Facts about Food Safety and COVID-19

21 April 2020

The Centers for Disease Control (CDC) is the lead agency for the US government on 2019 novel coronavirus, known as COVID-19, and is the primary source of guidance regarding the spread of the virus.

This information is intended to be used as a basis for communication with external stakeholders about COVID-19 and the Alaska seafood industry. Click here for a printable pdf.

Food Safety – Can the virus be spread through food?

  • The CDC, FDA, USDA, and NOAA have found no evidence of food or food packaging being associated with the transmission of COVID-19
  • Alaska seafood is safe to eat and can be enjoyed without concern. 
  • Alaska seafood is a healthy source of essential vitamins and nutrients and eating Alaska seafood has been proven to support a healthy immune system.
  • Everyone is encouraged to continue to follow proper food safety protocols including washing your hands for at least 20 seconds before consuming any food products.
  • There is currently no evidence supporting the transmission of COVID-19 through food to humans.
  • Coronaviruses experience poor survivability on food surfaces, meaning there is also, “no evidence to support transmission of [coronavirus through] imported goods and there have not been any cases of [coronavirus] in the United States associated with imported goods”[1] from any country.
  • There is likely very low risk of spread from “food products [including seafood] or packaging that are shipped over a period of days or weeks at ambient, refrigerated, or frozen temperatures.”[2]

Additional Resources for Industry:

Where can I find the CDC FAQs for more information? 

This and other information and health and preparedness recommendations can be found on the CDC website at https://www.cdc.gov/coronavirus/2019-ncov/faq.html or at the FDA website at https://www.fda.gov/food/food-safety-during-emergencies/food-safety-and-coronavirus-disease-2019-covid-19.

Where can I find talking points to share with my foodservice staff and takeout customers?

National Fisheries Institute (NFI) published talking points and FAQs regarding the safety and importance of including seafood in a healthy diet at https://seafoodsafetycovid19.wordpress.com/.

Where can I find additional resources to prepare my food business for the potential impacts of the COVID-19?

The Food and Drug Administration has prepared a resource page with FAQs and guidelines for the food industry related to COVID-19, as well as Best Practices for Retail Food Stores, Restaurants, and Food Pick-Up/Delivery Services.

Food Marketing Institute (FMI) has also compiled background information, a preparedness checklist, supply chain resources, templates and more to support the food industry, https://www.fmi.org/food-safety/coronavirus.

What should I do if an employee tests positive for COVID-19?

See the Food Industry recommended protocols for when an employee tests positive for COVID-19 here.

Where can I find information about COVID-19 specific to Alaska and Alaska fishermen?

The State of Alaska Department of Health and Human Services is closely monitoring the situation, providing updates and preparedness recommendations and printable posters for Alaskans and Alaska businesses at http://dhss.alaska.gov/dph/Epi/id/Pages/COVID-19/default.aspx.

United Fishermen of Alaska has a very helpful website of latest mandates, resources, onboard procedures, information on economic relief and links to download resources at http://www.ufafish.org/ufa-covid-19/.

The Kodiak Economic Task Force has put together a comprehensive list of documents for building processor procedures and plans at https://www.kodiakeconomictaskforce.com/commercial-fisheries

Discovery Health MD has been closely monitoring the situation and has drafted Onboard Procedure Documents.

Are there resources specifically for Direct Marketers?

Alaska Sea Grant has created materials on Tips for Managing Risk and Uncertainty in Your Fishing Business and other tools through the FishBiz Project.

The USDA also issued an extension of Local Agriculture Market Program grant application deadlines.

Local Catch has put together a document of resources specifically for Direct Marketers.

About Alaska Seafood Processing

Alaska seafood processors have in place the highest food safety and sanitation standards required by the federal government. Alaska processors also voluntarily apply additional strict protocols to implement industrial food safety best practices designed to protect against pathogens. Alaska’s processing facilities are audited annually regarding these food safety measures by state and federal authorities.

As part of each plant’s required preparedness plans, there are contingency mechanisms in place to deal with human disease outbreaks and other externalities so as to protect the health and safety of both employees and the public and guard against threats that could cause a disruption to plant and processing activities. Human health and food safety are always the priority.

Looking for a career in Alaska’s seafood industry? Seafood processors work with the Alaska Department of Labor and Workforce Development to hire local Alaska residents, LEARN MORE.

Alaska seafood processors adhere to the following food safety and sanitation standards designed to protect against pathogens:

Food and Drug Administration (FDA) current Good Manufacturing Practices (FDA cGMP)

In Alaska’s seafood processing facilities, the required Food and Drug Administration (FDA) current good manufacturing practices (cGMP) address concerns pertaining to the design, maintenance and sanitation of a facility as well as personal hygiene and disease control for plant workers.

Hazard Analysis and Critical Control Point (HACCP)

Processors of seafood and seafood products are required by the FDA to address food safety by following a Hazard Analysis and Critical Control Point (HACCP) prevention system. HACCP identifies food safety hazards, creates controls to prevent hazards, and then monitors those controls within a seafood processing facility.

Sanitation Standard Operating Procedures (SSOPs) Sanitation Standard Operating Procedures (SSOPs) are detailed procedures followed by Alaska’s seafood processors specifying what to clean, how to clean, how often to clean, and the records used for monitoring. SSOPs are plant specific.

[1] Centers for Disease Control https://www.cdc.gov/coronavirus/2019-ncov/faq.html; “How to Protect Yourself”

[2] Centers for Disease Control https://www.cdc.gov/coronavirus/2019-ncov/faq.html; “How It Spreads”

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