Awareness Training on

FSSAI Food Hygiene and

Food Safety Guidelines for
Food Businesses
during

Coronavirus
Disease (COVID-
19) Pandemic
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
 Management of food establishment on identification of COVID-19 positive case

Note:
COVID-19 requirements shall be followed along with Good Hygiene Practices laid under Schedule 4 of FSS
(Licensing and Registration of Food Businesses) Regulation, 2011

Food Business Operator shall also implement updated guidelines issued by Ministry of Health
 Section - 1
Understanding
Coronavirus and COVID -
19
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
1.2 How does the disease spread?

Droplets from Directly - when contaminated hands touch

mouth or nose are the mouth, nose, eyes
releasing when a
covid-19 person
Droplets falls on
coughs
Surface or Object.
These droplets are
too heavy to hang in
the air. They quickly
fall on floors or Indirectly: when contaminated surfaces are
surfaces. touched.
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.
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.
1.5 Mandatory Golden Rules to be
followed all the times by all FBOs

2 mt.

Physical Thermal Screening Stringent Personal Deep Cleaning &

Distancing at the Entry Hygiene Sanitation

Download and Use

Aarogya Setu App
 Activity
Q. 1 COVID-19 disease is caused by ________________
(a)Bacteria
(b)Fungi
(c)Virus

Ans: (c) Virus

 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)

 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

 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)

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

(d)Ans: (b) No Evidence available

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

Ans: (b) No Evidence available

 Section-2
Responsibilities of Food
Business Operator
2. Responsibilities of FBO
 Ensure that COVID-19 SOPs or guidelines are implemented along with Schedule 4
requirements and updated COVID-19 guidelines of Ministry of Health

 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.
2. Responsibilities of FBO
 FBO shall initiate screening of all personnel entering in the premises for following
- Fever / Temperature Check (37.5oC or 99.50F)
- 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.

 Installation of hand sanitizers dispensers (preferably automatic)at the entrance for

employee/visitors/consumers.

 Availability of masks and protective gear for all employees

 Installation of COVID-19 awareness material for employee/visitors/consumers.

2. Responsibilities of FBO
 Establish a In-house 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

 Air conditioning/Ventilation: FBO should follow updated CPWD guidelines.

– Air condition devices should be in range of 24-30oC
– Relative humidity in range of 40-70%
– Ensure adequate fresh air and cross ventilation
 Activity
Q. 1 To manage COVID-19 pandemic situation, each business should
have
(a)Microbiologist
(b)In-house emergency response team
(c)COVID-19 Coordinator
(d)Both (b) and (c)

Ans: (d) Both (b) and (c)

 Activity
Q. 2 What are the responsibilities of the Manager
(a)Training and awareness of the employees
(b)Assurance of assistance to unwell employee
(c)COVID-19 Screening of employees and visitors
(d)Formation of local emergency response team
(e)All of the above

Ans: (e) All of the above

 Activity 3
Q3. The prescribed temperature range for air conditioning is ___________oC

(a) 18-20
(b) 24-30
(c) 24-32
(d) 20-32
(e) 20-30

Ans: (b) 24-30

 Section -3
Personal Hygiene of Food
Handlers
3. Personal Hygiene

Alcohol Good
Frequent No
Hand Wash based Respiratory
40-60 Sec with Sanitizers Hygiene Cleaning & Close
soap and water used for at least (Wear Mask/ Disinfection contact
20 seconds face cover)

5 Rules of Personal Hygiene

3. Personal Hygiene
 Hand wash for 40-60 seconds preferably followed by sanitation with 70% alcohol or
equivalent for at least 20 seconds Staff MUST wash and sanitize their hands after
removing the street cloths and before touching the clean cloths.
 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 40-60 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
 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 authority.

 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, QAC or a suitable equivalent.
3. Personal Hygiene
 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/dirty. Reusable masks should be
washed and sanitized.
 Reusable face covers should be discarded on loosing shape or getting damaged.
 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.
 Employee should avoid touching face, eyes, nose etc.

Double layered
N-95 Mask Elastomeric Respirator Disposable Facemasks Cloth Face Coverings
https://www.youtube.com/watch?v=D2sbZTHa7pM
 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 or in
paper bags sealed with due declaration
- Disposal as per manufacturers instructions
- 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 SOP covering Emergency contacts, Details of family members etc.
 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

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

(a)Ans: (b) Six

 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

 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.
 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.
 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

 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
be sent home
(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 be sent home
 Section-4
Social Distancing
4. Social Distancing
 Minimize physical contacts between two persons. Minimum distance to be maintained
is 2 meter. To do this, FBOs to do the following.
- Limit the no. of people on production floor/kitchen area/store/shop
- Limit number of people e.g. Drivers, Cleaners, Customers etc.
- Stagger work stations, food preparation area etc.
- Review the speed of production lines
- Review shift arrangements
- 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 2 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.
- Separate entry/exit for staff and customers
- Avoid crowding in parking or other utility area (restrict any unavoidable congregation to min
5 people with appropriate social distancing)
 Activity

Q. 1 Minimum ______ Mt. gap should be maintained between two

food handlers
(a)One
(b)Two
(c)One and half

Ans: (b) Two

 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

 Section-5
Cleaning & Sanitation
Cleaning Agents, Sanitizers & Disinfectants
Cleaning refers to • Sanitizing & Disinfecting refers to
the removal of using chemicals, to kill germs on
germs, dirt, and surfaces. This process does not
impurities from
necessarily clean dirty surfaces or
remove germs, but by killing
surfaces. It does germs on a surface after cleaning,
not kill germs, but it can further lower the risk of
by removing spreading infection.
them, it lowers
their numbers • The main difference between
and the risk of sanitizer & disinfectant is that the
spreading former kills the germs to –log of 4
infection.
while later kills to –log of 5. In
other words, disinfectants are
more powerful. Besides it has
higher contact time than
sanitizers.
How SARS-CoV-2 gets deactivated?
Enveloped viruses like SARS-
CoV-2—which rely on a There are a few ways to burst
protective lipid coating—are this flimsy shell. Cleaning
the easiest type to deactivate. 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.
Some examples of WHO recommended sanitizers & Disinfectants
Active Ingredient Conc. Contact Time Surface Comments
Quaternary Ammonium - 5 – 10 Min Hard Nonporous (HN); Food Example: cetylpyridinium
Compounds (Quarts) Contact Post-Rinse Required chloride
(FCR)
Peracetic or Peroxyacetic 500−2000 As per labelling Hard Nonporous (HN)
acid mg/L
Sodium Hypochlorite 1000 – 5000 5 – 10 Min Hard Nonporous (HN) Where unstabilized
ppm i.e. chlorine is used (doesn’t
free contain Cyanuric acid), the
chlorine 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
5. Cleaning & Sanitation
 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 quaternary ammonium compound such as BKC or freshly
prepared .5% hypochlorite solution (free chlorine) or any other disenfecant found
effective against coronavirus .
– 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
• Remove loose dirt and food particles.
Step 1: Preparation
• Rinse with warm, potable water.

• Wash with hot water (60 °C) and detergent.

Step 2: Cleaning
• Rinse with clean potable water.

Step 3: Sanitising • Treat with very hot, clean, potable water (75
°C) for at least 2 minutes.

Step 4: Air drying • Leave benches, counters and equipment to air

dry.
• The most hygienic way to dry equipment is in a
draining rack.
 Suitable chemicals for disinfection
Active Ingredient Conc./ Dil. Contact Suitable For Frequency
Time
Quaternary Ammonium Compounds - 5 – 10 Min Food Contact Surfaces After use
(QACs) such as Benzalkonium
chloride (BKC), Quaternary Methyl Common touch points Every two hours
Butyric Acid (QMBA) etc.
Food premise Every four hours
Peracetic or Peroxyacetic acid 500−2000 10 minutes Food Contact Surfaces, After use or as and
mg/L or as per when required
labelling Common touch points Every two hours
Food premise Every four hours
Sodium Hypochlorite 5000 ppm (i.e. 10 Min Food Contact Surfaces, After use or as and
0.5%)free when required
chlorine Common touch points Every two hours
Food premise Every four hours
Suitable chemicals for disinfection
Active Ingredient Conc./ Dil. Contact Suitable For Frequency
Time
Isopropanol 70% 2 Min Food Contact After use or as and
Surfaces, when required
2 min Common touch Every two hours
surfaces,
30 sec Hand Sanitation As an when required
Ethanol 70% 2 Min Food Contact After use or as and
Surfaces, when required
2 min Common touch Every two hours
surfaces,
30 sec Hand Sanitation As an when required
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.
5. Cleaning & Sanitation
High touch points Method and Frequency
Elevator buttons, handrails / handles and call buttons, Cleaned twice daily by mopping with a
escalator handrails, public counters, intercom systems, linen/absorbable cloth soaked in QAC/
equipment like telephone, printers/scanners, and other freshly prepared 0.5 % hypochlorite,
office machines, table tops, chair handles, pens, diary files, 70% alcohol or an equivalent
keyboards, mouse, mouse pad, tea/coffee dispensing
machines, etc.

Metallic surfaces like door handles, security locks, handles 70 % alcohol

of baskets/carts, display racks
(where bleach is not suitable)
Hand sanitizing stations at the entry and near high contact Cleaned at least twice in a shift.
surfaces. Sanitized withQAC/freshly prepared
0.5 % hypochlorite, 70% alcohol or an
equivalent
5. Cleaning & Sanitation

High touch points Method and Frequency

Toilets and Washrooms After every shift using water and
detergent, followed by QAC/ freshly
prepared 0.5 % hypochlorite/70%
alcohol or an equivalent
Area of two meters around the person who has coughed Vacated immediately, thoroughly
cleaned and disinfected with
QAC/freshly prepared 0.5 %
hypochlorite/70% alcohol or an
equivalent
All cleaning equipment, cloth, mops, reusable protective Cleaned thoroughly before use &
gear such as boots, gloves after use. Sanitize where required.
5. Cleaning & Sanitation
Guidelines for preparation of Disinfectant
1.Guidelines for preparation of Quaternary Ammonium Compounds (only
indicative)
Active Ingredients Percentage
Alkyl (C14 50%, C12 40%, C16 10%)Dimethyl Benzyl Ammonium Chloride32.0%
Octyldecyl dimethyl ammonium chloride(C8/10) 24.0%
Dioctyl dimethyl ammonium chloride(C8/8) 9.6%
Didecyl dimethyl ammonium chloride(C10/10) 14.4%
Inert Ingredients 20.0%
Dilution: 1:64000
5. Cleaning & Sanitation
2.Guidelines for preparation of 0.5 percent Sodium Hypochlorite Sol.
Product Available chlorine Preparation of 0.5% solution
Sodium hypochlorite – liquid bleach 3.5% 1 part bleach to 5 parts water
Sodium hypochlorite – liquid 5.0% 1 part bleach to 8 parts water
NaDCC (sodium dichloro-isocyanurate) 60% 8.5 grams to 1 litre water
powder
NaDCC (1.5 g/ tablet) – tablets 60% 5.5 tablets to 1 litre water
Chloramine – powder 25% 40 g to 1 litre water
Bleaching powder 70% 3.5 g to 1 litre water
Any other As per manufacturer’s Instructions
Example of few other disinfectants
Hydrogen peroxide (15% solution) solution: Prepare 2.5% w/v solution in water
Peroxy acetic acid (5-15%) solution: May be used upto 200 ppm
Quaternary ammonium compound (eg. Bac-cide): Dissolve 50 ml in 1 litre water

Note
Use chemicals as per the direction provided by the manufacturers.
There are more chemical based disinfectants available; this is just a suggestive list.
Cleaning and disinfecting equipment and metal surfaces
 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

 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

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

Ans:
(a)- iii
(b)-iv
(c)- I
(d)- ii
 Section - 6
Special Instructions for
different food sectors
 6.1 Food Services / Delivery / Takeaways
 Food Service Area: Thorough cleaning and disinfection after every
meal preparation and common touch points such as door knobs,
equipment handles, desk, grocery cart handles, etc.
 Hand wash & sanitation facility: Available to workers, customers
especially at the entry
 Raw material, packaging material etc. ordered 48-72 hrs in
advance.
 Prevention of surface contamination: Use barrier such as tongs,
gloves or other utensils to prevent direct hand contact with food,
especially for uncooked food.
 No Open Display of ready-to-eat foods, should be kept covered in
glass displays
 Visual display of DOs and DONTs
 Pick-up zones for customers to help maintain social distancing.
 Prepare food for limited customers
 Disposable items: Use disposable utensils, cutlery, and single use
sachet (of salt pepper, sugar, ketchup, etc), menu cards
6.1 Food Services / Delivery / Takeaways
• Prohibition of self service, buffet, mass gathering until
approved by state govt.
• In case approved, ensure that
– Dedicated food handler(s) should serve food items to
customers instead of multiple customers using the serving
spoons.
– Minimum 2 meter gap is maintained between the food handler
and customer.
– Minimum 2 meter gap is maintained between the seating space
and tables in the service area.
– Not more than 50% seating capacity occupied at one point of
time.
– High touch points such as countertops, tongs, ladles, handles,
etc. should be cleaned and disinfected frequently.
6.1 Food Services / Delivery / Takeaways
E- Payments / E-Wallets: Refrain from handling cash. If
handled, wash or sanitise hands. Encourage customers to use
e-wallets such as UPI, QR codes, net-banking. In case
credit/debit cards are used, the card machine to be sanitized
with 70 % alcohol after each use.
On-line orders: Encourage customers to place orders online
or on telephone, well in advance to reduce the wait time.
Food Delivery: Food Handler
– Face to be covered with a clean mask or face cover. Hands to
be sanitised before food pick up and after delivery.
– Physical distancing of 2 meter is followed between self and
customer.
– Contact with common touch points such as door bell, handles,
etc to be avoided. If unavoidable, hands to be immediately
sanitised
– Contactless delivery methods shall be encouraged.
 2 mt.

• Wear PPE, wash and sanitise hands frequently

• Practice social distancing
• Do not handle food when unwell/ develop flulike symptoms
• Clean and sanitse the food premise, contact surface and equipment
 2 mt.

• Practise Social Distancing

• Cashless Payment
• Avoid contact with common touch points
6.2 Food Retail Premises
• Clean uniforms, headgear/cap, face masks and gloves (as
appropriate) to be worn by employees.
• Limit number of customers entering the store at one
point of time. Hand sanitization at entry and exit of a
premise.
• Markings for social distancing for customers. Regular
announcements for the same.
• Use Flexi-glass barriers at tills and counters
• Reduce stock quantity on display and create a gap
between two products displayed
• Identification and sanitation of common touch points at
defined frequency
• Use of e-wallets, e-payments. Sanitize card machines
regularly.
• Follow the golden rules while food delivery.
6.3 Food Transportation & Distribution
 Train the drivers, loaders and other staff about the COVID-
19 infection symptoms and measures for prevention
 Clean & Sanitize Delivery/transport vehicles regularly. Use
vehicle only for food deliveries /distribution.
 Anyone displaying flu like symptoms to avoid handling /
transporting / delivering food.
 Drivers, loaders and other staff to maintain high standards of
personal hygiene.
 Hand washing material and Sanitizer bottle to be fixed in
driver cabin.
 Face covers to be be worn at all times.
 Avoid use of public toilets and crowded places during the
breaks.
 If a vehicle enters an area marked as a COVID-19 hotspot,
then the vehicle shall be thoroughly cleaned and disinfected
before use.
 Maintain relevant records.
 Activity
Q.1 To prevent COVID-19 spread in a food service areas

(a)Maintain min. 2 mt. gap between tables, food handlers and

customers.
(b)Encourage food ordering online or on telephone
(c)Encourage contact less payment
(d)Discourage mass gathering/ buffet systems
(e)All of the above

Ans: (e) All of the above

 Activity
Q.2 Social distancing should be maintained during grocery shopping by

(a)Use of floor markers

(b)Limiting the no. of consumers in store
(c)Maintaining gap between food displays
(d)All of the above

Ans: (d) All of the above

 Activity
Q. 3 Match the following
(a)Online ordering i) Sanitizer in driver’s cabin

(b) Shopping Carts ii) Maintain 2 mt. gap from customer,

accept online payment only
(c) Contact less food delivery iii) To reduce wait time at the premise

(d) Transport Vehicle iv) Disinfected with 70% alcohol after

each use

Ans: (a)- iii, (b)-iv, (c)- ii and d- i

 Section- 7
Food Packaging
7 Food Packaging
 The retention time on
surface varies from 4 hrs 4 hrs 2-8 hrs 24 hrs

Coronavirus Average Surface

to 5 days. On Copper On Aluminium On Cardboard

 Cleaning, Sanitizing,

retention time
Disinfection measures
are to be adopted to
ensure that food 2-3 days 2-3 days 4 Days
packaging is kept clean On Stainless On Wood
On Plastics On Wood
and away from sources Steel
of contamination

5 days 5 days 5 days

On Paper, Glass On Ceramics On Metal
(Upto)
 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

 Section - 8
Guidelines for
Customers
8. Guidelines for customers
 Inform customers about special instructions realted to COVID-19 to be followed in food
premise

 Customer entering food premise should be checked for COVID-19 symptoms. They should be
encouraged for takeaways

 Consumers must follow the usual precautions of wearing mask/face covers when going out for
buying any food, dining in a restaurant or taking deliveries. Frequent use of hand sanitiser is
recommended.

 All customers should maintain social distancing while waiting in queues, placing orders, paying
bills. Minimum distance of 2 meter should be maintained while dining in a restaurant. Sharing
of food and drinks should be discouraged.

 Customers shall be advised to only touch the products that they intend to purchase.
 Contact with food products not intend for purchase should be avoided.
 Section - 9
Guidelines for management of food establishment
on identification of COVID-19 positive case
9. Recommended protocol
 In-house emergency response team should have a detailed plan for emergency response
to COVID-19 suspect/positive case in the premise
 In case any employee has symptoms suggestive of COVID-19 (i.e., fever, cough, and/or
shortness of breath) onsite at the facility
̶ Immediately isolate in designated area
̶ Advise home quarantine
̶ Take immediate medical consultation from nearest designated hospital/clinic OR
State/central helpline
̶ Home quarantine for mild/moderate cases after assessment
̶ Follow guidelines of MoHFW or managing COVID-19 suspect/positive case
 Contact tracing of employees/ food handlers who came in close contact (within 1 meter)
should be identified and list shared with designated hospital/clinic OR State/central helpline
 Employee with COVID-19 symptoms should not report to work. Illness should be reported to
manager/in-house emergency response team over email or phone.
 If person tests negative then the employee and close contacts may retain work immediately.
9. Recommended protocol
Guidelines for cleaning and disinfection of premise/area accessed by COVID-19
positive person
Exposed area/section, toilet, workstation, counters, lockers and equipment that came in contact
with the infected person and immediately closed for others. In no circumstances, they should be
kept operational without thorough disinfection.
Entire manufacturing plant need not be closed. Demarcate area(s)/sections(s) known or likely to
have exposure to COVID-19 suspect/infected person shall be disinfected as per the protocol.
Area confirmed not to have exposed may remain operational.
Immediate cleaning and disinfection shall be done.
Use QAC/0.5% freshly prepared hypochlorite sol./70% alcohol or any other disinfectant found
effective for coronavirus.
Disposal of waste of COVID-19 infected person: Waste should be collected and sealed in
separated bags. These bags should be labelled and handed over to authorised waste collectors
engaged by local bodies or Common Bio-medical Waste Treatment and Disposal Facility.
Follow guidelines or recommendations issued by the State/UT or local health authority
 Section - 10
. Guidelines for Food Handled by COVID-19
suspect or positive employee
10. Food Handled by COVID-19 suspect/positive
employee
 There is currently no evidence to support that the SARS-CoV-2 virus can be transmitted
to humans through food or food packaging materials.
 However, this virus can survive on different surfaces for upto 72 hours.
 The following guidelines for treatment of foods handled by a COVID-19 positive food
employee shall be implemented:
‒ Raw/cooked food preparation with shelf life less than 72 hours or intended for immediate
consumption shall be discarded.
‒ Packaged food with shelf life more than 72 hours and not intended for immediate consumption
should be stored separately for at least 72 hours

(Note: 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)
 Activity

Q. 1 If an employee was near the COVID-19 infected/suspect, he should

(a)Quarantine for 14 days
(b)Work as usual
(c)Quarantine for 7 days

Ans: (a) Quarantine for 14

days
 Activity
Q. 2 COVID-19 infected person can only join back work after

(a)Flu like symptoms dissapear

(b)Two negative COVID-19 tests
(c)After 14 days of home quarantine
(d)After one negative COVID-19 tests

Ans: (b) Two negative COVID-19 tests

 Annexure
FSSAI released Display boards on Preventive
Measures on Covid -19
Visit: https://fssai.gov.in/cms/coronavirus.php