Turkiye Klinikleri Journal of Health Sciences

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COVID-19 and Food Safety Management Systems
COVID-19 ve Gıda Güvenliği Yönetim Sistemleri
Ahmet Hulusi DİNÇOĞLUa, Jerina RUGJİb
aDepartment of Nutrition and Dietetics, Burdur Mehmet Akif Ersoy University Faculty of Health Sciences, Burdur, TURKEY
bDepartment of Food Hygiene and Technology, Burdur Mehmet Akif Ersoy University Institute of Health Sciences, Burdur, TURKEY
Turkiye Klinikleri J Health Sci. 2021;6(3):651-5
doi: 10.5336/healthsci.2020-78224
Article Language: EN
Full Text
ABSTRACT
 On January 30, 2020, the World Health Organization (WHO) announced coronavirus disease-2019 (COVID-19) as an international public health concern. Currently, due to COVID-19 the world is facing a remarkable danger. As proposed by WHO, many countries have applied physical distancing together with the obligatory use of mask as a practice to stop the transferral of the disease. Within these measures, people working in many branches of business carry out their work from their homes without going to their workplaces. Nevertheless, healthcare specialists and people working in the food industry sector, in the absence of the opportunity to work from home still continue working in their normal workplaces. So far, data suggest that the virus cannot be transmitted through food, but since the virus can remain viable in plastic and packages, the application of food safety management systems remains highly important. The possibility that food can be cross-contaminated is important in order to take the necessary preventive measures. Reinforcement of personal hygiene rules, raising awareness of their importance, and application of good practices is essential to lower the risk of the virus entering the food chain.

Keywords: COVID-19; food safety; public health practices; HACCP
ÖZET
 Dünya Sağlık Örgütü (DSÖ) 30 Ocak 2020 tarihinde, koronavirüs hastalığı-2019 [coronavirus disease-2019 (COVID-19)]nı uluslararası halk sağlığı sorunu olarak ilan etti. Şu anda dünya ülkelerinin tamamı, şiddetli akut solunum sendromu-koronavirüs-2 virüsünün neden olduğu COVID-19 pandemisinden büyük bir tehditle karşı karşıya bulunmaktadır. Birçok ülke, hastalığın bulaşmasının azaltılma yollarından biri olarak, fiziksel mesafe ve diğer önlemler konusunda DSÖ'nün tavsiyelerini takip etmektedir. Bu önlemler çerçevesinde, birçok iş kolunda çalışan insanlar işlerini, iş yerlerine gitmeksizin evlerinden yürütmektedirler. Bununla birlikte, sağlık uzmanları ve gıda endüstrisi çalışanları, evden çalışma şansına sahip değildir ve her zamanki gibi iş yerlerinde çalışmaya devam etmeleri gerekmektedir. Şimdiye kadar virüsün gıda yoluyla bulaşabileceğine dair bir kanıt yoktur, ancak virüs plastik ve ambalajlarda yaşayabildiğinden dolayı üretimde gıda güvenliği yönetim sistemlerinin uygulanması oldukça önemlidir. Gıdalarla çapraz kontaminasyon olasılığının bulunması, bulaşmanın önlenebilmesi açısından gerekli önleyici tedbirleri almayı önemli hâle getirmektedir. Virüsün, gıda zincirine girme riskini azaltmak için bireysel hijyen kurallarının güçlendirilmesi ve önemi konusunda farkındalığının artırılmasıyla iyi uygulamaların yerine getirilmesi gereklidir.

Anahtar Kelimeler: COVID-19; gıda güvenliği; halk sağlığı uygulamaları; HACCP
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30.03.2014

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