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“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…”

There is a lot more information here than just a few basic guidelines:

  • SARS-CoV-2: What we know
  • How does COVID-19 spread?
  • How long does the virus stay on contaminated surfaces?
  • Should I avoid touching things other people have touched?
  • How long does the virus last on food?
  • Can I get COVID-19 from contaminated food?
  • Are we sure food isn’t a vector of COVID-19 transmission?
  • I’m still not convinced. How could food not be a vector?
  • What about eating with your hands?
  • Are there any special risks associated with food?
  • Am I more likely to get COVID-19 from take-out, delivery, or cooking at home?
  • Does Chinese food pose a greater risk than other food? What about imported food and goods?
  • If I’m still concerned, does reheating food before eating it destroy the virus?
  • How do I sterilize my food?
  • Does “the danger zone” apply to SARS-CoV-2?
  • Are we going to run out of food?
  • What’s the safest way to shop at the grocery store or supermarket?
  • Is it okay to buy produce from open bins?
  • Should I be using an antibacterial soap?
  • What about hand sanitizers?
  • What should restaurant owners and culinary professions know
  • How fast does COVID-19 spread?
  • Why does this epidemic seem to be spreading faster than previous ones?
  • What exactly does “flatten the curve” mean?

Important, worthwhile info. Please share!