The COVID-19 pandemic has dramatically changed how the retail end of the food industry (restaurants and grocery) interact with consumers.  In most states the restaurant industry has been forced to limit their offerings to curb-side takeout.  The grocery industry, while remaining largely operational, has had to adapt its business practices to reduce the risk of infection while experiencing heavier shopping volume.  The FDA recently released a list of best practices to operate retail food stores, restaurants, and associated pick-up and delivery services during the COVID-19 pandemic to safeguard workers and consumers.

This addresses key considerations for how foods offered at retail can be safely handled and delivered to the public, as well as key best practices for employee health, cleaning and sanitizing, and personal protective equipment (PPE).   The document can be found here.