Is there a risk to consumers from 'open' food? 

As usual, it is important to maintain good hygiene practices around open food (e.g. unpackaged bread, cakes etc.).

However, it is possible that infected food workers and/or consumers could introduce the virus to food, by coughing and sneezing, or through hand contact. It is therefore important that they strictly follow good personal hygiene practices. Customers and food businesses are expected to behave in a hygienic manner and food business are obliged to monitor such displays.

Food is not directly involved in the transmission of COVID-19. The main risk of transmission is from close contact with infected people. Hence the advice to public and staff alike is to wash your hands.

How is COVID-19 (coronavirus) passed on?

Coronaviruses are most commonly passed between animals and people and from person to person. The source of COVID-19 (coronavirus) is believed to be animals, but the exact source is not yet known.

The virus is commonly passed on:

• directly, through contact with an infected person's body fluids (for example, droplets from coughing or sneezing)
• indirectly, through contact with surfaces that an infected person has coughed or sneezed on

Current information suggests that the virus may survive a few hours, or even days, on certain surfaces. Simple household disinfectants can kill it.

What can food workers do?

It is possible that infected food workers could introduce virus to the food they are working on, or onto surfaces within the food business, by coughing and sneezing, or through hand contact, unless they strictly follow good personal hygiene practices.

The World Health Organisation (WHO) advises that standard recommendations to reduce exposure to and transmission of a range of illnesses are maintained. These include:

• proper hand hygiene
• cough/cold hygiene practices
• safe food practices
• avoiding close contact, when possible, with anyone showing symptoms of respiratory illness such as coughing and sneezing