CONTROL SPREAD OF COVID 19 IN FACTORY

1. Awareness Training on Food Hygiene and Food
Safety Guidelines for Food Businesses During
Coronavirus Disease
(COVID- 19) Pandemic
PLATINIUM MARINE PRODUCTS SDN
BHD
(SANDAKAN)
BY: HASBULLAH HASSAN
QUALITY ASSURANCE

2. Agenda
 Understanding Coronavirus & Covid-19 : Symptoms, Spread
 Responsibilities of Food Business Operators (FBO)
 Preventive Measures to be taken by FBOs of different Food Sector
- Physical Distancing
- Personal Hygiene
- Cleaning & Sanitation
 Other precautions as suggested by government

3. UNDERSTANDING
COVID - 19

4. 1. 1 What is Corona virus and Covid-19?
 Coronaviruses are a large family of viruses.
 In humans, several Corona viruses are known to cause respiratory infections
ranging from Common Cold to more severe diseases such as Middle East
Respiratory Syndrome (MERS) and Severe Acute Respiratory Syndrome (SARS).
 The most recently discovered Corona virus causes COVID-19.
Covid-19 is the name of the disease
caused by virus Severe Acute Respiratory
Syndrome Coronavirus 2 (SARS-CoV-2)
Presently there is no vaccine for COVID-19 and it is under
development by various countries

5. 1.2 How does the disease spread?
Droplets from
mouth or nose are
when a
person
releasing
covid-19
coughs
Droplets falls on
Surface or Object.
These droplets are
too heavy to hang in
the air. They quickly
fall on floors or
surfaces.
Directly - when contaminated hands touch
the mouth, nose, eyes
Indirectly: when contaminated surfaces are
touched.

6. 1.3 What are the symptoms?
 The typical symptoms are
– Asymptomatic to Mild Flu
– Fever i.e. temperature above 99 F
– Dry cough
– Tiredness
– Shortness of breath
– Pneumonia like symptoms
– Muscle pains
– Diarrhoea
– Fatigue
 The symptoms typically occurs between 2 – 14 days.
 The vulnerable group that can get affected are Immuno-
deficient persons, Elderly people, Diabetic, High Blood
Pressure people etc.

7. 1.4 Does Covid-19 gets
transmitted through food?
 So far, there is NO reported evidence of COVID-19 getting
transmitted through food including poultry, seafood.
 However, like other viruses, the virus that causes COVID-19 can
survive on surfaces or objects.
 For that reason, it is critical to develop and follow a robust food
hygiene program to prevent the spread of the virus.
 It is the responsibility of the FBO to follow Good
Manufacturing Practices (GMP), Good Hygiene Practices (GHP)
as prescribed in Schedule IV of FSS (Licensing and Registration
of Food Businesses) Regulations, 2011.

8. 1.5 Mandatory Food Handlers to be followed all the
times
Physical
Distancing
Deep Cleaning &
Sanitation
Stringent Personal
Hygiene
Thermal Screening
at the Entry

9. Activity
Q. 1 COVID-19 disease is caused by
(a) Bacteria
(b) Fungi
(c) Virus
Ans: (c) Virus

10. Activity
Q. 2 Direct modes of transmission of COVID-19 disease are
(a) Coming in close contact of infected person
(b) Contaminated hands touching face, nose, eyes
(c) touching contaminated surface
(d) Both (A) and (B)
Ans: Both (A) and (B)

11. Activity
Q. 3 In-direct modes of transmission of COVID-19 disease are
(a) Coming in close contact of infected person
(b) Contaminated hands touching face, nose, eyes
(c) Touching contaminated surface
(d) Both (A) and (B)
Ans: (c) Touching contaminated surface

12. Activity
Q. 4 An individual knows he has contacted COVID-19 infection
(a) Yes, because flu like symptoms develop immediately
(b) No, it takes 2-14 days to develop the symptoms
(c) No, sometimes infected person remains asymptomatic.
(d) Both (b) and (c)
(a) Ans: Both (b) and (c)

13. Activity
Q. 5 CoViD-19 can spread through food
(a) Yes
(b) No Evidence available
(c) No
(d) Ans: (b) No Evidence available

14. Activity
Q. 5 CoViD-19 can spread through food
(a) Yes
(b) No Evidence available
(c) No
Ans: (b) No Evidence available

15. RESPONSIBILITIES OF FOOD
BUSINESS OPERATOR

16.  Conduct Awareness Training on COVID-19 to all food handlers on symptoms, spreads,
company procedures, Personal hygiene, Social distancing, Wearing Mask, Safe food handling
etc
 Encourage employees to come forward to inform / declare if they are experiencing any
symptoms.
 Assurance of assistance and pay / job protection especially in the low income group of
employees.
 Employer to be aware and sensitive about workers salary, leave, safety, health (physical &
mental) and other issues during pandemic.
 FBO shall initiate screening of all personnel entering in the premises for following
- Fever / Temperature Check
- Fatigue
- Cough (Dry & Wet)
- Shortness of breath / Breathing difficulties
 No COVID-19 is infected person is allowed to enter. This includes employees, visitors, drivers,
contract labours, customers, etc
2. Responsibilities of FBO

17.  Establish a Local Emergency Response team and nominate a COVID-19 Coordinator.
The team should develop company protocols / guidelines on the disease. The
guidelines MUST include as minimum following
– List of local authorised hospitals for testing and treatment
– Contact details of professional disinfectant agency
– Dedicated masks, gloves and other PPE are kept and available for emergency
situations
– Isolation rooms (one for suspected cases, one for close contacts) are prepared with
special bins
– Record keeping of all Attendance, Health status, visitors etc.
– Detailed record keeping of confirmed cases covering whole incident process,
information to local authorities, actions taken by the company
2. Responsibilities of FBO

18. Personal Hygiene of Food
Handlers

19. 3. Personal Hygiene
Hand Wash
Min 20 Sec /
WHO
guidelines
Alcohol
based
Sanitizers
Frequently
used
Good
Respiratory
Hygiene
(Wear Mask)
Frequent
Cleaning &
Disinfection
No
Close
contact
5 Rules of Personal Hygiene

20.  Hand wash for min. 20 Sec / WHO guidelines, preferably followed by sanitation with
70% alcohol or equivalent. Staff MUST wash and sanitize their hands after removing the street
cloths and before touching the clean cloths.
 Face mask / cover and clean protective clothing MUST be worn by all. No gaps
should be observed after wearing the mask / cover. The face mask / cover should be
changed every 6 hours or as soon as they get wet. Reusable masks should be washed
and sanitized. Disposal of the mask must be done separately in the closed bins.
Paper/tissue, paper bag may preferably be used to put used face covers before
disposal.
3. Personal Hygiene
N-95 Mask Elastomeric Respirator Disposable Facemasks
Double layered
Cloth Face Coverings

21.  Strict implementation of no jewellery, watches use policy.
 Sanitize mobile phones after entry at the work.
 Gloves to be worn during handling of ready to eat food, after which no other surface is
be touched.
 If your task requires direct contact with ready-to-eat food, wash your hands and the
exposed portions of your arms for 20 seconds prior to donning gloves and before
touching food or food-contact surfaces. Wash your hands immediately after removing
gloves.
 Note that wearing gloves may give false sense of security. There is no substitute to
hand washing and sanitizing to prevent Covid-19.
3. Personal Hygiene

22.  Respiratory Hygiene shall be adhered by covering mouth, nose while coughing.
Dispose of the tissue in closed trash bin.
 Reporting of illness: Encourage workers to stay home if they are showing symptoms
like coughing, fever, breathlessness etc. Illness reporting on phone to be accepted.
Isolate the person if they have flu like symptoms while at work and inform the local
response team and health department.
 Personnel close to infected person must do self- quarantine / isolate as per directions of
the Government. Isolated persons to use dedicated toilets and washing area.
 Discontinue use of Biometric / fingerprints, sharing of belongings, (e.g. gloves, jackets,
common stationery, pens, work tools etc) during pandemic period.
 Food premises, toilets, counters, equipments etc that came in contact with the infected
persons shall be thoroughly cleaned with hot water & detergent and disinfected with
0.1- 0.5% hypochlorite solution, QUAT or a suitable equivalent.
3. Personal Hygiene

23. Important: Disposal of used PPE – As per Medical Waste
Guidelines
The used mask, gloves, gowns, shoe cover, head cover and other PPE are to be
considered like medical waste as it might be a source of further contamination. It
includes
- Generally, Masks & gloves should be thrown in closed SEPARATE waste bin
post use and handed over to the registered vendor.
- If the mask is used by persons showing symptoms, then it will be put in a
plastic bag before throwing in separate waste bin.
- Masks (and other personal protective equipment) that are used in hospitals
or quarantine or isolation facilities should be decontaminated and
incinerated at high temperatures in dedicated facilities.
 Give clear communication that Covid-19“it is recoverable”
 Be Empathetic towards people.
 Make SOPcovering Emergency contacts, Details of family members etc

26. https://www.youtube.com/watch?v=D2sbZTHa7pM

27. Activity
Q. 1 Hands must be washed for min. using and
(a) 50 sec, water and soap
(b) 30 sec, water and soap
(c) 20 sec, water and soap
(d) 20 sec, using water and sanitizer
(a) Ans: (c) 20 sec, water and soap

28. Activity
Q. 2 Face covers must be changed after hours.
(a) Four
(b) Six
(c) Two
(a) Ans: (b) Six

29. Activity
Q. 3 Face covers should preferably be preferably before
disposal
(a) rolled
(b) covered using paper or paper bag
(c) washed
Ans: (b) covered using paper or paper bag

30. Activity
Q. 4 Hand washing is not required, if gloves are worn.
(a) True. Gloves will protect hands from germs
(b) False. Gloves may give false sense of security, but hand washing is a
must
(c) False/ Hand wash will be required when non food surface is
touched.
Ans: (b) False. Gloves may give false sense of security, but hand
washing is a must.

31. Activity
Q. 5 Hand washing is not required, if gloves are worn.
(a) True. Gloves will protect hands from germs
(b) False. Gloves may give false sense of security, but hand washing is a
must
(c) False/ Hand wash will be required when non food surface is
touched.
Ans: (b) False. Gloves may give false sense of security, but hand
washing is a must.

32. Activity
Q. 6 Which of the following statement(s) is/are correct
(a) Wash hands after removing gloves and face covers
(b) Cover nose/mouth with tissue while coughing and sneezing
(c) Do not touch eyes, face, nose, mouth, face cover
(d) All of the above
(e) (a) and (c)
Ans: (d) All of the above

33. Activity
Q. 7 Which of the following statement is INCORRECT
(a) Infected employee should self quarantine or isolate themselves
(b) If an employee develops flu like symptoms at workplace then he should
not be sent home(follow health department’s guidelines)
(c) Workstation, surface, toilets, lockers, tables, etc. touched by infected
person should be disinfected.
(d) Infected individual should be isolated
Ans: (b) If an employee develops flu like symptoms at workplace then he
should not be sent home (follow health department’s guidelines)

34. SOCIAL DISTANCING

35.  Minimize physical contacts between two persons. Minimum distance to be maintained
is 1 meter. To do this, FBOs to do the following.
- Only 3-4 employees in an area of 10 ft at any given point of time
- Stagger work stations, food preparation area etc
- Review the speed of production lines
- Review shift arrangements
- Limit number of people e.g. Drivers, Cleaners, Customers etc
- Use spacing measures like stickers, tapes, markers to maintain the distance at all the
places.
- Prohibit sharing of lockers
- Food delivery personnel should leave the packet at 1 meter distance at customer’s
door. DO NOT handover the food packet directly to the customer.
- Takeaways to be encouraged, instead of Dine-In.
- Face – To- Face meetings are restricted as much possible.
4. Social Distancing

36. Activity
Q. 1 Minimum Mt. gap should be maintained between two
food handlers
(a) One
(b) Two
(c) One and half
Ans: (a) One

37. Activity
Q. 2 Social distancing during food handling can be maintained by
(a) Increasing gap between workstations
(b) Reducing staff strength
(c) Not sharing lockers
(d) All of the above
Ans: (d) All of the above

38. Section-5
Cleaning & Sanitation
CLEANING AND SANITATION

39. Cleaning Agents, Sanitizers & Disinfectants
• Sanitizing & Disinfecting refers to
using chemicals, to kill germs on
surfaces. This process does not
necessarily clean dirty surfaces or
remove germs, but by killing
germs on a surface after cleaning,
it can further lower the risk of
spreading infection.
• The main difference between
sanitizer & disinfectant is that the
former kills the germs to –log of 4
while later kills to –log of 5. In
other words, disinfectants are
more powerful. Besides it has
higher contact time than
sanitizers.
Cleaning refers to
the removal of
germs, dirt, and
impurities from
surfaces. It does
not kill germs, but
by removing
them, it lowers
their numbers
and the risk of
spreading
infection.

40. How SARS-CoV-2 gets deactivated?
There are a few ways to burst
this flimsy shell. Cleaning
with soap & water gets
maximum job done.
 Alcohol-based products
disintegrate the protective lipids.
 Quaternary ammonium
disinfectants attack protein and
lipid structures, thwarting the
pathogen’s typical mode of
infection.
 Chloride and other potent
oxidizers swiftly break down a
virus’s essential components.
Enveloped viruses like SARS-
CoV-2—which rely on a
protective lipid coating—are
the easiest type to deactivate.

41. Some examples of WHO recommended sanitizers & Disinfectants
Active Ingredient Conc. Contact Time Surface Comments
Quaternary Ammonium
Compounds (Quarts)
- 5 – 10 Min Hard Nonporous (HN); Food
Contact Post-Rinse Required (FCR)
Example: cetylpyridinium
chloride
Peracetic or Peroxyacetic
acid
500−2000
mg/L
As per labelling Hard Nonporous (HN)
Sodium Hypochlorite 1000 –
5000 ppm
i.e. free
chlorine
5 – 10 Min Hard Nonporous (HN) Where unstabilized
chlorine is used (doesn’t
contain Cyanuric acid), the
strength loses fast. In this
case 1% chlorine sol. shall
be used.
Isopropanol 70% 30 sec – 2 Min Hard Nonporous, Metallic
Ethanol 70% 30 sec – 2 Min Hard Nonporous, Metallic Comments
Note: - Cleaning process should be followed by disinfection.
 Use chemicals as per the direction provided by the manufacturers.
 There are more chemical based disinfectants available; this is just a suggestive list.
Reference: WHO / UNICEF document dated 3rd March 2020 om Water, sanitation, hygiene and waste management for the
COVID-19 virus

42.  Cleaning & Sanitation Program as described in Schedule IV is mandatory to
follow.
 Following Food establishments shall be cleaned with soap and water, followed by
disinfection (using freshly prepared .1% hypochlorite solution or equivalent ).
– food preparation/ production area,
– stores, packaging area,
– service area,
– waste disposal area,
– office space,
– transport vehicle
 Clean Equipment, containers, utensils, cutlery, etc. thoroughly with soap and water. Use
of hot water (above 60o C) is recommended.
5. Cleaning & Sanitation

43. 5. Cleaning & Sanitation
High touch points Method and Frequency
Elevator buttons, handrails / handles and call buttons,
escalator handrails, public counters, intercom systems,
equipment like telephone, printers/scanners, and other
office machines, table tops, chair handles, pens, diary files,
keyboards, mouse, mouse pad, tea/coffee dispensing
machines, etc.
Cleaned twice daily by mopping with a
linen/absorbable cloth soaked in
freshly prepared 0.1- 0.5%
hypochlorite , QUAT, 70% alcohol or
an equivalent
Metallic surfaces like door handles, security locks, handles
of baskets/carts, display racks
(where bleach is not suitable)
70% alcohol
Hand sanitizing stations at the entry and near high contact
surfaces.
Cleaned at least twice in a shift.
Sanitized with freshly prepared 0.1- 0.5
% hypochlorite , QUAT, 70% alcohol or
an equivalent

44. 5. Cleaning & Sanitation
High touch points Method and Frequency
Toilets and Washrooms After every shift using water and
detergent, followed by . freshly
prepared 0.1- 0.5 % hypochlorite ,
QUAT, 70% alcohol or an equivalent
Area of two meters around the person who has coughed Vacated immediately, thoroughly
cleaned and disinfected with freshly
prepared 0.1- 0.5 % hypochlorite ,
QUAT, 70% alcohol or an equivalent
All cleaning equipment, cloth, mops, reusable protective
gear such as boots, gloves
Cleaned thoroughly before use &
after use. Sanitize where required.

45. 5. Cleaning & Sanitation
Step 1: Preparation
Step 2: Cleaning
Step 3: Sanitising
Step 4: Air drying
• Remove loose dirt and food particles.
• Rinse with warm, potable water.
• Wash with hot water (60 °C) and detergent.
• Rinse with clean potable water.
• Treat with very hot, clean, potable water (75
°C) for at least 2 minutes.
• Leave benches, counters and equipment to air
dry.
• The most hygienic way to dry equipment is in a
draining rack.

47. Cleaning and disinfecting equipment and metal surfaces

48. Activity
Q. 1 can be used for disinfecting floor in food preparation area.
(a) 0.1%- 0.5% sodium hypochlorite
(b) Water
(c) 50 ppm chlorine solution
Ans: (a) 0.1%- 0.5% sodium hypochlorite

49. Activity
Q.2 Common touch points such as door knobs, shopping carts, etc. can
be disinfected using .
(a) 0.1% sodium hypochlorite
(b) Water and soap
(c) 70% Alcohol
Ans: (c) 70% Alcohol

50. Activity
Q. 3 Match the following
(a) Used or contaminated face covers and
gloves
i)Wash with 50 PPM Chlorine Solution
(b) QMBA ii) 70% Alcohol
(c) Fresh fruits and vegetables for salad
preparation
iii) Face covers covered with paper. Both
disposed separately, if possible.
(d) Disinfection of hands iv) Quaternary Methyl Butyric
Acid
Ans:
(a)- iii
(b)-iv
(c)- I
(d)- ii

51. FOOD PACKAGING

52. 6 Food Packaging
Coronavirus
Average
Surface
retention
time
4 hrs
On Copper
2-3 days
On Stainless
Steel
5 days
On Paper, Glass
(Upto)
2-3 days
On Plastics
5 days
On Ceramics
2-8 hrs
On Aluminium
5 days
On Metal
4 Days
On Wood
24 hrs
On Cardboard
 The retention time on
surface varies from 4 hrs
to 5 days.
 Cleaning, Sanitizing,
Disinfection measures
are to be adopted to
ensure that food
packaging is kept clean
and away from sources
of contamination

53. Activity
Q. 1 Match the following
Food Packaging Surface COVID-19 retention time
(a)Paper i) 2-3 days
(b) Wood ii)24 hours
(c)Plastic iii) 4 days
(d) Cardboard iv) 5 days
Ans: (a)- iv, (b)-iii, (c)- i and d- ii

54. Recommended Protocols When Employee
/ Visitor/ Customer tests Positive for
COVID-19

55. 7. Recommended protocol
When an Employee tests Positive for COVID-19 or is showing symptoms associated with
COVID-19
 When testing is done based on symptoms
– If the employee is onsite at the facility, notify the administrative / health authorities for further
protocol
– If the employee is at home, do not permit the employee to come to work.
 When symptoms are seen, but testing is not done
– Recommended to stay home and be excluded from work until they are free of symptoms for at least
3 days (72 hours), without the use of fever-reducing or other symptom-altering medicines (e.g.
paracetamol, cough suppressants) AND
– at least 7 days have passed since symptoms first appeared.
– Employees should notify their supervisor
– Encourage the employee to contact their local health authority and seek medical attention upon
initial appearance of symptoms.

56. 7. Recommended protocol – Employee
When an Employee tests Positive for COVID-19 or is showing symptoms associated with
COVID-19
Employees with a COVID-19 positive test* who have stayed home (home isolated) or treated in a hospital may be
allowed to return to work under the following conditions:
– No longer have a fever (without the use of medicine that reduces fevers) AND
– Other symptoms have improved (for example, when cough or shortness of breath have improved)
AND
– Received two negative tests in a row, 24 hours apart.

57. 7. Recommended protocol
Personnel in close contact with Covid-19 positive
 It is recommended that the employers pre-screen these employees by measuring
temperature and monitoring symptoms associated with COVID-19, prior to entering the
facility.
 These employees should be placed in home quarantine for 14 days since the time they
might have been exposed or come in close contact with an infected individual.
Disclaimer:
Since the information on the COVID 19 Pandemic is evolving continuously, these guidelines are based on
the present information available about the pandemic and can be revised as and when any new
information is available

58. Activity
Q. 1 If an employee was near the COVID-19 infected person, he should
(a) Quarantine for 14 days
(b) Work as usual
(c) Quarantine for 7 days
Ans: (a) Quarantine for 14 days