English abstract
Although the risk of transmission the novel coronavirus from food and
food package is very low, the COVID-19 positive cases have raised in food
processing, manufacturing and agriculture workplaces. That is possibly due to
improper complying with the global precautionary measures decelerated by
global authorities. Therefore, this study aimed to evaluate the adherence of food
establishments in Muscat Governorate, the Sultanate of Oman, to the
recommended food safety precautionary measures and to investigate the
change imposed by the pandemic. The data was collected from October to
December 2020 through face-to-face interview with facility person-in-charge
(PIC) and on-site observational inspections. The questionnaire was developed
based on COVID-19 international guidelines such as World Health Organization,
Food and Drug Administration and Centers for Disease Control and Prevention.
The questionnaire consisted of thirty closed-ended and five points Likert scale
questions divided into five main sections: Establishment details, symptoms
monitoring, personal hygiene, surface cleaning and disinfecting and physical
distancing. The on-site observational inspections included activities related to
symptoms monitoring, personal hygiene, food contact surface disinfection and
physical distancing. A total of 25 first class restaurants, 17 hotel catering and
45 food retailers were included in this study based on COVID-19 risk, which
represent 37.7%, 34.7% and 42.1% of total establishments' numbers in Muscat
governorate respectively. The study found a lack in adopting Food System
Management systems (FSMS) in food retailers (0.0%), restaurants (0.0%), and
hotels catering (17.6%). A reduction in customer numbers was found and the
highest reduction was found in the hotels caterings (59.6 ± 16.09) followed by
restaurants (32.3 ± 37.41) and retailers (29.0 ± 25.98). A lack in hand washing
basins was observed in food retailers (46.7%) compared to restaurants (96.0%)
and hotels catering (88.2%). No significant change in hand washing stations
before and after pandemic. In addition, a lack in cleaning and disinfecting
practises of food contact (26.7% and 31.1%) and noncontact (31.1% and 68.9%)
surfaces in food retailers before and after pandemic respectively. The results
showed that 100% of hotels catering, 96.0% of retailers and 76.0% of
restaurants have assessed the staff and customers for COVID-19 symptoms
before entering the facility. Fever, dry cough and headache were the most
known symptoms among facilities' person-in-charge, while rash on skin and
conjunctivitis were least known. The usage of recommended hand sanitizers and
V
face masks were increased significantly in food retailers, restaurants and hotels
catering (p < 0.05) in post COVID-19. The most used social distance measures
were floor spacing markers or stickers (88.9%, 84.0% and 11.8%) and barriers
between each employee (68.9%, 40.0% and 47.1%) in retailers, restaurants and
hotels catering respectively.
The overall adherence level of the food establishments toward health and
symptoms monitoring, physical distancing and face mask wearing was relatively
high. However, the adherence level of food retailers towards surfaces cleaning
and disinfection and hand hygiene measures were relatively low. To improve the
adherence towards the recommended COVID-19 safety measures, it is vital to
follow Good Manufacturing Practices and maintain accessible and fully equipped
hand washing basins.
