Notice on Printing and Distributing the Technical Guide for Prevention and Control of SARS-CoV-2 in Cold-chain Food Production and Operation and the Technical Guide for SARS-CoV-2 Prevention and Control and Disinfection in Cold-chain Food Production and Operation
Technical Guide for Prevention and Control of SARS-CoV-2 in Cold-chain Food Production and Operation
1. Basis and application scope
This Guide is hereby formulated for cold-chain food producers and operators and key links in production and operation with a view of standardizing and guiding cold-chain foods related units and practitioners operating normally during the normalized prevention and control of COVID-19 to take primary responsibility of prevention and control in production and operation, by reference to the Guide for COVID-19 Prevention and Control of Meat Processing Enterprises (ZONGFA [2020] No.216), the Technical Guide for COVID-19 Prevention and Control of Farmers' (Pedlars') Markets (ZONGFA [2020] No.223) and the Prevention and Control Plan of COVID-19 (Seventh edition) (ZONGFA [2020] No.229) printed and distributed by the Joint Prevention and Control Mechanism of the State Council in Response to the Novel Coronavirus Pneumonia ("Joint Prevention and Control Mechanism of the State Council" for short), as well as relevant national food safety standards and COVID-19 and Food Safety: Guidance for Food Businesses (April 2020) issued by the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO), etc.
This Guide is applicable to the prevention and control of SARS-CoV-2 infection in the production, loading and unloading, transportation, storage, sales and other links of cold-chain foods that are processed by freezing or cold storage, and always in low temperature from being delivered to sold.
This Guide focuses on preventing cold-chain food practitioners and related personnel from being infected by SARS-CoV-2 and stresses the prevention and control in key links such as loading, unloading, storage and transportation, and the cleaning and disinfection of cold-chain food packaging.
That the producers and operators strictly abide by laws and regulations and relevant national food safety standards, and implement the provisions of local competent authorities on prevention and control of COVID-19 is the premise of applying this Guide.
2. Health management of practitioners for prevention and control of SARS-CoV-2
The top priority is to protect practitioners of cold-chain foods from being infected by SARS-CoV-2. Producers and operators involved in the production, loading and unloading, transportation, storage, sales and catering services of cold-chain foods should adjust and update the health management system of practitioners according to the requirements for prevention and control of COVID-19, and introduce new management measures for prevention and control of SARS-CoV-2.
2.1 Establishment of a health registration system for employees on duty
Producers and operators of cold-chain foods should register the travel and health status of employees (including new and temporary employees) within 14 days, establish health cards for employees on duty, and master the mobility and health status of employees. In addition, they should encourage new employees to voluntarily accept nucleic acid testing (NAT) before taking up the posts.
