Food Safety during Covid ۱۹ Pandemic: Providing guidness in Food and Food Operation

Food safety is of the forefront of policy making around the global. The World HealthOrganization (WHO) declared the outbreak of coronavirus disease (COVID-۱۹, broadly referred to as“coronavirus”) a global pandemic, while thousands of infections and deaths are reported daily. Theongoing Covid-۱۹ pandemic presents an exceptional and unprecedented challenge for competent authoritiespandemic presents an exceptional and unprecedented challenge for competent authorities with responsibilities fornational food safety control systems to continue conducting routine functions .Although the pandemic has createda bit of awareness among the people, further campaigning is required to achieve an effective food safety system.Therefore, governments should facilitate the movement of workers and Agri-Food products. The current articleexplores the food systems in the era of the COVID-۱۹ pandemic crisis. The strict implementation of FSMS (Foodsafety management systems) such as GMP (Good Manufacturing Practices), HACCP (Hazard Analysis andCritical Control Points) is advised for improving the food supply chain. Besides these, proper cleaning andsanitization, GHP (Good Hygienic Practices), and efficient packaging systems are also necessary to generatewholesome food from farm to fork. Finally, it underlines the importance of sustain ability in the food chain inorder to avoid or reduce the frequency of relevant food and health crises in the future. The purpose of this reviewis to evaluate the impact of COVID-۱۹ on the agriculture and food sector and to summarize the recommendationsrequired to reduce and control the effect of the pandemic.

Keywords:

Food Safety , Covid ۱۹ , Food Operation , guidness