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Expanding Food Safety Protocols in an Evolving Landscape of COVID-19 - Part 3

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SPES-207NP

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Presented by Amber D. Vallotton, Extension Specialist, School of Plant & Environmental Sciences; Melissa Chase, Consumer Food Safety Program Manager, Food Science and Technology, Virginia Tech; Joell Eifert, Director, Food Innovations Program, Food Science and Technology, Virginia Tech; Laura K. Strawn, Assistant Professor and Extension Specialist, Food Science and Technology, Eastern Shore Agricultural Research and Extension Center; and Robert C. Williams, Associate Professor, Food Science and Technology, Virginia Tech

This publication is available as a video only.

In Part 3 of this four-part series, we will look at cleaning, sanitizing, and disinfecting practices to prevent and mitigate COVID-19 spread, as well as packaging, storage, and delivery concerns, and the importance of recordkeeping. We will then briefly discuss some of the COVID-19 myths that have been circulating since the pandemic began, in order to dispel misinformation. Presented by Virginia Cooperative Extension specialists, Melissa Chase, Joell Eifert, Laura Strawn, Rob Williams, and Amber Vallotton. This webinar was conducted on April 9, 2020.

More COVID-19 resources can be found at COVID-19.

Virginia Cooperative Extension materials are available for public use, reprint, or citation without further permission, provided the use includes credit to the author and to Virginia Cooperative Extension, Virginia Tech, and Virginia State University.

Virginia Cooperative Extension is a partnership of Virginia Tech, Virginia State University, the U.S. Department of Agriculture, and local governments. Its programs and employment are open to all, regardless of age, color, disability, sex (including pregnancy), gender, gender identity, gender expression, national origin, political affiliation, race, religion, sexual orientation, genetic information, military status, or any other basis protected by law

Publication Date

April 20, 2020

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