EPA-registered sanitizer products for cleaning and sanitizing:

Food facilities are required to use EPA-registered sanitizer products for cleaning and sanitizing. Additional list of EPA-registered disinfectants for SARS-CoV-2 (List N) can be found here

FDA does highlight: “IMPORTANT: Check the product label guidelines for if and where these disinfectant products are safe and recommended for use in food manufacturing areas or food establishments.”

Heat treatment to inactivate coronaviruses:

As per CDC guidelines, the safest produce is cooked; the next safest is washed. A report published by the French agency for food, environmental and occupational health and safety (2020) states that as with other known coronaviruses, this virus is sensitive to cooking temperatures. Heat treatment at 63°C (~145°F) for 4 minutes can therefore reduce contamination of a food product by a factor of 10,000.” (ANSES Report)

This is important to remember when selecting food especially for high-risk community.

CT Department of Agriculture update on inspections:

The Connecticut Department of Agriculture (DoAg) has made the decision to suspend all routine fruit and vegetable inspections due to the COVID-19 pandemic. This suspension will be reevaluated on a frequent basis. DoAg officials will respond to for-cause circumstances that include complaints and food borne illness investigations. All cases will be evaluated on a case by case basis to ensure the health and safety of the consumers, farming community, and agency personnel. Additionally, our federal partners with the FDA have requested that no Produce Cooperative Agreement Program activities occur in the field until further notice. Producers with questions should send them to AGR.Covid19@ct.gov

Resources, factsheets and course information for farmers and retail operators: