Reopening your food business after a period of closure during Covid 19 will require some extra checks alongside your ‘normal’ daily opening checks.
These will help to make sure that your business can restart safely. You will need to maintain your basic hygiene standards and recognise the areas where greater attention will be required.
1. Check your Local Authority is informed of current food activities
2. Update your Food Safety Management System for any new procedures
Consider any risks to food safety introduced by changes to procedures.
Review and document new procedures in relation to takeaway or delivery services e.g. allergen management, cook-chill-reheat,temperature control awaiting collection or during delivery.
Manage risks of cross-contamination between raw and ready-to eat foods.
Ensure food packaging for takeaways and delivery is food grade, and appropriate for the purpose and food type.
Store food packaging hygienically. Check that the hygiene and integrity of any packaging stored through a period of closure has been maintained and dispose of unsuitable packaging.
Check staff are fit for work and wearing clean work clothes.
Consider adjustments to fitness for work procedures to take account of COVID-19 symptoms. Initial telephone interviews with staff may be beneficial in assessing fitness to work.
Review the government advice on use of Personal Protective Equipment (PPE) outside of medical and care settings. Working safely during coronavirus (COVID-19) has further guidance for restaurants offering takeaway or delivery.
If your business requires staff to wear PPE, check you have adequate stocks available.
Review any PPE laundering procedures, where appropriate, to ensure PPE worn by staff can be safely changed and cleaned regularly.
Ensure any changes to procedures are communicated to staff and training is provided where appropriate, including training of any new staff
Ensure that your registered waste carrier services are running and available as required, to ensure there is no build-up of waste on site.
Source : www.food.gov.uk