COVID-19 & FOOD SAFETY: An Empirical Assessment Of Disease Transmission Via Transportation — Dr Akin S Fagbemi

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Dr Akin S Fagbemi, Executive Chairman, OYRTMA


This short commentary aims to enlighten the general public particularly groups or individuals involved in the food value chain. The  purpose  of  this  guideline  is  to highlight additional  measures  so  that  the  integrity  of  the  food chain is maintained,  and that  adequate  and safe  food  supplies  are available  for  consumers especially during this period that the COVID-19 pandemic keeps spreading like wildfire across several territories.   

The  primary  focus  of  any  additional  hygiene  and  sanitation measures  implemented  by  food  businesses  is  on keeping  the COVID-19 virus  out of  their  businesses.  The  virus  will enter business  premises  only when  an infected person enters  or contaminated products  or  items  are  brought  into the  premises.   

Drivers  and other  staff  delivering to food premises  should not leave  their  vehicles  during  delivery.  Drivers  should  be supplied with an alcohol-based  hand  sanitizer,  a disinfectant, and paper  towels.  

Drivers  should use  a  hand sanitizer  before passing delivery  documents  to food premises  staff. Disposable  containers  and packaging should be  used to  avoid the  need  for  cleaning  of  any  returns.  In the  case  of  reusable containers,  appropriate  hygiene  and sanitation  protocols should be  implemented.               

Drivers  delivering to food premises  should be  aware  of  the potential  risks  involved in contact  transmission  of  COVID-19. The  virus  can  be  picked  up  if  drivers  touch a  contaminated surface  or  shake  hands  with an infected person with contaminated hands.  

Surfaces  most  likely contaminated with the  virus  include  frequently  touched surfaces  such as  steering wheels,  door  handles,  mobile  devices,  etc.  This  is  why hand hygiene,  in conjunction with physical  distancing,  is  of paramount  importance  and why contact  surface  sanitation is critical to  avoid  cross-contamination.

 Drivers  need  to  be aware of  physical  distancing  when picking up  deliveries  and  passing deliveries  to customers  and  of  the need to maintain a  high  degree  of  personal  cleanliness  and to wear  clean  protective  clothing.  

Drivers  also  need  to  be aware of  the  need to ensure  that  all  transport  containers  are  kept clean and frequently disinfected,  foods  must  be  protected from  contamination,  and must  be  separated  from  other  goods that  may  cause contamination.

Dr. Fagbemi S.A is the National Secretary of the Nigerian Institute of Food Science and Technology (NIFST), The Executive Chairman, Oyo State Road Transport Management Authority (OYRTMA), Office of the Executive Governor of Oyo State and a Public Affairs analyst and commentator.

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