Skip to content

Posts tagged ‘coronavirus’

Advice to the public: wash your produce with water NOT SOAP

Read More

Read more

Fresh produce safety and COVID-19 positive workers in processing facilities: key points for industry

The ARC Training Centre for Food Safety in the Fresh Produce Industry has released information on fresh produce safety and COVID-19 positive workers in processing facilities. Key points are:

  • COVID-19 is unlikely to be passed on through fresh produce
  • There is a low risk of contracting COVID-19 from fresh produce if handled by a worker who is confirmed positive for COVID-19
  • Immediately notify the health department if a worker in the facility tests positive for COVID-19
  • Increase contact time and/or concentration of disinfectants on surfaces in the processing environment

For further information, visit the ARC Training Centre’s website here

Additional resources:
For additional information, visit these following sites: 

Australian Department of Health: Coronavirus (COVID-19) Resources: https://www.health.gov.au/resources/collections/novel-coronavirus-2019-ncov-resources

Freshcare: Novel Coronavirus (COVID-19) Resources: https://www.freshcare.com.au/resources/novel-coronavirus-covid-19/

Institute for Food Safety at Cornell University: The Coronavirus (COVID-19) Food Industry Resources and FAQs: https://instituteforfoodsafety.cornell.edu/coronavirus-covid-19/frequently-asked-questions/

New Zealand Food Safety Science Research Centre: https://www.nzfssrc.org.nz/node/154

NZ MPI: Coronavirus and Food Safety on COVID-19: https://www.mpi.govt.nz/protection-and-response/responding/alerts/coronavirus/coronavirus-and-food-safety/

Coronavirus unlikely to be passed on through fresh produce

The ARC Training Centre for Food Safety in the Fresh Produce Industry and FSANZ have released information on the coronavirus and food safety. Key points are that coronavirus is unlikely to be passed on through fresh produce. The virus may survive up to three hours on dry inanimate surfaces, and several hours on hands, tissues, and other surfaces, although this depends on the nature of the surface, environmental conditions etc. The produce industry should reduce the risk of transmission through surface contamination by strictly following all good personal hygiene practices along with good agricultural practices. More (ARC Training Centre for Food Safety in the Fresh Produce Industry) and more (FSANZ)