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COVID-19 Resources

Last updated: May 15, 2020 at 4:15 pm

The Virginia Tech – Virginia Seafood AREC has identified some links and resources that may be of interest to the seafood industry and other food industries with information pertaining to COVID-19 and food safety. Please find below:

 
  • Virginia MarketMaker
    • https://va.foodmarketmaker.com/
    •  MarketMaker is a network of states that aims to connect farmers and fisherman with food retailers, grocery stores, processors, caterers, chefs, and consumer
  •  Virginia MarketMaker Training Videos:

 

 
 
  • Farm financial management during the pandemic - webinar
 
  • FREE online training being offered by ServSafe: 
    • https://www.servsafe.com/Landing-Pages/Free-Courses 
    • ServeSafe is offering free online courses in Food Handler Training, Takeout and Delivery, and COVID-19 Precaution. These courses are available until April 30th. This is intended for restaurant and foodservice workers to deliver safe dining experiences for their guests while also keeping themselves safe. 
 
 
  • Frequently asked questions about seafood and COVID-19
 
  • Small Business Administration COVID-19 Disaster Assistance 
    • https://www.sba.gov/disaster-assistance/coronavirus-covid-19
    • The U.S. Small Business Administration is offering designated states and territories low-interest federal disaster loans for working capital to small businesses suffering substantial economic injury as a result of the Coronavirus (COVID-19). Upon a request received from a state’s or territory’s Governor, SBA will issue under its own authority, as provided by the Coronavirus Preparedness and Response Supplemental Appropriations Act that was recently signed by the President, an Economic Injury Disaster Loan declaration.
 
  • Shellfish Disposal During COVID-19.  Click here for guidance on shellfish disposal
    • We recognize that some shellfish producers now have harvested product that they are unable to find a market for due to decreased demand. Shellfish pose no known risk regarding coronavirus (COVID-19), but could pose other biosecurity risks if not handled properly. The Shellfish Health Advisory Panel offers this guidance in its mission to improve shellfish health management along the East and Gulf coasts of the United States.

 

  • Guidance on Preparing Workplaces for COVID-19
    • https://www.osha.gov/Publications/OSHA3990.pdf
    • This 32- page OSHA pamphlet provides guidelines that the food processing industry can use to assure safe and healthful working conditions for their employees, including guidelines for updating plans for COVID-19.

 

 
  • Virginia Tech selected resources for Food Safety and COVID-19. Click Here for resources.
    • Includes links with information on COVID-19 prevention specific to the food service industry, grocery stores, farmers markets, and food banks.