ID

FST-392NP

Authors as Published

Authored by Chylsea Alexander, Graduate Student, Agriculture and Life Sciences, Virginia Tech; Joseph Eifert, Professor, Department of Food Science and Technology, Virginia Tech; Sally Paulson, Associate Professor, Department of Entomology, Virginia Tech; Laura K. Strawn, Associate Professor and Extension Specialist, Department of Food Science and Technology, Virginia Tech

This publication is available as a PDF only.

There is currently no evidence to suggest that food or food packaging can transmit coronavirus 19 disease (COVID-19). Although transmission by food and food packaging is low, COVID-19 transmission is spread from human-to-human, or by contact with contaminated surfaces and transfer to mouth, nose, and eyes. Home delivery of food increased during the pandemic, as a way to reduce risks of infection. This guide describes best food safety practices for home deliveries with considerations for COVID-19 for consumers.


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.

Virginia Cooperative Extension is a partnership of Virginia Tech, Virginia State University, the U.S. Department of Agriculture, and local governments. Its programs and employment are open to all, regardless of age, color, disability, gender, gender identity, gender expression, national origin, political affiliation, race, religion, sexual orientation, genetic information, military status, or any other basis protected by law.

Publication Date

September 16, 2021