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The Influence of COVID-19 on the Food Industry. An IFSQN update and Q & A session.


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#1 Simon

Simon

    IFSQN...it's My Life

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  • Interests:Married to Michelle, Father of three boys (Oliver, Jacob and Louis). I enjoy cycling, walking and travelling, watching sport, especially football and Manchester United. Oh and I love food and beer and wine.

Posted 27 April 2020 - 04:01 PM

Last month IFSQN conducted a webinar on the influence of COVID-19 on the food industry where we proposed 4 preventive steps and 1 recovery step that can be implemented by industry during the coronavirus pandemic.

 

The webinar recording can be found here:
https://www.ifsqn.co...d-industry-r213

 

An accompanying article can be found here:
https://www.ifsqn.co...od-industry-r75

 

Since the webinar, the global pandemic has developed rapidly posing new questions and challenges for the food industry. Additionally, IFSQN has communicated with numerous producers and we have identified new actions that can be implemented including actions connected with the continuity of food safety systems.

 

This webinar provides a brief update about the influence of COVID-19 on the food industry and an opportunity to submit your questions to our industry expert.

 

Presentation Slides >>
 

Webinar Recording >>


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#2 Simon

Simon

    IFSQN...it's My Life

  • IFSQN Admin
  • 12,285 posts
  • 1290 thanks
588
Excellent

  • United Kingdom
    United Kingdom
  • Gender:Male
  • Location:Manchester
  • Interests:Married to Michelle, Father of three boys (Oliver, Jacob and Louis). I enjoy cycling, walking and travelling, watching sport, especially football and Manchester United. Oh and I love food and beer and wine.

Posted 27 April 2020 - 04:02 PM

Chat logs from today's webinar:

 

Margot Thompson : Good Morning From New Hampshie
Subhash Vaidya : Subhash Vaidya From India
Joan Christine Rosadio : hello
ANITA NUR AINI : Hello, nice to meet all of you
Sreenivasulu G : Hai From India
Awais Khan : Muhammas Awais Khafrom Pakistan
Cecília Cartaxeiro : Hello from Portugal
Akin : Hello from Maldives
Paul Rupright : Good morning from Cleveland
Brenda Stahl : Hello from Maryland
Tanja Baker Baker : Hello from Belgrade
Victor Garza : Hello from Knoxville TN
Ian Reader : Hello from Yorkshire
Jon : Hello from WIsconsin
Christopher : Good morning from Boston Massachusetts
Rose Kwan : Hello from the Philippines !
Kristine : K.PAlmer- Illinois- HI
Sara Cooney : Hi from Ireland
JOCELYN LEE : Good morning from northern California
BHAVIN : Good Evening from India
Mary Mudgett : HI from Atlanta, GA
chithra baiju : Hi from Dubai
Sharrie : Good Morning from Skagit Valley Washington
Lesley : Hi from Manchester (UK)
Makesi Baptiste : Good morning from Trinidad & Tobago
Arlene Hila : Hi everyone from philippines
Alicia Tenreiro : Hello from Galicia, Spain
Sonia Silva : Hi from West Sussex
Steven : Hello from Wales
Ines Mira : hello from Portugal
Claudia Glück : Hello from Switzerland
Paurakh : This is paurakh from canada
kathy : hello from seward, alaska
Edward Arndt : Good Morning from Spencer NY
Tarlochan Singh : Hi from India
Hafiz Rehan Nadeem : Hi from Pakistan 🇵🇰
Lotfy : Hi everyone
virginie : Hello frm Canada
Samuel Sánchez Sánchez : Hi from Ecuador
Martin Valentine : Good afernoon from Scotland.
Cathy Davies : Hi from NJ USA
Navaneethan : Hi
Colleen : Good Morning from Tillsonburg, Ontario
Kameel Wakim : Good Morning from New Hampshire, USA
Miriam Finlay : Hi from Preston UK
Joana Duarte : Norway
BHAVIN : India
Brenda Stahl : Hi from USA
Efrain : Hi everyone from Miami
MUHAMMAD HASSAN SHAHZAD : MUHAMMAD HASSAN SHAHZAD
Chris : Hello from Nova Scotia, Canada.
Eva : Greetings from Nigeria
Lotfy : hi from Egypt
Jovelyn Beltran : Hi everyone
Debbie Lynne : Hello from Newfoundland, Canada
Iman ELBorolos : Hello everyone from Egypt
Rita Francis : Hello from Lebanon :)
Jovelyn Beltran : Joe from Qatar
Michelle Grondin : Hello from Winnipeg, Manitoba, Canada
Nora Sawal : Hello from Brunei
Barrie Trevena : Hi from Barrie in Cornwall, UK
Leydinila Aranda : Hello from Philippines.
bart goossens goossens : Hello fromGambia
Sonia Sinha : hello from Miami, Florida
Veena Furtado : Hi from India
Awais Khan : National Alliance for Safe Food-Pakistan
STAVROS BENIS : hello from Greece
Michelle : Ireland
Ranjit Singh : Hi from india
Nooshin Moradi : Hello from Texas
David Barnes : Hi from MN USA
Zoran Miloradovic : Hello from Serbia (Srbija)
Ivana Pavlovic : Hi from Croatia
FRED Leal : Nooshin where in Texas?
Jollivie Jaum : Hello there from Philippines here.
Jeannie Meehl : Good Morning from Minnesota!
Alaa eldin khaled khaled : Hi from egypt
Orietta De Fina : Hi from italy
Koen Vanoirbeek : Hello everyone from Belgium!
Ryan Wascherol : Hullo!! from Edmonton, Alberta, Canada
Nooshin Moradi : Houston
FRED Leal : Ha me too
Sharon Akiko : Hello from Brazil
Elizabeth Hernandez : Hello from Canada
Zoran Miloradovic : Hello. Thank you.
Meriam Grace Aquino - Castillo : Hello from Manila
ANIBAL GRASSO : Hello, Aníbal Grasso from Uruguay
Moises Dizon : Hi from Riyadh
Irina Lyalina : Hello from Ukraine
Jean Pierre Chamma : Hello from Dubai
Simone Kummerlöwe : Hello from Germany
George Georgallas : Hi from Cyprus
Adeboye Sobogun : Hello from Nigeria
laura Alvarez : What shall we ask vendors supplier approval?
Sue : hellos from Wisconsin
simon timperley : Please save your questions until after the PowerPoint.
laura Alvarez : If you don.t have available surgical mask, can we allow face cover with a disposible beard guard?
Kelly Zovak : Hello from Toronto, Canada
laura Alvarez : Is it recommended to increase handwashing tests swabs with covid?
Michael H : hello from London, ON Canada
simon timperley : Please save your questions until after the PowerPoint.
Doris Maradiaga : is there any moisture cream that can be used to avoid hands cracking after constant washing?
Ryan Wascherol : Measures are staying the same although there have been calls to reopen the economy
Michael H : 3.013 million sick now :(
Akin : Has the session started?
Anggoro Antono : hello from indonesia
Sharon Akiko : In Sao PAulo, Brazil, measures will be reduced (maybe) in May 10th
BHAVIN : MEASURES ARE NOT REDUCES IN MUMBAI AS OF NOW
Ingrid Cravioto Cravioto : schools kids going back
Ines Mira : not in portugal
Iain : None in Ontario Canada
Helen Hoem : Youngest children going back to school and kindergarden. Hairdressers have reopened
Angela Rivera : Hello from Mexico
Kayla Tinkler : No reductions in Canada
Colleen : Not in Canada
Dinah Faye Indino : no not yet, as of now here in the philippines
Tina : manatory face mask in Texas
Cristina Lopez : SInce yesterday children can walk with one parent for one hour everyday. Spain
Jana Grünelt : schools are open again for some classes
Stef Lam Lam : Not yet in malaysia
Elizabeth Hernandez : No
Marle : South Africa - planning to go to level 4 next week. Restaurants my open for delivery only. Some exercise outside allowed but no gym
Rose Kwan : No
Claudia Glück : Some shops re-opend as of today - such as Hair dressers, Garden Centers etc.
Sarah Muncy : No reductions in Ohio, USA yet.  Measures are going to begin reducing on 5/1, last I heard.
Rita Francis : Yes starting today some buisnesses can now be opened; we have plan devided into 5 steps and 5 releasing measures all along the month (Lebanon)
Wen Lee Yau : Not yet in Singapore
Tina : Hello froj texas
Renee : Dentist are are open in the Netherlands
Ryan Wascherol : Different provinces in Canada are opening at differing rates
Mathieu Colmant : Belgium : relaxing will styart on 4th of may
Moises Dizon : In KSA they lifted temporarily the lockdown but still insisting social distancing
Veena Furtado : In India no school colleges lockdown is extended
Kevin Steward : Some States opening non-essential business but, very limited state to state
FRED Leal : Hello Tina
Nilesh Bhalekar : Only essential services
Lauri Glasgow : Not until May 15th in my state in the US
BHAVIN : IT IS LIKELY THAT THE LOCKDOWN WILL GET EXTENDED IN INDIA
Silvia Marantidou : Hi everyone from Greece
Ingrid Cravioto Cravioto : Denmark, hairdresser are open again
Syed Majazuddin Majazuddin : Hi !!! From INDIA ...
FRED Leal : What part of Texas?  I am in Houston
Akin : I can't see any slide
Habib : the situation is still the same
Lesley : Simon is correct - the media tells us there will be "changes" but we have yet to see them?
Kayla Tinkler : essential service, social distancing etc still in Canada but no limit to exercise or outside time
Derya Urse : Yes in Turkey, but still there are alot of positive
Jana Grünelt : smaller shops are open again
Ines Mira : vão ser reduzidas algumas medidas a 2 de maio
Sonia Sinha : some beaches are open
Bruce Perkin : Face mask NOT mandatory in Texas - just recommened
Jana Grünelt : wearing face masks is mandatory since today
Victor Garza : Some states in the United States are lifting lockdown orders based on trends and some politics.
Samuel Sánchez Sánchez : Curfews still in Guayaquil - Ecuador from 14:00..
Sunnibha Corcoran : expecting an update on or before May 5th in Ireland
Mary Mudgett : Restaurants open today in Georgia, USA'
FRED Leal : Certain jurisdictions are requiring face covers in Texas
Ines Mira : A mascaras são recomendadas para uso em locais fechados
MaElena Zambrano : I am from Guayaquil (here is hot) and from Ecuador this city had most of deaths due to COVID
kathy : yes reduced on Friday for hairdressers, restaurants but still restrictions
Claudia Glück : do not dare to go there
Veena Furtado : In India some areas are sealed down..
Zoran Miloradovic : They are started today.
Martín : No reductions in Argentina , but the duplicate of cases pass duplicate   by  every 10 days to evry 17 days
Tina : El paso Texas
Ian Reader : What about water supply ?
MUHAMMAD HASSAN SHAHZAD : Salam Awais Khan hope u r fine so as your alliance team
Subhash Vaidya : In India after the lock down, it is likely that it will be relaxed slowly
MUHAMMAD HASSAN SHAHZAD : This is Hassan ex sgs pakistan
Martín : This happens in Argentine with  quarantine since March 20th
Tina : from El Paso Texas
Ian Reader : Can CoV-19 get into food from contaminated water supply?
MUHAMMAD HASSAN SHAHZAD : Hi MERIEM FROM MANILLA I think u worked in SGS🙂
FRED Leal : Way West.
simon timperley : Please save your questions until after the PowerPoint.
MUHAMMAD HASSAN SHAHZAD : Disposable Bread Mask filter size is not that fine micron as it can hold fibers and hairs but small particles like virus will be challenging
Ranjit Singh : Good information
Ranjit Singh : Did you provide certificate or webinar?
simon timperley : I can issue certificate for this, but it will be emailed with the recording.
Dr.H.J Shankaralinge Gowda : Do you provide soft copy of Webinar
simon timperley : Slides and recording will be emailed later.
Ranjit Singh : India FSSAI prepared very good PPT for FBO
Bruce Perkin : FDA has guidance for food industry use of face masks
Dinah Faye Indino : https://apps.who.int...-2020.1-eng.pdf
Sharon Akiko : FDA's https://www.fda.gov/...e-2019-covid-19
Dinah Faye Indino : This is from WHO
Mathieu Colmant : What we build for our clients is a procedure for reopenning food business who were obliged to close during the crisis
Mathieu Colmant : No link, but I can translate and add to IFSQN forum if you want
hanife tokdemir tokdemir : Hello for everyone from Turkey
Dinah Faye Indino : https://apps.who.int...-2020.1-eng.pdf
Dinah Faye Indino : https://apps.who.int...-2020.1-eng.pdf
simon timperley : That woudl be very useful Mathieu Colmant thanks.
laura Alvarez : we understand an ATP can't identify virus
Rich : US Homeland Security: https://www.cisa.gov...kforce#download
Eva : This guidance is available online on:   https://apps.who.int...-2020.1-eng.pdf
ANITA NUR AINI : Is it safe to use a mask from fabric? what type of fabric qualifies?
Ranjit Singh : Plz share risk assessment for food industry
Bruce Perkin : #Anita - keep in mind that the face mask is more about preventing the wearer spreading to others
Dinah Faye Indino : http://www.fao.org/f...s/en/c/1270223/
Dinah Faye Indino : This is from Codex
ANITA NUR AINI : What can the government do to help SMEs affected by Covid-19?
Ranjit Singh : I need risk assessment details for food industry
Subhash Vaidya : All hotels, restaurants, canteens have been closed for more than one month. What precautions they should take prior to restart for the customers
Pratiwi Isnaeni : while virus contact with desinfectan, would it be died or be inactive? and what kind desinfectan that effective for used? thankyou
Alaa Eldin Khaled khaled : we used one way plates for our catering
Dinah Faye Indino : Apparently, restos and catering are forced to close here in the Philippines. Although take away and deliveries are available.
BHAVIN : BUT ONE TIME USE CUTLERY CAN ALSO HAVE THE VIRUS ON THE SURFACE SO HOW TO TACKLE THAT ?
laura Alvarez : is recommened moving forward to use for every cleaning process a product against virus ( or only high touch points?)
Bruce Perkin : also need to think about how you clean the menus in restaurnats
Lauri Glasgow : This is scary that these things were not thought of prior to COVID-19.  There are so many other illnesses before Cornona.  Hepatits A, Norovirus, just to name two.
Orietta De Fina : what about the enormous amount of plastic for disposable cutlery?
Ines Mira : na minha empresa, quando o restaurante reabrir o menu será inficado no individual de papel que vai à mesa
Bruce Perkin : Yes #Lauri - keep in mind the Covid19 is easier to inactivate than either nor or help
Ryan Wascherol : necesitan menus de uso singular
Cecília Cartaxeiro : https://ahresp.com/h...-2/coronavirus/
Shumaila : hi
Ian Reader : Legionella is. risk in water system from catering outlets when closed in water system for a long period of time as stagnant note
shiva : Hi everyone.. trust all are doing good and safe.
Bruce Perkin : however you need to be able to provide drivers with basic hygiene facilities. With everything closed, we are encouraging drivers to be unhygenic
QM-OS : Agree with Lauri Glasgow. Most of this shouldn't be "news" for most GFSI certified food companies.
Sonia Sinha : in fisheries they do not use gloves
FRED Leal : not necessarily true
FRED Leal : not all fisheries
Oleg Volchetskyi : Hello from Ukraine!
Devon Strain Strain : We have asked employees to use hand sanitizer on the gloves.
Mario Payán : The audito is no working
Shumaila : in food supplement powder industries not wearing gloves beacuse of the nature of the product
ANITA NUR AINI : is it something wrong with the voice?
Lorenzo Montaldo : Have you got any info about Ozone as disinfectant for facilities and air treatment?
Jay : Gloves should be switched out frequently. Cross contamination can happen easily.
Hayk Makaryan : Hello
Claudia Glück : To wash and disinfect hands correctly is better than gloves
simon timperley : if problem with sound click RECONNECT
Hayk Makaryan : Hi
STEVE MENSER : What about doing full wrap pallet with top sheet and proper FIFO with 3 day hold. No contact loading except forklift to reduce possible cross contamination?
Elena Kartsiouli : Do you believe that employess in butcheries and fish markers should wear gloves?
Yvonne Dzuda : Hello from Marondera, Zimbabwe
Tina : hello fred
FRED Leal : hello Tina
Veena Furtado : In India saloons are not working. Shops are open till 12pm, social distancing, people who works at office taken rigours safety measures, restaurants are delivering foods to the customers
ANITA NUR AINI : thank you simon
Shumaila : i will say we need more face mask in food industry
Joan Christine Rosadio : good hygiene practices is the most basic most especially hand washing menthod
Pratiwi Isnaeni : if there is an employee get positive covid, should organization doing recall the producct?
Shumaila : Claudia Gluck ... i agree with you
Jollivie Jaum : Hi
Ian Reader : Hazard assessment for Legionella diseases in water system of redundant plants
Silvia Marantidou : ex. Check for people temperature or check for any hospitalized hystory
Bruce Perkin : #Pratiwi - the FDA have been absolutely clear that no recall would be triggered by an employee being positive - not a food issue
Issyakha BOMOU : More hygiene practices
kathy : we haven't stopped production during this time so this is becoming the new normal - face masks, partitions, etc.
Marle : Under what conditions in the food manufacturing setting can the SARS-CoV-2 virus become airborne and how big is the risk of airborne transmission (in the form of droplet nuclei)?
Marle : How often or at what frequency should frequently touches surfaces be cleaned?
Micloth Gómez Medina : Thank you very much
Marle : Is UV effective in killing the SARS-CoV-2 virus? If yes, can you guide us to the literature on this?
Marle : How do you recommend we handle wooden pallets in food factories/ packing areas
Bruce Perkin : #Marie - the consensi=u appears to be hourly
Bruce - Green Bay : Temperature and assessment in a recorded format.
Marle : Can product be recalled if individuals on its manufacturing site has tested positive for COVID 19?
shiva : is it a good practice to check the temperature of all the incoming employees to the work premises on daily basis, instead of self declration
Luis Alberto Arce Vera : How recommendable are tunnels for disinfecting people?
Ranjit Singh : How to conduct risk assessment of covid 19 for food unit
Elena Kartsiouli : ozone it's very tricky for sanitation
Michael H : hydrogen peroxide 40% w/w
Lorenzo Montaldo : and about peroxides
Michael H : dilute as needed
Sreenivasulu G : Any defferent method or treatment for used masks
Sharon Akiko : What do you think about usaing fabric masks in the production area while we can't buy diposable ones?
Claudia Glück : H2O2 is very efficient
Alaa Eldin Khaled khaled : thanks
Silvia Marantidou : Is there any research of getting infected with SARS-CoV-2 if someone touches their mouth after touching an infected plastic sourfice?
Prasanna Venkatesh Ramachandran : Shiva: Yes, we are following that as a preventive measure in our company. But still we cannot control if the person is a super spreader or if the person is asymptomatic.
Syed Farhat Raza : Fimigation is used in the aseptic dairy filling
Noel Rogowsky : Ozone Food Safe Technology makes ozone generators and will provide information
FRED Leal : Gloves should be saved to be used for ready to eat products
Jollivie Jaum : Madam Jollivie
Veena Furtado : https://event.webina...pqsyphlquqpiy41
Koen Vanoirbeek : How should the verification of frozen products be handled since the virus can survive for a longer time on frozen products?
shiva : in some companies usage of face mask, hemets and spectacles are in place,, however when an operator is working in cold storage area, condensation occurs and creates issues,, how can this be tackled?
FRED Leal : most times gloves are a false sense of security
BHAVIN : HOW TO  TACKLE VIRUS ON ONE TIME USE CUTLERY IN RESTAURANTS
Claudia Glück : Fred - I agree
Dr.H.J Shankaralinge Gowda : Frequent cleaing and sanitation is also required
Michael H : How is this for fraud already... https://www.msn.com/...cid=mailsignout
Rose Kwan : You mentioned the use of washable mask in production. Are we looking at having a procedure for its use, and having a specific material to use...
Eva : Fred, I totally agree with your comment about gloves.
JOCELYN LEE : Sneezing & coughing:
Ehab Nassar : As COVID-19 till now is not food born disease , during supplier audit shall we look for preparedness ,actions taken and precautions although my audit is FS not SC, if so what should I look for
Amit Kheradia : Can detergent washing remove virus from surface or does that one need approved disinfectants?
Sandeep KUMAR : Hii, what should be mask changing frequency?
Jollivie Jaum : I didn’t type “hi†here...is there any person here that has the same name as mine? hello there if you have the same name as mine.
BHAVIN : HOW TO TACKLE THE VIRUS ON ONE TIME USE CUTLERY
Bruce Perkin : FDA says categorically NO RECALL
Syed Farhat Raza : I think we should not recall recall the product
BHAVIN : KKK
Silvia Marantidou : Researches about the virus surving in surfaces don't mention if a person could get actually infected by touching the surface and then touchh your face? what is the virus dose?
Prasanna Venkatesh Ramachandran : We got to know that there is no any case of transfer of COVID-19 virus via food.  But there is possibility of spreading for virus in fresh fruits and vegetables that are being brought from market.
Claudia Glück : Yes agreed,  do not recall the product - the virus does not survive long enough - it takes quite  a time the food comes on the shelf
Bruce Perkin : #Silvia - there is no documented evidence that this happens - just a risk that it could
Ian Reader : If an employee gets CoV-19 within work and then take off sick it is a RIDDOR incident and reportable as microbiological agent
Jay : Here in the United States many restaurants and food production companies moved away form using paper towels in the bathroom. Do you feel that paper towels should be used instead of hand blowers.
Jollivie Jaum : who’s using my name?
Pratiwi Isnaeni : please give advice for the best frequency to washing hand.... thankyou
Suresh Bhusare Bhusare : Any special preventive measures while operating in cold storage?
Prasanna Venkatesh Ramachandran : how to sanitize the fresh fruits and vegetables?
Mehwish Ameer : Hi from Pakistan
Mathieu Colmant : Hi Simon, I translated my procedure, can i ask you if you can read and check it for any english miscomprehension or wrong language ?
Prakash Chavan Chavan : If an employee found positive for COVID 19, Immediately he/she need to be isolated & his history of travel in the company have to evaluated & all those touch points or surfaces needs to be sanitised. Food d
Lesley : Campden BRI are working on UV in the Food Industry & are very helpful with information?...
Veena Furtado : Guidance_Note_COVID_15_04_2020
Mehwish Ameer : Something is better than nothing
Traci Roszkowiak : How about using facesheilds?
Sharon Akiko : Thank you !
kathy : do you think they can use a fabric mask the entire shift or should the mask be changed out at breaks?
Youssef Ouach : Hello everybody
FRED Leal : Is there a specific fabric that is recommended? Some fabric is more porous or breathable than others.  Is there a "better" fabric to use?
EBAI BESONG EBOT : COVID 19 since it is Anthropozoonotic, what are the considerations for slaughter houses? poultry foods?
Bruce Perkin : # Kathy - masks should be replaced when they get damp
Melanie Teece : Barrier Cream you can get before work and after work to protect your hands
JOCELYN LEE : Cough & sneeze into tissue, discard immediately: only in areas where company provides tissues.  In other words, workers should not carry their own tissues in their ppe pockets.  Otherwise sneeze cough into sleeve of bent elbow.  Then must change into clean upper body PPE.  Sneezing with mask on:  leave processing area, remove mask, wash hands, wear clean mask.
Bruce Perkin : # fred - not even the N99 will stop the virus. the mask is to stop droplets leaving from the wearer. best option is multi layer and tightly woven fabric
Lesley : #Shiva - quick fix, wash your glasses in washing up liquid until you get the sprays you need?......
Moises Dizon : How recommendable are tunnels for disinfecting people?
Ilaz rexhepi : I noticed that this virus is more aggressive along the parallel of the globe that passes through China, Europe, USA...perhaps for the climatic conditions that reigend.
Rose Kwan : ou mentioned the use of washable mask in production. Are we looking at having a procedure for its use, and having a specific material to use?
FRED Leal : # Bruce  Thank you.
Luis Alberto Arce Vera : Is it advisable to use tunnels to sanitize people?
Ryan Wascherol : Ilaz, That parallel happens to have a higher concentration of people living along it than a parallel further north for example.
Tarlochan Singh : Is sodium hypochlorite an effective disinfectant in case of Covid 19? Can you please guide on this?
Jovelyn Beltran : SC supply chain
Syed Farhat Raza : I think we should look at the personal saety as well in connection with Covid-19
Bruce Perkin : #Tarochan - yes at 1000ppm - which is not for food contact
Syed Farhat Raza : BRC also asks for people safety as well
Melanie Teece : you cannot disinfect the inside of a person which is where virus live so a tunnel will not help to prevent virus transmission
Akin : Do you recommend the disinfection of all supplier delivery before receiving them?
Prasanna Venkatesh Ramachandran : We got to know that there is no any case of transfer of COVID-19 virus via food. But there is possibility of spreading for virus in fresh fruits and vegetables that are being brought from market.  how to sanitize the fresh fruits and vegetables?
Bruce Perkin : Change mask when they get damp
Stephanie Joseph Joseph : Doesn't this constitute a significant risk of bacterial contamination if an employee wears the same mask all day without ever changing it
Syed Farhat Raza : It is assumed that use of detergents or min 20 sec breaks the external structure of virus making it ineective
Bruce Perkin : keep in mind we all breath out around a cup of water per day
Sonia Silva : Thank you i will wait to receive the power point by email later. Very useful information!
Bruce Perkin : Change procedure I cn share that if folks want
Syed Farhat Raza : just dispose it???
Patty Amsden : UV Light?
Ranjit Singh : Ok
Sandeep KUMAR : Thank you
Alaa Eldin Khaled khaled : the measuring temperature it is a fastest tool to know is this person has the virus or we have other fast way  ?
Sumalee Laotrakul : Hi from Thailand
Syed Farhat Raza : When we will get PP presentation
Mathieu Colmant : What if someone sneeze over the cutlery dispenser
Bruce Perkin : #Alaa - temp only tells you is they are symptomatic - people shedding theirs can be asymptomatic. Temp is useful, but not 100%
Wen Lee Yau : In the case an employee is found with a COVID-19, do we have to file a CPAR?
Melanie Teece : Trouble with measuring a persons temperature is that you have to break the 2 meter social distancing rule to do it.
Michael H : vinegar!
Claudia Glück : Alaa - an infected person already spreads the virus before having fever
BHAVIN : THANKS FOR RESOLVING THE QUERY
Jean Pierre Chamma : white vinegar and water
Ian Reader : Do not clean your eggs though.....
Dr.H.J Shankaralinge Gowda : can we try with salt
Bruce - Green Bay : Pracetic acid
Ranjit Singh : Use hypo for fruit and vegetable sanitization
Bruce Perkin : FDA recommends only fresh clean water for washing vegetables
simon timperley : team@ifsqn.com
Kristine : Please provide the website for the auditor links?
laura Alvarez : is chlorine not enough for vegetables
laura Alvarez : ?
Kayla Tinkler : what are the chances that COVID-19 lives on wood pallets?
Joan Christine Rosadio : sanitization of fruits and vegetables using chlorine tablets ensure the dilution follow the instruction
EBAI BESONG EBOT : COVID 19 since it is Anthropozoonotic, what are the considerations for slaughter houses? poultry foods?
Sonia Sinha : is it safe to keep the products like water barrels, tissue boxes, etc received outside before bringing in the warehouse
Zoran Miloradovic : Just water for one minut.
Wen Lee Yau : n the case an employee is found with a COVID-19, do we have to file a CPAR?
Chris : what are your thoughts on wearing masks in food production facility? from a perspective contamination point of view with people touching the mask or the mask becoming wet with saliva?
Jean Pierre Chamma : runnig water is better
Prasanna Venkatesh Ramachandran : what PPM of chlorine can be used to sanitize fresh fruits and vegetables? Usually we use 50PPM of chlorine water
laura Alvarez : why regular process is not enough? what is the ocncern on  covid and vegetables sanitation?
Pratiwi Isnaeni : thank you, all
Rita Francis : let's say if a mask is used for about one hour only for example for an office worker, can it be kept to be used in the next day?
Bruce Perkin : # Chris - if you touch the front of the mask you MUST wash and sanitize
Bruce Perkin : # Rita - only if it is cleaned between
Ranjit Singh : Tsunami 100 is use for fruit and vegetable sanitization , eco lab chemical
Claudia Buonofiglio : How we can do with apricots?
Rita Francis : If it is a normal disposable mask; how can it be cleaned?
Ryan Wascherol : disposable masks should be disposed of after using
Renee : Temperaturen is not always a sign
Paul Garcia : In Canada there is a company called AGRI-NEO that has a product that is use to sanitize fruit and vegetables
Zoran Miloradovic : But some peple have virus without teperature.
Sara Cooney : Thank you very much.
Bruce - Green Bay : What temperature would disqualify someone from working in hyeinic areas?
QM-OS : disposable masks should not be washed
Cecília Cartaxeiro : Need to go, thank you very much.
Bruce Perkin : #Bruce - CDC say above 100.4Deg F
Bruce - Green Bay : Both
Yoga : Thanks for your presentation
Michael H : moreso health and safety, not food safety
Claudia Glück : I got this information from a virologist
Bruce - Green Bay : Thanks Bruce
Jollivie Jaum : Kervin Untalan are you here?
Silvia Marantidou : I totally agree. We should be critical on weather an infected surface can actually infect someone.
Michael H : Paul Garcia, we use Agri-Neo at my work :)
Idalia : Thank for the presentation
Mathieu Colmant : Liege Univesity (Belgium) is working on a program for desinfection of disposable masks, as there is a shortage foir this material. They use dry heat. It works, they are checking how many times we can do it
Silvia Marantidou : #NAME?
Syed Farhat Raza : Companies have adopted additional cleaning steps due to Covid 19
Prasanna Venkatesh Ramachandran : If a food handler who is asymptomatic and has got infected with COVID-19. If he sweats and unfortunately if a droplet of his sweat comes in contact with ready to eat food, will the consumer get virus ? will the virus gets transmitted via sweat?
Zoran Miloradovic : Like ironing.
Sharon Akiko : How could I prove you that I dont need any extra sanitization? Any specific analyssis we can make?
Joan Christine Rosadio : thank you so much for all the information
Iman ELBorolos : Thank you so much
Bruce Perkin : #Prasana - it is a respiratory virus - sweat is not an issue for COVID, but other bacteria are
Mathieu Colmant : they use it in hospitals for 200 to 300 masks at the same time...
Wen Lee Yau : Would a case of a Covid-19 in the production be considered as a finding during audit?
Silvia Marantidou : thank you!!
Zoran Miloradovic : Or tears from your eye.
Jean Pierre Chamma : Thank you very much for this informative webinar
Kayla Tinkler : Thank you!
Pratiwi Isnaeni : thank you... :D
Monica : Thanks!
Moises Dizon : 😘
Sunnibha Corcoran : thank you very much - very helpful
Michael H : thanks!
Eva Pantoja : Thank you for the presentation...always very informative.
Prasanna Venkatesh Ramachandran : Thank you bruce. i got it.
QM-OS : Thank you
alyssa j : thank you as always.  We appreciate you greatly!
kathy : good info - thankds
Isobel : Thank you ;-)
Veena Furtado : Thank you
Ivar Pedro Joaquin Brandt Landinez : Thanks for a great presentation and information!
Cristina Lopez : Thanks!!!
virginie : THANK YOU!!!!
Paul Rupright : Thank you
Rose Flores : thank you
STEVE MENSER : Thanks for the info and have a great day!
EBAI BESONG EBOT : COVID 19 since it is Anthropozoonotic, what are the considerations for slaughter houses? poultry foods..
David Howard : thank you
Moises Dizon : Thank you so much
Ines Mira : thanks :)
Luis Alberto Arce Vera : thanks
Jollivie Jaum : Thank you so much for the very comprehensive information and for the questions answered very well!
Megan Buck : Thank you
Arlene Hila : Thank you so much for the info
Sandeep KUMAR : Thañks alot for the information.
Charles Zottorvi : Thank you
Sreenivasulu G : Thank You,


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#3 Gracezy

Gracezy

    Grade - AIFSQN

  • IFSQN Associate
  • 30 posts
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  • United States
    United States

Posted 19 May 2020 - 08:41 PM

Hi Simon,

 

Thank you for the videos. It is very helpful but I can't download slides. It says To download files you need to make at least 25 constructive posts on the forums. 

I was wondering if there is anyway I can download it. Thank you!

 

Grace






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