COVID-19 is already changing the way we interact with and produce food. As we each look to control the spread and impact of COVID-19, there are many questions around the risks associated with food production and to our employees to ensure that a safe and robust food supply is maintained for the public. Below you can find useful documents to control 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.
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.
- Food Facility COVID-19 Strategy Checklist
PDF, Updated on May 11, 2020. - Download a word document version here. Updated on May 11, 2020.
- Download a spanish version here. Updated on May 11, 2020.
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)
- Download a checklist of frequently touched surfaces. Posted on March 20, 2020.
- Download a checklist in spanish of frequently touched surfaces. Posted on March 20, 2020.
Decision Trees (English & Spanish)
- Download a Decision Tree for when an employee is tested for or develops symptoms of COVID-19.
Updated on May 5, 2020. - Download a Decision Tree (Spanish) for when an employee is tested for or develops symptoms of COVID-19.
Updated on May 5, 2020.
Symptoms Checklist (English & Spanish)
- Download a checklist for screening employees and visitors before entering the processing facility.
Updated on May 18, 2020. - Download a checklist (Spanish) for screening employees and visitors before entering the processing facility.
Updated on May 18, 2020.
Standard Operating Procedures
- Download an SOP for actions when a worker is tested for and/or tests positive for COVID-19.
Updated on May 5, 2020. - Download an SOP (Spanish Version) for actions when a worker is tested for and/or tests positive for COVID-19.
Updated on May 5, 2020. - Download an SSOP (PDF) for cleaning and sanitizing frequently touched surfaces.
Updated on April 23, 2020. - Download an SSOP (Word) for cleaning and sanitizing frequently touched surfaces.
Updated on April 23, 2020.
Social Distancing Verification Spreadsheet
- Download a spreadsheet for verifying social distancing in the food processing plant.
Updated on May 13, 2020. - Download a spreadsheet (Spanish) for verifying social distancing in the food processing plant.
Updated on May 13, 2020.
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:
- Dairy: Rob Ralyea (rdr10@cornell.edu) and Kimberly Bukowski (krb14@cornell.edu)
- Fresh Produce: Dr. Elizabeth Bihn (eab38@cornell.edu) and Gretchen Wall (glw53@cornell.edu)
- Processed Fruits and Vegetables: Dr. Martin Wiedmann (mw16@cornell.edu) and Dr. Randy Worobo (rww8@cornell.edu)
- Fermented Beverages: Dr. Anna Katharine Mansfield (akm87@cornell.edu) and Chris Gerling (cjg9@cornell.edu)
- All Other Foods: Dr. Olga Padilla-Zakour (oip1@cornell.edu) and Dr. Bruno Xavier (bmx2@cornell.edu)
- For Resources in Spanish: Karen Ospina (karen.ospina@cornell.edu)
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 (rdr10@cornell.edu).