FDA Echoes Safe Food-Handling Practices

WASHINGTON—The U.S. FDA has shared information designed to help retail food stores, restaurants and associated pickup and delivery services safeguard workers and consumers during the COVID-19 pandemic.

The FDA hosted a conference call on April 10 to review the recently released information, where Frank Yiannas, deputy commissioner, food policy and response at FDA, assured participants that the U.S. food supply remains safe, noting that there is no evidence of food or food packaging being associated with COVID-19. Also, that are currently no widespread shortages of food, and that out-of-stock situations are due to unprecedented demand.

The FDA’s new guidance, also summarized in an infographic, addresses four key considerations for how foods offered at retail can be safely handled and delivered to the public, as well as key best practices for employee health, cleaning and sanitizing, and personal protective equipment (PPE):

Managing Employee Health

The FDA advises employers to instruct employees, including contract workers, with symptoms associated with COVID-19 to report them to their supervisors. Instruct sick employees to stay home and to follow the CDC’s What to do if you are sick with coronavirus disease 2019 (COVID-19) recommendations. Consult with the local health department for additional guidance.

The agency also suggests that retailers follow additional guidance from OSHA on understanding risk in the workplace and CDC and FDA information on PPE (i.e., gloves, face masks/coverings and protective gear).

Personal Hygiene for Employees

The FDA emphasizes effective hand hygiene, which includes washing hands for at least 20 seconds with soap and water, especially after going to the bathroom, before eating and after blowing your nose, coughing or sneezing. If soap and water are not readily available, then use an alcohol-based hand sanitizer with at least 60% alcohol and avoid working with unwrapped or exposed foods. 

Also, don’t touch your face! Avoid touching your eyes, nose and mouth.

When handling food, use gloves to avoid direct bare hand contact with ready-to-eat foods, and prior to preparing or eating food, always wash your hands with soap and water for 20 seconds for general food safety.

Managing Operations in a Foodservice Establishment or Retail Food Store

Established food safety and safe food-handling protocols and guidance for retail food establishments continue to apply, as well as additional COVID-19 recommendations, including:   

• Always follow the four key steps to food safety: Clean, Separate, Cook and Chill.
• Wash, rinse and sanitize food contact surfaces, dishware, utensils, food preparation surfaces and beverage equipment after use.
• Frequently disinfect surfaces repeatedly touched by employees or customers, such as doorknobs, equipment handles, checkout counters and grocery cart handles, etc.
• Frequently clean and disinfect floors, counters and other facility access areas using EPA-registered disinfectants.

To help customers maintain good infection control, the FDA suggests that retail food establishments discontinue self-serve operations like salad bars, buffets and beverage service stations that require customers to use common utensils or dispensers. Encourage social distancing and at least six feet of spacing between customers while in line for service or checkout in accordance with the applicable state or local requirements.

Also, if you donate food to food recovery or charitable organizations, check for state and local guidelines, and find more information at the Conference for Food Protection.

Managing Food Pickup and Delivery

While food pickup and delivery were on the rise prior to the pandemic, the current situation has accelerated the growth of these services. As always, food retailers should observe established food safety practices for time and temperature control, preventing cross contamination, cleaning hands, sending sick workers home, proper food storage, etc.

The FDA suggests that retailers establish designated pickup zones for customers to help maintain social distancing, as well as practice social distancing when delivering food, e.g., offering “no touch” deliveries and sending text alerts or calling when deliveries have arrived. Retailers may also want to conduct an evaluation of their facilities to identify and apply operational changes to maintain social distancing if offering takeout/carryout options by maintaining a six-foot distance from others, when possible.

While delivering food, keep hot foods hot and cold foods cold by storing in appropriate transport vessels, and keep raw and hot foods separated to avoid cross contamination. Also, ensure that any wrapping and packaging used for food transport is done so that contamination of the food is prevented, and routinely clean and sanitize coolers and insulated bags used to deliver foods.

For additional safe food-handling resources, see Food Safety and the Coronavirus Disease 2019 (COVID-19).

Coronavirus Resources

NACS has compiled resources to help the convenience retail community navigate the COVID-19 crisis. For news updates and guidance, visit our coronavirus resources page.

Compliance and regulations Crisis management Food safety