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COVID-19 RAPID RESPONSE: INSPECTION AND DISINFECTION SYSTEM FOR MANAGEMENT OF COVID-19 IMPACT ON FOOD FACILITIES

  • Funded by USDA-National Institute of Food and Agriculture (USDA - NIFA)
  • Total publications:0 publications

Grant number: 2020-06082

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Key facts

  • Disease

    COVID-19

  • Start & end year

    2020
    2021

  • Known Financial Commitments (USD)

    $99,936

  • Funder

    USDA-National Institute of Food and Agriculture (USDA - NIFA)

  • Principal Investigator

    F and KO Vasefi and Tavakolian

  • Research Location

    United States of America

  • Lead Research Institution

    SAFETYSPECT INC

  • Research Priority Alignment

    N/A

  • Research Category

    Infection prevention and control

  • Research Subcategory

    Barriers, PPE, environmental, animal and vector control measures

  • Special Interest Tags

    N/A

  • Study Type

    Non-Clinical

  • Clinical Trial Details

    N/A

  • Broad Policy Alignment

    Pending

  • Age Group

    Not Applicable

  • Vulnerable Population

    Not applicable

  • Occupations of Interest

    Not applicable

Abstract

NON-TECHNICAL SUMMARY: The contamination and sanitation inspection and disinfection (CSI-D) system developed under thisproposal is in response to the food safety subsection of the special COVID-19 USDA NIFA SBIRProgram. SafetySpect proposes developing a fast, convenient, and easy to use the handheld system forinfection prevention related to COVID-19 in food preparation and serving facilities. Novel aspectsof the CSI-D solution include the combination of contamination identification and immediateremediation of the potential threat (bacteria, virus) using UVC light disinfection, and documenting this process to provide traceable evidence of disinfection. This system provides evidence for follow-on investigations, such as tracing cross-contamination and tracking sanitation, in addition to trainingcleaning crews, and assessing and improving processes and sanitation standard operatingprocedures (SSOPs). SafetySpect's new technology will improve safety for food processing staff,cleaning staff, as well as food service customers.The objectives of this SBIR Phase I proposal are: (i) Design and build the CSI-D prototype andsoftware, (ii)Validate the illumination system uniformity and effectiveness of viral disinfection, and(iii) Perform an optical safety assessment and develop personnel UV safety gear requirements andsanitation procedures. During this project, SafetySpect will also analyze eye/skin safety issuesrelated to UVC light exposure and create protocols for operating the system safely.This technology targets the institutional and restaurant food service industry. The restaurantindustry market was mature before the COVID-19 pandemic hit. Now the restaurant industry needsto adapt to current safety/environmental protocols in the hope to return to previous sales volume.The goal of SafetySpect is to provide this industry with a means to reassure their customers andstaff that they can operate safely in this new reality.