How Corona Showed the True Cost of Safety & Hygiene in the Food Industry

When the world shut down in early 2020, one thing became abundantly clear: food isn’t just about taste, scenery, or the joy of a new dish. It’s about safety, hygiene, and protecting lives. For travellers and foodies, the journey from farm to fork was already fascinating; with COVID-19, it also became a matter of risk, protocols, and personal protective equipment (PPE). Especially in slaughterhouses, meat processing, and commercial kitchens, the pandemic highlighted something we should never take for granted.

Cross-contamination taking place on a chopping board - Photo credit: Safety Products

A Wake-Up Call for Hygiene

In the early days of the pandemic, many foodborne illnesses seemed like a minor backdrop to the threat of the coronavirus. But COVID-19 forced a spotlight on hygiene in ways we hadn’t seen before.

Handwashing has been upgraded from a “best practice” to a non-negotiable standard. For workers handling raw meat, packaging, and ready-to-eat meals, frequent and proper handwashing has become a frontline defence.

Surface cleaning and disinfecting have moved from daily (or weekly) routines to hourly or more frequent intervals. Cutting boards, knives, conveyor belts, and walls—any surface in contact with food or touching hands had to be sanitised.

Cross-contamination prevention. The risk of viral spread (through droplets, aerosols, and contact) meant that separating raw and cooked meat, following safe handling protocols, and disabling or carefully cleaning shared tools suddenly became even more critical.

A production line of meat being prepared - Photo credit: Safety Products

 PPE: No Longer Optional

Before COVID, personal protective equipment was more common in specific industries (medical, chemical, etc.). But for slaughterhouses and food processing, the pandemic forced a rapid rethink.

Masks and face shields became standard, not just for medical emergencies but for everyday production lines. The risk of someone being pre-symptomatic or asymptomatic made this necessary. Gloves of various types: disposable gloves for handling cooked or ready-to-eat food, cut-resistant gloves in slaughterhouses, and those that are correctly fitted and changed regularly.

Coveralls, aprons, hairnets, and beard nets to prevent contamination from hair, clothing, and skin. Uniforms that are only worn at work and laundered properly have become more critical.

Footwear and boot covers, as well as slip-resistant shoes, are especially essential for maintaining hygiene and safety in wet, slippery environments such as slaughterhouse floors or kitchens.

In many countries, regulatory bodies tightened rules; companies had to adopt stricter protocols to avoid shutdowns, outbreaks among staff, or reputational damage.

A food handler wearing the correct PPE - Photo credit: Safety Products

Why Meat Processing Companies Were Especially Vulnerable

Slaughterhouses and meat-packing plants were among the hardest hit by COVID-19 outbreaks globally. Why? Close-quarter working. Workers often stand side by side for long hours. Cold, moist environments facilitate the virus's survival.

Shared tools & equipment, such as knives, hooks, and conveyor belts, can all serve as vectors for transmission if not adequately cleaned. High volume / fast pace. To maintain output, companies might cut corners (or be tempted to do so), which can magnify any breach.

As a result, numerous outbreaks among workers led to disruptions, including reduced supply, increased sick leave, and economic losses. It showed that safety is not a cost but an investment.