It is a time of ‘pandemic’ such as that caused by the Covid-19, it is key to disseminate, train food handlers and control compliance with good food production, handling and marketing standards.

Food safety, according to the National Food Directorate, is the guarantee that food will not cause harm to the consumer when it is prepared and consumed according to its intended use.

It is key then in times of “pandemic” such as that caused by the Covid-19, to spread, train food handlers and control compliance with good food production, handling and marketing standards; if what you are looking for is to prevent infections and guarantee the health of the population.

Is that one of the objectives of a food service is to offer its customers quality food that is safe, that is, free of contaminants that in some way may affect the health of those who eat them, points out this direction. It is in the implementation and control of the Good Manufacturing Practices -BPM- where the public departments of the State must make their greatest effort in this critical time for humanity.

The GMP or series of practices and procedures included in the Argentine Food Code (CAA) since 1997, are mandatory tools for establishments that produce and market their food products in the country.

It is that food safety is not the responsibility of a single person, but of all those who make up the agrifood chain; including control entities.

Although national and international regulations are well established, with processors being primarily responsible for the safety of the food they produce, the Health Authority plays a fundamental role; and this responsibility extends jointly to the consumer.