What are challenge we faced after COVID-19 on food quality and public health.its impacts on our production and processing line. How COVID reduce the food production and lead to poverty

2. Challenges to food quality during
Covid-19
Food Quality Management
FST-213
Mam Adan

3. Contents
• Introduction
• Challenges to food quality
during COVID-19
• Quality assurance protocols.
• Methods of preservation food
quality during COVID-19
• Role of technology in
preserveing food quality
• Effect on neutrional value
• Case studies and success stories

4. 1.Introduction
• The term food quality represents the
sum of all properties and attributes of a
food item that are acceptable to the
customer.
• COVID-19 is a respiratory disease
spread throughout the world, caused by
a virus discovered in 2019 and named
SARS-CoV-2
• It is a contagious disease that spreads
when an infected person spreads
respiratory droplets in the air

5. • The pandemic's effects on food
quality have been multifaceted,
influencing everything from
production and distribution to
consumer behavior.
• With lockdowns, travel
restrictions, and disruptions in
supply chains, the global food
industry faced many challenges.

6. Challenges
• These challenges can be categorized into different
stages of the food supply chain:
 Production and Harvesting:
o Labor Shortages: Lockdowns, social
distancing measures, and health concerns have
led to a shortage of labor in agriculture.
o Supply Chain Disruptions: Disruptions in the
supply chain, including transportation and
logistics, can result in delays in getting fresh
produce from farms to processing facilities.

7.  Processing and Manufacturing:
• Worker Safety Measures: To adhere to
safety guidelines, food processing
facilities have had to implement
measures such as social distancing and
increased sanitation.
• Supply Chain Disruptions:
Interruptions in the supply chain can
also affect the availability of ingredients
for food processing.

8.  Distribution and Transportation:
• Logistical Challenges:
• Movement restrictions and lockdowns have
disrupted transportation networks, leading
to delays in the distribution of food
products.
• Perishable goods may suffer from extended
transit times, impacting their freshness and
quality.

9.  Retail and Consumer Environment:
• Shifting Consumer Behavior:
Changes in consumer behavior, such
as increased reliance on online
shopping and a preference for
packaged goods, have influenced the
types of food products that are in
demand.
• This shift may affect the quality
expectations of consumers.

10.  Regulatory Challenges:
• Some regulatory agencies have
temporarily relaxed certain
standards to ensure the
continued availability of food
products during the pandemic.
While this is done to address
immediate concerns, it may lead
to compromises in
foodqualitysafety.

11. 2.Quality assurance
Definitions
• Quality assurance can be defined as “part of quality
management focused on providing confidence that
quality requirements will be fulfilled.” a service or
product, especially by means of attention to every stage
of the process of delivery or production.

12. Quality assurance process
• Here's how stages of the quality assurance
process can be mapped to the PDCA model:
• Stage 1: Plan
• In this first crucial stage, a quality assurance
technician or manager will determine clear-
cut goals to produce high-quality products
and suggest suitable processes to execute
those objectives.
• Stage 2: Do
• As the name suggests, this stage allows the
implementation of the processes identified in
the previous phase.

13. Conti…...
• Stage 4: Act/Adjust
• In this final stage, the organization takes action to
improve the quality plan based on the results of the
previous stage. This involves making changes to the
quality plan, implementing new procedures, and
continuing to monitor the quality results.

14. Quality assurance protocol/Methods
• QA (Quality Assurance) methods and tools are
techniques and instruments utilized to ensure that
products and services meet or exceed established quality
standards. To commonly used quality assurance
methods, we include:
• Identifying processes
• Quality audit
• Control charts
• Benchmarking
• Cause and effect diagrams

15. Conti……
• Identifying processes
• Identifying processes involves defining organizational
processes and standards at the beginning of a project to
ensure that the development team follows the right path.
• Quality audit
• Is a systematic method used to determine how the
outlined processes and standards perform during the
development and design period. For example, a quality
audit might involve reviewing the design documents to
ensure that they meet the project requirements.

16. Role of quality assurance during COVID-19
• Encourage promoting social protection programmes for
food insecure households, possibly through digital cash
transfers but also through in-kind food where food
availability is jeopardised, or inflation risk elevated.
• Ensure that critical food supply chains are maintained,
including between rural, peri-urban and urban areas,
focusing on vulnerable smallholder farmers and food
workers.

17. 3.Food Preservation
Definition
• Food preservation can be defined as “The process of
treating and handling food in such a way as to stop or
greatly slow down spoilage and prevent foodborne
illness while maintaining nutritional value, texture and
flavour.”
• This slows down the decomposition and rancidification
process. Food preservation may also include processes
that inhibit visual deterioration
• Many processes designed to preserve food involve more
than one food preservation method.

18. Need Of Food Preservation During Covid-19
• Food is a basic need for existence and thus the
food industry can never be shut even at the time
of a pandemic. The COVID-19 pandemic has
exposed the lapses in the current food system and
it is understood.
• During COVID-19 food preservation was
necessary in case of both food have to prevent
consumers from food bourne illnesses and
COVID- 19.

19. Methodes Of Preservation During Covid-19
• Several measures are recommended to public for
preservation of food and to prevent both food spoilage
and wastage.
• Of Good Container/Packaging Material
• Public was recommended to use good quality container
for storage of food product so this could prevent the loss
of moisture,microbial attack, and other contaminants etc.

20. Continued.....
• Freezing Process
• To safely freeze fresh fruits and vegetables, it is
important to:
• Select proper food packaging, such as rigid containers or
flexible bags or wraps.
• Select food for freezing. Choose young, tender
vegetables or well-ripened fruits for freezing.
• Blanching
• Blanching is defined as “Blanching is scalding vegetables
in boiling water or steam for a short time. It is typically
followed by quick, thorough cooling in very cold or ice
water.

21. Continued...
• Blanching stops enzyme actions
which otherwise cause loss of
flavor, color and texture. In
addition, blanching removes some
surface dirt and microorganisms,
brightens color and helps slow
vitamin losses.

22. Industrial Methode Of Preservation During Covid-19
• Following are some methode of preservation taken on
industrial scale for preservation during Covid-19
• Food Irradiation
• Food irradiation is a technique that uses radiation waves to
kill germs that can cause food poisoning
• Addition Of Preservatives in Food Industry
• Preservatives are chemicals or substances that are used in
food products to improve their quality and shelf life

23. 4.Role of technology
• Technology played a
crucial role in preserving
food quality during
COVID-19 by facilitating
contactless processes,
enhancing supply chain
visibility, and ensuring
efficient monitoring of
storage conditions.

24. 4.1.Online Ordering and
Delivery:
• Highlighting the surge in
online food delivery services.
• Contactless delivery options to
minimize human contact.
• Technology facilitating the
seamless ordering and delivery
process.

25. 4.2.Contactless Payments:
• Role of digital payment methods in reducing
physical contact.
• Encouraging the adoption of cashless
transactions for food purchases
4.3.Food Safety Standards
• Adherence to food safety regulations during
the pandemic.
• Technology-driven solutions for compliance
and monitoring.
• Examples of innovative tools ensuring food
safety.

26. 4.4.Supply Chain Management:
• Challenges faced in the food
supply chain during the
pandemic.
• Implementation of technology
to ensure the efficient flow of
goods.
• Monitoring tools for real-time
visibility into the supply chain.

27. 4.5.Waste Reduction:
• Addressing the issue of food wastage during COVID-19.
• Technology-enabled solutions for optimizing inventory.
• Data analytics for predicting demand and minimizing
surplus.
4.6.Advanced Tracking Technologies:
• Utilizing GPS and tracking systems for efficient logistics.
• Real-time tracking of food shipments to prevent delays.
• Ensuring timely and accurate deliveries through
technology.

28. 5.Effect on nutritional value
• Quality of Fresh Produce:
• Examine the effects on the quality of fresh fruits,
vegetables, and other perishable items.
• Discuss potential nutrient loss during storage and
transportation delays.
• supply Chain Disruptions:
• Discuss disruptions in the food supply chain due to
lockdowns and restrictions.
• Highlight the impact on the availability and variety of
food products.

29. • Changes in Dietary Pattern:
• Explore shifts in consumer behavior and dietary patterns
during the pandemic.
• Discuss the increased reliance on certain types of food
and its nutritional implications.

30. • Quality of Fresh Produce:
• Examine the effects on the quality of fresh fruits,
vegetables, and other perishable items.
• Discuss potential nutrient loss during storage and
transportation delays.
• Processed and Packaged Foods:
• Analyze changes in the consumption of processed and
packaged foods.
• Discuss the nutritional implications of increased reliance
on such products.

31. • Economic Impact on Food Choices:
• Explore the economic repercussions of the pandemic on
food choices.
• Discuss how budget constraints may lead to alterations
in dietary habits.
• Health Awareness and Nutrition:
• Highlight the increased focus on health and nutrition
during the pandemic.
• Discuss how individuals have become more conscious of
their food choices.

32. • Government Interventions:
• Explore initiatives taken by governments to
ensure food quality and nutritional
standards.
• Discuss policies and regulations
implemented to address challenges in the
food supply chain.

33. 6.Case studies and success stories
• Here are a few case studies and success stories related to
the preservation of food quality during the COVID-19
pandemic:
• Cold Chain Innovations:
• In response to supply chain disruptions, some
companies implemented advanced cold chain
technologies to maintain the integrity of perishable
goods. This helped in preserving the quality of fruits,
vegetables, and other temperature-sensitive items.

34. • Localized Sourcing and Production:
• Some businesses shifted towards sourcing
ingredients locally and optimizing
production processes to minimize
transportation delays.
• This not only supported local economies but
also ensured fresher products for consumers.

35. • Government Interventions:
• Explore initiatives taken by governments to ensure food
quality and nutritional standards.
• Discuss policies and regulations implemented to address
challenges in the food supply chain
• Modified Atmosphere Packaging (MAP):
• Several food manufacturers adopted MAP techniques to
extend the shelf life of products. By adjusting the gas
composition within packaging, they could control the
ripening process of fruits and vegetables, preventing
spoilage.

36. • Adaptive Packaging Solutions:
• Packaging companies developed adaptive
solutions, incorporating antimicrobial materials
and designs that enhanced the safety and
longevity of food products.
• This played a significant role in preventing
contamination and spoilage.

37. • Smart Storage Solutions:
• Implementing smart storage technologies, such as
temperature and humidity-controlled environments, became
crucial.
• Companies invested in state-of-the-art warehouses equipped
with sensors and monitoring systems to ensure optimal
conditions for food preservation.