The second wave of the COVID is causing mayhem throughout the world. Every day, the countries all over the world are witnessing a new increase in the number of COVID cases. The hospital beds are running out; depleted oxygen supply and other treatment equipment are not sufficient. Amid the distress, a few good Samaritans come forward to offer Food Service Supply in whatever way they can afford. For all the COVID-infected patients, who are in quarantine, hygienic, nourishing food is essential. Thus, some groups and social foundations have begun giving food services to COVID patients across the country. The Food Services exclusively come to help the patients with no aid at home.

In the case of serving food, the food service supply has developed into one of the most significant mechanisms to keep the customers satisfied especially in the pandemic situation.

In the fast world of business, the foodservice supply continues to operate as the backbone to effective operations. The quality of service equipment plays an important role in bringing success and failure in the business. In the case of food services, the foodservice supply chain has evolved into one of the most important components in keeping customers happy and satisfied.

During the pandemic, a question haunts all the customers about “how safe it is to take delivery of food from outside”?! Though, currently, there is no sign that people can be exposed to COVID from food. There is no proof that COVID-19 viruses or bacteria can survive at temperatures required for cooking.

The food service supply personnel must maintain a few preventive measures to keep the business going on smoothly:

• Cleaning hands with sanitizer prior to entering the grocery store
• Covering nose or mouth with a tissue or bent elbow while sneezing and coughing
• Maintaining a social distance of at least 1 meter from others
• Wearing of a right mask in the right way
• Washing hands thoroughly while you are at home
• Storing the purchased products after sanitization

Every foodservice supply company should know the right diet necessary for the consumers during the pandemic situation. The company should provide unprocessed and fresh food to the affected people together with fruits, vegetables, legumes, nuts, unprocessed maize, oats, brown rice, starchy tubers like potato, yam, cassava, and animal food like meat, fish, eggs, and milk.

All types of frozen fruits like pineapple, berries, and mango are wonderful substitutes for their high levels of vitamins and fiber and often cost less than the fresh varieties. These freezing fruits can be consumed with smoothies, juices, and porridge or eaten with low-fat simple yogurt after unfreezing.

Frozen vegetables are nourishing; they can be cooked quickly and consuming them is recommended also by the health experts.

Although fresh or frozen vegetables are normally the preferred option for foodservice supply, canned or preserved vegetables like spinach, mushrooms, peas, green beans, and tomatoes are also good options with an extended shelf life.