COVID-19 – information of the SFVS, which is important for businesses and the population

The State Food and Veterinary Service provides bellow recommendations to food business operators, feed establishments, providers of veterinary services and the population concerning the situation caused by COVID-19.

According to information of the World Health Organisation and the European Food Safety Authority (EFSA), there is no scientific evidence that COVID-19 could spread or be transmitted via food!

Recommendations in the Russian language.

 

Operation of food business operators in an emergency situation

In the situation when the national quarantine is over, however, the emergency situation in relation to the coronavirus infection (COVID-19) is still in effect, food business operators, in the process of implementation of instructions provided by state authorities, must assess the situation at the establishments (health condition of the staff, the decrease in staff numbers, stocks of raw materials, the range of manufactured products, their volumes, technologies, packages, etc.), and apply strengthened hygiene measures in all stages of food production, processing, storage, distribution, transportation and delivery on the market.

If, as a result of the COVID-19 epidemic, there are any disruptions in delivery of ingredients of food products or food contact articles food business operators can:

  • - Remove the missing ingredient from the recipe or replace it by another ingredient;
  • - Replace the package of the food product;
  • - Modify the manufacturing process.

The most important thing for food business operators is to ensure the safety of food products!

After an ingredient of a product has been replaced, its package or the manufacturing/processing process as well as the safety management system (GHP rules or HACCP) has to be reviewed with the inclusion of:

  • - Assessment of a risk, which could have occurred in relation to the amendments (for example, after replacement of ingredients or a supplier, substances, which cause allergies, or traces of such substances can occur in the composition of the product, the shelf-life of the food product can change, other microbiological, chemical or physical risks might occur, etc.);
  • - Management of newly identified risks;
  • - Amendment of relevant documents of the self-control system accordingly.

 

General recommendations for all food business operators and veterinary establishments

Personal hygiene of staff

Establishments are obliged to:

• apply strengthened hygiene measures in all stages of food trade, production, processing, storage, distribution, transportation and delivery on the market;

• ensure that only staff with no presence of any symptoms of diseases of upper respiratory tract, acute intestinal infections or other diseases (e. g. runny nose, coughing, sneezing, heavy breathing, diarrhoea, vomiting, etc.) is engaged in operations; 

• disallow employees who are obliged to isolate themselves and at the time isolation to engage in trading activities, excluding employees who work remotely;

• ensure continuous surveillance of the health condition of staff and, where necessary, consult the contact persons indicated by the Ministry of Health;

• ensure that frequently touched surfaces at establishments (door handles, shelves/boxes/racks/conveyors used for placing food products, cash registers, card payment devices, etc.), as well as means of transport used for transportation of food products (veterinary goods) are disinfected more frequently than normally. Cleaning and disinfection of shopping carts and baskets has to be ensured at shopping places each time they have been used. Where other means are used additionally to ensure the safety of carts and baskets their cleaning and disinfection may be performed less frequently, however, at least twice per day;

• ensure that staff is appropriately trained in food hygiene requirements, and ensure personal hygiene, i. e washing hands, that toilets are adequately installed and equipped (with running warm water, liquid soap, special hand disinfectants).

• provide information to the staff about washing hands and require that hands are washed: prior to starting operations; prior to starting handling heat-treated or ready-to-eat food; at the time of handling raw meat, fish, or other heat untreated food; after handling waste; after having completed cleaning and disinfection; after having used the WC; after having had a meal or a smoke; after having sneezed or blown the nose; after cash operations;

• where disposable gloves are used by staff at the time of operations, ensure that hands are washed or disinfected prior to putting them on, at the time of changing them and after the gloves have been taken off. If disposable gloves are used sufficient quantities of them (including the ones intended for changing) have to be ensured at workplaces;

• ensure that disposable gloves are not disinfected and reused after they have been taken off.

• inform the staff that the touching of face, eyes, nose, mouth, etc. by hands at the time of handling food has to be avoided, and require that this instruction is followed as well as the coughing and sneezing etiquette (at the time of coughing or sneezing the mouth has to be covered with a disposable tissue or by the inside of your elbow);

• conditions and possibilities have to be ensured for employees of shopping places to periodically and carefully wash hands with warm running water and liquid soap, disinfect them with special hand disinfectants;

• the distance of at least 2 metres has to be ensured between salespersons at market places or public places while trading;

• work of salespersons has to be arranged so that they work in every second cash desk if the distance of at least 2 metres cannot be ensured between them otherwise;

• ensure that staff engaged in handling ready-to-eat food (food, which is intended for direct human consumption, and which does not need to be cooked or otherwise processed to destroy certain microorganisms or reduce their count to an acceptable level) wear face masks at the time of operations. This would allow avoiding the contact of the virus with food subject to handling when the virus is transmitted in case of the asymptomatic form of the infection or during the incubation period.

Ensuring personal hygiene conditions for visitors / customers

Enterprises are obliged to:

• ensure adequate cleaning and disinfection of the environment at trading places;

• place information on the obligation to observe personal hygiene requirements (hand hygiene, coughing and sneezing etiquette, etc.) at entrances to food handling establishments (public catering, trade, manufacturing establishments, etc.) or establishments providing veterinary services (veterinary offices, clinics, etc.) or such information has to be periodically announced over loudspeakers;

• create possibilities for customers to disinfect their hands at entrances to supermarkets, shops, public catering and other establishments;

• organise flows of customers or other visitors in view of the area of the supermarket or other place of trading in order to avoid congestions;

• ensure that customers keep a safe, at least 1-metre distance in queues at cash desks or self-service cash desks;

• take maximum measures to protect the staff of shops (install screens between employees and customers, provide the staff with protective aids, etc.).

Requirements for public catering establishments

Public catering establishments are obligated:

- to limit flows of customers to ensure that:

• Customers buying takeaway food or ordering food to eat on the spot observe the safe distance of at least 1 metre between each other while standing in a queue;

• the distance between tables ensures the distance of at least 2 metres between customers sitting at different tables. If screens of the width of at least 90 cm and height of at least 140 cm are installed between tables the distance between the tables should ensure that the distance between customers sitting at different tables is at least 1 metre;

- to ensure that information on the obligation to observe personal hygiene (hand hygiene, coughing and sneezing etiquette, etc.) is placed at entrances to public catering establishments in places clearly visible to customers;

- not to offer blankets to customers;

- not to serve sugar, salt, dressings or other food products in shared containers or packs in case they are taken by customers themselves. If such shared condiments are served their containers have to be disinfected after each use.

- not to use multiple-use table cloths or trays if they cannot be cleaned (washed) and disinfected after each visit;

- to ensure that different items (tables, chairs, etc.) intended for serving customers, screens (partitions) and environment of catering establishments are cleaned and disinfected in accordance with the recommendations;

- to ensure that surfaces that are frequently touched (sanitary units, sinks, door handles, bank card readers, etc.) are cleaned and disinfected more frequently than normally. Customer tables have to be cleaned and disinfected after each visit (excluding the cases where disposable table cloths are used);

- to ensure that only healthy staff with no presence of any symptoms of diseases of respiratory tract, acute intestinal infections or other symptoms of diseases (e. g. fever, runny nose, coughing, sneezing, heavy breathing, diarrhoea, vomiting, etc.) is engaged in operations and that the health condition of staff is under constant surveillance:

• to create conditions for measuring the body temperature of staff upon their arrival at work;

• to recommend employees who demonstrate any symptoms of diseases of respiratory tract, acute intestinal infections or other diseases (e. g. fever, runny nose, coughing, sneezing, heavy breathing, diarrhoea, vomiting, etc.) to consult the hot Coronavirus line 1808 or their own family doctor;

• if the administration of a public catering establishment receives information from an employee himself/herself about the COVID-19 disease (Coronavirus infection) diagnosed to him/her they must inform of that the National Centre for Public Health under the Ministry of Health (hereinafter – NCPH) and cooperate with the NCPH in identifying the exposed persons who have been in contact with this person, and a 14-day isolation has to be applied to them;

• to not allow the employees, who are obliged to isolate themselves, to work at the public catering establishment during the isolation period, excluding the employees who work remotely;

- to create conditions for employees enabling them to avoid social (direct) contacts during working hours, excluding the cases when customers are served, and to observe strict hand hygiene:

• to ensure that, where possible, hands are washed periodically with liquid soap and running warm water, and disinfected with special hand disinfectants; that touching of the face, eyes, nose, mouth, etc, by hands is avoided, that the coughing and sneezing etiquette is observed;

• to ensure that the staff hand hygiene procedfures are performed: prior to starting work; prior to handling heat treated or ready-to-eat food; prior to handling raw meat, fish or other heat untreated food; prior to putting gloves on, at the time of changing them and after the gloves have been taken off; after the handling of waste, cleaning and disinfection have been completed, after handling dishes, which have been used by customers; after having used the WC, having had a meal or a smoke, after having sneezed or blown the nose;

- to create conditions to ensure adequate hand hygiene and/or disinfection for customers, i. e., a hand disinfectant intended for customers has to be placed at the entrance to the public catering establishment and to the toilet in a prominent place. To create conditions for customers to use the toilet, and to ensure that liquid soap, and, if necessary, hand disinfectant and hand drying means (multiple use towels are not recommended for drying hands) are available;

- to ensure that dishes and tools are washed in dishwashers at a temperature of at least 60 °C or to use other adequate means ensuring their cleanliness (safety);

- to ensure that premises used for serving customers are regularly aired.

To ensure that staff engaged in serving customers indoors at public catering establishments wear protective aids covering their nose and mouth (face masks, respirators or others).

 

Requirements for organising catering in the process of carrying out activities of informal children‘s education

If catering for children is planned at the time of carrying out activities of informal children‘s education the priority must be given to arranging the catering in the room were the activities are carried out. If this is not possible and the catering can be arranged only in shared catering halls only children who belong to the same group have to be seated at the same table to have their meals, while a 2-metre distance has to be ensured between children seated at different tables. Catering according to the buffet principle, when food is taken and put into plates by children themselves, is not allowed. After each meal, the shared room used for arranging the catering has to be aired and cleaned.

Requirements for establishments engaged in food trade

Persons engaged in trade activities, rendering services, leisure or entertainment services (hereinafter – traders and service providers), administrations of places where trade activities  are carried out or services are provided, or other entities engaged in organising such activities are obligated:

- to ensure that traders and service providers as well as customers above 6 years of age, buyers, service recipients, users (hereinafter – customers and service recipients) wear protective aids covering their nose and mouth (face masks, respirators or others) (hereinafter – masks), excluding the cases when it is not possible to provide the service for a service recipient wearing a mask. 

- to limit flows of visitors and customers:

• to ensure that customers and service recipients in queues keep the safe distance between each other of at least 1 metre;

• to make marks of the minimum distances to be kept between customers and service recipients standing in the queue in the places of queues and ensure that this requirement is observed;

- not to allow customers and service recipients demonstrating any symptoms of acute diseases of upper respiratory tract (runny nose, coughing, sneezing, heavy breathing) to enter places of trade or provision of services;

- to place information at the entrance to places of trade or provision of services on the obligation of customers and service recipients to observe personal hygiene (hand hygiene, coughing and sneezing etiquette, etc.) or to announce such information periodically over loudspeakers;

- to ensure possibilities for adequate hand hygiene and/or disinfection for customers and service recipients – hand disinfectants intended for customers have to be placed in a prominent  place at the entrance to premises of trade or provision of services as well as to sanitary units. If possible, disposable gloves have to be paced at the entrance to sanitary units;

- to maintain at least a 2-metre distance between work places of traders and service providers, excluding the cases when screens/partitions of the height of at least 140 cm, which separate both employees and customers or service recipients standing in a queue, are installed between work places. Employees must wear masks at workplaces;

- to continuously observe your own health condition and health condition of other staff members. To create conditions for measuring body temperature of staff upon their arrival at work;

- to consult on the Hot Coronavirus Line No 1808 or the family doctor in case of occurrence of any symptoms of diseases of upper respiratory tract, acute intestinal infections or other diseases (e. g. fever, runny nose, coughing, sneezing, heavy breathing, diarrhoea, vomiting, etc.) for employees at a place of trading or providing services;

- in case a trader or provider of services receives information himself/herself about the COVID-19 disease (Coronavirus infection) diagnosed to him/her or if the administration of a place of trading or provision of services or some other entity engaged in organising their activities receive information from a trader or provider of services (employee) himself/herself about the COVID-19 disease (Coronavirus infection) diagnosed to him/her they must inform of that the National Centre for Public Health under the Ministry of Health (hereinafter – NCPH) and cooperate with the NCPH in identifying exposed persons who have been in contact with this person, and a 14-day isolation has to be applied to them;

- not to work and disallow the working of employees at the place of trading or provision of services if their isolation is required or at the time of the isolation period;

- to observe strict hand hygiene: wash hands with liquid soap and warm running water, disinfect them with special hand disinfectants, avoid touching eyes, nose or mouth, etc. by hands, observe coughing and sneezing etiquette and ensure that traders an service providers (employees) observe this;

- in view of available possibilities, to organise work in such a manner that as many traders or service providers (employees) as possible keep a safe distance from each other and/or from customers and/or service recipients (a distance of more than 2 metres for less than 15 min.) or that they do not have any contacts at all. If work is organised in shifts try to organise the changing of shifts of traders or service providers so that the safe distance is ensured or without any contacts at all;

- to ensure that frequently touched surfaces (door handles, stair railings, electric power switches, backs of chairs, shopping carts and baskets, etc.) are cleaned and disinfected at least twice daily;

- to air premises intended for trade or provision of services at least once per hour if this is possible;

- to perform other cleaning and disinfection of environment in accordance with the recommendations;

- to provide information at the entrance to a place of trade or provision of services intended for customers and/or service recipients on the obligation to wear masks. Traders or service providers can refuse to sell goods or provide services in cases when buyers or service recipients do not wear masks.

 

Trade in bulk food

In the situation when the national quarantine is over, however, the emergency situation is still in effect, food trading establishments should ensure appropriate and safe trade in bulk food (which will not be washed, heat treated, pealed, hulled, etc. before consumption). The recommendation is that strengthened measures have to be further applied:

  • - installations ensuring the protection of bulk food against potential contamination should be used (e. g., installations should have side protection, cover on the top and/or, where necessary, doors);
  • - sufficient quantities of tools or gloves, packaging materials has to be ensured as well as adequate cleaning of installations and tools (where necessary disinfection as well);
  • - information (instruction) has to be provided to customers about safe acquisition of ready-to-eat bulk products (e. g., personal hygiene requirements to be observed (hand hygiene, coughing, sneezing etiquette), safe way of placing food into bags, etc.);
  • - ensure that food products are transported (in case of trade in food products with delivery) in accordance with specified requirements.

If there is no possibility to ensure a sufficient level of protection of bulk food against contamination the recommendation is to pre-pack food (e. g., to place them in bags in advance, to wrap them in packaging film for food, etc.).

 

Recommendations for trade in food products at marketplaces

The following types of marketplaces engaged in trade in food products, are available in Lithuania:

• Indoor marketplaces where trade in food products takes place indoors.

• Open-air marketplaces where trade in food products takes place outdoors with or without a roof installed above.

• Mixed-type marketplaces where trade in food products takes place indoors as well as in a square at the building of the marketplace. Trade in open-air marketplaces or in squares of marketplaces can be carried out from kiosks or vehicles, which are adapted for trading in food products.

The safety and quality of food products for sale must be ensured by persons trading in all types of marketplaces, they must observe mandatory food handling and other requirements and apply strengthened hygiene measures in all stages of transportation, distribution, sale and placing on the market.

 

Recommendations for persons trading in marketplaces

• Trade in ready-to-eat bulk food products (products, which will not be washed, heat-treated, pealed, shelled, etc. before consumption) is recommended to be carried out in the manner ensuring that customers do not have any possibility to touch or otherwise contaminate those food products (e. g., racks, plastic films or other measures, which protect against contamination, shall be used).

• Equipment, items and tools (tables, trays, scales, knives, etc.) that are used at a trading place must be cleaned, washed and/or disinfected more frequently than normally in view of the duration of trading and flows of customers.

• Salespersons must observe good personal hygiene practice and mandatory food handling requirements, adequate hygiene (cleaning and/or disinfection) products and other required aids (suitable work clothing, etc.) must be available at the trading place.

• Salespersons have to regularly and thoroughly wash hands with running warm water and liquid soap, and disinfect them with special hand disinfectants.

• Hands have to be washed particularly frequently after having touched animal origin products, fresh meat or not pre-packed meat products. Furthermore, salespersons have to wash their hands prior to starting work, prior to handling heat-treated or ready-to-eat food, at the time of handling raw meat, fish, or other heat untreated food, prior to putting gloves on, at the time of changing them and after the gloves have been taken off, after having handled waste, after having completed cleaning and disinfection, after having used the WC, after having had a meal or a smoke, after having sneezed or blown the nose, after cash operations

• Salespersons must avoid touching their eyes, nose or mouth with hands, observe coughing and sneezing etiquette (at the time of coughing or sneezing the mouth has to be covered with a disposable tissue or by the inside of your elbow).

• At the time of trading in heat untreated (raw) and heat-treated (cooked, smoked) animal origin products, protective clothing (cloaks, gloves, aprons) has to be worn. Disposable aids of protection must be changed each time they have been soiled with animal origin materials (meat, fat, blood, etc.). Protective clothing has to be also worn in case of trading in other bulk products (cookies in bulk, etc.).

• Reusable protective clothing must be washed each time after work, furthermore, strengthened hygiene measures must be applied in all stages of transportation, distribution, trade and placing on the market.

 

Recommendations for administrations of marketplaces

Recommended daily actions to be performed:

• Information for customers on the obligation to observe personal hygiene requirements (hand hygiene, coughing, sneezing etiquette, etc.) has to be placed at the entrance.

• Customers have to be encouraged to keep a safe distance of at least 1 metre while standing in a queue: information, such as “Please keep a 1-metre distance between each other while standing in a queue“ has to be placed in a well visible place, e. g., on a showcase.

• Adequate hand hygiene conditions have to be ensured for visitors (hand disinfectants intended for customers of the marketplace are recommended to be placed in a well visible place at the entrance to/exit from the market place)

• Conditions have to be created for salespersons to use the WC and to wash and disinfect their hands. Liquid soap and disinfectant for hands has to be available at each sink.

• Premises of the marketplace as well as other surfaces have to be cleaned and disinfected carefully when the trading is over. On the days when the trading is particularly intensive and there are a lot of customers at the marketplace at a time, the premises have to be cleaned and disinfected during the working hours as frequently as possible. Indoors premises have to be aired frequently.

• Salespersons have to be observed to ensure that only persons free from any symptoms of upper respiratory tract diseases, acute intestinal infections, or other diseases (e. g. runny nose, cough, sneezing, heavy breathing, diarrhoea, vomiting, etc.) are engaged in trading activities.

• Salespersons have to be observed to ensure that persons who do not have adequate hygiene (cleaning and/or disinfection) products and other required aids are not engaged in trading activities.

 

Requirements for milk collection establishments

All persons engaged in collection of raw milk at stationary milk collection points or directly from refrigerators located at farm holdings must observe general recommendations for all food business operators and veterinary establishments.

 

Recommendations for the collection of milk at stationary milk collection points:

• a schedule for the delivery of raw milk by milk producers to milk collection points has to be drawn up;

• only the person who delivers milk has to be admitted into the milk collection point, and, where possible, the delivered milk has to be received at the door to the collection point; the recommended distance of at least 1 m has to be maintained between the milk producer and the purchaser;

• concrete places have to be dedicated at the milk collection point for keeping hand disinfectants (places at the entrance/exit are recommended);

• milk purchasers are recommended to thoroughly wash hands with warm running water and liquid soap and/or disinfect them with special hand disinfectants each time prior to receiving a new milk producer;

• In the process of milk collection, premises of the milk collection point and auxiliary rooms, door handles and other frequently touched surfaces have to be cleaned and disinfected regularly. A 0.1% sodium hypochlorite solution is recommended to be used for cleaning and disinfection of surfaces at premises (where a household bleach with the initial concentration of 5 % is used, it has to be diluted at the proportion 1:50). After cleaning, the surfaces have to be cleaned with a neutral detergent. Surfaces, which can be damaged by the sodium hypochlorite, are recommended to be cleaned with ethanol of the concentration of 70 %. Such surfaces have to be cleaned with a neutral detergent before. The above work has to be carried out in accordance with the recommendations “On cleaning and disinfection of environment under unfavourable COVID-19 situation drawn up by the Ministry of Health;

• means used for the collection of raw milk samples have to be treated with hot water;

• Multiple use protective work clothes are recommended to be washed after the work is over.

 

Milk collection directly from refrigerators located at farm holdings

Recommendations:

• disposable protective aids have to be worn at the time of collection of milk directly from milk production farms, and they have to be changed each time upon arrival at another milk production farm;

• hands have to be washed with warm running water and liquid soap and disinfected with a special disinfectant each time upon arrival at a farm holding and upon departure;

• raw milk sampling tools have to be thoroughly washed with hot water at each farm holding before sampling (a sink available at the farm holding has to be used);

• the recommended distance of ≥ 1 m has to be maintained between the milk producer and the purchaser at the time of sampling.

 

Recommendations for administrations of milk collection establishments:

• the hygiene of milk collection points, equipment and means of transport has to be strengthened, staff has to be trained additionally on ensuring the hygiene of workplaces and personal hygiene;

• milk purchasers have to be supplied with required hygiene products (disinfectants with the concentration of alcohol of ≥  60 per cent) and protective aids (gloves, gowns, face masks);

• milk collection must not be allowed if the required and adequate personal protective aids or hygiene products are not available at the milk collection point, including the means of transport.

 

Requirements for establishments providing veterinary services

Private veterinarians and veterinary clinics are recommended to act in accordance with Decision No V-1473 of Minister for Health of the Republic of Lithuania–Head of State Operations of the National-Level Emergency of 16 June 2020 ”On mandatory conditions for providing services, carrying out trade in public trading places and leisure and entertainment activities”.

 

Establishments engaged in sale of veterinary products and veterinary clinics are obliged to:

- ensure the implementation of general recommendations for food business operators and veterinary establishments;

- inform keepers of animals about biosafety protocols with the use of clearly visible signs and, where possible, by internet;

- ensure that clean working clothes, protective masks, disposable gloves are worn by all staff members;

- ensure that hands are washed or disinfected by the staff each time prior to putting gloves on, at the time of changing them and after they have been taken off;

- inform the staff of the obligation to wash hands and require that this is observed: prior to starting work; before and after examination of each animal; after having handled waste; having completed cleaning and disinfection operations; after having used the WC; after having had a meal or a smoke; after having sneezed or blown the nose; after cash operations.

 

Veterinarians going to animal keeping places should observe biosafety requirements applicable in animal keeping places.

Actions to be taken when an employee is diagnosed with COVID-19

• If the administration of an establishment receives information on the COVID-19 disease (Coronavirus infection) diagnosed to their employee they have to inform the National Public Health Centre under the Ministry of Health (hereinafter – NPHC) and cooperate with the NPHC in identifying the exposed persons and:

1) with the application of a 14-day isolation;

2) or, in exclusive cases, by observing the health condition of employees and continuing work with the application of the following personal protective aids (hereinafter – PPA): FFP2 respirators for the protection of respiratory tract; long waterproof gowns with long sleeves for the protection of the body (if they are not available overalls or gowns with waterproof aprons can be used); disposable gloves for the protection of hands;

• all the staff members of establishments have to be trained to properly put on, use and take off PPAs. Training, including exercise on how to put on /take off PPAs is recommended; lists of trained persons, including their signatures have to be available. Recommendations for putting on PPAs and taking them off;

• instructions on how PPAs have to be put on and taken off are recommended to be placed at places where PPAs are put on or taken off. The correct procedure for putting on and taking off PPAs has to be strictly followed by employees;

• marked containers for collecting PPAs have to be placed at places where PPAs are taken off;

• disposable PPAs have to be handled safely after they have been used. Multiple-use protective aids have to be cleaned and disinfected immediately after they have been used;

• the potential effect on food safety has to be assessed and a decision on placing the food on the market has to be taken; where necessary, the SFVS has to be consulted if the person suspected or confirmed for COVID-19 (Coronavirus infection) was engaged in food handling operations. Today, there is no evidence that the COVID-19 disease (Coronavirus infection) is transmitted via food, therefore, there is no necessity to dispose of food in all cases upon a suspicion / diagnosis of the COVID-19 disease (Coronavirus infection) for an employee. Cleaning and disinfection of environmental surfaces has to be carried out at premises of the food business operator***;

• cleaning and disinfection of environmental surfaces has to be performed in accordance with Recommendations drawn up by the Ministry of Health;

• to ensure that food is not contaminated at the time of cleaning and disinfection. The recommendation is to take away food and tools that are used for food handling from the premises to be disinfected, and, where it is not possible to do that, other measures safeguarding food against chemical contamination have to be taken. Food handling activities must not be carried out at the premises, which are subject to disinfection, there must not be any unauthorised persons. After the disinfection, the premises can be used only after they have been thoroughly aired. The period of time, which has to pass after disinfection to resume activities, depends on disinfectants used (requirements for exposure to disinfectants, cleaning, which is required after the disinfection, that are provided in instructions) and the method of the disinfection that was used.

*** If the instructions on disinfection are not carried out restrictive measures can be imposed on activities of establishments under decision of the SFVS (in accordance with Order No B1-12 of Director of the SFVS of 18 January 2013 “On the approval of the procedure for taking decisions of the State Food and Veterinary Service on the imposition of administrative sanctions”).

 

Other information relevant to the Coronavirus is published at:

• www.koronastop.lt (LRV) 

• Ministry of Health of the Republic of Lithuania

• Ministry of Social Security and Labour of the Republic of Lithuania

• Ministry of Economy and Innovation of the Republic of Lithuania

• European Centre for Disease Prevention and Control

• World Health Organization

• French Agency for Food, Environmental and Occupational Health & Safety

 

Additional information:

 Guidance for food businesses by the World Health Organisation (WHO) (in English)

 Guidance for competent authorities responsible for national food safety control systems by the World Health Organisation (WHO) (in English).

Residents can also consult the free 24-hour Coronavirus hotline No 1808 or the hotline of the National Public Health Centre No 8 618 79 984.

Atnaujinta:
2020-11-13
Atgal