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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 for Food Processing Employees (English & Spanish)

COVID-19 Training for Food Industry Workers

Capatcion del COVID-19 para la Industria AlimentariaCOVID-19 Training for Food Processing FacilitiesIFS@CU and Cornell Cooperative Extension | November 25, 2020

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Get a Certificate for Training here:

Training for Fresh Produce Farms and Packinghouses (English & Spanish)

COVID-19 Training for Farms and Packinghouses (Spanish) ThumbnailCOVID-19 Training for Farms and Packinghouses (English) ThumbnailIFS@CU and the Produce Safety Alliance | June 7, 2021

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Get a Certificate for Training here:

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 | May 23, 2020

Food Facility Strategy Checklist

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

Decision Trees

Symptoms Checklist

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, reach out to our experts:

Our team can also provide process authority services in case you need to change processes and/or formulations. 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 on this website are those of the author(s) and do not necessarily reflect the view of the USDA.