Question

write article on food safety during Corona period in 150 words ​

Answer 1

Answer:

COVID-19 and the Food Supply

Explanation:

The nation’s food supply is thus susceptible to disruption not by food contaminated with SARS-CoV-2 but by the transmission of the virus among workers in locations and facilities where food is produced, processed, packaged, and sold. “The main concern here is protecting other workers in the operation,” says Martin Bucknavage, senior food safety extension associate, Pennsylvania State University. “As COVID-19 is spread mainly from person to person,” says Olga Padilla-Zakour, professor and director of the Cornell Food Venture Center, Cornell University, “the best ways to avoid the spread among workers is to have clear protocols [(standard operating procedures)] in place for each facility to minimize possible contamination. Farms and food facilities already have [good manufacturing practices] in place; thus, the additional measures needed are to protect workers.” These procedures include training all workers on how the COVID-19 virus is spread, social distancing, and good hygiene protocols: When a person who has COVID-19 coughs, sneezes, speaks, or breathes, he or she emits fluid particles that carry the virus. These infected droplets and aerosols can land on frequently touched surfaces and objects or be directly inhaled by others standing nearby. Workers on farms, in food plants, and in the offices of food companies should therefore maintain a distance of at least six feet between each other. “Eliminate direct personal contact, stagger breaks/meetings to de-densify common areas, physically reset and mark common areas for social distancing, [and] assign work in predetermined group clusters,” Padilla-Zakour advises. When social distancing is not possible in the workplace (for example, because of physical restrictions or established production lines), workers should wear face masks or other face coverings as an additional safeguard.