As the status of the community quarantine downgrades to general community quarantine (GCQ) in most parts of the country, food establishments are becoming more accessible, hence, more people. According to the World Health Organization (WHO), it is unlikely that people can be infected with COVID-19 from food or food packaging. The primary transmission route of the COVID-19 virus is through direct contact with the respiratory droplets (sneeze or cough) of an infected person. To date, there is no evidence that COVID-19 viruses can be transmitted to food or food packaging. However, studies found that the COVID-19 virus can survive on some surfaces for a limited time. These studies were conducted under controlled laboratory conditions (relative humidity and temperature) and should be interpreted with caution in real-life settings. DOST VI shares to you these food safety tips to help consumers and food handlers be safer in food establishments and to reduce the spread against the COVID-19.
World Health Organization (07 April 2020). COVID-19 and Food Safety: Guidance for Food Business.
Center for Disease Control and Prevention (2008). Guidelines for Disinfection and Sterilization in Healthcare Facilities.