[Press Release, Ju;y 1, 2020 / unofficial translation] Physical distancing practices for the food industry - MFDS distributes COVID-19 Response Guidelines for food manufacturers and sellers - □ The Ministry of Food and Drug Safety (MFDS; Minister Lee, Eui-kyung) announced the distribution of COVID-19 Response Guidelines, which the food industry must follow to prevent the spread of the virus. ○ The guidelines are aimed at overcoming the ongoing COVID-19 crisis and securing food safety and consumer confidence throughout the food production and distribution process in preparation for the post-COVID era. - The guidelines are based on the recommendations of the World Health Organization (WHO) and the Food and Agriculture Organization (FAO) and took into account Korea's quarantine guidelines and the food industry's situation. - Since the WHO/FAO guidance is similar to the draft amendment to the “Enforcement Rules of the Food Sanitation Act”* pre-announced in June, they are translated and distributed in Korean so that the Korean industry can actively utilize them. * Main contents of the amendment: Workers who directly handle foods must wear a mask; those with symptoms of infectious disease must temporarily stop working; installation of a hand-washing facility at restaurants, etc. □ The main contents of the "COVID-19 Response Guidelines for the Food Industry" include ▲how to prevent the spread of COVID-19 at the workplace, ▲how to practice physical distancing, ▲precautions in the occurrence of a confirmed case, and ▲precautions during food delivery. ○ First, as a measure to prevent COVID-19 from spreading, food handling workers must thoroughly practice personal hygiene and frequently clean and disinfect areas that are often touched by hands such as handles in the workplace. - In addition, employees with suspected symptoms must be immediately isolated from the workplace. ○ To practice physical distancing, workers must be placed so as to avoid face-to-face contact and wear personal protective equipment such as masks. - It is also necessary to limit the number of employees working simultaneously in places like a food pre-treatment area. ○ If an employee is confirmed with COVID-19, those who had close or physical contact with confirmed patients are required to be self-quarantined at home for at least 14 days. - Employees who did not have close contact with a confirmed patient can work as usual to minimize work disruption, but their health conditions such as the temperature need to be checked. ○When shipping foods or ingredients, the areas with high risk of contamination such as steering wheels and door handles must be frequently disinfected, and workers must keep physical distance from consumers when collecting or delivering ordered items. ○Food retailers must place a hand sanitizer at the entrance of the store, are recommended to use a non-contact payment method, and must limit the number of visitors to avoid overcrowding while areas that can get crowded must have a sign on the floor. □ The MFDS said that there have been no COVID-19 cases infected via food or food packaging materials, but recently, major trading partners such as China are demanding to produce and export food in accordance with the WHO/FAO guidance, and therefore, exporters in particular are urged to comply with the guidance. □ Meanwhile, as the prevention and management of infectious diseases in daily life has become important after the COVID-19 outbreak, the MFDS will strengthen quarantine measures for restaurants with the focus on restricting 3C (crowded space, close contact, closed space), the environments that can increase COVID-19 infection. ○ In order to prevent people from eating in a crowded setting, the following are recommended: ▲operating two meal times; ▲outdoor operations; and ▲encouraging food deliveries and take-outs to avoid crowding. - To prevent close contact between people, the following are recommended: ▲installing partitions between (on top of) tables as well as tables for one person; ▲both workers and customers wearing masks; ▲wearing masks before and after eating; and ▲avoiding talking while eating. - In addition, to prevent the closed indoor space of restaurants from becoming an environment where the virus can thrive, the following are recommended: ▲frequent ventilation and disinfection; and ▲washing or sanitizing hands before using a restaurant. ○ Furthermore, the MFDS will work to revise the Food Sanitation Act to require food handlers to wear a mask and to improve the meal culture in an effort to promote a hygienic lifestyle while continuously carrying out public relations activities and campaigns to promote consensus on quarantine management.