In case a food business possesses an FSMS and/or a HACCP body is organized, its personnel has to be involved in training to guarantee the minimization of COVID-19 spreading.

The understanding of the transmission of COVID 19 through food packaging is based on the Good Manufacturing Practices (GMPs) regarding SARS-CoV-2 to avoid cross-contamination and transmission.

Food-borne viruses can be disabled using extrinsic and intrinsic factors of the food, and different biological approaches as well as during technologies for food processing.

The typical food borne viruses transmitted by food chain are listed below. Which of them is the WRONG one?

The most exploited nanoparticles in food packaging are as follows (mark the wrong one)!

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