There are numerous regulatory and practical issues borne out of COVID-19 that are facing the food industry, many of which are increasingly playing out at the state level. As states grapple with so-called “re-opening” of retail establishments, including restaurants and foodservice operators (including retailers offering ready-to-eat foods), some noteworthy trends and insight into requirements and recommendations are emerging, which will be of interest to the food industry as a whole. This update reflects a review of a number of states’ procedures and highlights a few noteworthy trends, as well as unique approaches that may be useful for businesses to consider for purposes of planning their own re-openings or in modifying internal foodservice practices. This update provides a single “snap-shot” in time. References may be or could soon be outdated as regulations and recommendations continue to change.
