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Below you can find useful training tools as well as templates/documentation for controlling the spread of COVID-19 in food facilities. We will continue to provide updates to these resources as the situation changes and new information becomes available.

Training Videos for Food Processing Employees (English & Spanish)

COVID-19 Information for Food Industry Workers

Capatcion del COVID-19 para la Industria AlimentariaCOVID-19 Training for Food Processing FacilitiesIFS@CU and Cornell Cooperative Extension | Posted on June 16, 2020.

Educational Videos on COVID-19 (English & Spanish)

COVID-19 Information for Food Industry Workers

Que es COVID-19?What is COVID-19?IFS@CU and Cornell Cooperative Extension | Posted on May 23, 2020.

Food Facility Strategy Checklist (English & Spanish)

This document outlines a draft checklist on COVID-19 risk management strategy implementation for food companies. Possible measures to be implemented are organized following the “TOP” principle – Technical/ Organizational/ Personnel. This is a guide only and any given company is strongly encouraged to modify this to fit their situation and circumstances.

This is a work in progress; please contact Louise Felker with feedback and suggestions for corrections. We will post updated versions as we further improve this document.

Frequently Touched Surfaces Checklist (English & Spanish)

Decision Trees (English & Spanish)

Symptoms Checklist (English & Spanish)

Standard Operating Procedures

Social Distancing Verification Spreadsheet

If you have specific questions around ingredients, cleaning/sanitation chemicals and procedures, personnel practices, or other food safety, supply, and distribution changes due to the impact of COVID-19, reach out to our experts:

Our team can also provide process authority services in case you need to change processes and/or formulations due to COVID-19 related challenges. For more information visit the Cornell Food Venture Center and for dairy-related process authority services contact Rob Ralyea (


This work is supported by USDA NIFA AFRI Grant NO:2020-68006-32875/ Accession no. 1024254 from the USDA National Institute of Food and Agriculture. Any opinions, findings, conclusions, or recommendations expressed in these office hours are those of the participant(s) and do not necessarily reflect the view of the U.S. Department of Agriculture.