COVID-19 pandemic underlines the need to build resilience in commercial restaurants' food safety.
Food Res Int
; 136: 109472, 2020 10.
Article
in English
| MEDLINE | ID: covidwho-623384
ABSTRACT
In the face of the COVID-19 pandemic, the commercial restaurant sector is struggling to organize itself. Resilience is crucial for a system to be able to respond adequately to events of this magnitude, and is aimed at the recovery and adaptation of the concerned sector in view of the adversities. In the commercial restaurant sector, resilience efforts are primarily intended to protect the health of both those who consume food and those who produce it. Amid the creative initiatives of individuals within their workplaces, restaurants, even unconsciously, seek to build resilience in the pandemic by applying the food safety practices recommended by the sanitary legislation and remaining economically active. Targeting public health preparedness, in this letter, we present an overview of the stages of resilience and their interaction with the COVID-19 pandemic in the context of commercial restaurants.
Keywords
Full text:
Available
Collection:
International databases
Database:
MEDLINE
Main subject:
Pneumonia, Viral
/
Restaurants
/
Public Health
/
Coronavirus Infections
/
Pandemics
/
Food Safety
/
Food Handling
Type of study:
Observational study
Limits:
Humans
Language:
English
Journal:
Food Res Int
Year:
2020
Document Type:
Article
Affiliation country:
J.foodres.2020.109472
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