COVID-19, which is thought to be transmitted from infected animals to humans as a zoonotic disease, plays an important role in food safety and public health. Inappropriate, defective, and unsuitable food safety systems ignoring it play a key role in the spread of the disease. Controlling food safety from farm to fork provides access to healthy and high quality foods in the protection of health and the prevention of diseases. Making new effective and applicable standards and principles in the food safety system worldwide may be preventing possible diseases, risks, especially at epidemic level. In this context, official authorities, food businesses, and supply chain officials should take an active role to reform the process. Consequently, both food safety and free trade principles may be more efficient under common global food safety systems for public health.
TopIntroduction
COVID-19 caused the 2020 pandemic that a disease thought to be transmitted from animals to humans, is still insufficient of control all over the world. There is drastic proof that the infected human and animal is in a food harvest, preparation and serving processes lacking hygiene standards and proper controls, to be sold as food and beverage. On the other hand, there is important evidence that an improper, inadequate, incomplete and excessively tolerant food safety system was the key to the original transmission of the disease. According to reported studies that coronavirus could maintain viable in the air (up to 3 hours), on copper (up to 4 hours), on cardboard (up to 24 hours), plastic and stainless steel (up to 72 hours). Additionally, importance of cooking or processing foods to reduce the hazard of coronavirus, as a proactive approach to prevent foodborne illness.
First of all, food safety plays a vital role in protecting public health: a good system of food safety regulation permits us to work on disease prevention, both by protecting and encouraging the production of healthy and quality foods and by ensuring the protection of health in all steps of the supply chain, from the beginning steps of production to the latest consumption. Secondly, the protection of food safety is a worldwide problem. In order to carry on enjoying the comparative advantages offered by the international market, the present model of trade regulation must be equipped. The food industry has been showed prospering in the detraction of new infections in many cases, and particularly when implemented perpetually: keep physical distancing, using mask and gloves, active risk based regulation systems. In order to implement related and applicable reformations may be performed. Possible points are in below.
- 1.
To revise the Codex Alimentarius into an organisation that objectives global food safety standards with the unique and specific aim of protecting health and without charge trade principles
- 2.
To implement the cautiousness principle globally and in global industrial areas
- 3.
To perform the obligatory labelling tool, definitive traceability during all the production chain and also give an information about both guiding consumers and manufacturers for more process details
- 4.
To constitute a valid and common system of controls under the government administration, protect and sustain principles, rules, procedures, coordination and supervision at the maximum level.
In this study, it is aimed to examine the precautions and new generation technologies related to the risks and dangers in the food industry in food safety during the coronavirus pandemic period.
TopBackground
While the restaurant service industry plays a vital role in country economy, it requires a successful economic management plan to be a long-term business (Gnonlonfoun, 2017). The last health outbreak led to by COVID-19 immediately made into an economic collapse by virtue of the restraint affected by most countries to manage successfully the distribution of pandemic (IMF, 2020). The unforeseen outbreak has also notably imposed the gastronomy, and ultimately, the restaurant service sector has been mainly one of the damaged (Muller, 2020).
Restaurants were constrained to shut down totally or service with many restrictions, and merely takeaway and delivery options were permitted. Even though restaurant owners have experienced and survived against to different crises, the COVID-19 crisis is thought that will be destructive impacts on the global economy recently (Alonso-Almeida et al., 2018; Kim et al., 2020).
According to other research, the economic impact on the restaurant service industry can be minimized if correct strategies are applied to understand the characteristics of the COVID-19 pandemic. Consequently, it is necessary to identify the effects of the sector in order to enhance economic difficulties and sustainability through and then by the crisis (Kim et al., 2020).
In December 2019, an outbreak of pneumonia of unknown causes was reported in the Wuhan region of China. Epidemiologically, it was stated that the first cases were related to the Huanan seafood wholesale, where aquatic products and live animals were sold (Liu et al., 2020).