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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.

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 (rdr10@cornell.edu).