ID

FST-368-7ANP

Authors as Published

Renee Boyer, Professor and Extension Specialist, Food Science and Technology, Virginia Tech; and Ben Chapman, Professor and Food Safety Extension Specialist, North Carolina State University

This publication is available in a PDF file format only.

There has been a lot of concern about the safety of food during the COVID-19 pandemic.  The good news is that there is no evidence that COVID-19 is transmitting via food.  The following resources provide best practices for preparing for COVID-19 and managing risks related to food preparation, distribution and production environments such as restaurants, grocery stores, food banks, gardens and farms. The guidance and best practices outlined come from the Centers for Disease Control and Prevention (CDC), Environmental Protection Agency (EPA), United States Department of Agriculture (USDA), Food and Drug Administration (FDA), World Health Organization (WHO) and the best available science. All items are peer reviewed by an expert panel, and many are translated into Spanish. Check back frequently for updates to the guidance.

More COVID-19 resources can be found at COVID-19.


Virginia Cooperative Extension materials are available for public use, reprint, or citation without further permission, provided the use includes credit to the author and to Virginia Cooperative Extension, Virginia Tech, and Virginia State University.

Issued in furtherance of Cooperative Extension work, Virginia Polytechnic Institute and State University, Virginia State University, and the U.S. Department of Agriculture cooperating. Edwin J. Jones, Director, Virginia Cooperative Extension, Virginia Tech, Blacksburg; M. Ray McKinnie, Administrator, 1890 Extension Program, Virginia State University, Petersburg.

Publication Date

April 3, 2020