COVID-19 FAQ for Food Service: Receiving and Food Packaging1
This flyer is best viewed as a PDF. It provides guidance for food service establishments to prevent the spread of COVID-19. Updated March 30, 2020.
This flyer has been updated as of March 30, 2020.
CAN COVID-19 BE SPREAD THROUGH FOOD?
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Transmission of COVID-19 through food, food packages or even food handlers has not been identified as a risk factor for this illness.
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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.
IS IT SAFE TO ACCEPT FOOD FROM COUNTRIES OR STATES IMPACTED BY COVID-19?
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With decades of data related to influenza, another similar respiratory virus, there is no data to indicate that food distribution channels like grocery stores or distribution warehouses are transmission nodes.
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There is no history of a public health authority advising individuals to stop shopping for food at certain stores due to the risk of respiratory virus transmission.
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Currently, there is no data to suggest that accepting food from an area experiencing this illness is a risk factor for disease spread.
WHAT IF OUR SUPPLY CHAIN IS INTERRUPTED?
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You may consider leaving out or substituting ingredients or changing your process.
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When substituting ingredients, be aware of allergens in new ingredients.
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Any change should be followed with a review of your food safety management plan.
SHOULD FOOD PACKAGES BE CLEANED BEFORE THEY ARE USED?
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Continue routine operating procedures in evaluating the integrity of packaging as well as for any soil are already in place.
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Follow risk management practices including hand hygiene regimens of washing coupled with sanitizing (using an alcohol-based sanitizer, as per CDC's guidance).
IF WE WANT TO CLEAN AND DISINFECT, WHAT SHOULD BE USED?
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CDC advises using compounds on the list of EPA recommended disinfectants, which can be found at: go.ncsu.edu/epacovid-19.
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(Note: this list is based on current data, but compounds have not been validated for inactivation of the virus causing COVID-19).
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Bleach may be used to disinfect surfaces, but the concentration is higher than for everyday sanitation: 5 tablespoons bleach per gallon of water
For More Information
Visit: www.cdc.gov/coronavirus/2019-ncov
(800) 232-4636