Food Safety, Food Delivery and COVID-19: Discussion Points

6/17/2020
DOST 7 FOOD SAFETY WEBINAR 2020
Discussion
Points

Food Safety, COVID-19 Pandemic and the
Food Delivery 1 Rise of Food Delivery
and COVID-19 Food Safety, Food Delivery,
1st DOST 7 Food Safety Webinar

2 and their associated Food
Hazards
Ensuring Safety of Food

3 Deliveries
1 2

The Rise of Food Delivery
Impact of COVID-19 Pandemic
1 COVID-19 devastated the food service industry resulting to

closures and layoffs.
For food business to survive, they resort to food deliveries to
COVID-19
reach to its customers.
The rise of food delivery presents some perceived risks to food
Pandemic and
safety and there are also concerns if food delivery may cause
C19 transmission.
the Rise of Food Safety Issue is Bad Business

A food safety incident can destroy the reputation of a business
Food Delivery Foodborne Hazards

Millions of people become ill from contaminated food and
Thousands die each year due to food borne illness!
These hazards, however,

3 can be prevented! 4
1
6/17/2020
Implications of Food Delivery in Some Food Safety/ Quality Issues of Food

during Pandemic
this COVID-19 Health Crisis
• Bottled low acid, salted, and oily products like sauces, sardines spanish style
The Large Food Service Industry and ulam that are not even hot-filled nor sterilized
Food service industry is the second-largest private-sector employer in the US and many

developed countries • Kimchi in tubs that were produced this morning, sold in the afternoon. NO
FERMENTED TASTE.
Food Delivery is the new trend
Food delivery and online grocery shopping are the new trends • Kakanin or starchy merienda bought in the afternoon. Can have syneresis,
fermentation and mold growth.
Lack of Knowledge of New Food Suppliers/ Resellers • Fresh Lumpia. Make sure they're either warm or cold. If at room temperature,
don't buy.
Some online food sellers and resellers have little knowledge on the nature of the food
products – nature of deterioration and potential food hazards
• Puto cuchinta with steam condensation on top.
• Pansit by the bilao, that is ready made. Don't buy, insist on made-to-order.
• Suman/rice cakes in the afternoon in the marketplace

5 6
Implications of Food Delivery in DOST 7 FOOD SAFETY WEBINAR 2020
this COVID-19 Health Crisis

New Consumer Behavior
2a
C19 pandemic bring lasting changes to consumer attitudes and behavior
Reopening Guidance
Reopening guidance are now being developed in the US and UK.
Food Safety
Issues arise on the contamination risks of food deliveries from not only from usual food
hazards but also with covid-19 virus
and
Food Delivery
7 8
2
6/17/2020
What is Food Safety? What is Food Safety?

Food Safety defined by WHO Goal of Food Safety
“The assurance that food will not cause illness or injury to consumers when The goal is to identify these hazards and

prepare and/or eaten according to its intended use” ensure they are
Hazardous situations can occur anywhere in a food service or food processing
- prevented
operation. - eliminated
- reduced to safe levels
Food Hazards Minimize the Risks

Hazards can be Minimize the risk (possibility) that these
- biological (e.g. harmful bacteria, viruses, parasites) hazards affect a consumer
- chemical (e.g. pesticides, cleaning residues)
- physical (e.g. glass, metal, or plastic parts)
- allergens (e.g. peanuts, milk, crustaceans, etc.)
9 10
WHY Food Safety? Food Safety: Farm to Fork

Foods can be contaminated
as the food flows
from the farm to the table
11 12
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6/17/2020
Logistics, Retail & Food Delivery How to practice FOOD SAFETY?

 These are critical stages in the food chain
or the flow of food Control food Process Avoid cross-
hazards Control contamination

 These stages cover the transport of
finished products to customers/ Clean &
consumers Practice good
sanitize food Purchase safe
personal
contact raw materials
hygiene
 Various food safety challenges in bringing surfaces
food products to the consumers
Compliant
 Food safety practices must be strictly processing
Pest Control
practiced in these stages to avoid site, layout, &
design
foodborne illness
13 14
Good Manufacturing Practices (GMP) & DOST 7 FOOD SAFETY WEBINAR 2020
Sanitation Programs
2b
Hand washing
Food
Handlers
Personal Hygiene
Common
sense
preventive
Food Contact
Surfaces
Food Safety
GMP measures
to control Raw Materials Hazards &
hazards
Foodborne
Materials &
from: Facility
Processing site,
Layout and Design
Processing Pest Control Illnesses

15 16
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6/17/2020
Foodborne Illness Invisible Microorganisms

 When someone gets sick (diarrhea, stomach Micro-organisms are very small
pains, vomiting) from eating contaminated
(living) organisms.

food
 Most foodborne illness is caused by harmful They are not visible to the
bacteria that gets into food
naked eye. You need a
 the micro-organism itself makes you sick microscope to see them.
 or it produces a toxin that makes you sick
 Yet, proper handling of food and good hygiene The study of micro-organisms
can prevent it is called microbiology
Keep food safe! 17 18
Many different types Relative Size of Microorganisms

Bacteria are just one type, alongside viruses, fungi and protozoa
Viruses Bacteria Fungi Protozoa
Gram-positive Moulds
Gram-negative Yeasts
Smallest Largest
19 Note: figure not drawn to scale 20
5
6/17/2020
Bacterial vs. Viral Pathogens Bacteria, Virus, and COVID-19

Bacteria Virus Bacteria
Living organism? Yes No

 Bacteria are living
organisms while Viruses are

Treatment Antibiotic Antiviral drug
Average size 1 micron 1/100 micron (smaller not. But both can be
Primary transmission Food, water
than bacteria)
Fecal-oral route
infectious.
Viability / Survival Longer (months or years) Short (hours or days)
Reproduction Binary Fission / asexual Parasitic, cannot live and  While both are micro in size, Viruses
multiply on its own, rely
on living cell viruses are even smaller
Destruction and Cooking, Cleaning & Sanitizing, Cleaning & Sanitizing,
Control Process Control Thermal Processing
Some examples Salmonella, E. coli, S. aureus, Hepatitis A, Norovirus,
Clostridium botulinum, Avian Flu,
21 22
DOST 7 FOOD SAFETY WEBINAR 2020 DOST 7 FOOD SAFETY WEBINAR 2020
What is coronavirus?
Can COVID-19 be Coronaviruses are a large family of viruses
which may cause illness in animals or
transmitted through humans.
food? In humans, several coronaviruses are known to

cause respiratory infections ranging from the
common cold to more severe diseases such
as Middle East Respiratory Syndrome
(MERS) and Severe Acute Respiratory
Syndrome (SARS).
The most recently discovered coronavirus causes

coronavirus disease COVID-19.
23 24
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6/17/2020

Bacteria, Virus, and COVID-19
What is COVID-19? Bacteria
 Coronaviruses and COVID-19 are not
COVID-19 is the infectious disease
typically transmitted via food and

caused by the most recently discovered
coronavirus known as SARS-CoV-2. water, hence, are not foodborne or
waterborne.
This new virus and disease were unknown
before the outbreak began in Wuhan,  HOWEVER, precautions must be
China, in December 2019. observed in food deliveries since FOOD
COVID-19 is now a pandemic affecting
HANDLERS & FOOD DELIVERY Viruses
many countries globally. PERSONNEL are potential carriers of

COVID-19 via respiratory droplets.
25 26
COVID-19 Transmission Bacteria, Virus, and COVID-19

Bacteria
 Transmission of C19 is primarily via
 LESS PROBABLE through FOOD respiratory droplets within about 6 feet
from an infected person (especially after

 PROBABLE through sneezing, coughing)
 Food contact surfaces  Viruses cannot live outside a living cell

 Packaging materials for long periods
 Food handlers Viruses
 Some evidence show covid19 can last up

to <4 hours in copper, <24 hours in
cardboards, up to 72 hours in plastic
and stainless steel
27 28
7
6/17/2020
The emerging SARS- DOST 7 FOOD SAFETY WEBINAR 2020

coronavirus 2 (SARS-
CoV-2) threatens public How long does it take after
health.
exposure to COVID-19 to develop
Hoffmann and coworkers symptoms?
show that SARS-CoV-2

infection depends on
the host cell factors The time between exposure to
ACE2 and TMPRSS2 and COVID-19 and the moment when
can be blocked by a
clinically proven protease symptoms start is commonly
inhibitor. around five to six days but can
These findings might range from 1 – 14 days.
help to establish options (incubation period)
for prevention and
treatment. 29 30
POLL QUESTION NO. 2 DOST 7 FOOD SAFETY WEBINAR 2020 DOST 7 FOOD SAFETY WEBINAR 2020
Which are good food safety

practices for food delivery?
(Choose 3)
3
A. No touch deliveries Ensuring
B. Proper hand hygiene Safety of
C. Microbiological test of
pathogen on food Food
container Deliveries
D. Use of insulated container
31 32
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6/17/2020
Temperature Danger Zone

 Microbes multiply rapidly at
Cleaning and Disinfection
temperatures between 4 and 60oC.  Cleaning removes micro-organisms;
 That’s the temperature danger Disinfection kills them
zone

 The objective is to reduce the number to safe,
 Cold does not kill microbes harmless levels.
- it only slows growth
 Clean all areas, surfaces and equipment
 Heat (>75oC/165oF) kills most
microbes - as you go
- so make sure food is cooked well - between and after preparing raw and
- and held at proper temperatures ready-to-eat food or high-risk foods
- after final use for the day
 The longer the cooking time, the
more microbes die  Pay special attention to food contact points (cutting
- cook food adequately boards, containers, utensils) and hand contact
points (door handles, taps…)
 Keep cold food cold,
- these items should be disinfected
Keep hot food hot 33 34
Preparing chlorine solutions as disinfectant

Residual Level Purpose Approximate Amount of chlorine bleach
(parts per (5.2% sodium hypochlorite) and water
million or ppm)
15-25 Cleaning up To prepare 25 ppm:
5 mL (1 teaspoon) bleach
+ 10 L water
20-50 Disinfecting rinse To prepare 50 ppm:
10.1 mL (2 teaspoons) bleach
+ 10 L water
>100 Disinfecting To prepare 110 ppm:
(stronger) 22.2 mL (1.5 tablespoons) bleach
+ 10 L water
200 Equipment and To prepare 200 ppm:
Utensils sanitizer 40.4 mL (2.5 tablespoons) bleach
+ 10 L water
250-300 Foot Bath To prepare 300 ppm:
60.6 mL (4 tablespoons) bleach
+ 10 L water
Chlorine Dilution Calculator: http://www.foodsafe.ca/dilution-calculator.html 35 36
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6/17/2020
Contribute to Food safety by...

Be clean, fresh, and healthy
 Bath or shower daily

 Keep fingernails clean and short, and don’t
wear nail polish
… ensuring good personal hygiene  Wash hands and forearms frequently
 Do not prepare food when you are ill
 Report injury or illness
 Cover cuts or wounds with clean,

conspicuously colored waterproof dressings
38 39
Wash your hands! Handwashing

How to wash hands (should take at least 20 seconds):
 Wash your hands and forearms frequently
and always
• before work
• after using the toilet
• after a break 1. Wet hands and arms. 2. Apply soap. Apply 3. Scrub hands and arms
• after handling raw food Use running warm water. enough to build up a vigorously for 10 to 15 seconds.
Clean fingertips, under fingernails,
good lather.
• after handling waste and between fingers. (include
exposed parts of forearms)
• after cleaning
• whenever they are dirty
 Even if you use gloves, do wash your

hands: otherwise both interior and exterior
of the gloves become contaminated 4. Rinse hands and
arms thoroughly.
5. Dry hands and arms.
Use a single-use paper
Use running warm towel or hand dryer.
40 water. 41
10
6/17/2020

Behave responsibly!
 Coughs and sneezes spread diseases:
turn away!
How to ensure safety of
 Avoid touching the food by bare

food delivery?
hands
 Use clean spoons for tasting, and

only once!
 Do not eat, drink, or use tobacco

in food areas
42 43
Food Delivery Food Delivery

 Starts with food packaging  Packaging should stay closed and
intact
 Packaging is key – the barrier

between food and potential  Should only be opened by the
contamination person you deliver it to
 People in the operation should do their  Good hygiene and habits by the
part to ensure that food product is delivery personnel must be
safely packaged, transported and practiced
delivered.
44 45
11
6/17/2020
Food Delivery Off-service sites

When transporting food off-site: When transporting food off-site:
 Practice good personal hygiene.

 Use insulated, food-grade containers
designed to keep food from mixing,  Check internal food temperatures.
leaking, and spilling. • If they are not being held correctly,
reevaluate the length of the delivery
 Label food with a use-by date and route or the equipment.
time, and reheating and service
instructions.  Store raw meat, poultry, and seafood
separate from ready-to-eat items.
 Clean the inside of delivery vehicles
regularly.
46 47
US FDA Best Practices for Retail Food Stores, Restaurants, and US FDA Best Practices for Retail Food Stores, Restaurants, and
Food Pick-Up/Delivery Services During the COVID-19 Pandemic Food Pick-Up/Delivery Services During the COVID-19 Pandemic
48 49
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6/17/2020
US FDA Best Practices for Retail Food Stores, Restaurants, and US FDA Best Practices for Retail Food Stores, Restaurants, and
Food Pick-Up/Delivery Services During the COVID-19 Pandemic Food Pick-Up/Delivery Services During the COVID-19 Pandemic
50 51
US FDA Best Practices for Retail Food Stores, Restaurants, and

Food Pick-Up/Delivery Services During the COVID-19 Pandemic Key Takeaways
Good personal hygiene and proper cleaning &
sanitation are keys to safe food deliveries.
COVID19 is not transmitted via food, but through

an infected persons respiratory droplets.
HOWEVER, precautions must be observed in food

deliveries since FOOD HANDLERS & FOOD DELIVERY
PERSONNEL are potential carriers of COVID-19 via
respiratory droplets.
During deliveries:
• maintain time-temperature control,
• avoid cross-contamination,
• encourage no-touch deliveries, and
52
• notify customers as the delivery is arriving. 53
13
6/17/2020
Your responsibility Helpful Resources on Food Safety and COVID-19

Philippine FDA
Handling food safely is your https://www.fda.gov.ph/covid-19-fda-updates/

responsibility
US FDA
Do not be afraid to ask about https://www.fda.gov/food/food-safety-during-
the safety of food; emergencies/food-safety-and-coronavirus-disease-2019-
covid-19
The life it saves could even be
FAO
your own!
http://www.fao.org/2019-ncov/q-and-a/food-safety/en/
US NRA ServSafe
https://www.restaurant.org/covid19
54 55
14

Food Safety, Food Delivery and COVID-19: Discussion Points

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6/17/2020

DOST 7 FOOD SAFETY WEBINAR 2020

DOST 7 FOOD SAFETY WEBINAR 2020

Food Delivery 1 Rise of Food Delivery

and COVID-19 Food Safety, Food Delivery,

1st DOST 7 Food Safety Webinar

Ensuring Safety of Food

DOST 7 FOOD SAFETY WEBINAR 2020

1 COVID-19 devastated the food service industry resulting to

For food business to survive, they resort to food deliveries to

The rise of food delivery presents some perceived risks to food

the Rise of Food Safety Issue is Bad Business

Food Delivery Foodborne Hazards

These hazards, however,

Implications of Food Delivery in Some Food Safety/ Quality Issues of Food

DOST 7 FOOD SAFETY WEBINAR 2020

• Suman/rice cakes in the afternoon in the marketplace

Implications of Food Delivery in DOST 7 FOOD SAFETY WEBINAR 2020

this COVID-19 Health Crisis

C19 pandemic bring lasting changes to consumer attitudes and behavior

What is Food Safety? What is Food Safety?

DOST 7 FOOD SAFETY WEBINAR 2020

Food Hazards Minimize the Risks

WHY Food Safety? Food Safety: Farm to Fork

DOST 7 FOOD SAFETY WEBINAR 2020

from the farm to the table

Logistics, Retail & Food Delivery How to practice FOOD SAFETY?

DOST 7 FOOD SAFETY WEBINAR 2020

Processing Pest Control Illnesses

Foodborne Illness Invisible Microorganisms

DOST 7 FOOD SAFETY WEBINAR 2020

Keep food safe! 17 18

Many different types Relative Size of Microorganisms

DOST 7 FOOD SAFETY WEBINAR 2020

Viruses Bacteria Fungi Protozoa

19 Note: figure not drawn to scale 20

Bacterial vs. Viral Pathogens Bacteria, Virus, and COVID-19

Living organism? Yes No

DOST 7 FOOD SAFETY WEBINAR 2020

food? In humans, several coronaviruses are known to

The most recently discovered coronavirus causes

DOST 7 FOOD SAFETY WEBINAR 2020

DOST 7 FOOD SAFETY WEBINAR 2020

many countries globally. PERSONNEL are potential carriers of

COVID-19 Transmission Bacteria, Virus, and COVID-19

DOST 7 FOOD SAFETY WEBINAR 2020

from an infected person (especially after

 Food contact surfaces  Viruses cannot live outside a living cell

 Some evidence show covid19 can last up

The emerging SARS- DOST 7 FOOD SAFETY WEBINAR 2020

show that SARS-CoV-2

Which are good food safety

Temperature Danger Zone

DOST 7 FOOD SAFETY WEBINAR 2020

Preparing chlorine solutions as disinfectant

Chlorine Dilution Calculator: http://www.foodsafe.ca/dilution-calculator.html 35 36

Contribute to Food safety by...

DOST 7 FOOD SAFETY WEBINAR 2020

… ensuring good personal hygiene  Wash hands and forearms frequently

 Do not prepare food when you are ill

 Report injury or illness

 Cover cuts or wounds with clean,

Wash your hands! Handwashing