Can the virus spread through the air? How long will the virus last for? How to build the immune system and make it stronger than ever before? A recent analysis debates that the food produce is an interconnected chain of global food systems!
The media reported that the global food system is incapable to cope with the healing capabilities. Let us get a clear dynamic of how the global food system work and is it right for us? Ever since the COVID 19 broke out, the talks, summits and discussions have lasted on months to conclude the best practice of increasing immunity.
Like harnessing the agricultural standards, like protecting the produce from extreme weather conditions so there is no heavy destruction of crops. Thus, when there is no loss the produce is adequate and that can balance the chain of GDP and more.
CAN COVID 19 spread through food?
It is important to be wary of anything that we touch. However, it is said that people cannot contract COVID 19 from food packaging or food. Like many expert scientists claimed that “COVID 19 is a respiratory illness & the primary transmission route is through person-to-person contact”.
When a person sneezes, he emits droplets of different sizes and weights. The heavier ones or bigger ones are said to fall across the surfaces around them. While the lighter ones are carried in the air at longer spread by the breeze.
This respiratory illness has no evidence of being transmitted through vegetables, food or food packaging unless the person holding it is infected. The virus needs a host to multiply at the earliest and would, therefore, seize the opportunity with that of animals or human host.
Read more: COVID -19 TREATMENT LEAD TO PHYSICAL & MENTAL CONSEQUENCES!
FOOD WORKERS & AWARENESS OF COVID 19
The shorter the distance, the better is the food. From farm to the table the number of sections it crosses is invaluably a great journey for the food you consume. This includes food contact surfaces, food transporters.
Since the virus is susceptible to open door food departments where the food surface is open to people packaging them, it is important to handle oneself & the food with care.
It could include staff members, maintenance contractors, delivery staff & food inspection officers.
THE HIGH HYGIENE PROCEDURE!
There needs to be high safety measures deployment in and around the food premises. It should be of the highest measures & standards. Staff hygiene, inline customer hygiene, all the best practises pays off at least saving one life:
- proper hand hygiene – washing with soap and water for at least 20 seconds (follow WHO advice);20
- frequent use of alcohol-based hand sanitizers;
- good respiratory hygiene (cover mouth and nose when coughing or sneezing; dispose of tissues and wash hands);
- frequent cleaning/disinfection of work surfaces and touchpoints such as door handles;
- avoiding close contact with anyone showing symptoms of respiratory illness such as coughing and sneezing.