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Haccp & covid-19

Hi Everyone,
I would like to know if you are including in your HACCP as Biological critical control point the COVID-19 taking in account that you have some probabilities to contract it if you do not carry out or your disinfection protocol is not controlled as for example in the finished product outlet the exposure time of the disinfectant was insufficient.

Or it is not necessary to do it because you previously controlled that there are no positive workers and taking into account that there is no basis for transmission by food, well if only in packaging.

3 posts - 2 participants

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https://fstdesk.com/t/haccp-covid-19/4899

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