Food safety and access
There is no evidence to suggest that food produced in the United States or imported from countries affected by COVID-19 can transmit COVID-19.
Currently there is no evidence of food or food packaging being associated with transmission of COVID-19.
Unlike foodborne gastrointestinal (GI) viruses like norovirus and hepatitis A that often make people ill through contaminated food, SARS-CoV-2, which causes COVID-19, is a virus that causes respiratory illness and not gastrointestinal illness, and foodborne exposure to this virus is not known to be a route of transmission.
It may be possible that a person can get COVID-19 by touching a surface or object that has the virus on it and then touching their own mouth, nose, or possibly their eyes, but this is not thought to be the main way the virus spreads. That’s why it’s always critical to follow the 4 key steps of food safety:clean, separate, cook, and chill.
There are no nationwide shortages of food, although in some cases the inventory of certain foods at your grocery store might be temporarily low before stores can restock. Food production and manufacturing are widely dispersed throughout the U.S. and there are currently no widespread disruptions reported in the supply chain.
FDA is closely monitoring the food supply chain for any shortages in collaboration with industry and our federal and state partners. We are in regular contact with food manufacturers and grocery stores.
We are not aware of any reports at this time of human illnesses that suggest COVID-19 can be transmitted by food or food packaging. However, it is always important to follow good hygiene practices (i.e., wash hands and surfaces often, separate raw meat from other foods, cook to the right temperature, and refrigerate foods promptly) when handling or preparing foods.
The latest information on nutrition assistance is available on the U.S. Department of Agriculture (USDA) Food and Nutrition Service (FNS) website, including a state-by-state breakdown of flexibilities available in each nutrition assistance program.