mteb/FeedbackQARetrieval huggingface dataset:
Questions relating to food safety authorities
What are the lab protocols for identifying the virus in food? On surfaces?
As food has not been implicated in the transmission of COVID-19, testing of
food or food surfaces for this virus is not recommended. Frequent cleaning of
food contact surfaces with virucidal disinfectants such as 0.05% sodium
hypochlorite (NaClO) or products based on ethanol (at least 70%) should be
carried out. Alcohol-based disinfectants (ethanol, propan-2-ol, propan-1-ol)
have been shown to significantly reduce infectivity of enveloped viruses like
SARS-CoV-2, in concentrations of 70-80% with one-minute exposure time.
Chlorine-based disinfectants (sodium hypochlorite) are effective for surface
decontamination, as are disinfectants with active ingredients based on
quaternary ammonium compounds (QUATS).
Questions relating to food safety authorities
Do food inspectors need to wear any protective equipment?
In the course of conducting a food inspection, food inspectors routinely wear
protective equipment. There is no need for additional protective equipment to
be used. The primary focus of the additional hygiene and sanitation measures
implemented by food businesses should be on keeping the COVID-19 out of their
businesses. COVID-19 virus will only enter business premises when an infected
person enters, or contaminated fomites are brought into the premises. Food
safety authorities should consider reducing the frequency of food inspections
during this pandemic. If food inspectors continue to carry out food
inspections, they will need to demonstrate that they are free from infection,
they will need to practice physical distancing while in the food premises,
changing clothes/shoes between inspections, washing hands before and after
entering the food premises and good coughing/sneezing etiquette.
Questions relating to food safety authorities
How do we ensure the food supply chain remains intact to prevent food shortages?
While many businesses have introduced working from home and teleworking, these
are not options for food workers who are required to continue to work as
normal. Keeping all workers in the food production and supply chains healthy
and safe is critical to avoid food shortage. Maintaining the movement of food
along the food chain is an essential function of all sectors of the food
industry and is extremely important for ensuring consumer confidence in the
food supply. In order to ensure that the food supply chain remains intact to
prevent food shortages there is an urgent requirement for the industry to
introduce additional measures to protect food workers from contracting
COVID-19; to prevent the risk of exposure to COVID-19, and to strengthen
existing food hygiene and sanitation practices.