Day: October 12, 2020

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Should Certified Food Protection Managers Worry About COVID-19 In Food?

Certified Food Protection Managers COVID-19 in Food

The science behind understanding how COVID-19 spreads is ever-evolving and even though we don’t know everything about this virus, we have a general picture of how to prevent its spread. We’ve been told that masks, social distancing and avoiding large gatherings can slow the spread, but should Certified Food Protection Managers be doing anything to prevent the spread of the COVID-19 through the food we produce in restaurants and other food production businesses?

Certified Food Protection Managers Worry About COVID-19 In Food
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Certified Food Protection Managers and COVID-19 Spread Via Food

In the early days of the pandemic, researchers had suggested that the risk of transmission through food was small, and a more recent study completed by the International Commission for Microbiological Specification for Foods seems to finally give us some good news on the COVID-19 front by claiming that there may not be a food safety hazard when it comes to the Coronavirus.

These findings are great news for certified food protection managers. As restaurants reopen, they now have the added responsibility of enforcing local health guidelines on top of their other duties, so it takes some pressure off knowing there’s very little chance of the spread of COVID through their food product.

The ICMSF’s study shows that since food enters the human body through the gastrointestinal tract, COVID-19 shouldn’t be considered a food safety hazard since the coronavirus’ method of infection involves contaminated air entering the lungs. According to the study, there has been no substantial evidence of cases of COVID-19 that can be traced back to food. The current theory is that traces of COVID-19 on food and food packaging will lose viability over time and even if the virus were to be consumed with food, it would be destroyed in the digestive process before reaching the bloodstream.

These findings don’t mean CFPMs can relax when it comes to food safety in the kitchen or coronavirus prevention measures. We should still be vigilant in keeping our food safe from all pathogens and providing a healthy dining environment for our guests.

Are you concerned that food may contain a hidden COVID-19 risk?

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How Strict New Romaine Growing Standards Help CFPMs

Over the course of the past several years, we’ve seen numerous recalls on romaine lettuce and other leafy greens due to foodborne illness outbreaks. These recalls have caused headaches for Certified Food Protection Managers (CFPMs) as they’ve had to pull popular items like Caesar salads off of menus and scramble for replacement greens with every recall. The good news for CFPMs, the romaine lettuce growing industry is adapting and large growing regions in California and Arizona are adopting stricter regulations to prevent contaminated greens from being shipped to restaurants and grocery stores around the country.

Strict New Romaine Growing Standards Help CFPMs
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CFPMs Benefit FromTougher Romaine Growing Standards

CFPMs should be able to rely on the quality of produce they receive in order to keep their customers safe. When they receive romaine or other greens that are tainted with E.coli, salmonella, listeria or other bacteria, there is often little they can do to prevent this contamination from spreading to their guests. In many cases, even rinsed and cleaned lettuce still contains traces of contaminates that are only killed at high temperatures.

The instability of the safety of the greens for major growing regions has forced CFPMs to reconsider where they source their produce. Some source it from outside California and Arizona, and others rely on indoor hydroponic farms to ensure the safety of their fresh greens. This has put pressure on major growers to adopt new standards to keep their greens safe. Some new rules going into effect in Arizona and California growing regions include:

  • Stringent treatment of water sources to remove pathogens
  • Enhanced water testing methods
  • Rewritten protocols to prevent groundwater from contacting edible parts of plants
  • Updated regulations for equipment storage and sanitation
  • Outlined practices to prevent the edible portion of greens from contacting soil during harvest

As you can see, the studies that have linked contaminated water and pathogens in Romaine lettuce have led to changes in the testing and treatment of water. Growers are also recognizing the connection between soil contact and contamination and taking steps to prevent contamination through contact with the ground, tools that have touched the soil and other possible contacts that could contaminate lettuce during harvesting.

While there’s very little CFPMs can do with some contaminates, it’s important to be aware of changes in the lettuce growing industry that could make volatile ingredients such as leafy greens safer to consumers.

Do you feel large growers are doing enough to keep the greens they ship safe for consumption?