*Buenas practicas
*Comunicación con los clientes
*Limpieza y desinfeccion
*La buena noticia
This new two-page article is the Spanish-language translation of FSHN20-15/FS338, COVID-19 FAQ for U-Pick Farms: Steps for Farm Managers.Written by Natalie Seymour, Mary Yavelak, Candice Christian, and Ben Chapman, translated by Fernando Alferez, and published by the UF/IFAS Food Science and Human Nutrition Department.
https://edis.ifas.ufl.edu/fs358
*Las mejores prácticas
*Comunicación
*Limpieza y desinfección
*Las buenas noticias
This new two-page document is a Spanish-language translation of FSHN20-03/FS326: COVID-19 FAQ for Farmers Markets: Steps for Markets and Market Managers. Written by Natalie Seymour, Mary Yavelak, Candice Christian, and Ben Chapman, translated by Cesar Asuaje, and published by the UF/IFAS Food Science and Human Nutrition Department.
https://edis.ifas.ufl.edu/fs362
This new one-page flyer answers food safety questions about preventing COVID-19 transmission when grocery shopping and handling groceries. Written by Natalie Seymour, Mary Yavelak, Candice Christian, and Ben Chapman (NC State University Extension) and published by the UF/IFAS Food Science and Human Nutrition Department.
https://edis.ifas.ufl.edu/fs367
¿Qué desinfectantes se deben usar?
¿Cómo se deben tratar las superficies?
¿Cómo se deben mantener las áreas de autoservicio?
¿Qué debe hacer si un cliente ha sido diagnosticado con COVID-19?
This is a Spanish language translation of FSHN20-13/FS336: COVID-19 FAQ for Food Service: Cleaning and Disinfection, written by Natalie Seymour, Mary Yavelak, Candice Christian, and Ben Chapman (NC State University Extension), and published by the UF/IFAS Food Science and Human Nutrition Department.
https://edis.ifas.ufl.edu/fs361
This is the Spanish language version of FSHN20-19/FS342: COVID-19 FAQ for Community Gardens: Steps for Garden Managers and Gardeners, written by Natalie Seymour, Mary Yavelak, Candice Christian, and Ben Chapman (NC State University Extension), and published by the UF/IFAS Food Science and Human Nutrition Department.
https://edis.ifas.ufl.edu/fs360
¿Pudiera Propagarse el COVID-19 a través de los alimentos?
¿Puediera el virus alojarse en el cabello o en la barba?
¿Cuales son las practicas más efectivas que puedo implementar en mi establecimiento?
¿Existe algun procedimiento que deba seguir si un empleado es diagnosticado con COVID-19 o piensa que lo contrajo?
¿Puedo tomarle la temperatura a un empleado que venga a trabajar?
¿Qué sucede si un empleado tiene miedo y no quiere venir a trabajar o servirle a un cliente enfermo? ¿Qué tal si ya usó todos sus días de enfermedad (sick time)?
This is a Spanish language version of COVID-19 FAQ for Food Service: General Questions and Employee Health, written by Natalie Seymour, Mary Yavelak, Candice Christian, and Ben Chapman (NC State University Extension), and published by the UF/IFAS Food Science and Human Nutrition Department.
https://edis.ifas.ufl.edu/fs359
¿Pudiera Propagarse el COVID-19 a través de los alimentos?
¿Es seguro recibir alimentos de estados o paises afectados por COVID-19?
¿Qué sucede si la cadena de suministro de alimentos se interrumpe?
¿Debo limpiar los empaques de alimentos antes de usarlos?
¿Qué debemos utilizar si queremos lavar y desinfectar?
This is a translation of FSHN20-14/FS337: COVID-19 FAQ for Food Service: Receiving and Food Packaging, written by Natalie Seymour, Mary Yavelak, Candice Christian, and Ben Chapman (NC State University Extension), and published by the UF/IFAS Food Science and Human Nutrition Department.
https://edis.ifas.ufl.edu/fs357
¿Qué desinfectantes se deben utilizar?
¿Cómo deben manejarse las superficies y las áreas de auto servicio?
This is a Spanish language translation of FSHN20-09/FS332: COVID-19 FAQ for Grocery Stores: Cleaning and Disinfection, written by Natalie Seymour, Mary Yavelak, Candice Christian, and Ben Chapman (NC State University Extension), translated by Nelly Nelson, and published by the UF/IFAS Food Science and Human Nutrition Department.
https://edis.ifas.ufl.edu/fs356
¿El virus COVID-19 puede transmitirse a través de los alimentos?
¿Es seguro aceptar alimentos de países o estados impactados por el virus COVID-19?
¿Deben limpiarse los paquetes de alimentos antes de usarlos?
Si queremos limpiar y desinfectar, ¿qué debe usarse?
This is the Spanish language version of FSHN20-08-Span/FS331, COVID-19 FAQ for Grocery Stores: Receiving and Food Packaging, written by Natalie Seymour, Mary Yavelak, Candice Christian, and Ben Chapman (NC State University Extension), translated by Liza Garcia-Jimenez, and published by the UF/IFAS Food Science and Human Nutrition Department.
https://edis.ifas.ufl.edu/fs355
¿Se puede propagar el COVID-19 a través de los alimentos?
¿Es seguro aceptar alimentos de países o estados impactados por COVID-19?
¿Deben limpiarse los empaques de alimentos antes de usarlos?
¿Cómo debe manejarse la limpieza y la desinfección?
This is the Spanish language version of FSHN20-7S/FS330, COVID-19 FAQ for Food Banks: Receiving Food and Cleaning, written by Natalie Seymour, Mary Yavelak, Candice Christian, and Ben Chapman (NC State University Extension), translated by Victor Blanco, and published by the UF/IFAS Food Science and Human Nutrition Department.
https://edis.ifas.ufl.edu/fs353
CDC, FDA and USDA have no reports at this time of human illnesses that suggest coronavirus can be transmitted by food or food packaging. Research on similar viruses, such as SARS and influenza, show risk of transmission from food is very low. While information on if or how long virus persists on surfaces is minimal, risk of foodborne transmission is low and should not be of concern. This flyer, written by Natalie Seymour, Mary Yavelak, Candice Christian, and Ben Chapman (NC State University Extension), provides answers to some frequently asked questions about coronavirus and produce production. Published by the UF/IFAS Food Science and Human Nutrition Department.
https://edis.ifas.ufl.edu/fs351
CDC, FDA and USDA are not aware of any reports at this time of human illnesses that suggest
coronavirus can be transmitted by food or food packaging. However, it is always important to
follow good hygiene practices (i.e., wash hands and surfaces often, separate raw meat from other
foods, cook to the right temperature, and refrigerate foods promptly) when handling or preparing foods. This flyer, written by Natalie Seymour, Mary Yavelak, Candice Christian, and Ben Chapman (NC State University Extension), provides answers to some frequently asked questions about coronavirus and fresh produce. Published by the UF/IFAS Food Science and Human Nutrition Department.
https://edis.ifas.ufl.edu/fs350
These flyers, written by Natalie Seymour, Mary Yavelak, Candice Christian, and Ben Chapman (NC State University Extension), provide quick, digestible information regarding prevention of COVID-19 and procedures for food service, grocery stores, and other food-related businesses. This flyer in particular provides guidance regarding takeout and COVID-19. Published by the UF/IFAS Food Science and Human Nutrition Department.
https://edis.ifas.ufl.edu/fs349
These flyers, written by Natalie Seymour, Mary Yavelak, Candice Christian, and Ben Chapman (NC State University Extension), provide quick, digestible information regarding prevention of COVID-19 and procedures for food service, grocery stores, and other food-related businesses. This flyer in particular provides guidance regarding food safety at grocery stores. Published by the UF/IFAS Food Science and Human Nutrition Department.
https://edis.ifas.ufl.edu/fs348
These flyers, written by Natalie Seymour, Mary Yavelak, Candice Christian, and Ben Chapman (NC State University Extension), provide quick, digestible information regarding prevention of COVID-19 and procedures for food service, grocery stores, and other food-related businesses. This flyer in particular provides guidance for managing community gardens with regards to COVID-19. Published by the UF/IFAS Food Science and Human Nutrition Department.
https://edis.ifas.ufl.edu/fs342
These flyers, written by Natalie Seymour, Mary Yavelak, Candice Christian, and Ben Chapman (NC State University Extension), provide quick, digestible information regarding prevention of COVID-19 and procedures for food service, grocery stores, and other food-related businesses. This flyer in particular provides information about food safety in relation to COVID-19. Published by the UF/IFAS Food Science and Human Nutrition Department.
https://edis.ifas.ufl.edu/fs341
These two new series, written by Natalie Seymour, Mary Yavelak, Candice Christian, and Ben Chapman (NC State University Extension), provide quick, digestible information regarding prevention of COVID-19 and procedures for food service, grocery stores, and other food-related businesses. There are 15 flyers total, published by the UF/IFAS Food Science and Human Nutrition Department.
https://edis.ifas.ufl.edu/topic_series_covid-19_faqs
https://edis.ifas.ufl.edu/topic_series_covid-19_preventative_measures