Handling COVID-19: Produce Farms and Packinghouses: FSHN20-25/FS366, 4/2020

Resumen

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)