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COVID-19 FAQs
for Community Gardens
Steps for Garden Managers and Gardeners
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As information is released about COVID-19, questions about food safety are increasing. Currently, CDC and USDA are not aware of any reports at this time of human illnesses that suggest COVID19 can be transmitted by food or food packaging. However, it is always important to follow good hygiene practices (i.e., wash hands and surfaces often, separate raw meat from other foods, cook to the right temperature, and refrigerate foods promptly) when handling or preparing foods.
Community Gardens are a part of our food system, and we want to provide you with information to keep your gardens and community safe. Below you will find answers to Frequently Asked Questions (FAQs) by community garden managers and volunteers.
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What are the
BEST PRACTICES?
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- Postpone any events to avoid people gatherings in close contact. Maintain a 6-foot social distance between people.
- Consider limiting the number of visitors, or closing the garden to the public.
- Masks do not protect the wearer from getting the virus; however, they are helpful when worn by sick people to prevent the spread of disease.
- Consider wearing gloves when using shared tools, or bringing your own tools from home.
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How should we maintain COMMUNICATION?
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- Connect with gardeners and the public through signs, social media, newsletters, websites, etc.
- Communicate that anyone displaying symptoms of COVID-19, or who has come in contact with someone who has symptoms of COVID-19 should not come to the gardens. Ask anyone displaying symptoms to leave.
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What is the best way to CLEAN AND DISINFECT?
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- Gardens should provide hand-washing stations, if at all possible, and/or hand sanitizer and request that everyone wash their hands before entering the garden and upon exiting.
- Disinfect surfaces on a regular basis, including: reusable bins and buckets, shared tools, railings, doorknobs, tables, gate latches, spigots, etc.
- Use non-porous plastic tables that can be easily disinfected whenever possible.
- CDC advises using compounds on the list of EPA recommended disinfectants, which can be found at: go.ncsu.edu/epacovid-19 Note: this list is based on current data, but compounds have not been validated for COVID-19.
- Bleach may be used to disinfect surfaces, but the concentration is higher for COVID-19 than for everyday sanitation: 5 tablespoons bleach per gallon of water.
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COVID-19 is not a food-borne illness. It is extremely unlikely that someone will catch it through eating. The virus is most likely to cause illness through respiratory transmission, not eating. The routes of exposure to be concerned about include:
- Being in very close proximity to other people, or
- Coming in contact with high touch surfaces (doorknobs, banisters, etc.).
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- Be prepared for the possibility that there may be limited access to the garden or gardeners may be sick at critical times in the future.
- Mulch now to prevent weeds and protect plants Install automatic irrigation
- Stay ahead of seasonal tips and tasks
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The garden is the social center for many gardeners. Social Distance need not lead to social isolation. Stay in touch even when you can’t gather in person. Use your website, listserves, social media and newsletters to foster a connection by sharing:
- Stories and Profiles of gardeners
- Tips and Strategies shared by gardeners
- Recipes
- Photos of home gardens and gardens from previous years
- Consider offering online webinars on gardening topics – feature gardeners and gardening experts from NC State Extension and elsewhere
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