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Coronavirus Disease (COVID-19) and Food Safety: Are the Consumers in the Hospitality, Food, and Beverage Industry Right to Worry?

Coronavirus Disease (COVID-19) and Food Safety: Are the Consumers in the Hospitality, Food, and Beverage Industry Right to Worry?

Asokan Govindaraj Vaithinathan, Naeem Anwar, Abdelmoneim Sulieman, Fadheela AlAlawi, Mohammed Yousif Mohammed, Sharique Ahmed
Copyright: © 2021 |Pages: 24
ISBN13: 9781799882312|ISBN10: 1799882314|ISBN13 Softcover: 9781799882329|EISBN13: 9781799882336
DOI: 10.4018/978-1-7998-8231-2.ch029
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MLA

Vaithinathan, Asokan Govindaraj, et al. "Coronavirus Disease (COVID-19) and Food Safety: Are the Consumers in the Hospitality, Food, and Beverage Industry Right to Worry?." Handbook of Research on the Impacts and Implications of COVID-19 on the Tourism Industry, edited by Mahmut Demir, et al., IGI Global, 2021, pp. 603-626. https://doi.org/10.4018/978-1-7998-8231-2.ch029

APA

Vaithinathan, A. G., Anwar, N., Sulieman, A., AlAlawi, F., Mohammed, M. Y., & Ahmed, S. (2021). Coronavirus Disease (COVID-19) and Food Safety: Are the Consumers in the Hospitality, Food, and Beverage Industry Right to Worry?. In M. Demir, A. Dalgıç, & F. Ergen (Eds.), Handbook of Research on the Impacts and Implications of COVID-19 on the Tourism Industry (pp. 603-626). IGI Global. https://doi.org/10.4018/978-1-7998-8231-2.ch029

Chicago

Vaithinathan, Asokan Govindaraj, et al. "Coronavirus Disease (COVID-19) and Food Safety: Are the Consumers in the Hospitality, Food, and Beverage Industry Right to Worry?." In Handbook of Research on the Impacts and Implications of COVID-19 on the Tourism Industry, edited by Mahmut Demir, Ali Dalgıç, and Fatma Doğanay Ergen, 603-626. Hershey, PA: IGI Global, 2021. https://doi.org/10.4018/978-1-7998-8231-2.ch029

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Abstract

The COVID-19 pandemic is continuing to impact our daily chores of work, education, travel, and food. In this chapter, historical anecdote of SARS pandemic of 2003 is compared with the current COVID-19 with the timeline. The emergence and the primary mode of airborne transmission of the SARS CoV2 that has been incriminated in the outbreaks of meat processing plants is discussed. Considering the WHO report on the likelihood of four possible pathways in the introduction of SARS CoV2 that included the introduction through cold food chain products, advisories for owners, employees, and guests in the hospitality, food, and beverage industry are provided that emphasize on food safety through HACCP food management systems. The approaches of pretravel consultation, vaccination, and adhering to good behaviors of physical distancing, hand hygiene, and face masking are detailed to anticipate early bounce back of the tourism, hospitality, food, and beverage industries.

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