Handling COVID-19: Best Practices for Agribusiness

The virus that causes COVID-19

COVID-19 is spread primarily via close person-to-person contact, or when virus-containing droplets expelled during coughing or talking contaminate a surface that is later touched by a healthy individual. While most feed and supply stores continue to operate during disease outbreaks and other emergencies, preventive steps can be taken to protect the health of employees and customers. The original version of this flyer was published at https://foodsafety.ces.ncsu.edu/covid-19-resources/. Written by Tom Maddox and Laurel Dunn (University of Georgia) and published by the UF/IFAS Food Science and Human Nutrition Department.