Coronavirus 2019 disease (COVID-19) is a newly appeared pandemic triggered by a novel virus. The respiratory tract is mainly affected by this disease and it is very dangerous due to its communicable nature. This disease has significantly affected human health and economic activities worldwide. The unavailability of any medications at present for this infection underlines the urgent need to establish new approaches to control the disease’s spread.The food sector needed to work on a regular basis to ensure food safety, security and maintain the food supply chain. To facilitate the supply chain, the WHO proposed two key documentary guidelines. One of those guidelines focused on addressing the various authorities responsible for food safety management systems, especially the “Hazard analysis and critical control point (HACCP), MS1480, good hygiene practices/Good Manufacturing Practices (GHP/ GMP) and food safety management systems (ISO 22000) that are evolved in past few years.
In parallel, several other guidelines are also updated and evolved at international and local levels from the private and public sectors to assist food companies in this tough situation (Nakat & Bou-Mitri, 2021). According to WHO, the main mode of transmission of this novel virus is human to human, so it has indirectly impacted the entire food sector. ISO 22000 standards have several important components that focus on good hygiene practices, personnel’s health, and a safe working environment.
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