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COVID-19 Queries

Below you will find answers to a number of COVID-19 related questions recently posed to the BFFF.

The BFFF team are actively seeking information from both government and non-government sources to assist members with their queries and concerns so please bear with us whilst we attempt to get responses for you. Once available, questions and their responses will be uploaded into this area for all to view. Please ensure you check back regularly for any updates.

 

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Do Coldstore or superfrozen temperatures inactivate or destroy the transmission of the virus?

Is there any evidence available that proves that coldstore (-18 degrees C) or superfrozen temperatures inactivate or destroy the transmission of the virus?

According to the European Food Safety Authority (EFSA) there is no evidence that food is a likely source or route of transmission of the virus. They are however “monitoring the scientific literature for new and relevant information”. See EFSA statement below:

https://www.efsa.europa.eu/en/news/coronavirus-no-evidence-food-source-or-transmission-route

 

The Food Standards Agency have also stated verbally that it is highly unlikely that the virus is spread through the food route either in the food itself or in food packaging.

 

The FSA have provided the following advice for members:

 

The Government is closely monitoring the situation with regards to the Coronavirus outbreak. There are currently no specific concerns about the virus in the food supply chain and UK manufacturers are conducting normal but thorough food safety procedures. Updated Government advice can be found here : https://www.gov.uk/guidance/wuhan-novel-coronavirus-information-for-the-public

 

As a reminder of general Good Manufacturing Processes, Food safety management necessitates compliance with food hygiene and food standards. A food business should ensure food safety management procedures are in place and consideration should be given to the following:

 

  • good food hygiene practice
  • the suppliers used
  • how the food you buy and sell can be traced to and from other businesses
  • how food is transported
  • effective management of food safety procedures based on the principles of Hazard Analysis and Critical Control Point (HACCP).