This flyer is best viewed as a PDF. It provides guidance for grocery stores regarding COVID-19.
There is no CDC report that COVID-19 is transmitted through food, but evidence suggests it may remain viable for hours to days on surfaces. CDC recommends cleaning followed by disinfection as a best practice for prevention of COVID-19.
WHAT DISINFECTANTS SHOULD BE USED?
CDC advises using compounds on the list of EPA recommended disinfectants, which can be found at: go.ncsu.edu/epacovid-19. (Note: this list is based on current data, but compounds have not been validated for COVID-19.)
Check with chemical suppliers to see if disinfectants are on the lists, effective and if changes need to be made for them to be used effectively.
To use heat, run utensils or equipment through a commercial dishwasher that will heat to 145°F (65°C) or higher for five minutes or longer. Alternatively, hot water maintained at or above 145°F (65°C) can be used.
HOW SHOULD SURFACES AND SELF-SERVICE AREAS BE HANDLED?
EPA recommended commercial disinfectants should be used on the following as often as is practical:
Shopping carts, shopping baskets and power scooters
Self-check out lines, counters, cafe areas (tables, chairs)
All self-service surfaces, including: buffet/salad bar lines, shakers, bottles, condiment stations, etc.
Restroom surfaces, including: doorknobs, faucets, handles, etc.
Avoid wiping surfaces with water only; use a disinfectant.
Utensils in self-service areas should be changed as often as possible. Management should assess how frequently they are used and make decisions.
Consider moving self-serve items like condiments and utensils to behind the employee counter to minimize contact, if possible.
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