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Covid-19 and Food Safety

Although the Covid-19 outbreak from 2020 to the present has caused a great deal of inconvenience and suffering, there are some lessons that can be extracted from the pandemic. The food safety industry, for example, has undoubtedly undergone a number of changes that won’t be going away anytime soon as a result of heightened food safety and communicable disease-related regulations. On both an individual level, for consumers who grocery shop and go out to eat regularly alike, there are a number of practices that are far more commonplace in comparison to prior to the pandemic. On a larger scale, the restaurant industry, large grocery store chains, and food processing facilities have all had to adapt and heighten their safety and sanitation standards. A great deal of these allegedly temporary measures might turn out to be beneficial safety regulations in the long run, allowing the food industry as a whole to be more proactive in their stance on Covid, germs, and foodborne illness instead of reactive.


Individual Food Safety Practices

Perhaps one of the most salient takeaways from the Covid-19 outbreak is how individuals can practice habits of sanitation and hygiene in order to avoid communicable diseases, and this undoubtedly translates to how we interact with the food we eat. While many of these habits were already understood as healthy and beneficial, practices of washing hands after shopping, wiping down food packages, and social distancing at grocery stores were normalized on an unprecedented scale as a result of Covid. These small tweaks to everyday routines regarding meals, cooking, and shopping will hopefully be sustained, resulting in safer households, cafeterias, office break rooms, and grocery stores.


Food System Innovations Moving Forward

On a more macro level, the food processing industry and the hospitality industry as a whole has had to adapt to changes in Covid regulations. Many restaurants, for example, have swapped paper menus for QR codes to online ordering, fine-tuned their takeout process, or turned to walk-in windows. While some of these processes were, or are, only temporary, the pandemic has been a clear nudge for consumer-facing food services to update their practices. Moreover, other food safety measures that might not be seen by everyday individuals, whether in a canning facility, on a farm, or anywhere else in the food supply chain, have been pressed to create more sustainable, hygienic practices in adaptation to the virus. While in many ways unfortunate and burdensome, the Covid outbreak has hopefully created some lasting benefits in terms of food preparation’s transparency and safety.


Food Safety Innovations: Chlorine Dioxide

In the vein of more proactive food safety and hygiene measures, some food safety industry pioneers have turned to chlorine dioxide as a way to maintain sanitized facilities. Chlorine dioxide is a powerful yet gentle disinfectant, scientifically proven to kill Covid-19 pathogens and foodborne illnesses alike. The compound is available in both wet and dry applications, and can be used for regular maintenance or in the case of an active outbreak at food processing facilities, grocery stores, and restaurants, to name a few of the sites which can benefit from chlorine dioxide use. PureLine is an excellent resource for anyone in the industry who’s considering turning to a trusted, reputable source for chlorine dioxide treatment. Fill out the form below to talk to one of our trained professionals about how chlorine dioxide can be a part of your long-term, proactive disinfection and sanitation strategy.

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