Journal of the FoodService Safety (급식외식위생학회지)

The Korean Society of Food Service Sanitation (한국급식외식위생학회)
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Development of Guidelines for Preventing COVID-19 in Childcare Centers, Institutional Foodservices and Restaurants

COVID-19 확산방지를 위한 보육시설, 집단급식소 및 식품접객업소 생활방역 매뉴얼 개발

  • Lee, Seung-Wan (Foodborne Disease Prevention & Surveillance Division, Ministry of Food and Drug Safety) ;
  • Chang, Hye-Ja (Department of Food and Nutrition, Dankook University) ;
  • Han, Areum (Department of Food and Nutrition, Choung-Ang University) ;
  • Lee, Sun-Young (Department of Food and Nutrition, Choung-Ang University) ;
  • Kim, Sung-Il (Foodborne Disease Prevention & Surveillance Division, Ministry of Food and Drug Safety) ;
  • Bahn, Kyeong-Nyeo (Foodborne Disease Prevention & Surveillance Division, Ministry of Food and Drug Safety)
  • 이승완 (식품의약품안전처식중독예방과) ;
  • 장혜자 (단국대학교과학기술대학식품영양학과) ;
  • 한아름 (중앙대학교생명공학대학식품영양학과) ;
  • 이선영 (중앙대학교생명공학대학식품영양학과) ;
  • 김성일 (식품의약품안전처식중독예방과) ;
  • 반경녀 (식품의약품안전처식중독예방과)
  • Received : 2020.11.27
  • Accepted : 2020.12.18
  • Published : 2020.12.31
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Abstract

The virus isolated from patients with severe pneumonia of unknown etiology in Wuhan City, Hubei province in China was termed SARS-CoV-2 and the World Health Organization (WHO) named the disease caused by this virus as coronavirus disease 2019 (COVID-19). The COVID-19 infection has spread rapidly and become a pandemic. In July 2020, there were 13.25 million infected patients and over 570,000 deaths worldwide, and 13,711 infected patients and 294 deaths were reported in South Korea. Since the primary mode of transmission of COVID-19 is through respiratory droplets, the importance of preventive measures, including social distancing, has become important in daily life. In response to the continuous spread of COVID-19, this study developed three guidelines for preventing COVID-19 for the food service industry including childcare centers, institutional foodservices and restaurants by the integration of the manual of controlling foodborne illness. These are included the COVID-19 prevention action methods for food deliverers, for food service administrator, for foodservice works and for customers. All guidelines were designed for easy understanding using illustrations and have been systematically explained subject wise. Thus, these COVID-19 prevention guidelines can be appropriately applied depending on the specific situation and workplace. In addition, they are worthy as educational materials that contribute to the food safety.

Keywords

References

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