Food safety requirements for the COVID-19 pandemic in bakery manufacturing: a review

Abstract

The World Health Organization has published a guide for manufacturers on continuing productionduring the coronavirus pandemic that should be considered in the regulation of public health andsocial measures within the scope of COVID-19. Requirements intended by other governmentagencies or regulatory agencies should be included in the hygiene control applications. This willfacilitate both food safety and control of pandemic measures and administrative sanctions. As far asseen that food business has not yet adopted completely the new control measures involving COVID-19 requirements. It is thought that there is an urgent need for management of safety manufactureconditions taking into account pandemic rules and also official controls of the food manufacturersshould be evaluated both food safety and COVID-19 pandemic conditions. Provided that alllegislative conditions regarding food safety are valid, additional measures to be taken in BakeryManufacturing against COVID-19 will be specified in this review. This study is a guide that willcontribute to the bakery business operators by revealing which conditions should be included in thePrerequisite Program which was set out general measures and procedures by governments to ensuresafe food production chains during the COVID-19 pandemic.