COVID-19 may have positive or negative impacts on food safety and processing flow. So that may be very fine to have such a comparison of a specific period of the year 2019 and 2020.
Dear Sayed,
you posted a very important question. I live in Italy and, as my contact with food involves me only as a user, I noticed that COVID-19 had a massive impact on restaurants. Delivery business is now highly increased, and although actual restaurants experienced a major setback during lockdown, they are now back to normal activity, even though they have to respect social distance between tables and more stringent regulations about food processing. Me and my family eat exclusively at home, and we consume only self-cooked food, because we are very active in safety against pandemic.
Good luck with your work,
Best,
Dave
The first and second wave of COVID-19 had highly affected the food safety here in Turkey. Though the first wave was more dangerous as compared to the second one as the people have learnt how they can take precautionary steps against this pandemic. There were three months quarantine in first wave with restaurants, shopping malls and everything were closed. In seconf wave there is curfew on weekends but in week days the shopping centers are opened by following the SOPs and restaurants are just delivering the food with no dining service within the restaurants. The agricultural industry was also highly affected by this pandemic causing huge economic lossses not just in Turkey but throughout the world.