Food safety and COVID-19: Limitations of HACCP and the way forward
Author(s): Imtiaz Jawed, Faraz R Tareen, Komal Cauhan and Mohammed Nayeem
Abstract: Food is a basic need for existence and thus the food industry can never be shut even at the time of a pandemic. The COVID-19 pandemic has exposed the lapses in the current food system and it is understood that HACCP based food systems are not effective as desired in reducing the risk associated with unidentified hazards. While HACCP deals with food safety only, in the present scenario there is a need for tools which address all four elements of food protection i.e. food safety, food quality, food defense and food fraud. These elements can be defined and understood as separate concepts yet overlapping interactions are observed. Tools which encompasses various elements of food protection are proposed in recent literature which may be used in combination to develop a more potent and bespoke food protection system for the food industry or organizations. Further, in addition to the use of technological advancement for food protection, utilization of behavioral sciences especially in food safety execution and communication systems process is necessary.