Sunday, 24 Sep, 2023




Food and COVID-19

International Journal of Hospitality and Tourism Systems

Volume 15 COVID-19 Issue

Published: 2022
Author(s) Name: Himanshu Malik, Ankush Ambardar | Author(s) Affiliation: Shri Vishwakarma Skill University, Gurugram, Haryana, India.
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The recent outbreak of COVID-19 has pushed the entire economy and trade on backfoot with global economy facing the worst crisis scenario after World War-II. Tourism and hospitality industry is recorded as one of the most affected industry, food being an inseparable component of tourism and hospitality industry is facing challenges in form of misconception leading to food being the source of COVID-19 transmission. The misconception about food had drastically affected the food and beverage industry specifically raw meat suppliers. The partial or complete lockdown in many countries has forced many small and medium scale food and beverage outlets to shut down and even multinational outlets are either laying off the jobs or practising pay cuts. The aim of the present study is to identify the origin and source of transmission for COVID-19. The study has adopted a descriptive research design based on secondary data. The findings of study describe the origin and source of the pandemic alongside clarifying the misconceptions about the food and highlighting the role of immunity booster foods in preventing the spread of coronavirus. Furthermore, the study compiles suggestions for food handlers to develop Standard Operating Procedures for food handlers.

Keywords: Food, COVID-19, Transmission, Immunity, Prevention

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