In the course of conducting a food inspection, food inspectors routinely wear protective equipment. There is no need for additional protective equipment to be used. The primary focus of the additional hygiene and sanitation measures implemented by food businesses should be on keeping the COVID-19 out of their businesses. COVID-19 virus will only enter business premises when an infected person enters, or contaminated fomites are brought into the premises. Food safety authorities should consider reducing the frequency of field food inspection visits during this pandemic. If food inspectors continue to carry out food inspections, they will need to demonstrate that they are free from infection, they will need to practice physical distancing while in the food premises, changing clothes/shoes between inspections, hand washing before and after entering the food premises and good coughing/sneezing etiquette.
Food safety authority can consider web-based inspection using cam when reducing the field inspection visits