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Issue Date May 19, 2020 Issue Name Spring 2020

Food Safety and COVID-19


According to the U.S. Food and Drug Administration, currently there is no evidence of food or food packaging being associated with transmission of COVID-19.

Foodborne gastrointestinal (GI) viruses, like norovirus and hepatitis A, can make people ill through contaminated food. SARS-CoV-2, which causes COVID-19, is a virus that causes respiratory illness.

To learn more visit Food Safety and the Coronavirus Disease 2019 (COVID-19). 

Worker Exposure Risk to COVID-19

A few weeks ago, Occupational Safety and Health Administration (OSHA) released Guidance on Preparing Workplaces for COVID-19. To learn more, visit OSHA at https://www.osha.gov/SLTC/covid-19/. This guidance outlines a system to classify worker exposure to the coronavirus, ranking from lower exposure risk to very high exposure risk. The document is lengthy, however, so OSHA has made classifying worker exposure a bit easier with a one-page chart, titled Worker Exposure Risk to COVID-19. 

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As of May 7, 2025, the NIH only accepts state-issued driver’s licenses and identification (ID) cards that are compliant with the U.S. Department of Homeland Security (DHS) REAL ID Act. Learn more about REAL ID.

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