Effective air filtration protects food production processes from germs and viruses

Expert advice is that COVID-19 is not transmitted by food (cf. BRCGS Food Safety, 2020).
Besides the most common transmission method of the droplet infection, there does exist the risk of smear infections. In order to be affected by a smear infection, it is required to touch a contaminated surface picking up significant amounts of pathogens and then spreading these on human mucus membranes of mouth, nose or eyes where the pathogens may lead to infections (cf. Bundesinstitut für Risikobewertung BfR, 2020). However, both the WHO and the European Food Safety Authority state that it is highly unlikely that people can contract COVID-19 from food or food packaging (cf. WHO & FAO, 2020; European Commission, 2020).

WHO & FAO state explicitly that corona viruses cannot multiply in food; they need a living animal or human host to multiply (cf. WHO & FAO, 2020). More specifically, the BfR commented that it is unlikely that imported goods such as imported foods may be sources of an infection. This is due to the transmission methods recorded thus far and the relatively low environmental stability of coronaviruses (cf. Bundesinstitut für Risikobewertung BfR, 2020).

The WHO states explicitly that it is highly unlikely that people can contract COVID-19 from food or food packaging (cf. WHO & FAO, 2020). In general, transmission via surfaces, which have recently been contaminated with viruses, is possible through smear infections. However this is only likely to occur during a short period after contamination, due to the relatively low stability of coronaviruses in the environment. According to the European Commission, there is no evidence that contaminated packages transmit the infection. Nonetheless, to address concerns that virus present on the skin might be able to transfer to the respiratory system (e.g., by touching the face), persons handling packaging, including consumers, should adhere to the guidance of public health authorities regarding good hygiene practices, including regular and effective handwashing (cf. European Commission, 2020).

WHO & FAO state explicitly that corona viruses cannot multiply in food; they need a living animal or human host to multiply (cf. WHO & FAO, 2020). More specifically, the BfR has, so far, not registered any infections with SARS-CoV-2 via bakery goods, fresh fruit or vegetables, meat products, cow milk or contaminated frozen food. Furthermore, there is also no evidence that animal feed is a vehicle for coronaviruses (cf. Bundesinstitut für Risikobewertung BfR, 2020).
Manufacturers of foods and beverages therefore need to focus all efforts on keeping their workforce safe and healthy and ensuring (regular) high levels of food safety according to established standards (cf. WHO & FAO, 2020; BRCGS Food Safety, 2020).

Across the globe, the large majority of food and beverage companies are often considered as critical industries. As such, F & B companies play an essential role in coping with the COVID-19 pandemic by maintaining the integrity of the food chain and ensuring that adequate and safe food supplies are available for consumers. As COVID-19 is not transmitted via food consumption or food packaging, the food and beverage industries have to meet two main challenges: firstly, safeguarding employee health and secondly, ensuring a high level of food safety (cf. WHO & FAO, 2020). 
For employee health, it is imperative to reinforce personal hygiene measures to eliminate or reduce the risk of food surfaces and food packaging materials becoming contaminated with the virus from food workers. This includes proper utilization of Personal Protective Equipment (PPE) such as masks and gloves, but also physical distancing and stringent hygiene and sanitation measures (cf. WHO & FAO, 2020).
Food safety is sufficiently taken care of by adhering to regularly established Food Safety & Quality Management Systems. These procedures prevent the contamination of foods and beverages by any pathogens and are, therefore, also suitable and sufficient to avoid contamination with SARS-CoV-2 (cf. European Commission, 2020; BRCGS Food Safety, 2020). Additional measures to account for the exceptional pandemic situation include recommendations by the European Union to limit external contacts, such as with suppliers or truck drivers, to the absolute necessary (cf. European Commission, 2020).
 

Independently from  pandemic situations, the food industry should have Food Safety Management Systems (FSMS) based on the Hazard Analysis and Critical Control Point (HACCP) principles in place to manage food safety risks and prevent food contamination (cf. WHO & FAO, 2020). Accordingly, also the hygiene controls carried out by food operators in the European Union are intended to prevent contamination of the food by any pathogens, thus also including, but by no means being limited to the transmission of SARS-CoV-2 (cf. European Commission, 2020).
Under the current conditions, there should be an even greater emphasis on managing Critical Control Points and all aspects of plant hygiene and personal hygiene as specified by established Food Safety & Quality Management Systems. This includes, among others, devoting particular care to high care or high-risk facilities where movement of people and products inside and outside these zones needs to be strictly controlled at all times (cf. BRCGS Food Safety, 2020).

The recommendation for food businesses to limit their external contacts to the absolute necessary might result in a disrupted access to the plant for routine maintenance measures. This means that planned preventive maintenance programs will need to be reviewed to set minimum maintenance levels acceptable to run the plant without unacceptable increased risk of breakdown. However, all items and processes that could result in product contamination and as such impact on food safety need to be regularly inspected according to planned maintenance programs. This includes but is not limited to parts at risk of failure, damage or rapid wear, such as sieves, rubber gaskets, and conveyor belts (cf. European Commission, 2020; BRCGS Food Safety, 2020).