Posted on Jul 24th 2020.
During these very difficult times of COVID-19, safety within any industry is vitally important, especially food handling.
According to the government guidance, after restarting during these times as a food business, you must update your Hazard Analysis and Critical Control Point (HACCP) procedures. You must:
Upon returning to work, you must also undertake a COVID-19 specific risk assessment to ensure your business has assessed and can control any COVID-19 risks apparent.
All staff should be fit to work and should understand your fitness to work policy. If any members of staff are showing symptoms of COVID-19, you should immediately follow the current government guidance.
You should seek approved, food-safe alternatives with equivalent and effective properties if your regular cleaning and disinfecting products are not available.
When cleaning, you must ensure:
If alternative disinfectant products are not available, the food business may wish to consider using heat as a critical control point, such as using a dishwasher, or submerging equipment into boiling water.
Do not use ingredients or raw materials where the packaging is not intact, or you are not content that adequate temperature has been controlled.
All food business operators must ensure food handlers receive appropriate food hygiene training and supervision. You should reconsider training needs for your staff including changes made to procedures, recipes, and other hygiene measures.
We hope that this round-up style article provided value and will help you with ensuring food safety guidelines are followed correctly. If you have any more questions, then please don’t hesitate to contact our health and safety consultants via our online contact form or live chat.
An experienced member of Wurkplace’s Health and Safety department who helps SME’s grow and keep within current legislation requirements.
Tyler holds a CIM Level 3 in Marketing, and has most recently attained a NEBOSH General certificate (Health and Safety).
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