Currently, the CDC does not recommend that shoppers or stores disinfect food products. There’s no evidence that food packaging plays a significant role in spreading COVID-19 in the U.S. When it comes to stores, the more crucial areas to disinfect include shopping carts, self-checkout lanes, cash registers and restrooms.
Have employees wash their hands before stocking items and discourage shoppers from touching products they don’t intend to buy. For other types of merchandise, such as clothes, some stores are using a 72-hour “quarantine” for returned items.
In a restaurant setting, the FDA recommends some new procedures to keep food safe for consumption:
Discontinue operations requiring customers to use common utensils or dispensers, such as salad bars, buffets and beverage dispensers.
Verify that ware-washing machines are using the required wash and rinse temperatures, detergents and sanitizers.
Ensure food reaches the proper internal temperature before serving.
When storing hot foods for later use, be sure to cool them rapidly.
Minimize storing or displaying food between 41 and 135 degrees Fahrenheit.
Introduce new training for any new cooking or preparation procedures.