Indicazioni ad interim sull’igiene degli alimenti durante l’epidemia da virus SARS-CoV-2. Versione del 19 aprile 2020

SARS-CoV-2 virus spreads by inter-human infection and there is currently no evidence of foodborne transmission or transmission from food business operators or from food packaging. Within the European legislation framework, food safety is ensured through a combined approach of prevention and control throughout the food chain, “for field to fork”. During the COVID-19 epidemic, however, the safeguard of food hygiene requires additional measures to reduce as much as possible the risk associated to the presence of potentially infected individuals in areas intended for food production or marketing. This report provides instructions and recommendations to ensure food and food packaging hygiene in the stages of food production, commercialization and consumption

Indicazioni ad interim sul contenimento del contagio da SARS-CoV-2 e sull’igiene degli alimenti nell’ambito della ristorazione e somministrazione degli alimenti. Versione del 27 maggio 2020

This report deepens the issues related to contagion containment and food hygiene in the food service industry in the "Phase 2" of the COVID-19 epidemic. The food service industry represents a noteworthy sector. Conditions such as crowding, limited air turnover, prolonged stay and - in relation to the consumption of meals - the impossibility of face mask use can occur within the premises intended for food administration. In addition, the consumption of food and drink inevitably determines the close exposure of hands, objects and products, potential vehicle of the virus, to the face. In the food service sector, physical distancing and other risk mitigation measures, a redefinition of the business organization and an increase of food hygiene standards are particularly relevant