Also, please throw away the antiseptic wipe, if you use it to wipe off the handle of your grocery cart. Don't just leave it in the cart for the next person to pick up and throw out.

Thanks for the post and nice to see this here.

According to the EFSA / European Food Safety Authority, food is not a source of a transmission route for COVID-19 / coronavirus.

Coronavirus: no evidence that food is a source or transmission route: Web Link

I hate to say it but when you speak, spit often projects from your mouth and you don't even know it. Cooking and talking over food? It's been known to happen in kitchens. I learned that the hard way teaching cooking classes in sunny California corporations with lots of windows. I haven't heard a specific temp it is killed at. But no matter, food comes to us at many temps.

I've also just heard about the virus discovered in human stool.

I'll research both more.

There are s few things that I heard or thought about lately.

1. Some markets in SF are cleaning everything down during the night,
and then opening in the morning for a few hours only to high-risk
and older people to shop without being exposed to a huge crowd.

2. Markets and other businesses are only letting a few people inside
at a time.

3. Markets should post signs at the checkout counters to stand
back from the person in front of you by 6 feet if possible. Forming
a one long line perhaps cordon it off with rope and let one person at
time go to the cashiers which is the quickest and fairest way to
check out, and doesn't encourage people to push.

4. Also, put a limit on certain items, bread, pasta, toilet paper, etc
so everyone can get some until stocks replenish.

Oh, that is a good point, I'm pretty sure they don't mean food that has not been kept safe.

I keep seeing who serving utensils dropped in food trays are Whole Foods too. It is really hard to
believe there are people so unthinking that they do not pay attention to where they replace the
spoon or spatula, but there are.

"But who's getting the federal subsidies? The oil and gas industry!" True and this absolutely makes me sick.

Well, I suppose this is just too big a stretch for most people, but, this would actually be a good point in history for people to reinvigorate the community with some of the pre-antibiotics "sanitation" technique that became popular 100 years ago, when people finally "got it" with respect to microbe-caused illnesses. There was a real movement to keep food preparation and medical facilities clean and sanitized, and, lots of people in food service began to be indoctrinated in how not to cross-contaminate stuff. As recently as the 1970's, people in food service actually had to be certified in the basics.

Here is an online textbook on microbiology. Section 6.3D is regarding Aseptic technique in a laboratory setting.

Web Link

Here is an online food service manual. What the employees at Whole Foods and others, mentioned above, should be doing. Now would be a good time for everyone to review what they should have been taught already, but possibly were not:

Web Link

PAO should post an article of local restaurants offering take-out. (:

Hey C, We just did this AM! Look at this weeks Food Party! Please add more places

I love this!

"...If there is any silver lining, it may be that the entire world wakes up and realizes we are more interrelated than we knew, more connected than ever imagined. What I do affects you. So maybe, just maybe, there will be a human awakening of how our lives and actions directly affect those we do not know, and the world will become a more respectful place for everyone."

May it be so.