Is there a risk to consumers from 'open' food?
Does washing-up or using a dishwasher eliminate the virus?
Will there be food shortages?
Can coronavirus spread through food?
Should employees, such as cashiers, baggers, and cleaning personnel in food retail settings wear face masks to prevent exposure to COVID-19?
Is food supply safe?
What are supermarkets doing to keep customers safe?
There is currently little scientific information about the survival of the COVID-19 (coronavirus) on the surface of open food. Work with similar viruses shows that some food surfaces don’t allow the virus to survive at all, but some do.
There are no nationwide shortages of food, although in some cases the inventory of certain foods at your grocery store might be temporarily low before stores can restock.
We do not recommend that people who are well wear a facemask to protect themselves from respiratory diseases, including COVID-19. You should only wear a mask if a healthcare professional recommends it
That depends on if someone coughs on your food, or shares your spoon. Coronavirus spreads via droplet transmission.
Currently there is no evidence of food or food packaging being associated with transmission of COVID-19.
As with soap, washing-up liquid and dishwasher detergents are likely to inactivate the virus. In particular, washing and drying dishes in a dishwasher at 60°C or higher is effective at eliminating any risk.
Measures include somebody on the door controlling customer numbers, and spacing out those queuing outside. Inside, many workers are providing hand sanitiser for customers and floor markers for till queues.
