COVID-19 FAQ for Food Service: General Questions and Employee Health
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PDF-2020-4-21
PDF-2020

Keywords

COVID-19
Coronavirus
FS339

Categories

How to Cite

Seymour, Natalie, Mary Yavelak, Candice Christian, Ben Chapman, and Michelle Danyluk. 2020. “COVID-19 FAQ for Food Service: General Questions and Employee Health: FSHN20-16/FS339, 3/2020”. EDIS 2020 (March). Gainesville, FL. https://doi.org/10.32473/edis-fs339-2020.

Abstract

These flyers, written by Natalie Seymour, Mary Yavelak, Candice Christian, and Ben Chapman (NC State University Extension), provide quick, digestible information regarding prevention of COVID-19 and procedures for food service, grocery stores, and other food-related businesses. This flyer in particular provides guidance for food service establishments to prevent the spread of COVID-19. Published by the UF/IFAS Food Science and Human Nutrition Department, March 2020.

Revised April 21, 2020: Changes were made relating to physical distancing, mask usage and monitoring employee health when exposed to the virus.

FSHN20-16/FS339: COVID-19 FAQ for Food Service: General Questions and Employee Health (ufl.edu)

https://doi.org/10.32473/edis-fs339-2020
view on EDIS
PDF-2020-4-21
PDF-2020
Copyright (c) 2020 UF/IFAS