By FusionPOS | April 03rd, 2020
Do your part to work safely during the COVID-19 pandemic
Here are a few things you could do to help yourself and the people around you during these unprecedented times. This guidance is to help employers, employees and the self-employed understand how to work safely during the COVID-19 pandemic. This guidance should be read in conjunction with Working safely during COVID-19 and wider government advice on COVID-19.
Risk assessment and review
In line with wider government advice , you should make sure that the risk assessment for your business addresses the risks of COVID-19. Food businesses which are restarting, or have made changes should review and, where necessary, update their Hazard Analysis and Critical Control Point (HACCP) procedures.
Contact-free delivery
We've changed the systems for you, customers can now opt for contact-free delivery while placing an order. This way, your customers and the delivery partners can follow the social distancing practices by notifying the customer and leaving the food at the doorstep.
Reusable customer containers
If reusable containers are used for serving, you will need a procedure to minimise contact between staff and customer equipment. This should reduce the potential risk to your staff, equipment and premises from surface contamination.
Reusable customer containers
If reusable containers are used for serving, you will need a procedure to minimise contact between staff and customer equipment. This should reduce the potential risk to your staff, equipment and premises from surface contamination.
Cleaning and sanitising of premises and equipment
You should carry out a thorough cleaning of your food premises and equipment before re-starting operations. To comply with the general rules for food hygiene, you are required to have in place your own cleaning, disinfection and hygiene procedures as part of your Food Safety Management System (FSMS). This is essential to produce safe food and should reduce the risk of cross-contamination.
Staff training
By law, food business operators must ensure that food handlers receive the appropriate supervision and training in food hygiene. You should reconsider training needs for your staff, including any changes such as those made to procedures, recipes and other hygiene measures.
Personal Protective Equipment (PPE)
The use of Personal Protective Equipment (PPE) in the food industry can be for the protection of workers, and where appropriate to prevent the contamination of food during production. The current situation should not change these requirements. Stress the importance of more frequent handwashing and maintaining good hygiene practices in food preparation and handling areas.
Social distancing
It will not always be possible to keep a distance of 2 metres. In these circumstances both employers and employees must do everything they reasonably can to reduce risk. Working safely during COVID-19 in shops and branches contains more guidance on how to implement social distancing at work and steps you can take to reduce the risk of spreading coronavirus.
Food hygiene ratings
You will receive a new rating when the next planned inspection is carried out by your local authority. You can request a re-visit to get a new rating when all the necessary hygiene improvements identified at the most recent inspection have been made.