Impact of COVID-19 pandemic on the food safety requirements in the fish and seafood chain

ABSTRACT

Producing safe and high-quality fish and seafood products, for both domestic and export markets must be considered a priority for the entire fish and seafood chain, from fishers and producers towards consumers and food safety competent national authorities, who should update the relevant food safety legislation and ensure compliance with it. The aim of this study is to highlight the rules of hygiene and food safety that are imposed on the fisheries and seafood sector in order to prevent staff illness with Covid-19 and ensure the safety of products. Several practical recommendations are given for completion and improvement of the current preventive measures such as good hygiene practices to which is added specific protocols to safeguard the health of the employees who works in the fish and seafood production and processing sector.