University of Maryland Extension

Updated March 31, 2020:Food Safety & COVID-19 Resources

Join us this week as we host two more sessions of Food Industry Virtual Office Hours. Speak directly to Cornell University Food Safety Experts in dairy, fresh produce, and processed foods and beverages, who will answer your questions on COVID-19 and its impact on the food industry. Dr. Kalmia Kniel, a virologist from the University of Delaware, and a representative from Ecolab, Inc. will join our subject matter experts from Cornell to provide additional expertise on viruses as well as cleaning and sanitizing.

 Some of the frequently asked questions (FAQs) from previous sessions are posted on our website for your reference. You can ask questions live during the office hours or submit them in advance to: foodsafety@cornell.edu

 Registration is not required. See below for dates/times and information to join the sessions.

 

Tuesday, March 31, 2020 | 4:00 to 5:00 pm (EDT)

 Or dial by your location:

     877 369 0926 US Toll-free
     855 880 1246 US Toll-free
Meeting ID: 326 132 993
 Find your local number here

Thursday, April 2, 2020 | 12:00 to 1:00 pm (EDT)

Or dial by your location:
     877 369 0926 US Toll-free
     855 880 1246 US Toll-free
Meeting ID: 471 140 523
Find your local number here

 

COVID-19 Resources

The following resources provide best practices for preparing for COVID-19 and managing risk for individuals at home and for food environments such as restaurants, grocery stores, food banks, gardens and farms. These resources are based on guidance and best practices as outlined by the Centers for Disease Control and Prevention (CDC), Environmental Protection Agency (EPA), United States Department of Agriculture (USDA), Food and Drug Administration (FDA), World Health Organization (WHO) and the best available science. All items are peer reviewed by an expert panel, and many are translated into Spanish. Check back frequently for updates to the guidance.

National up-to-date webpages:

State up-to-date webpages:

Home and Community

Hand Hygiene

Cleaning and Disinfecting

 Infosheets

Grocery Shopping

Dining Out 

Social Media Images

Infosheets: Spanish

Inocuidad de los Alimentos, Salir a Cenar y Hacer Compras

Social Media Images: Spanish

Infosheet: Chinese

Follow the Division of Extension - University of Wisconsin-Madison Blog

Infosheets: Food Bank

Retail Food Environments

Retail Signs-These signs can be downloaded and filled with business specific information

Infosheets: Foodservice

Infosheets: Grocery Store

Farms, Gardens, and Produce

3.19.2020-MDA Food Supply Chain

As the State of Maryland continues its unprecedented response to COVID-19, the Maryland Department of Agriculture is emphasizing the need for businesses involved in the state’s food supply chain to continue production. For more information visit: Maryland Dept. of Agriculture

Farming and Direct to Consumer Sales

Gardening and Produce

Follow our Grower Newsletter

Online Resources: Farm

 Online Resources: EPA

Contributing partners

  • University of Maryland Extension
  • University of Maryland, College Park 
  • NC State Extension (References-COVID-19 Food Safety Resources)
  • Purdue University
  • Louisiana State University
  • Division of Extension - University of Wisconsin-Madison 

2020 GAP

Baltimore County- 3/17/20 Cockeysville, MD Register (postponed)

EMAIL Shauna Henley & Angela Ferelli for more information regarding the workshop. shenley@umd.edu & angfer@umd.edu

Attending a Basic GAP course may be right for you if...

  • You are thinking about pursuing GAP certification for some or all parts of your operation

  • You are interested in developing a good safety plan to increase operational efficiency and build a food safety culture

  • You are looking to learn more about how microbes live and interact with farm environments, or

  • You have a potential buyer that requires GAP certification


What you’ll get from this training

  •  Tips on how to implement practices to minimize your food safety risk during growing, harvesting, holding, and packing your product

  •  Practice conducting risk assessments

  •  Practice writing Standard Operating Procedures

  •  Assistance on writing your food safety plan

  •  A Maryland Department of Agriculture GAP training certificate

Register: Basic GAP

Cost: $15-20 (lunch and certificate)

USDA Meat and Poultry Hotline: 1-888-MPHotline

The USDA Meat and Poultry Hotline can personally answer your food safety questions on weekdays year-round.

The Hotline receives more than 80,000 calls yearly. This toll-free telephone service, which began July 1, 1985, helps prevent foodborne illness by answering questions about the safe storage, handling, and preparation of meat, poultry, and egg products.

Food Safety Questions? Call the USDA Meat and Poultry Hotline

If you have a question about meat, poultry, or egg products, call the USDA Meat and Poultry Hotline toll free at 1-888-MPHotline (1-888-674-6854).

The Hotline is open year-round Monday through Friday from 10 a.m. to 6 p.m. ET (English or Spanish). Recorded food safety messages are available 24 hours a day. Check out the FSIS Web site at www.fsis.usda.gov.

Send email questions to MPHotline.fsis@usda.gov.

Ask Karen! (AskKaren.gov | PregunteleaKaren.gov ) 
FSIS’ automated response system can provide food safety information 24/7 and a live chat during Hotline hours. Mobile phone users can access m.askkaren.gov.

**Our website is currently being updated.  As we slowly build our website, we will have trusted (peer reviewed) fact sheets and advice to reduce your family’s chances of experiencing a foodborne illness.  Thank you for your patience.**

                

Section: 
Food Safety
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