Food Safety

Updated May 29, 2020:Food Safety & COVID-19 Resources

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:

• CDC Coronavirus (COVID-19) 

• FDA What's new

State up-to-date webpages:

• Maryland Department of Health (MDH)-COVID-19 

• MDH-Local Health Resources

• Maryland Department of Agriculture (MDA)-MDA COVID-19 Updates

• Univ. of Maryland Extension Resources (e.g. federal, state, county, financial...)

Home and Community

• Is COVID-19 a Food Safety Issue? (3.17.20)

• Foodservice: General FAQs and Employee Health (4.16.20)

• Grocery Stores: General FAQs and Employee Health (4.16.20)

Hand Hygiene

• Hand Hygiene (4.16.20)

• Homemade Hand Sanitizer (3.30.20) 

•  Small scale recipe from World Health Organization formulation

Cloth Face Coverings

• Facemasks and Cloth Face Coverings (4.09.20)

• Do-It-Yourself Cloth Face Coverings (4.09.20)

• Bandanas as Cloth Face Coverings (4.09.20)

• Cloth Face Coverings for Food Employees (4.09.20)

• How to Use Cloth Face Coverings (half sheet designed to be given with cloth face coverings, can be printed color or greyscale, 4.24.20)

Cleaning and Disinfecting

• What is the difference between cleaning, sanitizing, disinfecting & sterlizing? (4.17.20)

  Cleaning and Disinfection (3.16.20)

• Video: Cleaning and disinfecting

• Disinfectants, UV Light and Heat for Virus Inactivation (4.24.20)

• Bleach as a Disinfectant (5.14.20)

• Cleaning, Sanitizing and Disinfecting (5.14.20)https://foodsafety.ces.ncsu.edu/wp-content/uploads/2020/05/8.png

• How to Clean and Disinfect a Home (5.14.20)

• How to Clean and Disinfect Hard Surfaces (5.14.20)

• How to Clean and Disinfect Soft Surfaces (5.14.20)

• How to Clean and Disinfect Electronics (5.14.20)

• How to Clean and Disinfect Laundry (5.14.20)

• Clean Up After an Individual (5.14.20)

• Cleaning and Disinfecting Top Tips (5.14.20)

 Infosheets

• Preparing for an Outbreak in Your Community (3.16.20)

• What to Do if You are Sick (4.04.20)

• Coronavirus Defense (3.20.20)

Grocery Shopping

• Is Coronavirus a Concern at the Grocery Store? (3.20.20)

• Grocery Store Cleaning and Disinfecting Reusable Bags (3.26.20)

  Shopping and Handling Groceries (3.28.20)

 Dining Out 

• Is Coronavirus a Concern with Takeout? (3.23.20)

Social Media Images

• Hand Hygiene (4.16.20)

• Cleaning, sanitizing, & disinfecting (4.17.20)

• Homemade Hand Sanitizer – Small scale recipe from World Health Organization formulation (3.16.20)

• Preparing for an Outbreak in Your Community (3.16.20)

• What to Do if You are Sick (4.02.20)

• Cleaning and Disinfection (3.20.20)

• Coronavirus Defense (3.20.20) 

• Disinfectants, UV Light and Heat for Virus Inactivation (4.24.20)

• Basic Food Safety (5.14.20)

• Delivering Food to Others (5.14.20)

• Receiving Food from Others (5.14.20)

• Sharing Food with Others (5.14.20)

 Grocery Shopping

• Is Coronavirus a Concern at the Grocery Store? (4.16.20)

• Shopping and Handling Groceries (4.16.20)

• Could Eating Fresh Produce Cause COVID-19? (4.06.20)

• Fresh Produce Top Tips (4.06.20)

• Cleaning and Disinfecting Reusable Bags (3.26.20)

• Grocery Shopping – Top Tips (3.31.20)

• Grocery Shopping – Minimizing Risk (3.31.20)

• Grocery Shopping – Handling Groceries (3.31.20)

• Grocery Shopping – Delivery (4.01.20)

• Washing Produce (4.06.20)
  
  

Dining out

• Is Coronavirus a Concern with Takeout? (3.23.20)

Infosheets: Spanish

• Lavese Las Manos Frecuentemente (Clean Your Hands Often, 5.14.20) 

• Desinfectante de Manos Hecho en Casa (Homemade Hand Sanitizer, 3.31.20)

• Como Preparease Contra un Brote en su Comunidad (Preparing for an Outbreak in Your Community, 3.18.20)

• ¿Que Hacer si Esta a Enfermo? (What to Do if You are Sick, 3.18.20)

• Limpiando y Disinfectando (Cleaning and Disinfection, 3.18.20)

Inocuidad de los Alimentos, Salir a Cenar y Hacer Compras

• ¿Es el Coronavirus un Problema de Seguridad en los Alimentos? (Is COVID-19 a Food Safety Issue?, 4.01.20)

• ¿Me Debo Preocupar del Coronavirus y la Comida Para Llevar? (Is Coronavirus a Concern with Takeout?, 3.26.20)

• ¿Me Debo Preocupar del Coronavirus Cuando Voy al Supermercado? (is Coronavirus a Concern at the Grocery Store?, 5.14.20)

• Lavando y Desinfectando Bolsas Reutilizables (Cleaning and Disinfecting Reusable Bags, 4.09.20)

Social Media Images: Spanish

• Lavese Las Manos Frecuentemente (Clean Your Hands Often, 5.14.20)

• Desinfectante de Manos Hecho en Casa (Homemade Hand Sanitizer 3.31.20)

• Como Preparease Contra un Brote en su Comunidad (Preparing for an Outbreak in Your Community, 3.18.20)

• ¿Que Hacer si Esta a Enfermo? (What to Do if You are Sick, 3.18.20)

• Limpiando y Disinfectando (Cleaning and Disinfection, 3.18.20)

Hojas Informativas del Servicio de Alimentos

• Preguntas Generales y Salud de Los Empleados (General FAQs and Employee Health, 5.14.20)

• Limpiando y Deinfectando (Cleaning and Disinfection, 3.31.20)

• Recepcion de Alimentos y Sus Empaques (Receiving and Food Packaging, 3.31.20)

• ¿Es el Coronavirus un Problema de Seguridad en los Alimentos? (Is COVID-19 a Food Safety Issue?, 4.01.20)

Hojas Informativas de la Tienda de Comestibles

• Preguntas Generales y Salud de Los Empleados (General FAQs and Employee Health, 5.14.20)

• Limpiando y Desinfectando (Cleaning and Disinfection, 3.31.20)

• Recepcion de Alimentos y Sus Empaques (Receiving and Food Packaging, 3.31.20)
  
  

Hojas Informativas del Banco de Alimentos

• Mejores Practicas y Comunicacion (Best Practices and Communication, 5.14.20)

• Recepcion de Alimentos y Limpieza (Receiving Food and Cleaning, 3.31.20)

 Cultivar, Jardines y Producir Hojas Informativas Agricultura y Venta Directa al Consumidor

• COVID-19: Preguntas Frecuentes Para Mercados Locales Agricolas (Handling COVID-19 at Farmers’ Markets, 5.14.20)
  
  

• COVID-19: Preguntas Frecuentes en Granjas de Recoleccion Directa de Producto (Handling COVID-19 at U-Pick Farms, 5.14.20)

Jarineria y Productos

• COVID-19: Preguntas Frecuentes Para Huertas Comunitarias (Handling COVID-19 at Community Gardens, (5.14.20)

• ¿Me Debo Preocupar Coronavirus en las Frutas y Verduas? (Is Coronavirus a Concern with Fresh Produce?, 5.14.20)  

• ¿Puede ser el Coronavirus un Problema en la Produccion de Frutas o Verduas? (Is Coronavirus an Issue in Produce Production?, 5.14.20)

 Inocuidad de los Alimentos, Salir a Cenar y Hacer Compras

• ¿Es el Coronavirus un Problema de Seguridad en los Alimentos? (Is COVID-19 a Food Safety Issue?, 3.31.20)

• ¿Me Debo Preocupar del Coronavirus y la Comida Para Llevar? (Is Coronavirus a Concern with Takeout? 3.26.20)

• ¿Me Debo Preocupar del Coronavirus Cuando Yoy al Supermercado? (Is Coronavirus a Concern at the Grocery Store? 4.02.20)

• Lavando y Desinfectando Bolsas Reutilizables (Cleaning and Disinfecting Reusable Bags, 4.09.20)

Revestimientos Faciales de Tela

• Haciendo Tapabocas de Tela (Do-It-Yourself Cloth Face Coverings, 4.24.20)

• Pañuelos para Protegerse la Cara (Bandanas as Cloth Face Coverings, 4.24.20)

 Foodservice Infosheets – Haitian Creole

• MAS AN TWAL POU ANPLWAYE KI NAN SEKTÈ ALIMANTÈ (Cloth Face Coverings with Food Employees, 4.21.2020)  

Farms, Gardens and Produce Infosheets – Haitian Creole

• PI BON PRATIK POU AGRIBIZNIS (Guidance on Agribusiness, 4.21.2020)

Infosheet: Chinese

• Simplified Chinese version

• Traditional Chinese version

General

• 冠状病毒是⻝品安全问题吗 (Is Coronavirus a Food Safety Issue?, 5.14.20)
• ⾃⼰动⼿做布⼝罩 (Do-It-Yourself Cloth Face Coverings, 5.14.20)
• 冠状病毒会在超市会成为担⼼吗？(Is Coronavirus a Concern at the Grocery Store?, 5.14.20)
• 处理⽣鲜⻝物时，是否应该担⼼冠状病毒？(Is Coronavirus a Concern with Fresh Produce?,5.14.20)
• 冠状病毒是否会为外带⻝品造成问题？(Is Coronavirus a Concern with Takeout?,5.14.20)
• ⽣病了该怎么办 (What to Do If Sick,5.14.20)

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

• https://fyi.extension.wisc.edu/safepreserving/blog/ 

Infosheets: Food Bank

• Best Practices and Communication (4.16.20)

• Receiving Food and Cleaning (3.16.20)

• Open Letter to Food Donation and Recovery Networks (3.17.20)

Retail Food Environments

5/27/2020-FDA: Voluntary Reporting of Temporary Closures or Requesting Assistance for FDA-Regulated Food Establishments During COVID-19 Pandemic 

5/22/2020- FDA: FDA Announces Temporary Flexibility Policy Regarding Certain Labeling Requirements for Foods for Humans During COVID-19 Pandemic

• FDA Food supply chain information -For Industry (3.20.20)

• Businesses are encouraged to visit businessexpress.maryland.gov for more information. This portal is updated multiple times each day and is the best source for any questions related to business operations. Any other questions can be sent to secretary.commerce@maryland.gov.

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

• Please Don't Shop While Sick (3.30.20) Red, Blue, Green, and Gray 

• TAG Acheson Group-COVID-19 resources for the food industry (multiple languages)

 Infosheets: Foodservice

• General FAQs and Employee Health (3.16.20)

• Cleaning and Disinfection (3.16.20)

• Receiving and Food Packaging (3.18.20)

• Is COVID-19 a Food Safety Issue? (3.17.20)

• Cloth Face Coverings for Food Employees (4.09.20)

Infosheets: Grocery Store

• General FAQs and Employee Health (3.16.20)

• Cleaning and Disinfection (3.16.20)

• Receiving and Food Packaging (3.18.20)

• Cleaning and Disinfecting Reusable Bags (3.26.20)

Farms, Gardens, and Produce

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

May 2020- FDA: Temporary Policy During the COVID-19 Public Health Emergency Regarding the Qualified Exemption from the Standards for the Growing, Harvesting, Packing, and Holding of Produce for Human Consumption

• Cloth Face Coverings for Food Employees (4.09.20)

• Bandanas as Cloth Face Coverings (4.09.20)
  
  

Farming and Direct to Consumer Sales

• Preventiong the Spread (5.14.20)

• Guidance for Farm Stands (4.16.20)

• Guidance for Produce Farms and Packinghouses (4.16.20)

• Guidance for Agribusiness (4.16.20)

Farmers Markets

• MDA-Maryland Farmers Markets Operations During COVID-19 State of Emergency FAQs (4.16.20)

• MDA-**COVID-19 Update (3/19/20)** Farmers Markets Should Continue Operations During State of Emergency (more info)

• Handling COVID-19 at Farmers’ Markets (4.16.20)

• Social Distancing at the Farmers’ Market (4.06.20)

Pick Your Own (PYO) or U-Pick operations

• MDA-Maryland Pick-Your-Own Operations During COVID-19 State of Emergency (4.22.20)

• Handling COVID-19 at U-Pick Farms (4.16.20)

Gardening and Produce

• Handling COVID-19 at Community Gardens (5.16.20)

• Is Coronavirus a Concern with Fresh Produce? (4.16.20)

• Is Coronavirus an Issue in Produce Production? (4.16.20)

• Washing Produce (4.06.20)

• Could Eating Fresh Produce Cause COVID-19? (4.06.20)

• Fresh Produce Top Tips (4.06.20)

Bulk Meat Sales

• Food Safety & Bulk Poultry Sales (4.17.20)

• Food Safety & Bulk Beef Sales (4.17.20)

• Food Safety & Bulk Pork Sales (4.17.20)

Follow our Grower Newsletter

• UMD-Food Safety Group

Online Resources: Farm

• Considerations for Produce Growers Related to COVID-19

• UMD-Dept. of Plant Science & Landscape Architecture

 Online Resources: EPA

• List N: Disinfectants for Use Against SARS-CoV-2

• Drinking Water and Waste Water

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

**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.**