Given the current health emergency caused by the COVID-19 pandemic, the food industry is facing a major challenge due to the numerous complications brought on by this outbreak. Stemming from our extensive work experience in food safety, this manual is intended to provide the tools to adopt measures with the following three objectives: 1.  Ensure the supply of food to our customers and thus to the population, in a complex working environment, defined by unusual and demanding conditions. 2.  Ensure the food safety of our products. Maintain food safety standards at least the same level as usual, and avoid COVID19 contact with food, even if there is no evidence that food is being a transmission vehicle. Let us remember that it is the operator's responsibility to ensure the food security of products made available to the consumer. 3.  Safeguard the health of the company's workers. In this sense, workers who are not in processing plants apply the same as those in other sectors (generally services), so we will emphasize in this manual what is about plant staff or who might have access to it. To do this we will start by reviewing the most relevant information about this infectious agent, and then we will address the different parts of the food safety management system, which are affected by the current situation, or on which we must take some kind of action. The approach we make is general for the whole food industry, without addressing the special characteristics of the different subsectors, nor for each industry.