-public/guidance-to-assist-professionals-in-advising-the-general-public

All information correct to the best of our knowledge at time of publication – 8th April 2020

For more information, get in touch on contact@rqa-group.com or call us on +44 (0)118 935 7242

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References