Coronavirus (COVID-19) is generally thought to be spread from person to person through respiratory droplets. According to the World Health Organization (WHO) and the US Centers for Disease Control and Prevention (CDC), there is currently no evidence that the virus can be transmitted through food or food packaging. Unlike other foodborne viruses like norovirus and hepatitis A that cause illness through contaminated food, COVID-19 is a respiratory illness and foodborne exposure to the virus is currently not a route of transmission. But, as a preventive action, food handlers and/or workers must always follow good hygiene and food safety practices when preparing food since there is STILL A RISK that an infected food handler can introduce the virus to the food they are preparing or onto surfaces within the kitchen by coughing and sneezing, or through hand contact. Food handlers and/or workers should keep in mind that proper cleaning and sanitation, as well as proper and regular handwashing, should always be practiced.