Handling COVID-19: Produce Farms and Packinghouses
While there is no evidence that the COVID-19 virus is a food safety concern, it is a worker health concern because it spreads via close person-to-person contact or by contact with contaminated surfaces. Food does not appear to be a likely cause of COVID-19 transmission, but many of the same practic...
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| Format: | Article |
| Language: | English |
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The University of Florida George A. Smathers Libraries
2020-04-01
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| Series: | EDIS |
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| Online Access: | https://journals.flvc.org/edis/article/view/121465 |
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| author | Laurel Dunn Michelle Danyluk |
| author_facet | Laurel Dunn Michelle Danyluk |
| author_sort | Laurel Dunn |
| collection | DOAJ |
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While there is no evidence that the COVID-19 virus is a food safety concern, it is a worker health concern because it spreads via close person-to-person contact or by contact with contaminated surfaces. Food does not appear to be a likely cause of COVID-19 transmission, but many of the same practices used to prevent foodborne illness on foods should still be used to reduce the likelihood of COVID-19 contamination on fresh produce and the risk of COVID-19 spread among farm and packinghouse workers. This material is adapted from the version published at https://foodsafety.ces.ncsu.edu/covid-19-resources/. Written by Laurel Dunn and published by the UF/IFAS Food Science and Human Nutrition Department.
Revised April 21, 2020: Changes were made relating to physical distancing, mask usage and monitoring employee health when exposed to the virus.
FSHN20-25/FS366: Handling COVID-19: Produce Farms and Packinghouses (ufl.edu)
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| format | Article |
| id | doaj-art-c8f5d4582a5a45979e43c946ba9a3363 |
| institution | Kabale University |
| issn | 2576-0009 |
| language | English |
| publishDate | 2020-04-01 |
| publisher | The University of Florida George A. Smathers Libraries |
| record_format | Article |
| series | EDIS |
| spelling | doaj-art-c8f5d4582a5a45979e43c946ba9a33632025-02-08T05:48:38ZengThe University of Florida George A. Smathers LibrariesEDIS2576-00092020-04-012020Handling COVID-19: Produce Farms and PackinghousesLaurel Dunn0https://orcid.org/0000-0003-0786-5253Michelle Danyluk1University of GeorgiaUF While there is no evidence that the COVID-19 virus is a food safety concern, it is a worker health concern because it spreads via close person-to-person contact or by contact with contaminated surfaces. Food does not appear to be a likely cause of COVID-19 transmission, but many of the same practices used to prevent foodborne illness on foods should still be used to reduce the likelihood of COVID-19 contamination on fresh produce and the risk of COVID-19 spread among farm and packinghouse workers. This material is adapted from the version published at https://foodsafety.ces.ncsu.edu/covid-19-resources/. Written by Laurel Dunn and published by the UF/IFAS Food Science and Human Nutrition Department. Revised April 21, 2020: Changes were made relating to physical distancing, mask usage and monitoring employee health when exposed to the virus. FSHN20-25/FS366: Handling COVID-19: Produce Farms and Packinghouses (ufl.edu) https://journals.flvc.org/edis/article/view/121465COVID-19coronavirusFS366 |
| spellingShingle | Laurel Dunn Michelle Danyluk Handling COVID-19: Produce Farms and Packinghouses EDIS COVID-19 coronavirus FS366 |
| title | Handling COVID-19: Produce Farms and Packinghouses |
| title_full | Handling COVID-19: Produce Farms and Packinghouses |
| title_fullStr | Handling COVID-19: Produce Farms and Packinghouses |
| title_full_unstemmed | Handling COVID-19: Produce Farms and Packinghouses |
| title_short | Handling COVID-19: Produce Farms and Packinghouses |
| title_sort | handling covid 19 produce farms and packinghouses |
| topic | COVID-19 coronavirus FS366 |
| url | https://journals.flvc.org/edis/article/view/121465 |
| work_keys_str_mv | AT laureldunn handlingcovid19producefarmsandpackinghouses AT michelledanyluk handlingcovid19producefarmsandpackinghouses |