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Covid-19 attributes associated with food safety used for Best – Worst analysis.
| Covid-19 attributes |
|---|
| Hygiene of the object |
| Staff awareness |
| Frequent hand washing |
| Health protocols from WHO/government |
| Temperature checking of workers |
| Sufficient stock of gloves, masks, sanitizers and cleaning chemicals |
| Physical distance between workers |
| Use of masks and gloves |
| Prevent/limit visits to the object |
Who – World Health Organization.
