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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.

The systems for packaging are organized into three definite groups:

The purposes of food packaging are multifunctional. Mark the wrong combination!

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 following environmental factors should be considered in terms of disabling food-borne viruses (mark the WRONG one):