COVID-19 and Food Safety

According to the current scientific knowledge, there is no evidence indicating that human can be infected by COVID-19 via food. Food safety authorities in overseas countries including the European Union, Australia and New Zealand considered that it is unlikely that COVID-19 can be transmitted to human via food. Based on the recommendations from the World Health Organization, the Centre for Food Safety reminds the public to pay attention to the followings:

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Food Safety After the COVID-19 Pandemic

With the relaxation of epidemic prevention measures, dine-in restaurants are reopening, schools gradually resuming full-time face-to-face classes, and a large number of food handlers returning to the catering services. To that end, the Centre for Food Safety urges the food business, schools, general public, and other relevant stakeholders to keep an eye on food safety and follow the "Five Keys to Food Safety" to prevent foodborne diseases. Food handlers, whether full-time, part-time, or temporary employees, should be required to receive food hygiene training at the appropriate level for the jobs they perform. Following Good Hygienic Practices can prevent food contamination hazards and ensure food hygiene and safety.

Other Relevant Guidelines

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