COVID Update: 11.2.2020
Food Bank of Alaska’s priority during the COVID-19 pandemic is to continue to provide much needed food assistance for Alaskans.
Food Bank of Alaska has been actively monitoring developments related to COVID-19 and taking proactive measures to protect the health and well-being of our staff, volunteers, clients, and partners as we continue to serve our community during this critical time. These have included limiting access to the building, reducing the number of staff and volunteers in the building, requiring masks for all persons entering the building, increased cleaning regimen, and practicing safe distancing.
On Saturday, October 31, Food Bank of Alaska became aware that an employee who had been working in the office throughout the week became ill and was tested for COVID-19 over the weekend. It was confirmed Monday, November 2nd that the employee tested positive for COVID- 19. We are taking all of the correct measures to ensure the safety of everyone at the food bank. Following CDC guidelines, Food Bank of Alaska will have a professional team of cleaners come into the building to deep clean the areas where the employee had worked as well as office areas as a precautionary measure. All volunteers and staff who were in the building after October 28th have been notified.
As a precaution, Food Bank of Alaska will remain closed until Wednesday, November 4th.
It is important to note that COVID-19 is a respiratory virus and the main mode of transmission is through respiratory droplets (close personal contact) and not from touching inanimate objects such as food products. Our food is safe and we are advising that any client that receives food from the Food Bank of Alaska treats it as though it was from the grocery store and takes necessary precautions to disinfect the products.
Food Bank of Alaska has been and will continue to follow guidelines established by the Centers for Disease Control, Feeding America, and the Alaska Department of Health and Social Services to protect our staff, clients, partner agencies, and volunteers from exposure.
Originally published by Food Bank of Alaska: Source