ID

FST-394NP

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. 

Food safety best practices can be adopted to prevent the spread and transmission of coronavirus 19 disease (COVID-19). While, there is currently no evidence to suggest that food or food packaging can transmit COVID-19, it is important to assess risks during any interaction between people, and highly touched surfaces. This factsheet will serve as a guide for operators transitioning from dine-in to take-out and or delivery only.


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