COVID-19 is already changing the way we interact with, and produce food.As the work continues to control the spread and impact of COVID-19, questions around the risks associated with food production have emerged. To assist the food industry navigate the current situation we have gathered some authoritative resources and will provide updates as the situation changes and new information becomes available.
According to the US FDA, the CDC, the European Food Safety Agency (EFSA) and other food safety agencies, there is currently no evidence to suggest that COVID-19 is transmitted through food consumption.
Food Safety Authority of Ireland
New Zealand Food Safety
Several initiatives are making the scientific literature relating to COVID-19 freely available to the community
WHO is gathering the latest scientific findings and knowledge on coronavirus disease (COVID-19) and compiling it in a database.
On March 13, 2020, the National Science and Technology Advisors from a dozen countries, including the United States, called on publishers to voluntarily agree to make their COVID-19 and coronavirus-related publications, and the available data supporting them, immediately accessible in PubMed Central (PMC) and other appropriate public repositories to support the ongoing public health emergency response efforts.
FOOD SAFETY ACTION PLAN
(Document example provided by our member Janette Hughes from MQA Melbourne Quality Associates)
Visit our Events & Webinars pages for recordings of past events on COVID-19, and details of upcoming ones.
Recordings of past webinars (accessible by members only)