To prevent the Corona Virus that is currently spreading in most countries of the world, the following are sets of procedures that must be followed by the person in charge of the food establishment (except for factories) to prevent the outbreak of any infectious diseases, which may lead to the contamination of the food chain within the food establishment:

• 1. All staff and food handlers' temperature must be checked prior to entering the food establishment using a temperature indicator that does not allow transfer of infection. Temperatures must be documented.

• 2. Follow good food handling behaviours such as wearing gloves and masks and maintaining general good personal hygiene and specifically hand hygiene.

• 3. The importance of providing alcohol hand dispensers in various departments and locations of the food establishment

• 4. Intensifying disinfection processes for common surfaces and areas that can be a mode of transmission of virus and bacteria.

• 5. Presence of preventive facilities inside the establishment such as handwash facilities, toilets, hand soap and sanitizers.