The FosTac Basic Storage and Transport course provides an overview of best practices for storing and transporting food, including specific considerations related to COVID-19.

General best practices for food storage and transport include:

1. Temperature control: Food products should be stored and transported at the appropriate temperature to prevent spoilage and growth of harmful microorganisms.
2. Separation and labeling: Food products should be separated to prevent cross-contamination, and all products should be clearly labeled to ensure that they are stored and transported correctly.
3. Hygiene and sanitation: All storage and transport equipment should be cleaned and sanitized regularly to prevent contamination.
4. Pest control: Measures should be in place to prevent and control pest infestations in storage and transport facilities.
5. Traceability: Procedures should be in place to trace food products through the supply chain, including labeling and tracking systems.
6. Training: Employees involved in storage and transport of food products should be trained on best practices to ensure food safety.

Additional considerations related to COVID-19 may include:

1. Personal protective equipment (PPE): Employees may be required to wear PPE, such as masks and gloves, to prevent the spread of COVID-19.
2. Social distancing: Measures should be in place to maintain social distancing during storage and transport activities.
3. Cleaning and disinfection: Increased cleaning and disinfection procedures may be necessary to prevent the spread of COVID-19.

By following these best practices, food businesses can help ensure the safety and quality of their products during storage and transport. Adherence to these practices can also help businesses comply with relevant regulatory requirements and customer expectations for food safety.