Food and hygiene in the coronavirus crisis

Germany

We outline the hygiene measures that German production and trade should take and why a statement from the German Federal Institute for Risk Assessment inspires cautious confidence.

Food production and trade are currently facing an unprecedented challenge during the COVID-19 epidemic. According to a recent statement to consumers, the German Federal Institute for Risk Assessment (BfR - Bundesinstitut für Risikobewertung) sees no need for consumer action beyond taking the general hygiene precautions when handling food. Nevertheless, the statement contains information that is relevant for the hygiene management of food businesses. In addition to securing supply chains and expanding production capacities, it may be necessary to adjust hygiene measures in individual cases.

BfR currently sees no indication of coronavirus transmission via food

To the relief of consumers and industry, the BfR considers the transmission of the novel coronavirus (SARS-CoV-2) via food unlikely. In response to a series of questions updated last week, the BfR arrives at the following conclusions:

  • Knowledge about the exact transmission routes of the novel coronavirus is still limited, but according to findings on closely related coronaviruses:
    • The most common transmission route is droplet infection, meaning transmission via the air.
    • Various respiratory pathogens can also be transmitted by smear infection, meaning via the hands to the mucous membranes of the nose or eyes.
  • There are currently no proven cases of human infection through the consumption of contaminated food.
  • Transmission via contaminated surfaces by smear infection is conceivable, even if this is only likely for a short period after contamination.
  • According to initial laboratory tests, stainless steel and plastic can remain infectious longer than cardboard after heavy contamination.
  • Heating food can also further reduce the risk of infection.
  • According to current knowledge, it is unlikely that imported food could be a source of infection with the novel coronavirus.
  • Nevertheless, general rules of hygiene, such as regular hand washing, should be observed when handling food.

Although the BfR's statements have no legally binding effect, its recommendations are of great relevance in practice since the BfR's opinions normally serve German authorities as an important decisionmaking aid for taking measures and courts as a point of reference for quality standards.

In its report, the BfR admitted the limited information available to date, so that its recommendations are only of a provisional nature. Nevertheless, the BfR's findings should for the time being provide some guidance, especially since the European Food Safety Authority (EFSA) also shares the BfR's opinion.

Recommendations for action for food production

The BfR paper does not indicate a fundamental increase in requirements for hygiene in food production, but refers to compliance with the hygiene measures that are sensible and necessary in normal operations anyway.

If contact is made with a COVID-19 patient who is, for example, part of the workforce, the general guidelines apply for the measures to be taken in regard to the risk of infecting other employees. However, the BfR now gives indications as to whether processed foods would also be a suitable transmission route for the virus and could therefore be considered unsafe and thus not marketable: While in general the probability of such transmission is considered possible at most for a "short period of time" by way of a smear infection, product and packaging features in each individual case have to be taken into account. Refrigerated food may pose more risks than heated food. Cardboard packaging is infectious for a shorter time than plastic. As always, it depends on the individual case.

Recommendations for action for food retailers

To protect its employees, the food retail industry took extended protective measures days ago, including cover panels in checkout areas, which serve to prevent the virus from being transmitted from person to person.

Other measures such as distance markings at service counters and the avoidance of packaging materials brought in by the customer serve to protect both employees and the food on offer. Furthermore, if infections occur in employees who come into contact with food, it must be examined on a case-by-case basis whether this infection could, according to the above criteria, have an impact on food safety.

Due to the importance of all COVID-19 research results and updates to BfR statements, it is advisable to keep a constant eye on BfR answers in order to be alerted to any change in the assessment.

For more information on the food service industry and the COVID-19 crisis, contact your regular CMS advisor or local CMS experts: Dr Heike Blank, Simon Biermann and Dr Jonas Kiefer.