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. 

Coronavirus 19 disease (COVID-19) transmission is spread from human-to-human contact. There is currently no evidence to suggest that food or food packaging can transmit COVID-19. Home deliveries are considered low risk for transmission; however, basic food safety principles that reduce the risk of foodborne illness can also reduce the risk of COVID-19 transmission even further, when applied. This factsheet describes best food safety practices for Home Deliveries. 

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Publication Date

September 16, 2021