NewsCOVID-19

Resource: World Health Organization

The World Health Organization (WHO) has shared a new interim guidance document regarding COVID-19 and food safety. The document is specifically for food businesses. Topics covered include virus symptoms amongst food industry workers, proper use of disposable gloves, preventing the spread of the virus at work, physical distancing, and more.

See WHO’s COVID-19 food safety guidance

Author(s): Staff

Looking for quick answers on food safety topics?
Try Ask FSM, our new smart AI search tool. Ask FSM →

Recommended Content

Serovar Differences Matter: Utility of Deep Serotyping in Broiler Production and Processing
This article discusses the significance of Salmonella in...
Food Type
By: Nikki Shariat Ph.D.
Building a Culture of Hygiene in the Food Processing Plant
Everyone entering a food processing facility needs to...
Facilities
By: Richard F. Stier, M.S.
Climate Change and Emerging Risks to Food Safety: Building Climate Resilience
This article examines the multifaceted threats to food...
Risk Assessment
By: Maria Cristina Tirado Ph.D., D.V.M. and Shamini Albert Raj M.A.

Live: May 28, 2026, at 2:00 pm EDT: From this webinar, attendees will learn why validation and verification are necessary for allergen control, and how analytical tools can support allergen management programs.

Live: June 3, 2026 at 2:00 pm EDT: Join this webinar to learn how AI is impacting food safety training, and how you can leverage AI in your programs.

Live: June 4, 2026 at 11:00 am EDT: Attend this webinar to understand how GFSI requirements are evolving and what those changes signal for quality programs at food and beverage facilities.