The reliability and safety of the food supply are fundamental to the existence and preservation of human societies, and food safety thus remains a prominent concern of citizens and policy makers, even in advanced economies where the quantity of supply is of less concern. Thus, from the onset of the COVID‑19 crisis, ensuring that food supplies remain both reliable and safe has been a key issue, even if made considerably less visible by the urgency of the health crisis created by the virus. Regulatory systems have had a critical role to play in this context – ensuring continued safety, while removing (as much as possible) barriers that may make it more difficult for the industry to continue operating in spite of the crisis.