Preventing transmission of COVID-19 within food businesses

FAO has issued a new guidance document to highlight additional measures that food businesses and the authorities regulating the sector can take to protect workers from person-to-person spread of COVID-19. The updated guidelines are to help ensure that the integrity of the food chain is maintained and adequate and safe food supplies are available for consumers. While COVID-19 may pose an occupational safety risk for workers in any type of business or industry where individuals work in close proximity to one another, SARS-CoV-2 itself is not considered a direct food safety hazard.

Updated with new evidence, this FAO guidance replaces the FAO/WHO interim guidance, COVID-19 and food safety: guidance for food businesses: Interim guidance (dated 7 April 2020) to suitably protect food workers, while not to restrict the food supply chains with ineffective measures.

FAO has updated the guidance document to better reflect that SARS-CoV-2 is not a direct food safety concern. “It remains essential for the food industry and authorities regulating the food industry to protect all workers from person-to-person spread of these viruses by providing a safe work environment, promoting personal hygiene measures and providing training on food hygiene principles,” said Markus Lipp, Senior Food Safety Officer.

The world continues to face the pandemic caused by the SARS-CoV-2 virus, and this new guidance should be read in conjunction with the guidelines and advice from national and local public health authorities as the situation evolves. The measures outlined in the document should complement ongoing food safety practices and food safety management systems.

The document covers general principles of worker protection and advice for activities in primary production, food processing, transport as well as at retail level, including shops, restaurants and other food outlets.

Download the document

Read more about FAO's work on COVID-19 Response and Recovery