Post by the Scribe on Jun 14, 2020 22:47:01 GMT
This is an excellent article. Read the full article with hyperlinks at the below address. Well worth your time.
Food Safety and Coronavirus: A Comprehensive Guide
www.seriouseats.com/2020/03/food-safety-and-coronavirus-a-comprehensive-guide.html
www.177milkstreet.com/2020/04/coronavirus-food-safety
J. KENJI LÓPEZ-ALT
Questions about COVID-19 and food safety, answered.
Published: March 20, 2020 Last Updated: April 6, 2020
[Photographs: Shutterstock]
Editor’s Note: We are regularly updating this article to reflect emerging findings and virologist-vetted recommendations. Last updated March 30, 2020.
As the father of a young toddler, the son of two senior parents in the at-risk age group, and the chef/partner of a restaurant that up until recently employed a few dozen people and fed hundreds on any given night, knowing what is and isn't safe in the current environment is of the utmost importance to me, especially as it relates to food and dining.
Like many densely populated metropolitan areas, the Bay Area is now on complete lockdown. All non-essential businesses are closed, gatherings of large groups of people are banned, and residents have been told to leave their houses only if necessary. Among the businesses still running—at least in limited capacity—are supermarkets and restaurants, the latter of which are solely allowed to operate as take-out and delivery venues. I expect more cities will follow suit in the coming days and weeks.
Even so, plenty of folks—myself included—have been confused or curious about the safety of allowing restaurants to continue preparing and serving food. Is it actually safe? Should I reheat the food when I get it home? Is it better to support local businesses by ordering food, or am I only putting workers and delivery people at risk? And if I’m cooking my own food, what guidelines should I follow?
To answer these questions, I referenced dozens of articles and scientific reports and enlisted the help of Ben Chapman, a food safety specialist from the North Carolina State University and cohost of Risky or Not and Food Safety Talk, as well as Dr. Angela Rasmussen, a virologist at Columbia University, and Dr. Saskia Popescu, an infectious disease epidemiologist and infection preventionist. This article has been thoroughly vetted for scientific accuracy and I will continue to update it with the most up-to-date information as it emerges.
Whether you managed to stock your fridge and pantry, or were left staring at empty supermarket shelves, there's good news: you can still eat safely, even from restaurants, provided you follow a few basic guidelines.
I'll start by going over what we know about the virus, followed by some basic rules to safely shop, cook, and order food.
more: www.seriouseats.com/2020/03/food-safety-and-coronavirus-a-comprehensive-guide.html
Food Safety and Coronavirus: A Comprehensive Guide
www.seriouseats.com/2020/03/food-safety-and-coronavirus-a-comprehensive-guide.html
www.177milkstreet.com/2020/04/coronavirus-food-safety
J. KENJI LÓPEZ-ALT
Questions about COVID-19 and food safety, answered.
Published: March 20, 2020 Last Updated: April 6, 2020
[Photographs: Shutterstock]
Editor’s Note: We are regularly updating this article to reflect emerging findings and virologist-vetted recommendations. Last updated March 30, 2020.
As the father of a young toddler, the son of two senior parents in the at-risk age group, and the chef/partner of a restaurant that up until recently employed a few dozen people and fed hundreds on any given night, knowing what is and isn't safe in the current environment is of the utmost importance to me, especially as it relates to food and dining.
Like many densely populated metropolitan areas, the Bay Area is now on complete lockdown. All non-essential businesses are closed, gatherings of large groups of people are banned, and residents have been told to leave their houses only if necessary. Among the businesses still running—at least in limited capacity—are supermarkets and restaurants, the latter of which are solely allowed to operate as take-out and delivery venues. I expect more cities will follow suit in the coming days and weeks.
Even so, plenty of folks—myself included—have been confused or curious about the safety of allowing restaurants to continue preparing and serving food. Is it actually safe? Should I reheat the food when I get it home? Is it better to support local businesses by ordering food, or am I only putting workers and delivery people at risk? And if I’m cooking my own food, what guidelines should I follow?
To answer these questions, I referenced dozens of articles and scientific reports and enlisted the help of Ben Chapman, a food safety specialist from the North Carolina State University and cohost of Risky or Not and Food Safety Talk, as well as Dr. Angela Rasmussen, a virologist at Columbia University, and Dr. Saskia Popescu, an infectious disease epidemiologist and infection preventionist. This article has been thoroughly vetted for scientific accuracy and I will continue to update it with the most up-to-date information as it emerges.
Whether you managed to stock your fridge and pantry, or were left staring at empty supermarket shelves, there's good news: you can still eat safely, even from restaurants, provided you follow a few basic guidelines.
I'll start by going over what we know about the virus, followed by some basic rules to safely shop, cook, and order food.
more: www.seriouseats.com/2020/03/food-safety-and-coronavirus-a-comprehensive-guide.html