Food Safety and Coronavirus: A Comprehensive Guide

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GotGarlic

Chef Extraordinaire
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May 9, 2007
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From J. Kenji López-Alt of Seriouseats.com, answers to many questions about Covid-19 and food preparation and safety.
As the father of a young toddler, the son of two senior parents in the at-risk age group, and the chef/partner of a restaurant that up until recently employed a few dozen people and fed hundreds on any given night, knowing what is and isn't safe in the current environment is of the utmost importance to me, especially as it relates to food and dining.
...
Even so, plenty of folks—myself included—have been confused or curious about the safety of allowing restaurants to continue preparing and serving food. Is it actually safe? Should I reheat the food when I get it home? Is it better to support local businesses by ordering food, or am I only putting workers and delivery people at risk? And if I’m cooking my own food, what guidelines should I follow?

To answer these questions, I referenced dozens of articles and scientific reports and enlisted the help of Ben Chapman, a food safety specialist from the North Carolina State University and cohost of Risky or Not and Food Safety Talk.

Whether you managed to stock your fridge and pantry, or were left staring at empty supermarket shelves, there's good news: you can still eat safely, even from restaurants, provided you follow a few basic guidelines.

https://www.seriouseats.com/2020/03/food-safety-and-coronavirus-a-comprehensive-guide.html
 
Thank you very much for that link GG. Knowing how unlikely foodborne contamination is, should lower some stress levels.
 

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