The global outbreak of the Coronavirus has left many worrisome, wondering if restaurants are closing down. However, food establishments are still open for business and taking immediate action to respond strategically to restrictions from the government. These food operations are taking protective measures for their customers and employees by resorting to takeout, drive-thru, and curbside pickup for quicker and safer service interactions. The following questions and answers are taken directly from the FDA emergency and preparedness response website.
Can I get sick with COVID-19 from touching food packaging or food contact surfaces if the Coronavirus was present on it?
A: According to The Food and Drug Administration (FDA or USFDA), “Currently there is no evidence of food or food packaging being associated with the transmission of COVID-19. Like other viruses, it is possible that the virus that causes COVID-19 can survive on surfaces or objects. For that reason, it is critical to follow the 4 key steps of food safety—clean, separate, cook, and chill.”
Can I get COVID-19 from a food worker handling my food?
The Food and Drug Administration (FDA or USFDA) states that, “Currently, there is no evidence of food or food packaging being associated with transmission of COVID-19. However, the virus that causes COVID-19 is spreading from person-to-person in some communities in the U.S. The CDC recommends that if you are sick, stay home until you are better and no longer pose a risk of infecting others.”
Should food workers who are ill stay home?
Genpak is compliant with the CDC’s recommendation that “employees who have symptoms of acute respiratory illness stay home and not come to work until they are free of fever (100.4° F [37.8° C] or greater using an oral thermometer), signs of a fever, and any other symptoms for at least 24 hours, without the use of fever-reducing or other symptom-altering medicines (e.g. cough suppressants).”
Please comply with the advice given by your local, state, and federal authorities and be safe!