Awareness Training on FSSAI Food Hygiene and Food

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Awareness Training on FSSAI Food Hygiene and Food Safety Guidelines for Food Businesses during

Awareness Training on FSSAI Food Hygiene and Food Safety Guidelines for Food Businesses during Coronavirus Disease (COVID 19) Pandemic

Agenda § Understanding Coronavirus & Covid-19 : Symptoms, Spread § Responsibilities of Food Business

Agenda § Understanding Coronavirus & Covid-19 : Symptoms, Spread § Responsibilities of Food Business Operators (FBO) § Preventive Measures to be taken by FBOs of different Food Sector - Physical Distancing - Personal Hygiene - Cleaning & Sanitation § Other precautions as suggested by government § Management of food establishment on identification of COVID-19 positive case Note: COVID-19 requirements shall be followed along with Good Hygiene Practices laid under Schedule 4 of FSS (Licensing and Registration of Food Businesses) Regulation, 2011 Food Business Operator shall also implement updated guidelines issued by Ministry of Health

Section - 1 Understanding Coronavirus and COVID 19

Section - 1 Understanding Coronavirus and COVID 19

1. 1 What is Corona virus and Covid 19? § Coronaviruses are a large

1. 1 What is Corona virus and Covid 19? § Coronaviruses are a large family of viruses. § In humans, several Corona viruses are known to cause respiratory infections ranging from Common Cold to more severe diseases such as Middle East Respiratory Syndrome (MERS) and Severe Acute Respiratory Syndrome (SARS). § The most recently discovered Corona virus causes COVID-19. Covid-19 is the name of the disease caused by virus Severe Acute Respiratory Syndrome Coronavirus 2 (SARS-Co. V-2) Presently there is no vaccine for COVID-19 and it is under development by various countries

1. 2 How does the disease spread? Droplets from mouth or nose are releasing

1. 2 How does the disease spread? Droplets from mouth or nose are releasing when a covid-19 person coughs Directly - when contaminated hands touch the mouth, nose, eyes Droplets falls on Surface or Object. These droplets are too heavy to hang in the air. They quickly fall on floors or surfaces. Indirectly: when contaminated surfaces are touched.

1. 3 What are the symptoms? § The typical symptoms are – – –

1. 3 What are the symptoms? § The typical symptoms are – – – – – Asymptomatic to Mild Flu Fever i. e. temperature above 99 F Dry cough Tiredness Shortness of breath Pneumonia like symptoms Muscle pains Diarrhoea Fatigue § The symptoms typically occurs between 2 – 14 days. § The vulnerable group that can get affected are Immunodeficient persons, Elderly people, Diabetic, High Blood Pressure people etc.

1. 4 Does Covid-19 gets transmitted through food? § So far, there is NO

1. 4 Does Covid-19 gets transmitted through food? § So far, there is NO reported evidence of COVID-19 getting transmitted through food including poultry, seafood. § However, like other viruses, the virus that causes COVID-19 can survive on surfaces or objects. § For that reason, it is critical to develop and follow a robust food hygiene program to prevent the spread of the virus. § It is the responsibility of the FBO to follow Good Manufacturing Practices (GMP), Good Hygiene Practices (GHP) as prescribed in Schedule IV of FSS (Licensing and Registration of Food Businesses) Regulations, 2011.

1. 5 Mandatory Golden Rules to be followed all the times by all FBOs

1. 5 Mandatory Golden Rules to be followed all the times by all FBOs 2 mt. Physical Distancing Thermal Screening at the Entry Stringent Personal Hygiene Deep Cleaning & Sanitation Download and Use Aarogya Setu App

Activity Q. 1 COVID-19 disease is caused by ________ (a) Bacteria (b) Fungi (c)

Activity Q. 1 COVID-19 disease is caused by ________ (a) Bacteria (b) Fungi (c) Virus Ans: (c) Virus

Activity Q. 2 Direct modes of transmission of COVID-19 disease are (a) Coming in

Activity Q. 2 Direct modes of transmission of COVID-19 disease are (a) Coming in close contact of infected person (b) Contaminated hands touching face, nose, eyes (c) touching contaminated surface (d) Both (A) and (B) Ans: Both (A) and (B)

Activity Q. 3 In-direct modes of transmission of COVID-19 disease are (a) Coming in

Activity Q. 3 In-direct modes of transmission of COVID-19 disease are (a) Coming in close contact of infected person (b) Contaminated hands touching face, nose, eyes (c) Touching contaminated surface (d) Both (A) and (B) Ans: (c) Touching contaminated surface

Activity Q. 4 An individual knows he has contacted COVID-19 infection (a) Yes, because

Activity Q. 4 An individual knows he has contacted COVID-19 infection (a) Yes, because flu like symptoms develop immediately (b) No, it takes 2 -14 days to develop the symptoms (c) No, sometimes infected person remains asymptomatic. (d) Both (b) and (c) (a) Ans: Both (b) and (c)

Activity Q. 5 Co. Vi. D-19 can spread through food (a) Yes (b) No

Activity Q. 5 Co. Vi. D-19 can spread through food (a) Yes (b) No Evidence available (c) No (d) Ans: (b) No Evidence available

Activity Q. 5 Co. Vi. D-19 can spread through food (a) Yes (b) No

Activity Q. 5 Co. Vi. D-19 can spread through food (a) Yes (b) No Evidence available (c) No Ans: (b) No Evidence available

Section-2 Responsibilities of Food Business Operator

Section-2 Responsibilities of Food Business Operator

2. Responsibilities of FBO § Ensure that COVID-19 SOPs or guidelines are implemented along

2. Responsibilities of FBO § Ensure that COVID-19 SOPs or guidelines are implemented along with Schedule 4 requirements and updated COVID-19 guidelines of Ministry of Health § Conduct Awareness Training on COVID-19 to all food handlers on symptoms, spreads, company procedures, Personal hygiene, Social distancing, Wearing Mask, Safe food handling etc. § Encourage employees to come forward to inform / declare if they are experiencing any symptoms. § Assurance of assistance and pay / job protection especially in the low income group of employees. § Employer to be aware and sensitive about workers salary, leave, safety, health (physical & mental) and other issues during pandemic.

2. Responsibilities of FBO § FBO shall initiate screening of all personnel entering in

2. Responsibilities of FBO § FBO shall initiate screening of all personnel entering in the premises for following - Fever / Temperature Check (37. 5 o. C or 99. 50 F) Fatigue Cough (Dry & Wet) Shortness of breath / Breathing difficulties § No COVID-19 is infected person is allowed to enter. This includes employees, visitors, drivers, contract labours, customers, etc. § Installation of hand sanitizers dispensers (preferably automatic)at the entrance for employee/visitors/consumers. § Availability of masks and protective gear for all employees § Installation of COVID-19 awareness material for employee/visitors/consumers.

2. Responsibilities of FBO § Establish a In-house emergency response team and nominate a

2. Responsibilities of FBO § Establish a In-house emergency response team and nominate a COVID-19 Coordinator. The team should develop company protocols / guidelines on the disease. The guidelines MUST include as minimum following – – List of local authorised hospitals for testing and treatment Contact details of professional disinfectant agency Dedicated masks, gloves and other PPE are kept and available for emergency situations Isolation rooms (one for suspected cases, one for close contacts) are prepared with special bins – Record keeping of all Attendance, Health status, visitors etc. – Detailed record keeping of confirmed cases covering whole incident process, information to local authorities, actions taken by the company § Air conditioning/Ventilation: FBO should follow updated CPWD guidelines. – Air condition devices should be in range of 24 -30 o. C – Relative humidity in range of 40 -70% – Ensure adequate fresh air and cross ventilation

Activity Q. 1 To manage COVID-19 pandemic situation, each business should have (a) Microbiologist

Activity Q. 1 To manage COVID-19 pandemic situation, each business should have (a) Microbiologist (b) In-house emergency response team (c) COVID-19 Coordinator (d) Both (b) and (c) Ans: (d) Both (b) and (c)

Activity Q. 2 What are the responsibilities of the Manager (a) Training and awareness

Activity Q. 2 What are the responsibilities of the Manager (a) Training and awareness of the employees (b) Assurance of assistance to unwell employee (c) COVID-19 Screening of employees and visitors (d) Formation of local emergency response team (e) All of the above Ans: (e) All of the above

Activity 3 Q 3. The prescribed temperature range for air conditioning is ______o. C

Activity 3 Q 3. The prescribed temperature range for air conditioning is ______o. C (a) 18 -20 (b) 24 -30 (c) 24 -32 (d) 20 -32 (e) 20 -30 Ans: (b) 24 -30

Section -3 Personal Hygiene of Food Handlers

Section -3 Personal Hygiene of Food Handlers

3. Personal Hygiene Hand Wash 40 -60 Sec with soap and water Alcohol based

3. Personal Hygiene Hand Wash 40 -60 Sec with soap and water Alcohol based Sanitizers used for at least 20 seconds Good Respiratory Hygiene (Wear Mask/ face cover) Frequent Cleaning & Disinfection 5 Rules of Personal Hygiene No Close contact

3. Personal Hygiene Hand wash for 40 -60 seconds preferably followed by sanitation with

3. Personal Hygiene Hand wash for 40 -60 seconds preferably followed by sanitation with 70% alcohol or equivalent for at least 20 seconds Staff MUST wash and sanitize their hands after removing the street cloths and before touching the clean cloths. § Strict implementation of no jewellery, watches use policy. § Sanitize mobile phones after entry at the work. § Gloves to be worn during handling of ready to eat food, after which no other surface is be touched. § If your task requires direct contact with ready-to-eat food, wash your hands and the exposed portions of your arms for 40 -60 seconds prior to donning gloves and before touching food or food-contact surfaces. Wash your hands immediately after removing gloves. Note that wearing gloves may give false sense of security. There is no substitute to hand washing and sanitizing to prevent Covid-19. §

3. Personal Hygiene § Respiratory Hygiene shall be adhered by covering mouth, nose while

3. Personal Hygiene § Respiratory Hygiene shall be adhered by covering mouth, nose while coughing. Dispose of the tissue in closed trash bin. § Reporting of illness: Encourage workers to stay home if they are showing symptoms like coughing, fever, breathlessness etc. Illness reporting on phone to be accepted. Isolate the person if they have flu like symptoms while at work and inform the authority. § Personnel close to infected person must do self- quarantine / isolate as per directions of the Government. Isolated persons to use dedicated toilets and washing area. § Discontinue use of Biometric / fingerprints, sharing of belongings, (e. g gloves, jackets, common stationery, pens, work tools etc) during pandemic period. § Food premises, toilets, counters, equipments etc that came in contact with the infected persons shall be thoroughly cleaned with hot water & detergent and disinfected with 0. 1 - 0. 5% hypochlorite solution, QAC or a suitable equivalent.

3. Personal Hygiene § § Face mask / cover and clean protective clothing MUST

3. Personal Hygiene § § Face mask / cover and clean protective clothing MUST be worn by all. No gaps should be observed after wearing the mask / cover. The face mask / cover should be changed every 6 hours or as soon as they get wet/dirty. Reusable masks should be washed and sanitized. Reusable face covers should be discarded on loosing shape or getting damaged. Disposal of the mask must be done separately in the closed bins. Paper/tissue, paper bag may preferably be used to put used face covers before disposal. Employee should avoid touching face, eyes, nose etc. N-95 Mask Elastomeric Respirator Disposable Facemasks Double layered Cloth Face Coverings

https: //www. youtube. com/watch? v=D 2 sb. ZTHa 7 p. M

https: //www. youtube. com/watch? v=D 2 sb. ZTHa 7 p. M

Important: Disposal of used PPE – As per Medical Waste Guidelines The used mask,

Important: Disposal of used PPE – As per Medical Waste Guidelines The used mask, gloves, gowns, shoe cover, head cover and other PPE are to be considered like medical waste as it might be a source of further contamination. It includes: - Generally, Masks & gloves should be thrown in closed SEPARATE waste bin post use or in paper bags sealed with due declaration - Disposal as per manufacturers instructions - If the mask is used by persons showing symptoms, then it will be put in a plastic bag before throwing in separate waste bin. - Masks (and other personal protective equipment) that are used in hospitals or quarantine or isolation facilities should be decontaminated and incinerated at high temperatures in dedicated facilities. § § § Give clear communication that Covid-19“it is recoverable” Be Empathetic towards people. Make SOP covering Emergency contacts, Details of family members etc.

Activity Q. 1 Hands must be washed for min. ____ using _____ and ____

Activity Q. 1 Hands must be washed for min. ____ using _____ and ____ (a) 50 sec, water and soap (b) 30 sec, water and soap (c) 20 sec, water and soap (d) 20 sec, using water and sanitizer (a) Ans: (c) 20 sec, water and soap

Activity Q. 2 Face covers must be changed after _____ hours. (a) Four (b)

Activity Q. 2 Face covers must be changed after _____ hours. (a) Four (b) Six (c) Two (a) Ans: (b) Six

Activity Q. 3 Face covers should preferably be ______ preferably before disposal (a) rolled

Activity Q. 3 Face covers should preferably be ______ preferably before disposal (a) rolled (b) covered using paper or paper bag (c) washed Ans: (b) covered using paper or paper bag

Activity Q. 4 Hand washing is not required, if gloves are worn. (a) True.

Activity Q. 4 Hand washing is not required, if gloves are worn. (a) True. Gloves will protect hands from germs (b) False. Gloves may give false sense of security, but hand washing is a must (c) False/ Hand wash will be required when non food surface is touched. Ans: (b) False. Gloves may give false sense of security, but hand washing is a must.

Activity Q. 5 Hand washing is not required, if gloves are worn. (a) True.

Activity Q. 5 Hand washing is not required, if gloves are worn. (a) True. Gloves will protect hands from germs (b) False. Gloves may give false sense of security, but hand washing is a must (c) False/ Hand wash will be required when non food surface is touched. Ans: (b) False. Gloves may give false sense of security, but hand washing is a must.

Activity Q. 6 Which of the following statement(s) is/are correct (a) Wash hands after

Activity Q. 6 Which of the following statement(s) is/are correct (a) Wash hands after removing gloves and face covers (b) Cover nose/mouth with tissue while coughing and sneezing (c) Do not touch eyes, face, nose, mouth, face cover (d) All of the above (e) (a) and (c) Ans: (d) All of the above

Activity Q. 7 Which of the following statement is INCORRECT (a) Infected employee should

Activity Q. 7 Which of the following statement is INCORRECT (a) Infected employee should self quarantine or isolate themselves (b) If an employee develops flu like symptoms at workplace then he should be sent home (c) Workstation, surface, toilets, lockers, tables, etc. touched by infected person should be disinfected. (d) Infected individual should be isolated Ans: (b) If an employee develops flu like symptoms at workplace then he should be sent home

Section-4 Social Distancing

Section-4 Social Distancing

4. Social Distancing § Minimize physical contacts between two persons. Minimum distance to be

4. Social Distancing § Minimize physical contacts between two persons. Minimum distance to be maintained is 2 meter. To do this, FBOs to do the following. - Limit the no. of people on production floor/kitchen area/store/shop Limit number of people e. g. Drivers, Cleaners, Customers etc. Stagger work stations, food preparation area etc. Review the speed of production lines Review shift arrangements Use spacing measures like stickers, tapes, markers to maintain the distance at all the places. Prohibit sharing of lockers Food delivery personnel should leave the packet at 2 meter distance at customer’s door. DO NOT handover the food packet directly to the customer. Takeaways to be encouraged, instead of Dine-In. Face – To- Face meetings are restricted as much possible. Separate entry/exit for staff and customers Avoid crowding in parking or other utility area (restrict any unavoidable congregation to min 5 people with appropriate social distancing)

Activity Q. 1 Minimum ______ Mt. gap should be maintained between two food handlers

Activity Q. 1 Minimum ______ Mt. gap should be maintained between two food handlers (a) One (b) Two (c) One and half Ans: (b) Two

Activity Q. 2 Social distancing during food handling can be maintained by (a) Increasing

Activity Q. 2 Social distancing during food handling can be maintained by (a) Increasing gap between workstations (b) Reducing staff strength (c) Not sharing lockers (d) All of the above Ans: (d) All of the above

Section-5 Cleaning & Sanitation

Section-5 Cleaning & Sanitation

Cleaning Agents, Sanitizers & Disinfectants Cleaning refers to the removal of germs, dirt, and

Cleaning Agents, Sanitizers & Disinfectants Cleaning refers to the removal of germs, dirt, and impurities from surfaces. It does not kill germs, but by removing them, it lowers their numbers and the risk of spreading infection. • Sanitizing & Disinfecting refers to using chemicals, to kill germs on surfaces. This process does not necessarily clean dirty surfaces or remove germs, but by killing germs on a surface after cleaning, it can further lower the risk of spreading infection. • The main difference

How SARS-Co. V-2 gets deactivated? Enveloped viruses like SARS-Co. V 2—which rely on a

How SARS-Co. V-2 gets deactivated? Enveloped viruses like SARS-Co. V 2—which rely on a protective lipid coating—are the easiest type to deactivate. There a few ways to burst this flimsy shell. Cleaning with soap & water gets maximum job done. § Alcohol-based products disintegrate the protective lipids. § Quaternary ammonium disinfectants attack protein and lipid structures, thwarting the pathogen’s typical mode of infection. § Chloride and other potent

Some examples of WHO recommended sanitizers & Disinfectants Active Ingredient Conc. Contact Time Surface

Some examples of WHO recommended sanitizers & Disinfectants Active Ingredient Conc. Contact Time Surface Comments Quaternary Ammonium Compounds (Quarts) - 5 – 10 Min Hard Nonporous (HN); Food Contact Post-Rinse Required (FCR) Example: cetylpyridinium chloride Peracetic or Peroxyacetic acid 500− 2000 mg/L As per labelling Hard Nonporous (HN) Sodium Hypochlorite 1000 – 5000 5 – 10 Min ppm i. e. free chlorine Hard Nonporous (HN) Isopropanol 70% 30 sec – 2 Min Hard Nonporous, Metallic Ethanol 70% 30 sec – 2 Min Hard Nonporous, Metallic Where unstabilized chlorine is used (doesn’t contain Cyanuric acid), the strength loses fast. In this case 1% chlorine sol. shall be used. Comments Note: - Cleaning process should be followed by disinfection. Use chemicals as per the direction provided by the manufacturers. There are more chemical based disinfectants available; this is just a suggestive list. Reference: WHO / UNICEF document dated 3 rd March 2020 om Water, sanitation, hygiene and waste management for the COVID-19 virus

5. Cleaning & Sanitation § Cleaning & Sanitation Program as described in Schedule IV

5. Cleaning & Sanitation § Cleaning & Sanitation Program as described in Schedule IV is mandatory to follow. Following Food establishments shall be cleaned with soap and water, followed by disinfection using quaternary ammonium compound such as BKC or freshly prepared. 5% hypochlorite solution (free chlorine) or any other disenfecant found effective against coronavirus. – food preparation/ production area, – stores, packaging area, – service area, – waste disposal area, – office space, – transport vehicle § Clean Equipment, containers, utensils, cutlery, etc. thoroughly with soap and water. Use of hot water (above 60 o C) is recommended. §

5. Cleaning & Sanitation Step 1: Preparation Step 2: Cleaning • Remove loose dirt

5. Cleaning & Sanitation Step 1: Preparation Step 2: Cleaning • Remove loose dirt and food particles. • Rinse with warm, potable water. • Wash with hot water (60 °C) and detergent. • Rinse with clean potable water. Step 3: Sanitising • Treat with very hot, clean, potable water (75 °C) for at least 2 minutes. Step 4: Air drying • Leave benches, counters and equipment to air dry. • The most hygienic way to dry equipment is in a draining rack.

Suitable chemicals for disinfection Active Ingredient Conc. / Dil. Quaternary Ammonium Compounds (QACs) such

Suitable chemicals for disinfection Active Ingredient Conc. / Dil. Quaternary Ammonium Compounds (QACs) such as Benzalkonium chloride (BKC), Quaternary Methyl Butyric Acid (QMBA) etc. Peracetic or Peroxyacetic acid Sodium Hypochlorite Contact Time 5 – 10 Min Suitable For Frequency Food Contact Surfaces After use Common touch points Every two hours Food premise Every four hours 500− 2000 10 minutes Food Contact Surfaces, After use or as and mg/L or as per when required labelling Common touch points Every two hours Food premise Every four hours 5000 ppm (i. e. 10 Min Food Contact Surfaces, After use or as and 0. 5%)free when required chlorine Common touch points Every two hours

Suitable chemicals for disinfection Active Ingredient Isopropanol Conc. / Dil. 70% Contact Time 2

Suitable chemicals for disinfection Active Ingredient Isopropanol Conc. / Dil. 70% Contact Time 2 Min 2 min Ethanol 70% 30 sec 2 Min 2 min 30 sec Suitable For Frequency Food Contact Surfaces, After use or as and when required Common touch Every two hours surfaces, Hand Sanitation As an when required Note: - • Cleaning process should be followed by disinfection. • Use chemicals as per the direction provided by the manufacturers. There are more chemical based disinfectants available; this is just a suggestive list.

5. Cleaning & Sanitation High touch points Method and Frequency Elevator buttons, handrails /

5. Cleaning & Sanitation High touch points Method and Frequency Elevator buttons, handrails / handles and call buttons, escalator handrails, public counters, intercom systems, equipment like telephone, printers/scanners, and other office machines, table tops, chair handles, pens, diary files, keyboards, mouse pad, tea/coffee dispensing machines, etc. Cleaned twice daily by mopping with a linen/absorbable cloth soaked in QAC/ freshly prepared 0. 5 % hypochlorite, 70% alcohol or an equivalent Metallic surfaces like door handles, security locks, handles of baskets/carts, display racks 70 % alcohol (where bleach is not suitable) Hand sanitizing stations at the entry and near high contact Cleaned at least twice in a shift. surfaces. Sanitized with. QAC/freshly prepared 0. 5 % hypochlorite, 70% alcohol or an equivalent

5. Cleaning & Sanitation High touch points Method and Frequency Toilets and Washrooms After

5. Cleaning & Sanitation High touch points Method and Frequency Toilets and Washrooms After every shift using water and detergent, followed by QAC/ freshly prepared 0. 5 % hypochlorite/70% alcohol or an equivalent Area of two meters around the person who has coughed Vacated immediately, thoroughly cleaned and disinfected with QAC/freshly prepared 0. 5 % hypochlorite/70% alcohol or an equivalent All cleaning equipment, cloth, mops, reusable protective gear such as boots, gloves Cleaned thoroughly before use & after use. Sanitize where required.

5. Cleaning & Sanitation Guidelines for preparation of Disinfectant 1. Guidelines for preparation of

5. Cleaning & Sanitation Guidelines for preparation of Disinfectant 1. Guidelines for preparation of Quaternary Ammonium Compounds (only indicative) Active Ingredients Percentage Alkyl (C 14 50%, C 12 40%, C 16 10%)Dimethyl Benzyl Ammonium Chloride 32. 0% Octyldecyl dimethyl ammonium chloride(C 8/10) 24. 0% Dioctyl dimethyl ammonium chloride(C 8/8) 9. 6% Didecyl dimethyl ammonium chloride(C 10/10) 14. 4% Inert Ingredients 20. 0% Dilution: 1: 64000

5. Cleaning & Sanitation 2. Guidelines for preparation of 0. 5 percent Sodium Hypochlorite

5. Cleaning & Sanitation 2. Guidelines for preparation of 0. 5 percent Sodium Hypochlorite Sol. Product Available chlorine Preparation of 0. 5% solution Sodium hypochlorite – liquid bleach 3. 5% 1 part bleach to 5 parts water Sodium hypochlorite – liquid 5. 0% 1 part bleach to 8 parts water Na. DCC (sodium dichloro-isocyanurate) 60% 8. 5 grams to 1 litre water powder Na. DCC (1. 5 g/ tablet) – tablets 60% 5. 5 tablets to 1 litre water Chloramine – powder 25% 40 g to 1 litre water Bleaching powder 70% 3. 5 g to 1 litre water Any other As per manufacturer’s Instructions Example of few other disinfectants Hydrogen peroxide (15% solution) solution: Prepare 2. 5% w/v solution in water Peroxy acetic acid (5 -15%) solution: May be used upto 200 ppm Quaternary ammonium compound (eg. Bac-cide): Dissolve 50 ml in 1 litre water Note Use chemicals as per the direction provided by the manufacturers. There are more chemical based disinfectants available; this is just a suggestive list.

Cleaning and disinfecting equipment and metal surfaces

Cleaning and disinfecting equipment and metal surfaces

Activity Q. 1 ________can be used for disinfecting floor in food preparation area. (a)

Activity Q. 1 ________can be used for disinfecting floor in food preparation area. (a) 0. 1%- 0. 5% sodium hypochlorite (b) Water (c) 50 ppm chlorine solution Ans: (a) 0. 1%- 0. 5% sodium hypochlorite

Activity Q. 2 Common touch points such as door knobs, shopping carts, etc. can

Activity Q. 2 Common touch points such as door knobs, shopping carts, etc. can be disinfected using ________. (a) 0. 1% sodium hypochlorite (b) Water and soap (c) 70% Alcohol Ans: (c) 70% Alcohol

Activity Q. 3 Match the following (a) Used or contaminated face covers and i)Wash

Activity Q. 3 Match the following (a) Used or contaminated face covers and i)Wash with 50 PPM Chlorine Solution gloves (b) QAC ii) 70% Alcohol (c) Fresh fruits and vegetables for salad preparation iii) Face covers covered with paper. Both disposed separately, if possible. (d) Disinfection of hands iv) Quaternary Ammonium Compound Ans: (a)- iii (b)-iv (c)- I (d)- ii

Section - 6 Special Instructions for different food sectors

Section - 6 Special Instructions for different food sectors

6. 1 Food Services / Delivery / §Takeaways Food Service Area: Thorough cleaning and

6. 1 Food Services / Delivery / §Takeaways Food Service Area: Thorough cleaning and disinfection after every § § § § meal preparation and common touch points such as door knobs, equipment handles, desk, grocery cart handles, etc. Hand wash & sanitation facility: Available to workers, customers especially at the entry Raw material, packaging material etc. ordered 48 -72 hrs in advance. Prevention of surface contamination: Use barrier such as tongs, gloves or other utensils to prevent direct hand contact with food, especially for uncooked food. No Open Display of ready-to-eat foods, should be kept covered in glass displays Visual display of DOs and DONTs Pick-up zones for customers to help maintain social distancing. Prepare food for limited customers Disposable items: Use disposable utensils, cutlery, and single use sachet (of salt pepper, sugar, ketchup, etc), menu cards

6. 1 Food Services / Delivery / Takeaways • Prohibition of self service, buffet,

6. 1 Food Services / Delivery / Takeaways • Prohibition of self service, buffet, mass gathering until approved by state govt. • In case approved, ensure that – Dedicated food handler(s) should serve food items to customers instead of multiple customers using the serving spoons. – Minimum 2 meter gap is maintained between the food handler and customer. – Minimum 2 meter gap is maintained between the seating space and tables in the service area. – Not more than 50% seating capacity occupied at one point of time. – High touch points such as countertops, tongs, ladles, handles, etc. should be cleaned and disinfected frequently.

6. 1 Food Services / Delivery / §Takeaways E- Payments / E-Wallets: Refrain from

6. 1 Food Services / Delivery / §Takeaways E- Payments / E-Wallets: Refrain from handling cash. If handled, wash or sanitise hands. Encourage customers to use e-wallets such as UPI, QR codes, net-banking. In case credit/debit cards are used, the card machine to be sanitized with 70 % alcohol after each use. § On-line orders: Encourage customers to place orders online or on telephone, well in advance to reduce the wait time. § Food Delivery: Food Handler – Face to be covered with a clean mask or face cover. Hands to be sanitised before food pick up and after delivery. – Physical distancing of 2 meter is followed between self and customer. – Contact with common touch points such as door bell, handles, etc to be avoided. If unavoidable, hands to be immediately sanitised – Contactless delivery methods shall be encouraged.

2 mt. • Wear PPE, wash and sanitise hands frequently • Practice social distancing

2 mt. • Wear PPE, wash and sanitise hands frequently • Practice social distancing • Do not handle food when unwell/ develop flulike symptoms • Clean and sanitse the food premise, contact surface and equipment

2 mt. • Practise Social Distancing • Cashless Payment • Avoid contact with common

2 mt. • Practise Social Distancing • Cashless Payment • Avoid contact with common touch points

6. 2 Food Retail Premises • Clean uniforms, headgear/cap, face masks and gloves (as

6. 2 Food Retail Premises • Clean uniforms, headgear/cap, face masks and gloves (as appropriate) to be worn by employees. • Limit number of customers entering the store at one point of time. Hand sanitization at entry and exit of a premise. • Markings for social distancing for customers. Regular announcements for the same. • Use Flexi-glass barriers at tills and counters • Reduce stock quantity on display and create a gap between two products displayed • Identification and sanitation of common touch points at defined frequency • Use of e-wallets, e-payments. Sanitize card machines regularly. • Follow the golden rules while food delivery.

6. 3 Food Transportation & Distribution § Train the drivers, loaders and other staff

6. 3 Food Transportation & Distribution § Train the drivers, loaders and other staff about the COVID-19 infection symptoms and measures for prevention § Clean & Sanitize Delivery/transport vehicles regularly. Use vehicle only for food deliveries /distribution. § Anyone displaying flu like symptoms to avoid handling / transporting / delivering food. § Drivers, loaders and other staff to maintain high standards of personal hygiene. § Hand washing material and Sanitizer bottle to be fixed in driver cabin. § Face covers to be be worn at all times. § Avoid use of public toilets and crowded places during the breaks. § If a vehicle enters an area marked as a COVID-19 hotspot, then the vehicle shall be thoroughly cleaned and disinfected before use. § Maintain relevant records.

Activity Q. 1 To prevent COVID-19 spread in a food service areas (a) Maintain

Activity Q. 1 To prevent COVID-19 spread in a food service areas (a) Maintain min. 2 mt. gap between tables, food handlers and customers. (b) Encourage food ordering online or on telephone (c) Encourage contact less payment (d) Discourage mass gathering/ buffet systems (e) All of the above Ans: (e) All of the above

Activity Q. 2 Social distancing should be maintained during grocery shopping by (a) Use

Activity Q. 2 Social distancing should be maintained during grocery shopping by (a) Use of floor markers (b) Limiting the no. of consumers in store (c) Maintaining gap between food displays (d) All of the above Ans: (d) All of the above

Activity Q. 3 Match the following (a)Online ordering i) Sanitizer in driver’s cabin (b)

Activity Q. 3 Match the following (a)Online ordering i) Sanitizer in driver’s cabin (b) Shopping Carts ii) Maintain 2 mt. gap from customer, accept online payment only (c) Contact less food delivery iii) To reduce wait time at the premise (d) Transport Vehicle iv) Disinfected with 70% alcohol after each use Ans: (a)- iii, (b)-iv, (c)- ii and d- i

Section- 7 Food Packaging

Section- 7 Food Packaging

7 Food Packaging § Cleaning, Sanitizing, Disinfection measures are to be adopted to ensure

7 Food Packaging § Cleaning, Sanitizing, Disinfection measures are to be adopted to ensure that food packaging is kept clean and away from sources of contamination Coronavirus Average Surface retention time § The retention time on surface varies from 4 hrs to 5 days. 4 hrs On Copper 2 -8 hrs On Aluminium 24 hrs On Cardboard 2 -3 days 4 Days On Stainless Steel On Plastics On Wood 5 days On Paper, Glass (Upto) On Ceramics On Metal

Activity Q. 1 Match the following Food Packaging Surface COVID-19 retention time (a)Paper i)

Activity Q. 1 Match the following Food Packaging Surface COVID-19 retention time (a)Paper i) 2 -3 days (b) Wood ii)24 hours (c)Plastic iii) 4 days (d) Cardboard iv) 5 days Ans: (a)- iv, (b)-iii, (c)- i and d- ii

Section - 8 Guidelines for Customers

Section - 8 Guidelines for Customers

8. Guidelines for customers § Inform customers about special instructions realted to COVID-19 to

8. Guidelines for customers § Inform customers about special instructions realted to COVID-19 to be followed in food premise § Customer entering food premise should be checked for COVID-19 symptoms. They should be encouraged for takeaways § Consumers must follow the usual precautions of wearing mask/face covers when going out for buying any food, dining in a restaurant or taking deliveries. Frequent use of hand sanitiser is recommended. § All customers should maintain social distancing while waiting in queues, placing orders, paying bills. Minimum distance of 2 meter should be maintained while dining in a restaurant. Sharing of food and drinks should be discouraged. § Customers shall be advised to only touch the products that they intend to purchase. § Contact with food products not intend for purchase should be avoided.

Section - 9 Guidelines for management of food establishment on identification of COVID-19 positive

Section - 9 Guidelines for management of food establishment on identification of COVID-19 positive case

9. Recommended protocol § In-house emergency response team should have a detailed plan for

9. Recommended protocol § In-house emergency response team should have a detailed plan for emergency response to COVID-19 suspect/positive case in the premise § In case any employee has symptoms suggestive of COVID-19 (i. e. , fever, cough, and/or shortness of breath) onsite at the facility Immediately isolate in designated area Advise home quarantine Take immediate medical consultation from nearest designated hospital/clinic OR State/central helpline Home quarantine for mild/moderate cases after assessment Follow guidelines of Mo. HFW or managing COVID-19 suspect/positive case § Contact tracing of employees/ food handlers who came in close contact (within 1 meter) should be identified and list shared with designated hospital/clinic OR State/central helpline § Employee with COVID-19 symptoms should not report to work. Illness should be reported to manager/in-house emergency response team over email or phone. § If person tests negative then the employee and close contacts may retain work immediately.

9. Recommended protocol Guidelines for cleaning and disinfection of premise/area accessed by COVID-19 positive

9. Recommended protocol Guidelines for cleaning and disinfection of premise/area accessed by COVID-19 positive person § Exposed area/section, toilet, workstation, counters, lockers and equipment that came in contact with the infected person and immediately closed for others. In no circumstances, they should be kept operational without thorough disinfection. § Entire manufacturing plant need not be closed. Demarcate area(s)/sections(s) known or likely to have exposure to COVID-19 suspect/infected person shall be disinfected as per the protocol. § Area confirmed not to have exposed may remain operational. § Immediate cleaning and disinfection shall be done. § Use QAC/0. 5% freshly prepared hypochlorite sol. /70% alcohol or any other disinfectant found effective for coronavirus. § Disposal of waste of COVID-19 infected person: Waste should be collected and sealed in separated bags. These bags should be labelled and handed over to authorised waste collectors engaged by local bodies or Common Bio-medical Waste Treatment and Disposal Facility. § Follow guidelines or recommendations issued by the State/UT or local health authority

Section - 10 . Guidelines for Food Handled by COVID-19 suspect or positive employee

Section - 10 . Guidelines for Food Handled by COVID-19 suspect or positive employee

10. Food Handled by COVID-19 suspect/positive employee § There is currently no evidence to

10. Food Handled by COVID-19 suspect/positive employee § There is currently no evidence to support that the SARS-Co. V-2 virus can be transmitted to humans through food or food packaging materials. § However, this virus can survive on different surfaces for upto 72 hours. § The following guidelines for treatment of foods handled by a COVID-19 positive food employee shall be implemented: ‒ Raw/cooked food preparation with shelf life less than 72 hours or intended for immediate consumption shall be discarded. ‒ Packaged food with shelf life more than 72 hours and not intended for immediate consumption should be stored separately for at least 72 hours (Note: Since the information on the COVID-19 Pandemic is evolving continuously, these guidelines are based on the present information available about the pandemic and can be revised as and when any new information is available)

Activity Q. 1 If an employee was near the COVID-19 infected/suspect, he should (a)

Activity Q. 1 If an employee was near the COVID-19 infected/suspect, he should (a) Quarantine for 14 days (b) Work as usual (c) Quarantine for 7 days Ans: (a) Quarantine for 14 days

Activity Q. 2 COVID-19 infected person can only join back work after (a) Flu

Activity Q. 2 COVID-19 infected person can only join back work after (a) Flu like symptoms dissapear (b) Two negative COVID-19 tests (c) After 14 days of home quarantine (d) After one negative COVID-19 tests Ans: (b) Two negative COVID-19 tests

Annexure FSSAI released Display boards on Preventive Measures on Covid -19

Annexure FSSAI released Display boards on Preventive Measures on Covid -19

Visit: https: //fssai. gov. in/cms/coronavirus. php

Visit: https: //fssai. gov. in/cms/coronavirus. php