Tehran University of Medical Sciences Journal of Food Safety and Hygiene 2476-3241 7 3 2022 02 20 125 134 Sibel Özcakmak Provincial Directorate of Agriculture and Livestock, Ministry of Agriculture and Forestry, Samsun, Turkey. Ebrahim Molaee-aghaee Division of Food Safety and Hygiene, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran 2021 10 11 2021 12 29 The World Health Organization has published a guide for manufacturers on continuing production during the coronavirus pandemic that should be considered in the regulation of public health and social measures within the scope of COVID-19. Requirements intended by other government agencies or regulatory agencies should be included in the hygiene control applications. This will facilitate both food safety and control of pandemic measures and administrative sanctions. As far as seen 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 manufacture conditions taking into account pandemic rules and also official controls of the food manufacturers should be evaluated both food safety and COVID-19 pandemic conditions. Provided that all legislative conditions regarding food safety are valid, additional measures to be taken in Bakery Manufacturing against COVID-19 will be specified in this review. This study is a guide that will contribute to the bakery business operators by revealing which conditions should be included in the Prerequisite Program which was set out general measures and procedures by governments to ensure safe food production chains during the COVID-19 pandemic. https://jfsh.tums.ac.ir/index.php/jfsh/article/view/333 https://jfsh.tums.ac.ir/index.php/jfsh/article/download/333/170