Impact of COVID-19 on Agroindustry

Since the pandemic began until today worldwide, working from home and online meetings have become standard practices and the main interest has been the search for solutions in order to safeguard health (vaccine development), to control its spread (frequent hand washing, use of masks, social distancing, quarantine) and to guarantee food. Concern for the production, processing and distribution of food is latent. People who work in the food industry do not have the option of teleworking, therefore, they need to maintain their typical routines at production, processing and distribution sites, guaranteeing the safety, quality, hygiene and handling of food. Agroindustrial companies, like all sectors, have had to rethink their strategies and actions to better adapt to the current situation; considering the multiple risk factors for workers in food processing facilities. Throughout the food chain, including production, post-harvest handling, processing and distribution, a series of measures are applied to achieve safety in foods of animal and vegetable origin. These measures have involved a series of changes to maintain food safety, and in turn, prevent the spread of COVID-19 within the food industry. Food business operations continue to produce safe food by following Good Manufacturing Practices and current preventive controls, focusing on good hygiene practices and maintaining worker safety.