Guidance for Food Delivery and Pickup

Personal Hygiene

• Wash your hands with soap and water for at least 20 seconds between each delivery and before picking up and dropping off food to a consumer.
• If soap and water are not available, use a hand sanitizer that contains at least 60% alcohol.
• Avoid touching your eyes, nose, and mouth with unwashed hands.

Proper Food Handling & Holding

• Food should be packaged in tamper-evident packaging and maintained so that it is not exposed to potential contamination during delivery.
• Delivered food must be transported or held in containers made of smooth, washable and impervious materials that are able to withstand frequent cleaning.
• Maintain clean, insulated carriers in the vehicle for the storage of food during transportation. Carriers should be leak-proof and maintain food at proper holding temperatures.
• When delivery time exceeds 30 minutes, food must be maintained at either cold (below 41°F) or hot (above 135°F) temperatures.

Pick Up & Delivery

• Food facilities should have all to-go items packaged and bagged. This ensures drivers do not need to touch any additional items during the pick-up transition.
• Drivers must maintain the interior of vehicles in a clean and sanitary manner, including the trunk and/or rear storage areas.
• Drivers should store food inside a clean and disinfected secondary container for transportation.
• Drivers should never touch food; all food must remain in its original packaging.

Reminders for Consumers

• Remove packaged food from delivery bags and dispose of delivery bags or boxes.
• Wash hands with soap and warm water for 20 seconds before handling food and before eating.
• Refrigerate all perishable foods as soon as possible and always within two hours after purchase or delivery if it has not been consumed.
• Food should only be delivered/received from food facilities permitted by a local health jurisdiction.

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