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Coronavirus Prevention Guidelines for Food Facilities

The novel coronavirus (COVID-19) is easily transmissible by droplet contamination. It is likely to be transmissible in foods, drinks, and from most surfaces.

Coronavirus Prevention Guidelines for Food Facilities

The novel coronavirus (COVID-19) is easily transmissible by droplet contamination. It is likely to be transmissible in foods, drinks, and from most surfaces. These preventive guidelines can be applied to all levels
of food facilities, from temporary to mobile to fixed. Fortunately, the virus is easy to destroy. The California Retail Food Code (CRFC) regarding cleaning and sanitizing of equipment and utensils, as well as employee
health and hygiene, are effective measures against the spread of COVID-19. Unlike bacteria and fungi, viruses are not alive and can persist on surfaces or in food products for up to a few hours. Once in a human host they quickly multiply and cause illness or disease.

For the latest CDPH guidelines, go to https://www.cdph.ca.gov/Programs/OPA/Pages/NR20-024.aspx.

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