Food Law and Safety During COVID-19

The coronavirus pandemic has impacted the food industry, just as it has many others. The good news is that food-to-person transmission of the disease does not seem to be a risk. The challenge remains keeping workers safe from airborne and surface transmission. However, the FDA and the USDA have provided guidance and recommendations to food producers to deal with COVID-19, links to which have been provided below. The guidance focuses on stopping the person-to-person spread of the disease. There are also supply chain concerns addressed in the guidance and waivers for some in-person requirements. We will continue to update important federal, state and local laws as they appear.

• https://www.fda.gov/food/food-safety-during-emergencies/food-safety-and-coronavirus-disease-2019-covid-19. Go to industry guidance “Temporary Policy Regarding Preventative Controls and FSVP Supplier Verification Onsite Requirements During the COVID-19 Public Health Emergency”
• gov/coronavirus
• ca.gov/coronavirus
• https://www.doh.wa.gov/Emergencies/Coronavirus/food-workers
• https://dshs.texas.gov/foodestablishments/default.aspx
• https://www.michigan.gov/coronavirus
• https://www.mda.state.mn.us/food-feed/food-safety-information-resources

• Explainer: How long can coronavirus survive on surfaces?

• https://www.fb.org/market-intel/whats-in-the-cares-act-for-food-and-agriculture

• https://www.fda.gov/regulatory-information/search-fda-guidance-documents/temporary-policy-regarding-nutrition-labeling-standard-menu-items-chain-restaurants-and-similar?utm_campaign=Outbreak_MenuLabeling_COVID-19_04%2F01%2F2020&utm_medium=email&utm_source=Eloqua

For more information or questions about the food law and safety during COVID-19, please contact David Graham at 612-486-1521 or dgraham@dykema.com.

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