BCCDC Food Specific Recommendations March 20, 2020

 

Some food-specific information is now up on the BCCDC website. Current information has been posted to three different pages that may be of interest to you. Key sections under each page contain recommendations and guidance.

For Food Businesses

 http://www.bccdc.ca/health-info/diseases-conditions/covid-19/employers-businesses/food-businesses

  • Spread of COVID-19 in the workplace

  • Sanitation

  • Managing Ill Employees

  • Information for Food Service Workers

For Food Banks

 http://www.bccdc.ca/health-info/diseases-conditions/covid-19/community-settings/food-banks

∙         Perishable food recovery

∙         Social distancing for volunteers and clients (minimizing client and volunteer risk)

For the General Public

 http://www.bccdc.ca/health-info/diseases-conditions/covid-19/about-covid-19/food-safety

∙         Does cooking kill COVID-19?

∙         Does COVID-19 grow on food?

∙         Can COVID-19 be passed on by eating or touching ready to eat foods made by others?

∙         Can COVID-19 be passed on by eating or touching raw fruits and vegetables?

The BCCDC are currently working on developing more content that will address the use of bulk containers, the use of bring-your-own takeaway containers, buffets (such as olive bars and hot foods at retail stores), and the use of disposable gloves, etc. We will keep you posted when that new material becomes available.

If you have any questions, please contact Lorraine.mcintyre@bccdc.ca

 
Aleah Chaytor