“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!