The purpose of the scientific article is to study food safety in the conditions of Covid-19. The methods used in writing the scientific article are descriptive-analytical method, systematic approach, study of the works of authors, comparative analysis, method of observation, induction, deduction. In the study is presented potential food safety risks in the context of Covid-19. Тhere is no evidence to suggest that consuming food is associated infecting consumers with COVID-19. This opinion is confirmed both by the research of the scientific community and by the positions of some national, european and world institutions. Consumers have to don't worry about about food safety in the conditions of Covid-19.
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