Memorandum Circular No. 15, Series of 2020 on the Guidelines on Food Safety for Philippine Agricultural and Fishery Sectors During Covid 19 Pandemic

1. Fo od Bu sin es s Op er ato r r fer s to a pe rso n · ng g •d in the food bu sin ss inc lud ing on e's ag en ts au d is res po nsi ble ~ r en su rin g t in t tlte req uir me n ts of relev a nt reg ula tio ns are me t by the foo d bu sin ess un de r on e's on tro l.

2. Fo od W or ke r refe rs to pe op le wh o dir e tly ha nd l e or to u h the foo d as pa rt of the ir wo rk It als o inc lud es oth er pe rso nn el wh o ha ve dir e t co nta ct wi th pro du ce or s ur faces wh ere pr od uce is be ing ha nd led an d p rep a red, or food r ela ted tas ks. Th e te rm, the ref ore , a lso ap plies to ma na ge rs, cle a ne rs, ma inten a nce co ntr ac tors, de liv ery wo rke rs a nd foo d ins pe cto rs.

3. Go od M an uf ac tu rin g Pr ac tic e (GMP) ref ers to a q ua lity ass ura n ce sy s tem a im ed a t en su rin g tha t pro du cts are co ns ist en tly ma nu factur ed, pa ck ed , rep ac ked o r he ld to qu ali ty s tan da rds ap p rop ria te fo r the inte nd ed use . It is, thu s, co nce rn ed witl1 bo U1 ma nu fac tur ing a nd qu ali ty co ntr ol proced ur e.

4. Go od Hy gie ne Pr ac tic e (GHP) ref ers to all pra cti ces rega rdi ng the co nd iti on s a nd me as ur es ne ce ssa ry to en su re th e saf ety an d s uitab ilit y of food at all s tag es of the foo d ch a in.

5. Ha za rd An aly sis an d Critical Co ntr ol Po int s (HACCP) ref ers to a sci en ce -ba sed sy ste m wh ich ide nti fie s, eval ua tes an d co ntr ols ha za rds wh ich are sig nif ica nt for food saf ety at cri tic al po int s du rin g a given s tag e in the food s upply chain. IV. GENERAL GUIDELINES Th e str ict im ple me nta tio n of hy gie n ic pra cti ce s pro vid ed in rel ev an t on -fa rm food sa fety sta nd ard s su ch as Good Ag ric ult ura l Pr ac tic es (GAP), Good Animal Hu s ba nd ry Pr ac tic es (GAHP) an d Go od Aq ua cu ltu re Pr ac tic es (GAqP), a nd in rood Hygienic Pr actic es (GHP) an d Good Ma nu fac tur ing Pr ac tic es will he lp mi nim ize the sp rea d of OVlD-19 am on g the food wo rk ers. Th e me as ur es be low pro vid e ge ne ral guid eline s wh ich a r ap pli ca ble to all food wo rk ers an d foo d bu sin ess op era tor s in the ag ric ult ura l a nd fi he ry s cto rs.

1. Reduce tra ns mi ssi on am on g em pl oy ee s Th e be st pra cti ce for red uc ing the ris k of co nta mi na tio n of ag ric ult ure an d fis he ry pr od uc e an d pr od uc ts is ma na gin g eff ect ive ly the ris k of co ron av iru s inf ect ion am on g foo d ha nd ler s an d wo rke rs. a. Bi os ec uri ty me asu res , wh en ap pli ca ble, sh all be ob ser ve d be for e en ter ing the pro du cti on pre mi ses ; /- -: ) ..,.....,J:l f ooa-secu.re 'Pfi.i {iy yi ne s Page 2 of 12 ~ wil /1 _pm~pen nt:, fa rm ers an((i.sfier_Ji,Ui. b. If ppli bl , th i n-1 tri rn"th ( d f 1~. rdin tt ndrn ,, sh uld b di ntinn d· lt rn ti m " n~ n ', sh uld b ~ adop t d t mlnl mli p .:;ibl -ross inli ti n; d. Prior 1tr to th prem is ,' , tJt b h'tl\l ntt.11·, full - rk 'I'S ·houl d b' eh ck d. If th body t mp "r thu " is f und 1st h ., fo d w )rl r ~hall n t b allov,, d . b , d is · cl to c nl~, t n d tor or cond u uti n : nd ppro priat e fa rk pr 'lll\S , nnd th ithou t foe m l n t b' nil w :I t 'llt''r tJ, · . t: Fo d , ork rs nd th ir ·on c1cts foun d t b inf t" VID -l ~ b th s. mpt m ti and nsyrn pt · indiv idu I' ) ·hn\l d t nt r th pr mise s. Tho1 ugh s-;i.ni · tl, ·ont-;,1 't 1 ·1s of inf d food work rs houl d b imp! i . i t , a II fo d rk rs: • fr u nth nd v,, s hilt.g. Hand\i shin usint:1 ~ ap rnd .1t rfor at le uld b trktl , b er , ; • Freq u 1t u hol-b a d hand s nitiz r su h thun l r pr pan I; • Freq u ut dhn li ti n of w rk urt'a · •s nn t u h poin ts Ii.I · d r h ndle using quat ern r amm oniu m omµ ound s r chlor in ; nd • oida n f clo nta t with ·rn 10n show ing mpto m · of r spira tory illn b. \ hen appl i bi , gl s s h tlld b us . How ' r, th foll wiu{T h uld be • Freq uent arr in cr out non- food relat ed tiviti es su h as p ning 1ptyin::, bins· • tou •b n \\ · • Obs rv pr . s hin in n 0 10 s chan U of disp sabl glo shou ld n t b co n id r a · r hand wa hing · • P1 per , hing nd uitat i n · hie lov s, if us cl, sh uld be impl emen d; and • Properl. rem v sepa rate lined trash n. i. Phys ical dista nciI 1 m te.r fr m th r food work C)rs shou ld be ob e1 ed. Alte rn ti con id r th follo wing mea sm that woul d p1 vid • Impl em ntiu.g alte.rn , or any simi lar me hani m to ensu re that food ork rs will uot fa e each ther in tlle pr mis ; • Llmi ting the num ber of food , ork 1 ~ p r vork are · • Obse rvio 6 tatio nal rk ched ul f fi d work rs; Page3 of12 • Spacing out workstations, which may require reduction in the speed of production lines; and • Organizing food workers into small work groups or teams to facilitate reduced interaction between groups. j. Training on basic information of COVID-19 should be provided to all food workers. Employees should be oriented on the basic symptoms of COVID-19 which are fever, cough, and shortness of breath. Employees who are feeling unwell or exhibiting similar symptoms to COVID-19 s hould not work and should be advised to stay home for further obse1vation; k. Written instructions and reminders on good hygienic practices, physical distancing and good respiratoiy hygiene should be placed on conspicuous places within and around the premises; and I. If possible, the usage of common work tools or equipment such as pens and mops should be avoided. If this is not possible, these common work tools or equipment should be disinfected before and after each use.

2. Maintain healthy business operations a. The management should identify a workplace coordinator who will be responsible for COVID-19 issues and the possible impact at tJ1e workplace. • The COVTD-19 coordinator should work closely with Good Agricultural Practices (GAP), Good Animal Husbandry Practices (GAHP) or Good Aquaculture Practices (GAqP) lead person or with Hazard Analysis Critical Control Points (HACCP) or Food Safety Management System (FSMS) team, which handles food safety risk management arising from additional measures being applied in the workplace; • The COVID-19 coordinator in collaboratio n with the management shall also be tasked to spearhead the development of an emergency plan that will take into consideration the following: 1) line of succession for business decision making (i.e. in case someone becomes ill or there is a need to self-isolate), 2) methods to reduce the use of supplies that may already be or become in short supply and, 3) contingency measures for identifying alternative suppliers of essential products needed in the operation; ■ Once protocols and strategies are developed, the COVID 19 coordinator shall ensure that these are properly and adequately disseminated to all workers. The guidance document should be posted legibly in well-lit and conspicuous areas, preferably entrance halls for maximum viewing. All workers are required to read and understand the guidance document: • A dedicated number for COVID-19 related concerns should be set up. Personnel to man this number and take note of aU phoned-in concerns should be designated; and • The workplace coordinator shall also be responsible for identifying area leaders or supervisors who will be in-charge of observing food workers and keeping record in the event symptoms emerge. ~!ood-seci~re Pfii[~yin_es Page4 of 12 with prt1!J_-,,CrrH1s }armers an,t _(isfierj'1l~ b. The man age men t sho uld establish a monitoring and repo rtin g protocol aligned wit h the nati ona l guid elin es for repo rtin g confirmed or susp ecte d cases of C0VID-19. The pro toco ls disc usse d and dev elop ed at the man age men t level sho uld be pro per ly and ade qua tely diss emi nate d to all wor kers . The following sho uld be included in the protocol : • Mea sure s to be obs erve d whe n the per son nel are not feeling well while on dut y (i.e. isolation from pro duc tion area, medical assi stan ce, tran spo rtat ion arra nge men t, san itat ion of con tact area , and oth er nec essa iy mea sure s); • Con tact tracing - if an emp loye e has bee n con firm ed to be positive of C0VID-19, notify all his/ her close con tact s to minimiz e furt her risk of spre ad. Contacts may include any of the following: i. any per son who was in physical con tact wit h the infe cted emp loye e for the pas t 14 days; ii. any emp loye e who was with in l met er wit h the C0VID 19 pos itiv e employee; iii. any one who has cleaned up any body fluids wit hou t ade qua te PPE iv. emp loye es in the sam e wor king team or wor k gro up as the con firm ed case v. any emp loye e living in the sam e hou se or sha ring common hou sing facility as tha t of the confirmed case. • Imp osin g qua ran tine peri od for all con tact s found to be exp ose d to a con firm ed case for the pas t 14 days. Such exp ose d per son sho uld be qua ran tine d for at leas t 14 days, by stri ctly isolating at hom e or by stay ing in a contro!Jed facility for obs erva tion . Contacts sho uld be test ed for C0VID-19 if any sym pto m wou ld be obs erv ed dur ing qua ran tine peri od; • Rep orti ng of the resu lt of con tact -tra cing to the local gov ern men t w1it; and • Issu ing of a retu rn to wor k policy for reco vere d pers onn el. This sho uld also incl ude mea sure s and man age men t pro toco ls for reso lved sym pto ms. c. The man age men t sho uld limit or if pos sibl e, avoid the con duc t of physical mee ting s. Utilize onli ne plat form s (e.g. online mee ting applications, cha t gro ups ) or exp lore oth er mea ns of tele com mun icat ions . If the con duc t of physical mee ting s can not be avoided, wor k mee ting s sho uld be held in a wel l-ve ntil ated are a or out side spa ce with all par tici pan ts ade qua tely pro tect ed and com plia nt wit h the min imu m physical dist anc e req uire men t to avo id tran smi ssio n of the virus. ~ food--secure 'Pfii[iyyines Page 5 of 12 wit Ii pn1 ~er omf ann ers andJisfierj,1Lk Maintain a health y work enviro nment a. The manag ement should create a plan for screeui ng all person s for COVID-19 sympto ms when they enter the work premis es. Thermal guns are recomm ended to be used as tool for screeni ng and monito ring their temper ature. The protoco l should be clearly commu nicated to the food worke rs and visitors. Signage and posters illustra ting the protoco l should be mad e ava ilable to all food worker s and visitors b. The manag ement sl10uld establis h applicable measur es observ ing good hygienic practic es includi ng minimization of close co ntact among eacb person nel; c. The manag ement should perform routin e environ mental cleaning and disinfection; d. The manag ement should provid e approp riate PPE needed in the perform ance of the tasks of all person nel enterin g the food produc tion premis es includi ng those involved in transpo rtation and delive1 y , as well as visitors ; e. The manag ement should ensure that all pe rsons in the premis es have access to soap, water, hand sanitiz ers, and toilet and washing areas. V. SPECIFIC PROCESS STEPS

1. Ou-far m Practi ces a. Livestock, poultry , and aquacu lture farms should implem ent strict biosecu rity measu res prior to farm ent1y to ensure safety to botb the farm worker s and the animal s. The following are recomm ended: • Disinfection of all vehicles enterin g the farm; • Disinfection of all person al items to be brough t inside the farm such as cellpho nes, laptops , camera s, keys, etc.; • Showe r area, body dip or any structu re witb similar effects for all person nel enterin g the farms; and 11If necess ary, all person s enterin g the farm should be provid ed with approp riate appare ls ensurin g that outside appare ls are not brough t inside the farm. b. Farme rs and farm worker s must comply with the hygienic require ments of applica ble Philipp ine National Standa rd (PNS): GAP, PNS GAHP, and PNS Good GAqP. ■ Farme rs and farm worker s must also implem ent food safety practic es during harves ting, postha rvest handlin g, packaging, and pre-tra nsport to preven t transm ission of the virus to food; • In additio n to the hygien ic and food safety practic es provid ed in applica ble on- farm food safety standa rds, the following should be observ ed before farm operati ons: ~ o a - s ecu re 'Pfii[ijJyines Page 6 of 12 willi prmJ erous.f anncrs a,1d_li:.f1e 1Jofk i. In tran spo rtin g farm wor ker s, han d san itat ion sho uld be enfo rced bef ore boarding. The num ber of vehicles use d to tran spo rt farm wor ker s sho uld be increased, while the num ber of farm wo rke rs tran spo rted eac h time sho uld be red uce d in ord er to comply with physical dist anc ing req uire men t; ii. Pro vide farm wor ker s wit h personal pro tect ive equ ipm ent. Require fcu-m wor ker s to use rub ber boots, wor kin g clot hes (long slee ves), hat, rub ber gloves, clea r eyeglass or goggles, and was hable face mask; iii. Advise farm wor ker s to a void clos e con tact with any one, especially tho se sho win g sym pto ms of resp irat ory illness; iv. Fre que nt disinfe ction of wor k surfa ces and touch poi nts like farm tools and equ ipm ent usin g qua tern ary amm onium com pou nds or chlorine; v. If app lica ble, foot dip and han d san itiz er in every pen or stru ctu re with in the pre mis es sho uld be provided; vi. In add itio n to the hygienic and foo d safe ty prac tice s pro vid ed in app lica ble on- farm food safe ty stan dar ds, th e following sho uld be obs erv ed dur ing farm ope rati ons : o Pro per and freq uen t han d washing. Han dwa shin g using soa p and wat er for at leas t 20 sec ond s sho uld be stri ctly obs erve d. Field wor ker s are also adv ised to was h thei r hands and face wit h soa p and wat er wh en com ing out of the field for a meal or rest; o If alcohol is available in any of the farm ope rati ons , freq uen t use of alcohol-based han d san itiz ers such as 70% to 80% etha nol or pro pan ol sho uld be obs erve d. Far mer s and farm wor ker s are rem ind ed, how eve r, tha t the use of alcohol-based han d san itiz ers do not rep lace pro per and freq uen t han d washin g; o Pra ctic e good resp irat ory hygiene by covering the mou th and nos e whe n coughing or sne ezin g. Farm wor ker s sho uld be adv ised to avo id touc hing the ir eyes, nos e and mou th especially wit h unw ash ed han ds; and o Practice physical dist anc ing of at leas t 1 met er from oth er per son nel in the farm, par ticu larl y dur ing mas sive farm ope rati ons suc h as plan ting , wee ding , harv esti ng, pos tha rve st handling, on- farm pac kag ing and load ing of pro duc e to vehicl es. vii. The following are the rec omm end ed way s to incr eas e physical dist anc ing : o Reduce the num ber of wor ker s in one are a by assi gnin g wor ker s to diff eren t task s or by assi gni ng the m diff eren t day s to rep ort for wor k. Design an alte rna tive wor k arra nge men t wit h non -ess enti al wor ker s and if not pos sibl e, non -ess enti al wor k shall be pos tpo ned ; o Reduce- the num ber of wor ker s by usin g mac hin es and oth er mec han ical device, if ava ilab le; o Use mob ile pho nes or rad io as mea ns of com mun icat ion; ~ooc(.secu:re 'Pfzi{iy-:_i-~e~ Page 7 of 12 wit Ii pro spe rou sJ t,1r111ers and-_, isf1e1jolf. viii. Assign responsible person to make s ure that farm workers follow the rules for physical distanciug. ix. Physical distancing should also be observed during meal time a nd breaks. Farm workers should be discouraged from sharing food and beverage with each other; x. Provide additional seating and shad e s truc tures to allow farm workers to take breaks while majntaining the required 1-meter distancing; xi. Farm workers are encouraged to employ alternative gestures of ca maraderie (e.g. elbow and foot taps or distance waves). Handshakes or any s imilar tactile contact is prohibited; xii. In addition to the hygie nic and foocl safety practices provid ed in applicable on- farm food safety s tandards, the followin g should be observed after farm operations: o All perso nn el go ing out of the farm should undergo necessary sanitation prior to leaving the farm; o Farm workers shall be instru cted to wash or sanitize their personal protective equipment that has been used throughout the day. As applicable, disposable PPEs like gloves and fac e masks should be properly removed and disposed t o avoid contaminatio n of self, the others or the work environment. Other PPEs should be washed and left in the worksite. For washable PPEs, assign the same PPE to the same worker; o Farm workers should be instructed that upon arrival at home, unprotected physicaJ and social contact with any family members including contact with pets, live and wild or farm animals, should be avoided. Farm workers should also be advised to practice good personaJ hygiene (i.e. bathing upon arrival, washing of hands, removal of shoes prior to entering the house) and to wash their outside clothes separately.

2. Post-harves t Practices a. On-farm and off-farm establishmen ts for the postharvest handling of fresh fruits and vegetables, livestock and poultry, and aquaculture commodities must comply with the applicable hygienic and food safety practices provided in relevant Philippine National Standards (PNS) to prevent transmission of virus to food. Strict implementat ion of GHP, GMP or HACCP in the establishmen ts will also help minimize the spread of COVJD-19 virus among the food workers; b. In addition to the hygienic and food safety practices provided in relevant PNS, the following should be observed: • Strict biosecurity measures prior to the entry to the establishmen t should be implemented to ensure safety of the farm workers; ~ f o o a -s" 'Ure Tfii[iyy'in s Page 8 of 12 willi yro.~pc1 ow, Ji:trmcm,: t111dfisfi erji1Lk • Fo d w orkers s hould b pro 'd d with a1 propria te PPE s u h s ma ks and gJ v nd th s ,h uld be p r perly, rn lthin the or! c 1 • Fo d w rl 1 s h ul d b dvis d 11 t r use disp abl m sks nd ~ ce w rn-o u , dirty or damp PPE as frequ ntly ne • ·ar~, • Food wo rker ho uld practic pt p r hand hy i ue b shing ha nd wi th so p nd w ter for at I t 20 s conds. The s hould b , dvls d to u 70% alcobol-ba ed hand sanitizers fre uentJ , and to us th is ~ e r ever ha nd washing; • Hand sanitizers and dispensers with I ohol-ba ed solu ti ns h ul d b placed iu strategic locatio ns v ·tnm th world ng ar a. Food worke rs s houl d be advised that the use of hand sanitizers a nd ako bol do n t re p lac p rop r a nd f1 qu nt hand ashing; • Glov • s hould be cha nged fre qu e ntly r v ry time th ere is c: n et to no n-fo d s urfaces s uch as doo r knob , bill, tc:. It i highly advi ble th t thes hould b disposed properl , in a foot pedal bin: • Marks on the flo r h uld b placed or oth r d vices mey be in taJI tid workers to main tain the minimum one meter (3 feet) phys ical dist n ing; a nd • Wo rk s w -face a nd to uch points s uch a do r handl es, tab l , equipment bin , etc. ~ho uld b frequ ently a nd tho r ughly I a n d and disiuf cted.

3. Tran por and d Liv r The driVi r nd th r r ~sp n ibl or trans porting a nd d e liv rin i- agri ulture and fish mm ditll : hould w ~ r m s k an I wash th e ir hands ~ often as po .ibl Jc h 1-b J h nd nitizer (with c t least 70% eth nol or p1 pan l) efore n · tio n with othe r pers onn el; b. When >pli bi , d . nd p ckaging hould be used . Pr p r i ti n pr to 1 b imp! ment d whe n us ing reu , ble ontain r or p I gig; rsonnel responsible fo r transporting 11 l dellv rin g mod iti uld o bserve physi al dist. n ing durin g rsonn l upon rea hing their d · n; rson n I r s1 ons ibl for tr ns p cl li v rin g tld b rv s i t h ti wh n th tJ nsp lcultur eo nd shall be cl n d, s nitiz d, ~ fooa-s cure Pfiifiyyines Page9of 12 willi pmsper >w farmers aruf_f,sfzerJolk Food R tnll pr mlsos Physl HI dlsl11 n Jn a th fo o I r le ll µr misc s h uld b obs '-rv d t ·111 Im s. Th followin prn tic Im ur s m.ny b n icl r d by ·h I t.: II rs wh n ppli bi 1 • Avoid v rcrowd.ln by r -•,.ul tin th -• 111111,b r of ust 111 r l.n ii - tlP r ll st: r -; • -si 111at - s pa rat: ntr n -rnd -xin th r tail tore, If p ssibl ; • l la e pr p -r signag at· e ntry point·s r ga rdin , pra ti d t b obs rv d whH , ln id and ar und th f cl r -tail pr ml -s, . w arin f ma k, phys i a l distan ing, a nd fr qu ent h n I a nit tl n; • l rovid e hand a nitiz rs, di ini ta n · ·rn ci Ii posable pa p r tow • Is ntry I oint s); • Employ strat gic a nd er a iv ways to Ill e. nag th qu ue whil e n fo r ·in g th r quired phy i l di l--ancing (e.g. fl o r ma rkings) ; • Ad vis customers not to touch product th at th y will n t purchas ; • Use appropriate phys ical b rri rs (e.g. pla tic cover, d ma rcc tio n lin · in tb count rs to prote t s taff; • Promote pre- packag d options for fas t r h -· ·kout time a nd for crow d redu ction; • Promote us of no-contact payme nt · h me or othe r me·rn s uch a nlin transactions; • Encourage consumers to use their own shopping bags nd re min l th m t frequently sanitize their shopping bags alte r use; • Provide alte rnative food selling strategies s uch as a driv e-tbrn, nlin lling r order-and-pick-up schemes; b. Have regular announcements to remind customers to follow phys ic I distancing ;. and clean their hands reg1tlarly. High-touch s urfaces iu th retaH tor pr mi - should be id ntified. The following measures should be obs erved: • Provide disinfectant wipes or its equival nt for custome r ' u e in I a ninb th touch points (e.g. trnlley and basket hand! s); ■ Regular sanitation or disinfection of high- touch surfaces by assign d ta.ff~ s often as possible; • Regular washing and sanitizing of it m such as menu , ladl tong , or condiments; and • Frequent sanitation of door handles or ins tall devices to minimiz co n ta t ( .g. automated door, keeping doors open) . c. Where open food displays are availabl in the retail pr mis s, th foll win 0 re r ecommended to avoid transmission of C VlD-19 throu 0 h u\'fa c c nta t : • MaintaJn frequent w shiug nd sanitizin of ll surfa s th.at m ~ in ontn t with food and utensils; PagelOofU . 1/ • Require food retail service worke rs to frequen tly wash hands, and, if using gloves, these must be changed before and after prepar ing food; • Require food service worke rs to freque ntly clean and sanitiz e counte rs, serving utensil s and condim ent containers; • Make available hand sanitiz er for co11sumers on their way in and out of the food premises; and • Avoid selling or openly displaying unw rapped produc ts from self-service counters. These produc ts should be packed, covere d or placed in display cabine ts where bags or trays and tongs are available for custom ers.

5. Food cantee ns Operational food cantee ns especially those serving the frontline service s should observ e high standa rds of public health measu res (e.g. hand washin g and respira tory hygiene) . The following are additio nal measu res for consid eration : a. Maintaining the require d physical distancing of at least 1 meter betwee n person s, including the seating arrang ements ; b. Staggering staff work and break times to redu ce staff numbe rs in a cantee n at any one time; c. Restricting non-es sential physical contac t as much as possible; d. Visible notices for staff promo ting hand hygiene and physical distancing; and e. Cleaning and disinfection proced ures for equipm ent, premis es, contac t surface s, higb touch points, e.g. counte r tops/to ngs/se rvice

6. Food Packa ging a. Employees engage d in food packaging should observ e strict good hygienic practic es and pbysicaJ distanc ing in workplaces; and b. All applica ble measu res tliat will ensure minimization or preven tion of food packag ing contam ination should be adopted.

7. Consumers a. General hygienic practic es should be strictly observ ed; and b. Fruits and vegeta bles should be washed by doin g the following: • Rinse all produc e thorou ghly with runnin g water and gently rub or scrub it with a clean brush or hand while holding under runnin g water; • Dip fruits and vegeta bles in salt solutio n (2% salt) or hydrog en peroxi de water solutio n (2% hydrog en peroxi de) for a maximum of 10 minute s, followed by rinsing in tap water; • Soak fruits and vegeta bles in a solutio n of water and house vinega r (½ cup vinega r per 2 cups of water) for 5 minute s; ~ Jootf.secure 'Pfzifiyyines Page 11 of 12 willi yro:,pc rous farrne n andfisl ie,folk I • civo ld d. R w ha n l d wi th ,,nd to I orrn f C ·d by h aUn ni r-.red ul· rly. iJnpl m nta tl n. ay of _ _ _ _M ---._ _ _ _ _ __ 20 20 . ~c.~ ~L LA M D. DAR; ·P,h.D. ,._:_ ecr ry OE,A_RTMlNT o, AORJ CVLTV Rf IIIIIIIIIUUDIIIIIIKIU 11110111 DIii In rtply fn g pt, Clt t 1h11 cod • ' For Sig nat ure : S-05-2 0-0 143 Rtc tlVt d : 06/13/2020 02 :66 PM U' P I 12 of 2 GUIDELINES ON FOO D S AF ET Y F OR PHILIPPINE AGRICULTURAL AND FISH ER Y S EC TO RS in COVID-19 O N -F A R M PRACTICES AFTER FARM OP ER AT IO NS DURING FARM OP ER AT IO NS BEFORE FARM OP ER AT IO NS FR EQ UEN T HA N D FARM VJ ORi". ER TR A NS PO RT OF W P. SH I NG What is COVID-19? FA RM W OR KERS '.q "•Cl"'• .. ! ... ,,~ .. .... v ,, S AN I TA TI O N COVID-19 is shor t for ,.,. ,. ., _" ... ' .• ,1j'-.,, Coro navirus Dise as e 2019. It ,.. ··- .. • I ~ • • J • •' ., ,_ is a re~ pirato ry viral diseas e ca us ed by SAPS-COV-2, a spE:;cifi c ty pe of Coro navh is. t 7 0 % P.LCO HO L A ND HAN D S Al ' !T!ZE'RS /1\ Pf- f S A l1 ?T t.. no tJ . .• • • ' ,, .... - 1. ~ • . .· .'.:"·;,: H o w it is transmitted? GOO D RES PIR ATORY HYGIE NIC Pf.. /< CT!C ES Human transm iss ion is AV OfO CO N TA CT HY O!£N £ A T HO M E th ro ug h respiratory dr op le'tS W lTH SY MPTOMA.TI C '••~ b • .-,,••• . ... ,,,.tc ,1 f,,,r ,;.., !.,. ,;:, "' .. ,•~if l 4' P , J/C" - " . I ?E OP LE ,;.:,,,c: ... 10..,,-c .. 1.. ,,,. . ...,.. ,,,,,; , :.,i, e.J. J;., :-- wl •• ,.,., . 1 from inf ec ted pe rso ns th at 1., , /~', C-'V tl• 1u• T1, , ~•1 ""1 "'" ' '°•""' ""'° '-Ol r,,.. .,--i .,d, ,, , . .c; Ai, .1" "1• .~ •.1•. t o 4.rl• ·" ,J,'! ,(,J1 1, ,~ t -rl ·.. ,c. ir,_, t i'3', 0.C , rr- •t# ~, •.).'(: ..... co ug h, sn ee ze or t.alk, an d ,--r,t;,(";.4oCt of • ,4,~C .C,I( ~ r,1,.,,,,,,,.,,:.4 , ~.r •,. r1, >o-.!1 ,..,·., "t-r Jr•• "'l/: ,•.-. d l ,,.. ,-; "J~ Jf .: th at to uc h co nt am in ate d surfaces or ob jec ts an d PH 'f S!C P.I. DI ST AN C E W A SH Ol /T Sl DE infect pa ss ag e re ce pt or s on FREQU W T 0! Sl NFEC:. TIO N 1·-: ' ... ., J' •◄ , ...... ., '"I . J'.,, ,, CLOTH ES the face. '•"" "' 1,,y_ ,,, ,. ,... , '• • ,,, ,,,,., SE PA RA TELY ... ' , ...! '.rl ./ 1-:" . Y .,!1• -~ ·~ I :;"I' •Jtt ,, . • l , , _.. • • ,- • I , 1, y•_ ·.1• 1,it .,.,,. ~-1 "" . 'I ·M -'"' " " ► •· •~ ,_ 't • 1 ~.. o •"J "I' ,, , r .. , , • • -~• • I 1, • ,,,., . A1 ' I Y .. "\ ,.,, .. ,v.• ,t\~ ~••, rw ; /16 Ris k on fo od transmission of .._ -':. -•t .. ,. .,., . . , ~- , .. , ~ ,l\ , •• ., . , , , J ' . ,.. , I ::~ ~ l, ) w, J I• . •••• • ~•;. , th e virus remains. Hence, food safoty an d hygiene sta nd ar ds and protocols G~ EE il NG M!! TH ODS ne ed to be established an d FOOT D?PS A flD AV OI D AN IMAL carried ou t well an d correctly 1-lA IW S A Nl ilZ El! S CO NT A CT '-t 111 -n" ,,n1 • •.., .. , .. 1 ,•~ :.-3 to re duce, if no t arrest, th e 1,.t,,;,c.,, •,~, y•\l ;.1t r .,., .. ~ ,. !'..'t sp re ad of th e vi rus di se as e. '- - - - - - - - - - - - - - - - - ' / ~ - - - - - - - - - - - - - J osSERVEGENER~ s HYGIENIC PRACTICE ND LY PHILIPPINE A G R I C U L T U R R S A L A @"" WASH HANDS REGU LAR 2 FISHER Y S E C T O I 0 - 19 /'ij'~~~- 9 ,_" " IN C O V : 7 . H FRUITS ANO .,,,· ' / WA S VEGETABLES IN RUNNING \•A . /:1 CONSUMERS 3 MPTION Of AVOID CON SU O OKED RAW OR UN DERC AN IM AL PRODUCTS , '+ - 1 9 ? HOROUG HLY C O V ID WHAT 1ISCo:i:.. nc•,11 .,.;s. D:~P.ase 2019 :~ o rii~p .r ctor y COOK FOOD T skor t fo C o V · 7. . o , i x , c i h < c o u · , ,, d b y S A l < S- virol .;foc-o !. · o f C::o r o n o v i r u ~ type> IT IZE r l " . . ._ 5 CLEAN AN O SA N S URFAC E S A N D HOW IT lSTR AN S M IT T E D ? £QUIPMEN T IN CO N T ACT dro p Hu man t r o M 1 n le ts f r o m •ni< ,c t i$ <, c ~ d o •o n p n t e o i~ r r hro s 'l o u d ,n g o o s h r t1 r , e r r > ~ , h d p 1 c $ i r r c a J rf o w c J , c y g e h s . ~ o n r e o e b z i e e c o : r s f7 WITH FOOD , e n d 1 h0 1 c o u c h o n t h e f n r , e toll< o , s o g P . r N e p : c , r $ o r,d in f P< :l p r< : n o .n s r l ; , n c e , . i~ s , o n o f t h e v 1r J s b ~ o n 1 00 < 1 l r o r.srr o i'.> n e < , d R c n d o r c $ o r . d p r,;,: o ~ • J n d h ) • 9 111,N i , 1 to iood s o f r• ! < ,.,ell or1 · c o r r n c t l y d e n d c o r r ie c.l o u t t o b e ; , s io b li h li P v s d i ~ c o s e . p r e o c o f t h e v i r . if r , x o r r c • s t t h e ; r r~d u c c ... - OBSERVE PHILIPPINE AGRICULTURAL AND n h 1; ic ol d ,sto nce FISHERY SECTORS REDUCE IN COVI0 -19 FOOD CANTEENS RESTRICT non-essen~1oi phy sic al con t oe WHA. ! .'t ~ j~ ~, ~~};.!,, ~ .1 :, ·' ,) · •" ·"'' :t ,oc ;• . . ,,1' ..' .~ ·~ < :~~· :; . :yoc ,...,•~••d :.... -= ~(v·ci :s·.- · v~ .~> AR C.~ ::' ; .;,. . . '-( ,• ' I) • • PROVIDE '· ,s, b ie "!O~ic e ori r on(, --~,e--f.: ,:y · d p·,y ii u i HOW IT IS TRANSMITTED? DISIN ECT cleanin g O lid dis.nfoc ion of e uipment on hI h OO - h p ~,H . {Y - ,,. PHILIPPINE AGRICULTURAL AND SAFETY PRACTIC ES £ FlSHERY SECTORS IN COVID-19 ..,,. ......./ _J OBSERVE FOOD PACKA GING WHAT IS COVID-19? d10rt for Coro nov1r u~ D,se-ose 20!9 ,~ () r ,,;.p,rct<:w/ viral di~eo!.e v,u,,: d by SARS- CoV -2, o •,pc,( 1k OBSERVE typ o f C oronovir·v~ phy:-:icol dis tancin g \ HOW IT isTRANSMITTED? \ H •Jnior, tronsmia,on ,s done through re5.piratory drop l.;,1'$ from ,nfecti,d person~ thot cough. snec;z" Of \ toli<, end thot 101.J{ h e,ontom noted t.;rfoc~ or cbjecls or.d inf.., t possoge receptor s on the focE; IMPLEMEN T Risl< on locd tro nsrr.i~slQn of the virus rernoms. Hentr,, opplicc;ib le n1eosu~es to minimize- ~ food so.iety ond hy9lkl'le stcndards. ond protoc ol!. net-d or p reven t contaminat ion ' to be e~!ob !i,hed end carr ied out ·11GJI end correc tly lO reduc~. i! <\Ot o rr-C"~I. the spreod of the viru~ dis<"!aH•. . GUIDELINES ON FO HOW IT ISTRAl,'Sf,lmro? OD SAFETY FOR PH[UPPl NE AGRICU HJNin u ~ W \ ii> cfo dn:d,als f r ~ r,\fntod oe lh rcv 'ih rr...pra! O!)o LTURAL AND tok. «Id thcl t&-Jth <-OPf!"Ol'IS IJ't.a t ~wgh. ~ I\ N U 'I o t ASHER Y SECTORS IN COV ntamb'ICttd w r la c ID-19 o-ci in fect oau!>(JII ' rocspr<,,n c., W fc:o. u t t objecU fiJ »! on food Ucmtrr'A POST-HARVEST P fo,:,i1 '4f•tyond t, D"I cA Ut t 'J M , . - ~ t-1 4,ncc, RACTICES ,~ bo d ~ ~ d and vgltne ~tc f t d ~d i.'O l, d P'"1°""' netd r o ~. tf n o t ~ O t t c:o'Tttd o u t v / d Ofld c.orrou>, u , , the q,re.3d c.,I the vf:1~d!l~~ BIOSECURITY lm p lemcn l biowcurit WEARING OF PPE " " 'a .u r o s a t the e : ,u y s y of Food workera shou t.stabR<h-.:•>l ld bo provido d vAlh opproprlore P l 'f , u ch °' m.-,,J,.$ Ol'ld glCNH v.•or n in work arc0 HAND WASHING Obo.erv• prc,ptr han d w1 c,i!-W,g ui.ir,g .:>op w a t . , for a t l t o s r 2 ond USE OF GLOVES 0 So!i:cond1 Glolles ,hould b • chongod f r • q u • n t l y e nd ~vary o f t ' f touch1n g r1c;n• fo od C"'1l0C t , u d o c c , , u c l, o, door knob •, bins , elc , T h • " ,hould bo HAND SANffiZERS dlcposc d pro p trfy. Hoi,d = o i t f u r - . a n d &. p e n u r< wilh a ! le u . l 70: t olc l.>l'nl• b o ~ <Gl.mon• ohould b • cr,c J!.,bie wi thin : k • worf<il!g c:r ea FLOOR MARKS P1.1c:o t!tJld " no n, mi.:r toet) ,por t dlsror,;o k:: whh ot lunr.:, ore m 11 1<,1 ,a ,,, 'lnr, 11ro ph ,/tJice; d ~111 nr. lr", nmon~ ,vo,1-e,r, & DISTNFECTION Work " "" o t u 011d w e h er: door hondletoudi po!nu t. ellulp:,,Gr,t bk11 e t, : oh tal>le:, ould be f r ~ n ity d v . ir . - d 'l nd cflolnfo<:ted, \ OBSERVE PHYS ICAL DISTANCING AND AVOID OVERCROWDING IMP LE ME NT QUEUE PHILIPPINE AG RIC UL TU RA L AND FISHERY SECTORS MANAGEMENT STRATEGIES □( ' IN CO VID -19 OEStaNATE SEPARATE E'NTP.A CE ANO E)ClT R E T A IL F O O D P R E M IS E S PROMOTE PRE-PACKAGED WHAT IS COVI0-19? f....., \ 4 V'-l t .,, •rJ J ,: tf•f )-,,,, ,I ,•• ,,. . , ,,• ., <. 0 4 ( ••J\ 4", -;. r,J , .., •., A A'., (, I / (J' J ~ •J I t -11'( Jfr ' 'i 1 , pi• , f 11.. OPTIONS < iiT : ,.1, r- •J f :: .,, ,,, ,J, , , u ·.. PROMOTE ONLINE HOW IT IS TRANSMITTED? CONTACTLES~ ,4,-:-_,.,... ' f'J'"V , - ~ ~ ' l, ':- ,j • • r- ,••-"? ► 't"-;.c, ""J "' Cl" I PAYMENT , 0 1 0 , t:'i .. o r- .." ' et l . ., ' "":'""4,.- .. ,.. , ,...4~ ::.,-=, .. .,,. l . <,f , , , _ ,, ... j ~'J ' (IJ .. ~\(': ;,f,f )--? ' ( ,Q,. .; ' ,:v ')';.,•'·· ~ . ~ ... ';). . ,, , . ,'I"~ · :.,,o:.•,.~·.• ,,- , c-;.• :·:. • ►~ . ~.<: F,.. ,,.,\, v"' ' C'J'.>fJ ._ , ~,.. ,\""✓ •. • ~ .. ~ • .. _.. · -:- .,, - - •• r,. e r~,; : i:.r. ,.. o•d ,..,9~ • ;.•a...... -:1t ... ~y, d.p .. , • ·,:, . , '1 PLACE SIGNAGES OF <, ~ ,, •:-, ' Ot. •.1 ► J 9-? r,Q'r •..-:l ; ' ,, ._ J ., (. \'L ' ( I') PRACTICES lHA T NEED fl'-j ,• r 'r r • o •'t,, ", .. :~('• ·:.· r :,.., , · :,. ..... , "' . 'i";'C ,1"!'" (1 TO BE OBSERVED cl . GUl DELINES ON FOOD SAFETY FOR PHIUPPINE AGRICULTURAL AND FISHERY SECTORS IN COVID -19 TRANSPORT AND DELIVERY HOW IT IS TRAltSMITTEO? WIIATISCOVI0-19? ~ &10."I'\ ~~'-'" 1J. oone lh-w9h , e1~ 'a°O<Y CO\ffO 19 ,,sho.l tcr Cor<><"' """' d 1~~ lron W'Ktr d~.on \ th?tc.o. ,g~ a.HH·Ol'toBo.. i:>~ 2019 It l> o r.-..pi<oto<y wcl O"\O c>-ot !Jj~h C.O('(m-rio:cd w , 4ou 1- UC ot..!'t'C" or.d hfe-:. t ~,u,,c a.Md bySI\ R.>C oV 2. o ~~ lr<",rt; ,n O"t -.0 (q,c, ~ -r:. ~ o ' (.ao::c v,:u-; F j,,_ \.~ l c..:x ;,'C""K -1-~o! thf """' r~,<;i,rs. HH.-: •, ' ·'Xid s-;.!r ~r o--.d twg1"'f"lf' ~O'td* d~ cr-d p!G~ " c,.;d ,o 1,,- ~ t . o ~ Y.d c«r-ed v.,1 wet etd <:c;uf'<t !t 10 1c-oULt-. a :\!JC!'l'~ :.t t"1r-..;::N 2dd 1hit-....nn.c!.--.Qc-..,r USE OF MASKS AND HAN D SANITIZERS DELIVERY VEHICLES f C(Jd dt:' v c 1y -.,.chd e: at.t\tl'l lw ~ ooit ut11C :c !l(l(t"JoP7-I ot C i.Jf:- f•.JKy c~l<1 d'it~ c,r 01"-cr (oc,d r:on::. N'.A, wht'l"I oppl-(.ot>~ r.c c(.-.,.:;.o:0i;;!e !:>Od c.or,l.o,1u,..,1 -:r.rl s-,oc.!-!.09h9 :.1-d.J u!.id. P, ~r ~ o!'o l~ V ,14 W- <k<-<' W rfv•✓-.:btC" pat 07r,9 oe,:f ,?C"1~1J,,.tt ~ TOILET PROPER HYGIENE AFTER TOILET USE 7,." ,:,,;.,_,is, 'J--d r- ,rv" r~•""!...; r' , r f /. .... ~4). r fo, -i"-r:-., ... -.,, J..,d • 'C."1'- y~ ""I"': I ~l'\,t'-1' ,,_ ~" :t f' f~ (-r,. ;;,t«~ CM I 1-~r V' r'f'; t . . ~ ': '"';4'!':"S. PHY SfCAL DISTANCING Thie" da,.,.,. a..d C-J'r'!"f' pt~t'I CI ~"'ii dfo.'ut ry one! llOS-,p ort ,_; ::via W-<"" t ?"<t~~,,J Ml<l'U .- 9 ~i'fl"'l91fO"",...port ~ -,,J'.h C".bw pqrs ~•' upoo rPX.b"'" '9 ;I• ck,1 l"11'>'.Jf1«1,