COVID-19 and Food Safety

The Food and Drug Administration (FDA) has released guidelines on food safety and COVID-19 to help ease fears regarding food during this stressful time. Per the FDA, there is no evidence that COVID-19 can be transmitted by food or food packaging as COVID-19 is a respiratory illness, not a sickness that affects the GI tract.

There has been no significant connection between food packaging and the transmission of COVID-19, whether it be from takeout or from grocery store packaging.

Consider these facts when grocery shopping and ordering takeout!

• Wash hands before and after handling food packaging
• Transfer takeout to a clean dish if concerned
• Do not wash or wipe down produce with soap or disinfectant, but continue to wash under running water
• Use delivery or curbside order to minimize contact
• Evidence does not support the need for leaving your groceries outside or in the car for any amount of time as there is still continued concern for perishable foods, as lack of refrigeration can increase risk of food borne illness.​

Other great tips to remember for food safety and preventing food borne illnesses include:

• Refrigerate perishable items as soon as you get home from the store. If they go more than 2 hours without being refrigerated throw them out.
  
• Use one cutting board for raw meats and a separate one for fresh produce.
  
• Keep meats on the bottom shelf in the fridge.
  
• Use a food thermometer to ensure foods are cooked and reheated to the proper temperature. Sauces, soups, and gravies should be brought to a boil when reheating.
  
• Do not thaw food on the counter. Thaw in the refrigerator, in cold water, or as part of the cooking process.

References 

1. NCSU. Handling Groceries COVID-19. https://foodsafety.ces.ncsu.edu/wp-content/uploads/2020/04/Handling-Groceries_COVID-19_Flyer-1.pdf?fwd=no
​2.FDA. Food Safety During Emergencies.https://www.fda.gov/food/food-safety-during-emergencies/food-safety-and-coronavirus-disease-2019-covid-19