As this unprecedented situation evolves, we'd like to address any valid concerns that may arise in regard to packaging production:
Q: Are food products produced in North America a risk for the spread of COVID-19?
A: There is currently no evidence to suggest that food is a likely source or route of transmission of the virus.
Q: What about materials sourced from the United States?
A: As we've mentioned in previous posts, we source almost all of our materials from North America. COVID-19 generally does not survive on surfaces after being contaminated: the risk of spread from products shipped over a period of days or weeks at room temperature is very low. There is no known risk of coronaviruses entering Canada on packages coming from affected regions.
Q: Can COVID-19 be spread through food products or food packaging?
A: According to the FDA, there's no evidence of COVID-19 transmission through food. With relation to packaging, receiving packages from an area where COVID-19 has been reported is safe: "The likelihood of an infected person contaminating commercial goods is low and the risk of catching the virus that causes COVID-19 from a package that has been moved, travelled, and exposed to different conditions and temperatures is also low."
Although this information is reassuring, we are being careful not to risk any chances of contamination. We are monitoring our facility carefully, and anyone exhibiting any symptoms of being unwell has been asked to go home. All departments are contained within their areas, social distancing is being practiced, and all in-person meetings are being replaced by phone calls, emails, or virtual meetings.
Q: Can I get sick with COVID-19 from touching food, the food packaging, or food contact surfaces, if the coronavirus was present on it?
A: Currently there is no evidence of food or food packaging being associated with the transmission of COVID-19. Like other viruses, it's possible that the virus that causes COVID-19 can survive on surfaces or objects. For that reason, it is critical to follow the 4 key steps of food safety - clean, separate, cook, and chill.