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Friday, October 23, 2020

Food and Coronavirus Disease

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Bulk meat, poultry, and seafood purchasing and handling

In response to changes in the food supply chain, some meat and poultry manufacturers, restaurants, and restaurant suppliers have begun selling large amounts of meat, poultry, and seafood directly to consumers. While there is currently no evidence that food can spread the virus that causes COVID-19, there are other important considerations for bulk purchasing.

  • Harmful bacteria grow fastest between 41°F and 140°F. If you are picking up meat, poultry or seafood order, bring a cooler and ice packs to keep food at 41°F or colder during transit.
  • Never allow meat, poultry or seafood that requires refrigeration to sit at room temperature for more than two hours. Never allow meat, poultry, or seafood that requires refrigeration to sit at room temperature for more than one hour if the air temperature is above 90°F.
  • Once you arrive home, meat, poultry and seafood items should either be prepared immediately or put in the refrigerator or freezer for safe storage.
  • In case of leaks in the packaging, bring a secondary container or place cases of meat, poultry, or seafood in an area of your vehicle that can be easily clean and sanitized. If leaks occur, thoroughly wash the surface with hot, soapy water or a bleach solution after it comes in contact with raw meat, poultry or seafood, or its juices.

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