Meals and Coronavirus Illness 2019 (COVID-19)
Daily handling of packaged food and fresh products
The risk of infection by the virus through food, food packaging or bags is considered to be very low. Currently, no cases of COVID-19 have been identified where infection from touching food, food packaging, or shopping bags was suspected. It is always important to follow good food safety practices to reduce the risk of disease from common foodborne pathogens.
Handling packaged food
- When unpacking food, refrigerate or freeze meat, poultry, eggs, seafood and other perishable items within 2 hours of purchase.
- Do not Use hard surface disinfectants such as bleach or ammonia on food wrapped in cardboard or plastic wrap.
- If reusable cloth bags become soiled, follow the washing instructions and dry them in the warmest suitable place.
Handling and cleaning of fresh products
- DO NOT wash the products with soap, bleach, disinfectant, alcohol, disinfectant, or other chemicals.
- Carefully rinse fresh fruits and vegetables under cold, running tap water.
- Scrub uncut solid products (e.g. potatoes, cucumbers, melons) with a clean brush, even if you don't intend to eat the peel.
- Salt, pepper, vinegar, lemon juice, and lime juice have not been shown to be effective in removing germs from products.
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