Food Safety and the Coronavirus Disease 2019 (COVID-19)

The following are resources available to industry members and consumers on Coronavirus Disease 2019 (COVID-19) and food safety.

For additional information, visit FDA's Coronavirus Disease 2019 (COVID-19) main page.

Contact FDA

Those who have symptoms should contact their health care provider to report their symptoms and receive care. For additional information, see CDC's What to do if you are sick with coronavirus disease 2019 (COVID-19.

COVID-19 is a priority for FDA. Submitting your question online enables us to appropriately and efficiently triage and respond to each inquiry, allowing us to improve our overall customer service and increase our ability to provide accurate and timely responses.

Submit an inquiry at https://cfsan.secure.force.com/Inquirypage/

For additional assistance from the Center for Food Safety and Applied Nutrition (CFSAN) on food safety matters, visit Industry and Consumer Assistance from CFSAN.

What's New

Constituent Updates

For Consumers

FAQs for Consumers

View frequently asked questions for the general public/consumers related to COVID-19.

See FDA's tips for Shopping for Food During the COVID-19 Pandemic.

Learn more about food safety and availability during the coronavirus pandemic.

Avoiding Foodborne Illness

Currently there is no evidence of food or food packaging being associated with transmission of COVID-19.

Foodborne gastrointestinal (GI) viruses, like norovirus and hepatitis A, can make people ill through contaminated food. SARS-CoV-2, which causes COVID-19, is a virus that causes respiratory illness.

FDA advises we all adopt everyday safe food handling and hygiene practices to avoid foodborne illness:

For Industry

Factsheets

Guidance

See all COVID-19-Related Guidance Documents for Industry, FDA Staff, and Other Stakeholders

en Español (Spanish)

La FDA trabaja con agencias del gobierno, incluyendo los CDC y socios internacionales para abordar el brote de la enfermedad por coronavirus 2019 (COVID-19)

Enfermedad del Coronavirus (COVID-19) en Español

Questions & Answers for Industry

Food Supply Chain

Social Distancing, Disinfecting & Other Precautions

Temporary Policy

Workers Testing Positive

See Animal Food Safety and the Coronavirus Disease 2019 (COVID-19) for information related to animal food.

Food Supply Chain

Where should the food industry go for guidance about business operations? (Updated April 20, 2020)

Food facilities, like other work establishments, need to follow protocols set by local and state health departments, which may vary depending on the amount of community spread of COVID-19 in a particular area. We encourage coordination with local health officials for all businesses so that timely and accurate information can guide appropriate responses in each location where they have operations. Also see the CDC's What Grocery and Food Retail Workers Need to Know about COVID-19.

Why are there empty shelves at the local grocery store, while we see reports of food being dumped or crops being plowed under? (Posted April 14, 2020)

In some cases the inventory of certain foods at your grocery store might be temporarily low before stores can restock. Based on our ongoing communication with industry, we understand this is largely an issue of unprecedented demand from the retail sector – not a lack of capacity to produce, process and deliver.

Food production and manufacturing are widely dispersed throughout the United States, however; there is a significant shift in where consumers are buying food, because of the pandemic. While food use in large-scale establishments, such as hotels, restaurants, sports arenas/stadiums and universities suddenly declined, the demand for food at grocery stores increased. FDA has issued temporary guidance to provide flexibility in packaging and labeling requirements to support food supply chains and get foods to the consumer retail marketplace.

Where should I send questions if we are having problems moving food or getting food through areas that have curfews and restrictions because of the coronavirus? (Posted March 20, 2020)

If you are experiencing issues regarding your supply chain, delivery of goods, or business continuity, please contact the FEMA National Business Emergency Operations Center at NBEOC@fema.dhs.gov. This is a 24/7 operation and they can assist in directing your inquiry to the proper contact.

What measures are FDA (and CDC, state partners, etc.) taking to ensure that we remain able to address foodborne illness outbreaks during the COVID-19 pandemic? (Posted March 17, 2020)

Unlike foodborne gastrointestinal (GI) viruses like norovirus and hepatitis A that often make people ill through contaminated food, SARS-CoV-2, which causes COVID-19, is a virus that causes respiratory, not gastrointestinal, illness. Foodborne exposure to this virus is not known to be a route of transmission.

With respect to foodborne pathogens, CDC, FDA, and FSIS continue to work with state and local partners to investigate foodborne illness and outbreaks. FDA’s Coordinated Outbreak Response and Evaluation (CORE) Network manages outbreak response, as well as surveillance and post-response activities related to incidents involving multiple illnesses linked to FDA-regulated human food products, including dietary supplements, and cosmetic products. During this coronavirus outbreak, CORE’s full-time staff will continue to operate to prepare for, coordinate and carry out response activities to incidents of foodborne illness.

FDA’s Center for Veterinary medicine manages outbreak response for animal food and is similarly staffed and prepared to respond to incidents of foodborne illness in animals.

Social Distancing, Disinfecting & Other Precautions

Do you have best practices to share with retail food stores, restaurants, and food pick-up and delivery services that cover safe food handling, as well as employee health? (Updated April 20, 2020)

FDA is sharing information about best practices to operate retail food stores, restaurants, and associated pick-up and delivery services during the COVID-19 pandemic to safeguard workers and consumers. The information in two convenient formats addresses key considerations for how foods offered at retail and restaurants can be safely handled and delivered to the public, as well as key best practices for employee health, cleaning and sanitizing, and personal protective equipment (PPE). See Best Practices for Retail Food Stores, Restaurants, and Food Pick-Up/Delivery Services During the COVID-19 Pandemic. Also see the CDC's What Grocery and Food Retail Workers Need to Know about COVID-19.

How do I maintain social distancing in my food production/processing facility and food retail establishment where employees typically work within close distances? (Updated April 5, 2020)

To prevent spread of COVID-19, CDC is recommending individuals employ social distancing or maintaining approximately 6 feet from others, when possible. In food production/processing facilities and retail food establishments, an evaluation should be made to identify and implement operational changes that increase employee separation. However, social distancing to the full 6 feet will not be possible in some food facilities.

The risk of an employee transmitting COVID-19 to another is dependent on distance between employees, the duration of the exposure, and the effectiveness of employee hygiene practices and sanitation. When it’s impractical for employees in these settings to maintain social distancing, effective hygiene practices should be maintained to reduce the chance of spreading the virus. Also, see Should Employees in retail food and food production settings wear face coverings to prevent exposure to COVID-19? (Posted April 4, 2020).

IMPORTANT: Maintaining social distancing in the absence of effective hygiene practices may not prevent the spread of this virus. Food facilities should be vigilant in their hygiene practices, including frequent and proper hand-washing and routine cleaning of all surfaces.

Because the intensity of the COVID-19 outbreak may differ according to geographic location, coordination with state and local officials is strongly encouraged for all businesses so that timely and accurate information can guide appropriate responses in each location where their operations reside.

Sick employees should follow the CDC’s What to do if you are sick with coronavirus disease 2019 (COVID-19 ).

Should employees in retail food and food production settings wear face coverings to prevent exposure to COVID-19? (Posted April 4, 2020)

On April 3, the CDC released an updated recommendation regarding the use of cloth face coverings to help slow the spread of COVID-19. CDC recommends the use of simple cloth face coverings as a voluntary public health measure in public settings where other social distancing measures are difficult to maintain (e.g., grocery stores and pharmacies).

For workers on farms, and in food production, processing, and retail settings who do not typically wear masks as part of their jobs, consider the following if you choose to use a cloth face covering to slow the spread of COVID-19:

Maintain face coverings in accordance with parameters in FDA’s Model Food Code sections 4-801.11 Clean Linens and 4.802.11 Specifications.
Launder reusable face coverings before each daily use.
CDC also has additional information on the use of face coverings, including washing instructions and information on how to make homemade face covers.

NOTE: The cloth face coverings recommended by CDC are not surgical masks or N-95 respirators. Those are critical supplies that must continue to be reserved for healthcare workers and other medical first responders, as recommended by current CDC guidance.

How and when should workers in food retail and processing wear gloves during a pandemic? (Posted April 1, 2020)

FDA’s Food Code recommendations for hand washing and glove use in food service and retail food stores have not changed as a result of the pandemic. (Food Code 2017 Section 2-301.11). Per the FDA Food Code: with limited exceptions, employees may not contact exposed, ready-to-eat foods with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single use-gloves, or dispensing equipment (Food Code 2017 Section 3-301.11). Gloves are not a substitute for hand washing or hand hygiene.

If your task requires direct contact with ready-to-eat food, wash your hands and the exposed portions of your arms for 20 seconds prior to donning gloves and before touching food or food-contact surfaces. Wash your hands immediately after removing gloves.

Will FDA/EPA approve off-label use of quaternary ammonium sanitizer at 200 ppm as a hand sanitizer for checkers and customers? It is currently on the EPA approved list for use in retail to sanitize food prep areas, dishes etc., and we would like to use it instead of gel hand sanitizer due to the lack of availability. (Posted March 23, 2020)

We are aware of temporary out-of-stock conditions of alcohol-based hand sanitizers. Several manufacturers of these products have indicated that they are working to replenish supplies. In addition, the FDA has issued guidance for the temporary compounding of certain alcohol-based hand sanitizers by pharmacists in state-licensed pharmacies or federal facilities and registered outsourcing facilities. See Immediately in Effect Guidance for Industry: Policy for Temporary Compounding of Certain Alcohol-Based Hand Sanitizer Products During the Public Health Emergency. FDA has also issued guidance for the temporary preparation of certain alcohol-based hand sanitizer products by firms during the public health emergency (COVID-19). See Guidance for Industry: Temporary Policy for Preparation of Certain Alcohol-Based Hand Sanitizer Products During the Public Health Emergency (COVID-191).

Hand sanitizers are not intended to replace handwashing in food production and retail settings. Instead, hand sanitizers may be used in addition to or in combination with proper handwashing. CDC recommends that everyone wash their hands with plain soap and water. Alcohol-based hand sanitizers may be used if plain soap and water are not available.

As an interim measure, we understand some food establishments have set up quaternary ammonium hand-dip stations and sprays at 200 ppm concentration. These products are intended for use on surfaces, and as such, may not be formulated for use on skin. FDA is aware of adverse event reports from consumers using such products as a replacement for hand sanitizers and advises against using these products as replacements for hand sanitizers.

Are workers in the human and animal food and feed sector considered part of the essential critical infrastructure workforce? (Posted March 20, 2020)

Yes, in a guidance issued by Department of Homeland Security on March 19 Guidance on the Essential Critical Infrastructure workforce: Ensuring Community and National Resilience in COVID-19, workers in the Food and Agriculture sector – agricultural production, food processing, distribution, retail and food service and allied industries – are named as essential critical infrastructure workers. Promoting the ability of our workers within the food and agriculture industry to continue to work during periods of community restrictions, social distances, and closure orders, among others, is crucial to community continuity and community resilience.

What steps do I need to take to clean the facility/equipment to prevent the spread of COVID-19? (Posted March 17, 2020)

FDA-regulated food manufacturers are required to follow Current Good Manufacturing Practices (CGMPs) and many have food safety plans that include a hazards analysis and risk-based preventive controls. CGMPs and food safety plans have requirements for maintaining clean and sanitized facilities and food contact surfaces. See: FSMA Final Rule for Preventive Controls for Human Food.

Food facilities are required to use EPA-registered “sanitizer” products in their cleaning and sanitizing practices.
In addition, there is a list of EPA-registered “disinfectant” products for COVID-19 on the Disinfectants for Use Against SARS-CoV-2 list that have qualified under EPA’s emerging viral pathogen program for use against SARS-CoV-2, the coronavirus that causes COVID-19.
IMPORTANT: Check the product label guidelines for if and where these disinfectant products are safe and recommended for use in food manufacturing areas or food establishments.
We encourage coordination with local health officials for all businesses so that timely and accurate information can guide appropriate responses in each location where their operations reside.
Food facilities may want to consider a more frequent cleaning schedule.

How do I handle self-service food buffets such as salad bars in a retail setting related to COVID-19? (Posted March 17, 2020)

Restaurants and retail food establishments are regulated at the state and local level. State, local, and tribal regulators use the Food Code published by the FDA to develop or update their own food safety rules. Again, there is no current evidence to support the transmission of COVID-19 associated with food or food packaging.

It may be possible that a person can get COVID-19 by touching a surface or object that has the virus on it and then touching their mouth, nose, or possibly eyes, but this is not thought to be the main way the virus spreads. The coronavirus is mostly spread from one person to another through respiratory droplets. However, it’s always critical to follow the 4 key steps of food safety—clean, separate, cook, and chill—to prevent foodborne illness.

As an extra precaution to help avoid the transmission of COVID-19 through surface contact, we recommend frequent washing and sanitizing of all food contact surfaces and utensils. Food-service workers also must practice frequent hand washing and glove changes before and after preparing food. Include frequent cleaning and sanitizing of counters and condiment containers. Consumers should wash their hands after using serving utensils.

In communities with sustained transmission of COVID-19, state and local health authorities have implemented social-distancing measures which discourage or prohibit dining in congregate settings. We also recommend discontinuing self-service buffets and salad bars until these measures are lifted.

Unlike foodborne gastrointestinal (GI) viruses like norovirus and hepatitis A that often make people ill through contaminated food, SARS-CoV-2, which causes COVID-19, is a virus that causes respiratory illness. Foodborne exposure to this virus is not known to be a route of transmission.

Do I need to recall food products produced in the facility during the time that the worker was potentially shedding virus while working? (Posted March 17, 2020)

We do not anticipate that food products would need to be recalled or be withdrawn from the market because of COVID-19, as there is currently no evidence to support the transmission of COVID-19 associated with food or food packaging.

Additionally, facilities are required to control any risks that might be associated with workers who are ill regardless of the type of virus or bacteria. For example, facilities are required to maintain clean and sanitized facilities and food contact surfaces.

Temporary Policy

How does FDA’s temporary flexibility regarding the Egg Safety Rule help during COVID-19? (Posted April 6, 2020)

The Temporary Policy Regarding Enforcement of 21 CFR Part 118 (the Egg Safety Rule) During the COVID-19 Public Health Emergency provides producers of shell eggs that normally would be sent to facilities for further processing, the flexibility to sell their eggs for distribution to retail locations, such as supermarkets, when certain conditions are present. This flexibility will help egg producers meet increased demand for shell eggs by consumers at retail locations while still ensuring the safety of eggs.

See the Constituent Update (FDA Provides Temporary Flexibility Regarding the Egg Safety Rule During COVID-19 Pandemic While Still Ensuring the Safety of Eggs) for more information.

How does the temporary guidance regarding packaging and labeling of shell eggs help during COVID-19? (Posted April 6, 2020)

FDA issued this guidance to provide temporary flexibility regarding certain packaging and labeling requirements for shell eggs sold in retail food establishments so that industry can meet the increased demand for shell eggs during the COVID-19 pandemic.

See the Constituent Update (FDA Provides Temporary Flexibility Regarding Packaging and Labeling of Shell Eggs Sold to Consumers by Retail Food Establishments During COVID-19 Pandemic) for more information.

How does the temporary policy on Preventive Controls and FSVP Food Supplier Verification Onsite Audit Requirements help during the COVID-19 public health emergency? (Posted April 6, 2020)

In this temporary guidance for receiving facilities and FSVP importers, the FDA made clear its intent in certain circumstances related to impact of the coronavirus outbreak (COVID-19), not to enforce requirements in three foods regulations to conduct onsite audits of food suppliers if other supplier verification methods are used instead. The three regulations are:

See the Constituent Update (FDA Issues Temporary COVID-19 Policy for Receiving Facilities and FSVP Importers in Meeting FSMA Supplier Verification Onsite Audit Requirements) for more information.

Is FDA providing flexibility regarding the nutrition labeling of packaged food for restaurants and other businesses? (Posted March 27, 2020)

As a result of the COVID-19 pandemic, restaurants and food manufacturers may have food not labeled for retail sale that they wish to sell at retail. The FDA has released a guidance document to provide restaurants and other businesses with flexibility regarding nutrition labeling so that they can sell certain packaged food during the COVID-19 pandemic.

Workers Testing Positive

What if a worker reports being in close contact with another worker on the job tested positive for COVID-19? (Posted April 14, 2020)

Consult CDC’s Interim Guidance for Implementing Safety Practices for Critical Infrastructure Workers Who May Have Had Exposure to a Person with Suspected or Confirmed COVID-19. It includes the following:

Pre-Screen: Employers should measure the employee’s temperature and assess symptoms prior to them starting work. Ideally, temperature checks should happen before the individual enters the facility.
Regular Monitoring: As long as the employee doesn’t have a temperature or symptoms, they should self-monitor under the supervision of their employer’s occupational health program.
Wear a Mask: The employee should wear a face mask at all times while in the workplace for 14 days after last exposure. Employers can issue facemasks or can approve employees’ supplied cloth face coverings in the event of shortages.
Social Distance: The employee should maintain 6 feet and practice social distancing as work duties permit in the workplace.
Disinfect and Clean Work Spaces: Routinely clean and disinfect areas such as offices, bathrooms, common areas, and shared electronic equipment.

Sick workers should follow the CDC’s Steps to help prevent the spread of COVID-19 if you are sick.

Additional Resources

The Food and Beverage Issues Alliance has developed protocols for (1) when an employee of a firm is a confirmed or presumptive case of COVID-19 and (2) when a facility employee/facility visitor/customer has been in close contact with an individual with COVID-19. This protocol is specific to food manufacturing facilities, distribution centers, and wholesale and retail outlets.

A worker in my food production/processing facility/farm has tested positive for COVID-19. What do I need to do to continue operations while protecting my other employees? (Updated April 14, 2020)

All components of the food industry are considered critical infrastructure and it is vital for the public health that they continue to operate.

Instruct sick employees to stay home and to follow the CDC’s What to do if you are sick with coronavirus disease 2019 (COVID-19). Clean and disinfect surfaces in the employee’s workspace. Inform fellow employees of their possible exposure to COVID-19 while maintaining confidentiality. Instruct employees who are well, but have been exposed to COVID-19, to notify their supervisor and follow CDC’s Interim Guidance for Implementing Safety Practices for Critical Infrastructure Workers Who May Have Had Exposure to a Person with Suspected or Confirmed COVID-19.

Federal Government Resources

Businesses should consult the CDC’s Interim Guidance for Business and Employers to Plan and Respond to Coronavirus Disease 2019, which is frequently updated.

The Occupational Safety and Health Administration (OSHA) also issued Guidance on Preparing Workplaces for COVID-19 that includes information on how a COVID-19 outbreak could affect workplaces and steps all employers can take to reduce workers’ risk of exposure to SARS-CoV-2 (COVID-19).

Additional Resources

If a worker in my food processing facility has tested positive for COVID-19, should I test the environment for the SARS-CoV-2 virus? (Posted March 27, 2020)

Currently there is no evidence of food or food packaging being associated with transmission of COVID-19. Therefore, we do not believe there is a need to conduct environmental testing in food settings for the virus that causes COVID 19 for the purpose of food safety. Cleaning and sanitizing the surfaces is a better use of resources than testing to see if the virus is present.

Facilities are required to use personnel practices that protect against contamination of food, food contact surfaces and packaging and to maintain clean and sanitized facilities and food contact surfaces. Although it is possible that the infected worker may have touched surfaces in your facility, FDA-regulated food manufacturers are required to follow Current Good Manufacturing Practices (CGMPs). Maintaining CGMPs in the facility should minimize the potential for surface contamination and eliminate contamination when it occurs. With the detection of the coronavirus in asymptomatic people and studies showing survival of coronavirus on surfaces for short periods of time, as an extra precaution, food facilities may want to consider a more frequent cleaning and sanitation schedule for high human contact surfaces.

A worker in my food processing facility/farm has tested positive for COVID-19. What steps do I need to take to ensure that the foods I produce are safe? (Posted March 17, 2020)

Coronaviruses are generally thought to be spread from person-to-person through respiratory droplets. Currently, there is no evidence to support transmission of COVID-19 by food. Unlike foodborne gastrointestinal (GI) viruses like norovirus and hepatitis A that often make people ill through contaminated food, SARS-CoV-2, which causes COVID-19, is a virus that causes respiratory illness. Foodborne exposure to this virus is not known to be a route of transmission.

If an employee is confirmed to have COVID-19, employers should inform fellow employees of their possible exposure to COVID-19 in the workplace but maintain confidentiality. Sick employees should follow the CDC’s What to do if you are sick with coronavirus disease 2019 (COVID-19). Employers should consult with the local health department for additional guidance.

While the primary responsibility in this instance is to take appropriate actions to protect other workers and people who might have come in contact with the ill employee, facilities should re-double their cleaning and sanitation efforts to control any risks that might be associated with workers who are ill regardless of the type of virus or bacteria. For example, facilities are required to maintain clean and sanitized facilities and food contact surfaces.

See: FSMA Final Rule for Preventive Controls for Human Food.

Food facilities are required to use EPA-registered “sanitizer” products in their cleaning and sanitizing practices.
In addition, there is a list of EPA-registered “disinfectant” products for COVID-19 on the Disinfectants for Use Against SARS-CoV-2 list that have qualified under EPA’s emerging viral pathogen program for use against SARS-CoV-2, the coronavirus that causes COVID-19.;
IMPORTANT: Check the product label guidelines for if and where these disinfectant products are safe and recommended for use in food manufacturing areas or food establishments

Do I need to ask other workers who may have been exposed to a worker who tested positive for COVID-19 to self-quarantine for 14 days? (Posted March 17, 2020)

Employers need to follow guidelines set by state and local authorities. If an employee is confirmed to have COVID-19, employers should inform fellow employees of their possible exposure to COVID-19 in the workplace but maintain confidentiality. Sick employees should follow the CDC’s What to do if you are sick with coronavirus disease 2019 (COVID-19). Employers should consult with the local health department for additional guidance.

If a worker in my food processing facility/farm has tested positive for COVID-19, Should I close the facility? If so, for how long? (Posted March 17, 2020)

Food facilities need to follow protocols set by local and state health departments, which may vary depending on the amount of community spread of COVID-19 in a given area. These decisions will be based on public health risk of person-to-person transmission – not based on food safety.

Content current as of:

05/12/2020

Regulated Product(s)
- Food & Beverages
Health Topic(s)
- Infectious Disease
- Coronavirus