Abstract
COVID-19 is spread primarily via close person-to-person contact, or when virus-containing dropletsexpelled 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. Original version 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. Revised April 21, 2020: Changes were made relating to physical distancing, mask usage and monitoring employee health when exposed to the virus. FSHN20-27/FS369: Handling COVID-19: Best Practices for Agribusiness (ufl.edu)
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