Air, Food, & Water - FAQs:
- Is there a risk of getting the flu from drinking water?
- How will our food supply be kept safe if inspectors are sick with the flu?
- Will federally inspected meat plants be shut down if employees are sick? If so, how will this impact the food supply?
- Is it safe to eat pork and pork products if pigs become infected with the 2009 pandemic H1N1 influenza virus?
- Can this 2009 pandemic H1N1 virus infect pork meat?
- My child ate pork for lunch at school, should I be concerned?
- How will the USDA protect imported food from foreign countries if they are affected by a flu outbreak?
- Should food employees with the flu, or those who have family members who have the flu, be permitted to work?
- If a person working in a food processing, handling, or serving facility has the flu, is any special cleaning of the facility required?
- Could a sick restaurant or retail worker, or other food handler, transmit 2009 H1N1 flu virus to customers in a restaurant, supermarket, or other food-service venue?
- Should food preparers alter cooking methods to decrease the risk of 2009 H1N1 Flu virus?
- Do we need to be concerned about foods coming from other countries?
- Should people working in food processing, handling, or serving facilities wear face masks or N95 respirators to prevent the spread of flu?
- Can the new H1N1 flu virus be spread through water in swimming pools, spas, water parks, interactive fountains, and other treated recreational water venues?
- Can people get 2009 H1N1 flu virus by eating food products?
- What are the FDA requirements and recommendations for the food industry regarding workers who are sick?
- What steps can I take to make sure that I prepare my food properly?
