According to ACIA / CFIA
Scientists and food safety authorities around the world are closely monitoring the spread of COVID-19.
There is no evidence to suggest that food is a likely source or route of transmission of the virus.
At this time, there have been no reported cases of food or food packaging being associated with the transmission of COVID-19.
All Canadians should continue to follow good hygiene practices during food handling and preparation, such as:
- washing hands
- regularly cleaning and disinfecting surfaces
- cooking meat thoroughly
- avoiding potential cross-contamination between cooked and uncooked foods
Consult Health Canada’s website for food safety tips.
According to FDA
Q : Are food products produced in the United States or other countries affected by COVID-19 a risk for the spread of COVID-19?
A: There is no evidence to suggest that food produced in the United States or imported from countries affected by COVID-19 can transmit COVID-19.
Q : Can I get the coronavirus from food, food packaging, or food containers and preparation area?
A: Currently there is no evidence of food, food containers, or food packaging being associated with transmission of COVID-19. Like other viruses, it is possible that the virus that causes COVID-19 can survive on surfaces or objects.
If you are concerned about contamination of food or food packaging, wash your hands after handling food packaging, after removing food from the packaging, before you prepare food for eating and before you eat. Consumers can follow CDC guidelines on frequent hand washing with soap and water for at least 20 seconds; and frequently clean and disinfect surfaces.
It is always important to follow the 4 key steps of food safety—clean, separate, cook, and chill.
Q : Is the U.S. food supply safe?
A: Currently there is no evidence of food or food packaging being associated with transmission of COVID-19.
Unlike foodborne gastrointestinal (GI) viruses like norovirus and hepatitis A that often make people ill through contaminated food, SARS-CoV-2, which causes COVID-19, is a virus that causes respiratory illness and not gastrointestinal illness, and foodborne exposure to this virus is not known to be a route of transmission.
It may be possible that a person can get COVID-19 by touching a surface or object that has the virus on it and then touching their own mouth, nose, or possibly their eyes, but this is not thought to be the main way the virus spreads. It’s always important to follow the 4 key steps of food safety—clean, separate, cook, and chill.