Food And Covid-19

Currently, there is no evidence that COVID-19 is related to handling or eating food.

Coronaviruses, including the virus that causes COVID-19, are spread from person to person through respiratory droplets when people cough, sneeze, or talk. People may contract COVID-19 by touching their mouth, nose or eyes after touching surfaces or objects that carry the virus (including food or food packaging). However, this is not the main way the virus spreads.

Always wash your hands with soap and water for at least 20 seconds after buying or handling food packaging or before preparing or eating food. If soap and water are not available, use a hand sanitizer external icon containing at least 60% alcohol. Let the antiseptic solution cover the entire hand and rub your hands together until it dries. Remember, good food safety practices must be followed at all times to reduce the risk of common food-borne pathogens.

The US Food and Drug Administration (FDA) reminds consumers that the packaging containers of some alcohol-based hand sanitizers are similar to the external icon of food or beverage packaging and contain food flavors. Eating or drinking these products may cause serious injury or death.

The risk of contracting COVID-19 through food and packaging or treated drinking water is low

It is generally believed that the risk of contracting COVID-19 is extremely low by cooking food, handling and eating restaurant food, or obtaining food through takeaway or drive-through. There is currently no evidence that food can spread the virus that causes COVID-19.
It is generally believed that the risk of infection through food, food packaging or shopping bags is extremely low. There are no cases of COVID-19 infected by touching food, food packaging or shopping bags.

Although workers in certain food production and processing sites have been infected with COVID-19, there is no evidence that the virus can be transmitted to consumers through food or packaging processed by workers in such sites.

Food safety in the kitchen
Correct food safety practices should be followed during and before and after handling food, preparing food, or eating.

There is currently no evidence that the virus that causes COVID-19 can be transmitted to humans through food. However, food should always be handled safely and cooked to the recommended cooking temperature external icon to prevent foodborne illness.
The COVID-19 virus has not been found in drinking water. The Environmental Protection Agency regulates water treatment plants to ensure that purified water is safe for drinking.

Clean the surface

Regularly clean kitchen counters and use a disinfectant product from EPA’s List N: Disinfectants for Coronavirus (COVID-19)external icon. Follow the manufacturer’s directions. Before preparing food on the kitchen counter, rinse disinfected surface with water. WARNING: Do not use disinfecting products on food or food packaging. Learn moreexternal icon about shopping for food during the COVID-19 pandemic.
If someone in your home is sick, clean and disinfect “frequently touched” surfaces such as handles, kitchen countertops, faucets, light switches, and door handles every day.

Daily handling of packaged food and fresh produce
Close-up of couple returning home after shopping outside, carrying plastic-free shopping bags full of groceries
It is generally believed that the risk of infection through food, food packaging or shopping bags is very low. At present, there are no cases of COVID-19 infection by touching food, food packaging or shopping bags. Compliance with good food safety measures is particularly important to reduce the risk of disease infection through common foodborne pathogens.

Handling packaged food

Food packaging should be opened within 2 hours after purchase, and meat, poultry, eggs, seafood and other perishable food should be refrigerated or frozen.
Do not use disinfectants designed for hard surfaces (such as bleach or ammonia) on food packaged in cardboard or plastic wrap.
If the reusable bag is stained, it should be washed according to the instructions and dried at the highest set temperature.
Handling and washing fresh produce

Do not use soap, bleach, disinfectant, alcohol, disinfectant or any other chemicals to clean produce.
Rinse fresh fruits and vegetables gently under running water at room temperature.
Even if you do not eat the peel, you should use a clean brush to scrub uncut hard agricultural products (such as potatoes, cucumbers, melons).
There is no evidence that salt, pepper, vinegar, lemon juice and lime juice can effectively remove pathogenic microorganisms from agricultural products.

Quick cooking meal package and delivery

Due to the COVID-19 epidemic and increased demand, some delivery services have been delayed.

If you need quick-cooked meal packs or frozen prepared food delivery services, please check the temperature of foods (such as milk, meat and eggs) that are usually refrigerated in the refrigerator or freezer immediately after the food is delivered, and ensure that the temperature of the food is 40° F or below.

Refrigerate or freeze food received as soon as possible.
To help prevent the spread of COVID-19, please pay online or over the phone (if possible) when ordering, and try not to make direct contact when receiving the goods.

For more information on the safety of quick-cooked meal packs and delivered food, please refer to Quick-cooked meal packs and delivered food safety tips​

Deep frozen meat and vegetables
In response to changes in the food supply chain, some meat and poultry manufacturers, restaurants and restaurant suppliers have begun to directly sell large quantities of meat, poultry and seafood to consumers. Although there is currently no evidence that food can transmit the virus that causes COVID-19, there are other important considerations that should be considered when purchasing bulk.

Harmful bacteria multiply fastest between 41°F and 140°F. If you are buying meat, poultry, or seafood, you should bring a refrigerator and ice pack so that the temperature of the food is kept at 41°F or below during transportation.

Do not leave meat, poultry or seafood that requires refrigeration at room temperature for more than two hours. If the room temperature is higher than 90°F, do not leave meat, poultry or seafood that requires refrigeration at room temperature for more than one hour.

After arriving home, prepare meat, poultry and seafood immediately, or put them in the refrigerator or freezer for safe storage.
Prepare spare containers in case the packaging leaks, or put the boxes containing meat, poultry or seafood in the car where it is easy to clean and disinfect. If a leak occurs, after contacting raw meat, poultry, seafood or its juices, thoroughly clean the inner surface of the car with hot soapy water or bleaching solution.
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Processing the meat of wild animals
There is no evidence that the virus that causes COVID-19 can be transmitted to humans through food (including game obtained from hunting). However, hunters may contract other diseases while processing or eating game. Hunters should always maintain good hygiene…