{"id":105,"date":"2024-04-11T15:26:17","date_gmt":"2024-04-11T20:26:17","guid":{"rendered":"https:\/\/nmtaskforce.wpenginepowered.com\/?page_id=105"},"modified":"2024-04-11T15:53:31","modified_gmt":"2024-04-11T20:53:31","slug":"covid-19-view-all-resources","status":"publish","type":"page","link":"https:\/\/nm.foodprotectiontaskforce.com\/?page_id=105","title":{"rendered":"COVID-19: View All Resources"},"content":{"rendered":"

[et_pb_section fb_built=”1″ fullwidth=”on” _builder_version=”4.24.1″ _module_preset=”default” background_color=”#174d7a” global_colors_info=”{}”][et_pb_fullwidth_header title=”COVID-19: All Resources” _builder_version=”4.24.2″ _module_preset=”default” title_font=”|800||on|||||” title_text_color=”#FFFFFF” background_color=”#8c6849″ global_colors_info=”{}”][\/et_pb_fullwidth_header][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”4.24.1″ _module_preset=”default” min_height=”500px” global_colors_info=”{}”][et_pb_row _builder_version=”4.24.0″ _module_preset=”default” custom_padding=”0px||0px||true|false” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.24.0″ _module_preset=”default” global_colors_info=”{}”][dipl_breadcrumb nav_bg_color=”#e2e2e2″ enable_different_bg=”on” nav_last_item_bg_color=”#cecece” breadcrumb_item_custom_padding=”10px||10px||true|false” use_home_link_custom_text=”off” use_home_link_icon=”on” hide_home_text=”on” home_link_icon=”||divi||400″ home_link_icon_color=”#565656″ _builder_version=”4.24.0″ _module_preset=”default” global_colors_info=”{}”][\/dipl_breadcrumb][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.24.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.24.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_heading title=”FDA” _builder_version=”4.24.3″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_heading][et_pb_text _builder_version=”4.24.3″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
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Best Practices for Retail Food Stores, Restaurants, and Food Pick-Up\/Delivery Services During the COVID-19 Pandemic<\/a><\/p>\n<\/td>\n

\n

 <\/p>\n<\/td>\n<\/tr>\n

\n

COVID-19 Response At-A-Glance Summary<\/a><\/p>\n<\/td>\n

<\/td>\n<\/tr>\n
\n

FDA Provides Flexibility to the Food Industry to Support Food Supply Chain and Meet Consumer Demand During COVID-19<\/a><\/p>\n<\/td>\n

<\/td>\n<\/tr>\n
\n

FDA Food Stakeholder Call Recording:<\/p>\n<\/td>\n

\n

Listen Now<\/a><\/p>\n<\/td>\n<\/tr>\n

\n

FDA FACT SHEET ON SAFETY DISTRIBUTING UNUSED HUMAN FOOD FOR ANIMAL FOOD USE DURING COVID-19<\/p>\n

As a result of the COVID-19 pandemic and the restrictions on in-store dining, restaurants and restaurant suppliers may have surplus food that they cannot use and are looking for ways to repurpose their inventory.\u00a0 The preferred option is to use this food as human food and\u00a0FDA has provided some regulatory flexibility for that redistribution<\/a>. Another option is to send the unused food for use as animal food.\u00a0\u00a0Unused restaurant and grocery store food is commonly repurposed as animal food and is a valuable way to re-use food in a way that limits the impact on the environment.<\/p>\n

If you can\u2019t redistribute the unused food for human food use, FDA has developed a new Fact Sheet on how to safely distribute it for animal food use during COVID-19.<\/p>\n<\/td>\n

\n

Fact Sheet<\/a><\/p>\n<\/td>\n<\/tr>\n

\n

The Path Forward: Coronavirus Treatment Acceleration Program<\/a><\/p>\n<\/td>\n

<\/td>\n<\/tr>\n
\n

Coronavirus (COVID-19) Update: Serological Test Validation and Education Efforts<\/a><\/p>\n<\/td>\n

<\/td>\n<\/tr>\n
\n

The Path Forward: Coronavirus Treatment Acceleration Program<\/a><\/p>\n<\/td>\n

<\/td>\n<\/tr>\n
\n

Coronavirus (COVID-19) Update: Serological Test Validation and Education Efforts<\/a><\/p>\n<\/td>\n

<\/td>\n<\/tr>\n
\n

Best Practices for Retail Food Stores, Restaurants, and Food Pick-Up and Delivery Services During the COVID 19 Pandemic<\/p>\n<\/td>\n

\n

Review Guidance<\/a><\/p>\n

Get Infographic<\/a><\/p>\n<\/td>\n<\/tr>\n

\n

FDA Food Safety and the Coronavirus Disease 2019 (COVID-19)<\/a><\/p>\n<\/td>\n

<\/td>\n<\/tr>\n
\n

Coronavirus Disease 2019 FAQs: Food Products<\/a><\/p>\n<\/td>\n

<\/td>\n<\/tr>\n
\n

FDA Statement: FDA steps to ensure quality of foreign products<\/a><\/p>\n<\/td>\n

<\/td>\n<\/tr>\n
\n

Policy for Temporary Compounding of Certain Alcohol-Based Hand Sanitizer Products During the Public Health Emergency<\/a><\/p>\n<\/td>\n

<\/td>\n<\/tr>\n
\n

Safely Using Hand Sanitizer<\/a><\/p>\n<\/td>\n

<\/td>\n<\/tr>\n
\n

Social Distancing, Disinfecting & Other Precautions<\/a><\/p>\n<\/td>\n

<\/td>\n<\/tr>\n
\n

Workers Testing Positive<\/a><\/p>\n<\/td>\n

<\/td>\n<\/tr>\n
\n

FDA Provides Temporary Flexibility Regarding the Egg Safety Rule During COVID-19 Pandemic While Still Ensuring the Safety of Eggs<\/a><\/p>\n<\/td>\n

<\/td>\n<\/tr>\n
\n

Coronavirus Disease 2019 (COVID-19)<\/a><\/p>\n<\/td>\n

<\/td>\n<\/tr>\n
\n

Food Safety and the Coronavirus Disease 2019 (COVID-19)<\/a><\/p>\n<\/td>\n

<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.24.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.24.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_heading title=”Industry Guidance” _builder_version=”4.24.3″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_heading][et_pb_text _builder_version=”4.24.3″ _module_preset=”default” text_orientation=”center” global_colors_info=”{}”]<\/p>\n\n\n\n\n\n\n\n
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Temporary Policy Regarding Enforcement of 21 CFR Part 118 (the Egg Safety Rule) During the COVID-19 Public Health Emergency<\/a><\/p>\n<\/td>\n<\/tr>\n

\n

Temporary Policy Regarding Packaging and Labeling of Shell Eggs Sold by Retail Food Establishments During the COVID-19 Public Health Emergency<\/a><\/p>\n<\/td>\n<\/tr>\n

\n

Temporary Policy Regarding Nutrition Labeling of Standard Menu Items in Chain Restaurants and Similar Retail Food Establishments During the COVID-19 Public Health Emergency<\/a><\/p>\n<\/td>\n<\/tr>\n

\n

Temporary Policy Regarding Nutrition Labeling of Certain Packaged Food During the COVID-19 Public Health Emergency<\/a><\/p>\n<\/td>\n<\/tr>\n

\n

Temporary Policy Regarding Preventive Controls and FSVP Food Supplier Verification Onsite Audit Requirements During the COVID-19 Public Health Emergency<\/a><\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.24.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.24.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_heading title=”CDC Resources” _builder_version=”4.24.3″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_heading][et_pb_text _builder_version=”4.24.3″ _module_preset=”default” text_orientation=”center” global_colors_info=”{}”]<\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
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The state of COVID-19 Among Workers in Meat and Poultry Processing Facilities \u00e2\u20ac\u2022 19 States Early Release<\/a><\/p>\n<\/td>\n<\/tr>\n

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CDC launched a new COVID-19 resources page with tailored tools for health officials at the state, territorial, and local levels.<\/a><\/p>\n<\/td>\n<\/tr>\n

\n

What Grocery and Food Retail Workers Need to Know about COVID-19<\/a><\/p>\n<\/td>\n<\/tr>\n

\n

CDC’s COVID-19 website<\/a>\u00a0(many resources: basic information about COVID-19, including how it spreads; situation updates; information for specific audiences: communities, schools, businesses, healthcare professions, health departments, travel, laboratories)<\/p>\n<\/td>\n<\/tr>\n

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CDC Cornavirus 2019 Information for Laboratories<\/a><\/p>\n<\/td>\n<\/tr>\n

\n

Laboratory Outreach Communication System (LOCS<\/a><\/p>\n<\/td>\n<\/tr>\n

\n

CDC Weekly Surveillance Summary of US COVID-19 Activity<\/a><\/p>\n<\/td>\n<\/tr>\n

\n

CDC Data Visualization<\/a><\/p>\n<\/td>\n<\/tr>\n

\n

CDC Data Visualization<\/a><\/p>\n<\/td>\n<\/tr>\n

\n

CDC Weekly Surveillance Summary of US COVID-19 Activity<\/a><\/p>\n<\/td>\n<\/tr>\n

\n

COVID-19 Data and Surveillance FAQ<\/a><\/p>\n<\/td>\n<\/tr>\n

\n

Coronavirus Disease 2019 (Covid-19) Guidance Documents<\/a><\/p>\n<\/td>\n<\/tr>\n

\n

Implementing Safety Practices for Critical Infrastructure Workers Who May Have Had Exposure to a Person with Suspected or Confirmed COVID-19<\/a><\/p>\n<\/td>\n<\/tr>\n

\n

Water and Covid-19 Facts<\/a><\/p>\n<\/td>\n<\/tr>\n

\n

Covid-19 Testing at Laboratories: Questions and Answers<\/a><\/p>\n<\/td>\n<\/tr>\n

\n

Coronavirus.gov<\/a><\/p>\n<\/td>\n<\/tr>\n

\n

Interim Guidance for Businesses and Employers<\/a>\u00a0(CDC)<\/p>\n<\/td>\n<\/tr>\n

\n

CDC’s Environmental Cleaning and Disinfection Recommendations<\/a><\/p>\n<\/td>\n<\/tr>\n

\n

Coronavirus Disease 2019 (COVID-19) Situation Summary<\/a><\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.24.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.24.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_heading title=”State Resources” _builder_version=”4.24.3″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_heading][et_pb_text _builder_version=”4.24.3″ _module_preset=”default” text_orientation=”center” global_colors_info=”{}”]<\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
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Resource<\/strong><\/p>\n<\/td>\n

\n

Organization<\/strong><\/p>\n<\/td>\n

\n

Date<\/strong><\/p>\n<\/td>\n<\/tr>\n

\n

2019 Novel Coronavirus (COVID-19)<\/p>\n

<\/a><\/p>\n<\/td>\n

\n

Indiana State Department of Health\u00a0<\/p>\n<\/td>\n

\n

March 30, 2020<\/p>\n<\/td>\n<\/tr>\n

\n

Addressing COVID-19 Impacts, Bulletins
and Guidance<\/a><\/p>\n<\/td>\n

\n

Massachusetts Department of Agricultural Resources\u00a0<\/p>\n<\/td>\n

<\/td>\n<\/tr>\n
\n

Business and Organization Guidance<\/a><\/p>\n<\/td>\n

\n

Illinois Department of Health\u00a0<\/p>\n<\/td>\n

<\/td>\n<\/tr>\n
\n

Coronavirus Disease 2019 (COVID-19)<\/a><\/p>\n<\/td>\n

\n

Alabama Department of Public Health<\/p>\n<\/td>\n

\n

March, 27, 2020<\/p>\n<\/td>\n<\/tr>\n

\n

Coronavirus Disease 2019 (COVID-19)<\/p>\n

<\/a><\/p>\n<\/td>\n

\n

Connecticut Department of Health\u00a0<\/p>\n<\/td>\n

\n

March 30, 2020<\/p>\n<\/td>\n<\/tr>\n

\n

Coronavirus Disease 2019 (COVID-19)<\/a><\/p>\n<\/td>\n

\n

Montana Department of Public Health
and Human Services<\/p>\n<\/td>\n

<\/td>\n<\/tr>\n
\n

Coronavirus Disease 2019 (COVID-19)<\/a><\/p>\n<\/td>\n

\n

Rhode Island Department of Health\u00a0<\/p>\n<\/td>\n

\n

March 13, 2020<\/p>\n<\/td>\n<\/tr>\n

\n

Coronavirus Disease 2019 (COVID-19)<\/p>\n

<\/a><\/p>\n<\/td>\n

\n

Utah Department of Health\u00a0<\/p>\n<\/td>\n

<\/td>\n<\/tr>\n
\n

Coronavirus Disease 2019 (COVID-19)<\/p>\n

<\/a><\/p>\n<\/td>\n

\n

Wyoming Department of Health<\/p>\n<\/td>\n

<\/td>\n<\/tr>\n
\n

Coronavirus (COVID-19) Information
for Food Handlers<\/a><\/p>\n<\/td>\n

\n

Tennessee Dept. of Agriculture<\/p>\n<\/td>\n

\n

March 16, 2020<\/p>\n<\/td>\n<\/tr>\n

\n

COVID – 19<\/a><\/p>\n<\/td>\n

\n

Arkansas Department of Health\u00a0<\/p>\n<\/td>\n

\n

March 27, 2020<\/p>\n<\/td>\n<\/tr>\n

\n

COVID\u00a0 – 19\u00a0<\/p>\n

<\/a><\/p>\n<\/td>\n

\n

Georgia Department of Agriculture\u00a0<\/p>\n<\/td>\n

<\/td>\n<\/tr>\n
\n

COVID – 19\u00a0<\/p>\n

<\/a><\/p>\n<\/td>\n

\n

Mississippi Department of Agriculture
and Commerce<\/p>\n<\/td>\n

<\/td>\n<\/tr>\n
\n

COVID – 19<\/p>\n

<\/a><\/p>\n<\/td>\n

\n

New Jersey Department of Health<\/p>\n<\/td>\n

<\/td>\n<\/tr>\n
\n

COVID – 19\u00a0<\/p>\n

<\/a><\/p>\n<\/td>\n

\n

Pennsylvania Department of Agriculture\u00a0<\/p>\n<\/td>\n

<\/td>\n<\/tr>\n
\n

COVID – 19<\/a><\/p>\n<\/td>\n

\n

Wisconsin Department of
Agriculture, Trade, and Consumer
Protection<\/p>\n<\/td>\n

<\/td>\n<\/tr>\n
\n

COVID – 19 Emergency Information Center\u00a0<\/a><\/p>\n<\/td>\n

\n

Virginia Dept. of Agriculture and Consumer Services<\/p>\n<\/td>\n

<\/td>\n<\/tr>\n
\n

COVID-19 Food and Agriculture\u00a0<\/p>\n

<\/a><\/p>\n<\/td>\n

\n

Minnesota Department of Agriculture\u00a0<\/p>\n<\/td>\n

<\/td>\n<\/tr>\n
\n

COVID-19 Food and Agriculture<\/a><\/p>\n<\/td>\n

\n

New Hampshire Department of
Agriculture, Markets, and Food<\/p>\n<\/td>\n

<\/td>\n<\/tr>\n
\n

COVID-19 Food Establishment Guidance<\/a>\u00a0
– Food Establishments<\/p>\n<\/td>\n

\n

Illinois Department of Health\u00a0\u00a0<\/p>\n<\/td>\n

<\/td>\n<\/tr>\n
\n

COVID-19 Food Establishment Guidance<\/a>\u00a0
– Food Service<\/p>\n<\/td>\n

\n

Illinois Department of Health\u00a0<\/p>\n<\/td>\n

<\/td>\n<\/tr>\n
\n

COVID-19 Frequently Asked Questions
(FAQs) for Retail Food Establishments<\/a>\u00a0<\/p>\n<\/td>\n

\n

Arkansas Department of Health\u00a0<\/p>\n<\/td>\n

\n

March 18, 2020<\/p>\n<\/td>\n<\/tr>\n

\n

COVID-19 Food Safety\u00a0<\/a><\/p>\n<\/td>\n

\n

Maryland Department of Health<\/p>\n<\/td>\n

\n

March 24, 2020<\/p>\n<\/td>\n<\/tr>\n

\n

COVID-19 Food Safety Resources<\/a><\/p>\n<\/td>\n

\n

North Carolina State University Extension<\/p>\n<\/td>\n

<\/td>\n<\/tr>\n
\n

COVID-19 and Food and Agriculture\u00a0<\/p>\n

<\/a><\/p>\n<\/td>\n

\n

Minnesota Department of Agriculture\u00a0<\/p>\n<\/td>\n

<\/td>\n<\/tr>\n
\n

COVID-19 Guidance for Food and
Lodging Businesses<\/a><\/p>\n<\/td>\n

\n

Vermont Department of Health<\/p>\n<\/td>\n

\n

March 30, 2020<\/p>\n<\/td>\n<\/tr>\n

\n

COVID-19 Guidance for Food Pantries
and Homeless Shelters<\/a><\/p>\n<\/td>\n

\n

Rhode Island Department of Health\u00a0<\/p>\n<\/td>\n

\n

March 17, 2020<\/p>\n<\/td>\n<\/tr>\n

\n

COVID-19 Guidance for Restaurants
and Food Service<\/p>\n

<\/a><\/p>\n<\/td>\n

\n

Multnomah County, Oregon<\/p>\n<\/td>\n

\n

March 23, 2020<\/p>\n<\/td>\n<\/tr>\n

\n

COVID – 19 Information\u00a0<\/a><\/p>\n<\/td>\n

\n

New Mexico Environment Department<\/p>\n<\/td>\n

<\/td>\n<\/tr>\n
\n

COVID-19 Information\u00a0<\/a><\/p>\n<\/td>\n

\n

Wyoming\u00a0<\/p>\n<\/td>\n

<\/td>\n<\/tr>\n
\n

COVID-2019 Information about
Restaurants: March 19, 2020\u00a0<\/p>\n

<\/a><\/p>\n<\/td>\n

\n

Louisiana Department of Health\u00a0<\/p>\n<\/td>\n

<\/td>\n<\/tr>\n
\n

COVID-19 Other Guidance\u00a0<\/a><\/p>\n<\/td>\n

\n

New Hampshire Department of
Agriculture, Markets, and Food<\/p>\n<\/td>\n

<\/td>\n<\/tr>\n
\n

COVID-19 Updates\u00a0<\/a><\/p>\n<\/td>\n

\n

Alaska Department of Environmental Conservation<\/p>\n<\/td>\n

<\/td>\n<\/tr>\n
\n

COVID-19 Resources<\/p>\n

<\/a><\/p>\n<\/td>\n

\n

Maryland Department of Health\u00a0<\/p>\n<\/td>\n

<\/td>\n<\/tr>\n
\n

COVID-19 Resource Center<\/a><\/p>\n<\/td>\n

\n

Kansas Department of Agriculture\u00a0<\/p>\n<\/td>\n

\n

March 31, 2020<\/p>\n<\/td>\n<\/tr>\n

\n

COVID-19 Restaurant and Bar Guidance<\/a><\/p>\n<\/td>\n

\n

Oklahoma State Department of Health<\/p>\n<\/td>\n

<\/td>\n<\/tr>\n
\n

Environmental Health Services<\/a><\/p>\n<\/td>\n

\n

Virginia Department of Health\u00a0<\/p>\n<\/td>\n

<\/td>\n<\/tr>\n
\n

Executive Order for Restaurants and Bars
Questions and Answers<\/p>\n

<\/a><\/p>\n<\/td>\n

\n

Maine Department of Health and Human Services\u00a0<\/p>\n<\/td>\n

\n

March 23, 2020<\/p>\n<\/td>\n<\/tr>\n

\n

Food Establishment Coronavirus
Recommendations_as of 3.18.2020<\/p>\n

<\/a><\/p>\n<\/td>\n

\n

North Dakota\u00a0<\/p>\n<\/td>\n

\n

March 18, 2020<\/p>\n<\/td>\n<\/tr>\n

\n

Food Recalls and Safety Alerts in Washington<\/a><\/p>\n<\/td>\n

\n

Washington State Department of Health<\/p>\n<\/td>\n

\n

March 20, 2020<\/p>\n<\/td>\n<\/tr>\n

\n

Food Worker and Establishment Guidance on
COVID-19<\/p>\n

<\/a><\/p>\n<\/td>\n

\n

Washington Department of Health\u00a0<\/p>\n<\/td>\n

<\/td>\n<\/tr>\n
\n

Guidance Documents: Coronavirus Disease 2019
(COVID-19)<\/p>\n

<\/a><\/p>\n<\/td>\n

\n

California Department of Public Health\u00a0<\/p>\n<\/td>\n

\n

March 26, 2020<\/p>\n<\/td>\n<\/tr>\n

\n

Guidance During the COVID-19 Disaster\u00a0<\/a><\/p>\n<\/td>\n

\n

Texas Health and Human Services<\/p>\n<\/td>\n

\n

March 24, 2020<\/p>\n<\/td>\n<\/tr>\n

\n

Guidance for grocery stores to minimize
the spread of COVID-19<\/p>\n

<\/a><\/p>\n<\/td>\n

\n

King County, Washington<\/p>\n<\/td>\n

<\/td>\n<\/tr>\n
\n

Information on the Outbreak of COVID-19<\/a><\/p>\n<\/td>\n

\n

Colorado Dept. of Public Health & Environment<\/p>\n<\/td>\n

<\/td>\n<\/tr>\n
\n

Interim Guidance for Cleaning and Disinfection
of Food Manufacturing Facilities or Food Retail Stores
for COVID-19<\/p>\n

<\/a><\/p>\n<\/td>\n

\n

New York State
Department of Health<\/p>\n<\/td>\n

\n

March 25, 2020<\/p>\n<\/td>\n<\/tr>\n

\n

Interim Guidance for Cleaning and Disinfection of
Food Manufacturing Facilities and\/or Retail Food
Stores for COVID-19<\/a><\/p>\n<\/td>\n

\n

State of Maine\u00a0<\/p>\n<\/td>\n

\n

 <\/p>\n<\/td>\n<\/tr>\n

\n

Letter to Georgia Food Safety Partners\u00a0<\/a><\/p>\n<\/td>\n

\n

Georgia Department of Agriculture\u00a0<\/p>\n<\/td>\n

<\/td>\n<\/tr>\n
\n

Lodging Establishment Coronavirus
Recommendations_ as of 03.18.2020<\/p>\n

<\/a><\/p>\n<\/td>\n

\n

North Dakota Department of Agriculture\u00a0<\/p>\n<\/td>\n

\n

March 18, 2020<\/p>\n<\/td>\n<\/tr>\n

\n

Materials and Resources for Coronavirus
Disease 2019 (COVID-19) Response<\/a><\/p>\n<\/td>\n

\n

Minnesota Department of Health\u00a0<\/p>\n<\/td>\n

<\/td>\n<\/tr>\n
\n

Novel Coronavirus (COVID-19)<\/a><\/p>\n<\/td>\n

\n

Iowa Dept. of Inspections and Appeals<\/p>\n<\/td>\n

<\/td>\n<\/tr>\n
\n

Novel Coronavirus (COVID-19)<\/a><\/p>\n<\/td>\n

\n

New York Department of Agriculture
and Markets<\/p>\n<\/td>\n

<\/td>\n<\/tr>\n
\n

Preventing The Spread of COVID-19: Guidance
For Food Establishments<\/a><\/p>\n<\/td>\n

\n

Alaska Department of Environmental Conservation<\/p>\n<\/td>\n

<\/td>\n<\/tr>\n
\n

Protect your Workforce from Coronavirus
Disease 2019 (COVID-19)<\/p>\n

<\/a><\/p>\n<\/td>\n

\n

Rhode Island Department of Health\u00a0<\/p>\n<\/td>\n

\n

March 18, 2020<\/p>\n<\/td>\n<\/tr>\n

\n

Response to Coronavirus Disease 2019<\/a><\/p>\n<\/td>\n

\n

Texas State Health and Human Services<\/p>\n<\/td>\n

<\/td>\n<\/tr>\n
\n

Retail Food Service Establishments & COVID-19<\/a><\/p>\n<\/td>\n

\n

South Carolina Department of
Health and Environmental Control<\/p>\n<\/td>\n

<\/td>\n<\/tr>\n
\n

Statewide Public Order #3<\/a><\/p>\n<\/td>\n

\n

Wyoming<\/p>\n<\/td>\n

\n

 <\/p>\n<\/td>\n<\/tr>\n

\n

Statewide Public Health Order\u00a0<\/p>\n

<\/a><\/p>\n<\/td>\n

\n

Wyoming\u00a0<\/p>\n<\/td>\n

<\/td>\n<\/tr>\n
\n

Statewide Public Health Order<\/a><\/p>\n<\/td>\n

\n

Wyoming<\/p>\n<\/td>\n

\n

 <\/p>\n<\/td>\n<\/tr>\n

\n

Stay Home, Stay Safe\u00a0<\/a><\/p>\n<\/td>\n

\n

Michigan Department of Agriculture
and Rural Development<\/p>\n<\/td>\n

\n

 <\/p>\n<\/td>\n<\/tr>\n

\n

Tribal Resources – COVID – 19<\/a><\/p>\n<\/td>\n

\n

Montana Department of Public Health
and Human Services<\/p>\n<\/td>\n

<\/td>\n<\/tr>\n
\n

Update to Guidance for Grocery Stores and
Markets for Coronavirus Disease 2019 (COVID-19)<\/a><\/p>\n<\/td>\n

\n

Rhode Island Department of Health\u00a0<\/p>\n<\/td>\n

\n

March 22, 2020<\/p>\n<\/td>\n<\/tr>\n

\n

Virus Control In Eating Establishments<\/a><\/p>\n<\/td>\n

\n

Maine Department of Health and Human Services\u00a0<\/p>\n<\/td>\n

\n

March 23, 2020<\/p>\n<\/td>\n<\/tr>\n

\n

Virus Control In\u00a0the Hotel Industry\u00a0<\/a><\/p>\n<\/td>\n

\n

Maine Department of Health and Human Services\u00a0<\/p>\n<\/td>\n

\n

March 23, 2020<\/p>\n<\/td>\n<\/tr>\n

\n

Washington –\u00a0COVID-19 (NOVEL CORONAVIRUS
DISEASE) INFORMATION<\/p>\n

<\/a><\/p>\n<\/td>\n

\n

Washington State Department of Agriculture\u00a0<\/p>\n<\/td>\n

<\/td>\n<\/tr>\n
\n

What You Need to Know Now About COVID-19 in Florida<\/p>\n

<\/a><\/p>\n<\/td>\n

\n

Florida Department of Health\u00a0<\/p>\n<\/td>\n

\n

March 31, 2020<\/p>\n<\/td>\n<\/tr>\n

\n

What You Need to Know<\/a><\/p>\n<\/td>\n

\n

New York State Department of Health\u00a0<\/p>\n<\/td>\n

\n

March 31, 2020<\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.24.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.24.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_heading title=”DHS Resources” _builder_version=”4.24.3″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_heading][et_pb_text _builder_version=”4.24.3″ _module_preset=”default” text_orientation=”center” global_colors_info=”{}”]<\/p>\n\n\n\n\n\n\n\n\n\n
Guidance on the Essential Critical Infrastructure Workforce<\/a><\/td>\n<\/tr>\n
FEMA COVID-19 Supply Chain Task Force: Supply Chain Stabilization<\/a><\/td>\n<\/tr>\n
DHS and USDA Move to Protect American Farmers and Ensure Continued Flow of America\u00e2\u20ac\u2122s Food Supply<\/a><\/td>\n<\/tr>\n
Coronavirus Rumor Control<\/a><\/td>\n<\/tr>\n
DHS Coronavirus News & Updates<\/a><\/td>\n<\/tr>\n
DHS Weekly Update<\/a><\/td>\n<\/tr>\n
DHS and USDA Move to Protect American Farmers and Ensure Continued Flow of America\u00e2\u20ac\u2122s Food Supply<\/a><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.24.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.24.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_heading title=”NIH Resources” _builder_version=”4.24.3″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_heading][et_pb_text _builder_version=”4.24.3″ _module_preset=”default” text_orientation=”center” global_colors_info=”{}”]<\/p>\n\n\n\n\n\n\n\n
\n

WORKER TRAINING FOR FOOD MANUFACTURING AND GROCERY COMMUNITIES<\/strong><\/p>\n

NIEHS Worker Training Program on virtual worker training for COVID-19 has been developed and will be continually updated weekly.<\/p>\n

Review<\/a><\/p>\n<\/td>\n<\/tr>\n

\n

NIH Coronavirus Research Updates<\/a><\/p>\n<\/td>\n<\/tr>\n

\n

NIH COVID-19 Social Media Resources<\/a><\/p>\n<\/td>\n<\/tr>\n

\n

NIAID Funding News: Coronavirus research<\/a><\/p>\n<\/td>\n<\/tr>\n

\n

NIEHS COVID-19 Worker Programs<\/a><\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

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  1. \n\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/li>\n\t\t\t\t<\/ol>\n\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div> Best Practices for Retail Food Stores, Restaurants, and Food Pick-Up\/Delivery Services During the COVID-19 Pandemic   COVID-19 Response At-A-Glance Summary FDA Provides Flexibility to the Food Industry to Support Food Supply Chain and Meet Consumer Demand During COVID-19 FDA Food Stakeholder Call […]<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"class_list":["post-105","page","type-page","status-publish","hentry"],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/nm.foodprotectiontaskforce.com\/index.php?rest_route=\/wp\/v2\/pages\/105","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nm.foodprotectiontaskforce.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/nm.foodprotectiontaskforce.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/nm.foodprotectiontaskforce.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/nm.foodprotectiontaskforce.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=105"}],"version-history":[{"count":0,"href":"https:\/\/nm.foodprotectiontaskforce.com\/index.php?rest_route=\/wp\/v2\/pages\/105\/revisions"}],"wp:attachment":[{"href":"https:\/\/nm.foodprotectiontaskforce.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=105"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}