ID

FST-372NP

Authors as Published

Renee Boyer, Professor and Extension Specialist, Food Science and Technology, Virginia Tech; and Laura Strawn, Associate Professor, Virginia Tech, Food Science and Technology, Eastern Shore Agricultural, Research and Extension Center, Virginia Tech

This publication is available in a PDF file format only.

Covid-19 spreads through close contact between people. To prevent spread, physical distance between people must be maintained. This can often be challenging for employees in the food industry working in close contact at workstations. This infographic provides some examples of how reduce spread in vegetable packinghouses.

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

June 5, 2020