COVID-19 E A PRODUÇÃO DE ALIMENTOS: REAÇÃO A PANDEMIA E PERSPECTIVAS DE FUTURO

Abstract

There is no scientific evidence that SARS-CoV-2, the virus that causes COVID-19, is transmitted by food. Despite the low probability of the food surface and packaging being vehicles of contamination, preventive actions are recommended to reduce contamination. This article aims to conduct a literature review on the main changes that occurred in the food sector with the COVID-19 pandemic in 2020, focusing on food safety, legislation, and future perspectives. With the pandemic, the food industries and food services have intensified their focus on food safety. To minimize the possibility of contamination, the establishments had to intensify Good Manufacturing Practices (GMP), with emphasis on monitoring the health of employees, training, personal and surface hygiene, and the use of PPE, such as a mask and facial protector. Preventive measures against COVID-19 were established to guarantee the health and safety of employees in the workplace, increase the safety of food that is sold and comply with the consumer´s requirements who is more demanding and informed. During the pandemic, there were positive changes in the food safety culture, such as reinforcement of personal hygiene, work surfaces and food. These changes were observed both in food establishments and in households and should remain in the post-pandemic period, probably reflecting on the reduction in the number of foodborne diseases.