Tehran University of Medical Sciences Journal of Food Safety and Hygiene 2476-3241 5 3 2020 10 07 256 256 Gholamreza Jahed khaniki Division of Food Safety and Hygiene, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran Ali Salehi Division of Food Safety and Hygiene, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran. 2020 06 05 2020 10 06   COVID-19 is an emerging disease that was caused by SARS-CoV-2. It is a highly contagious disease and we are still learning about how it spreads. Food is an integral part of human culture that its safety is very important during an epidemic. This article reviews the COVID-19 transmission routes especially through food, nutritional recommendations and hygienic and safety requisites for consumption a safe food during the pandemic of the Covid-19 disease. Finally, we conclude that in order to prevent food contamination with coronavirus, personal hygiene, environmental hygiene and food hygiene should be observed during the epidemic period. Also, to reduce the risk of chronic and infectious diseases during the outbreak, well-balanced and a variety of diet is essential to boost the human immune system. https://jfsh.tums.ac.ir/index.php/jfsh/article/view/256 https://jfsh.tums.ac.ir/index.php/jfsh/article/download/256/121