Coronavirus (Covid-19) advice for food businesses
Advice for businesses in the hospitality sectors on recording staff and customer information for contact tracing:
- Requirements for maintaining staff and customer records to support NHS track and trace
- Protecting customer and staff information - guidance from the Information Commissioners Office
Update on working safely (24.06.20)
Update on working safely (11.05.20):
Updates for food businesses (05.05.2020):
Update for businesses (23.03.2020): New laws require the closure of certain businesses, including businesses selling food or drink for consumption on the premises to protect against the risks to public health arising from coronavirus. The government will review these new rules every 28 days. The business that must close are: restaurants, cafes, bars, including bars in hotels or members’ clubs, public houses, cinemas, theatres, nightclubs, bingo halls, concert halls, museums and galleries, casinos, betting shops, spas, massage parlours, indoor skating rinks, indoor fitness studios, gyms, swimming pools or other indoor leisure centres.
It is now a criminal offence for these businesses to be open. You can report businesses breaking these rules to Trading Standards on 0808 223 1133 or online at https://www.citizensadvice.org.uk/consumer/get-more-help/report-to-trading-standards/
You can also report these issues to your district council environmental health team on email@example.com
Information for food businesses – published 20.03.2020
The Community Secretary has confirmed that planning rules will be relaxed to allow food businesses to operate as takeaways during the coronavirus. The relaxation period will be applied imminently for a limited period only and will only apply to the service of hot food and drinks.
Businesses must ensure they fully comply with the guidance for businesses and other venues on social distancing measures issued on the 20th March.
Serving of alcoholic drinks will continue to be subject to existing licensing laws.
Wyre council understand that businesses may look to change their business model and diversify in order to maintain their business during this time. A business is only in position to do this if they are currently registered and regulated by the Local Authority.
Although scientific advice has reported that it is unlikely that COVID-19 can be transmitted through food, it is still vital that food business operators exercise effective hygiene controls, to ensure that food produced is suitable for human consumption and free from contamination.
Foods that need refrigerating must be kept cool while they are being transported. This may need to be packed in an insulated box with a coolant gel or in a cool bag.
If you are transporting hot food, it should be kept hot. This may need to be packed in an insulated box. It is recommended to keep distances short and times limited to within 30 minutes.
The Food Standards Agency (FSA) have provided advice for business – How to manage a food business if you sell products online, for takeaway or for delivery
Limiting contact when delivering orders will help keep everyone healthy, so wherever possible leave deliveries at the door of your customer, rather than handing it over to them. Knock on the door, step back at least 2 metres and wait nearby for your customer to collect it. Where possible take payments over the phone or internet rather than taking a cash payment.
We aware of some difficulties in accessing suitable soap, detergent, disinfectants (antibacterial products) and sanitisers to enable effective cleaning and disinfection of utensils and equipment, surfaces and hands. If you find yourself in this situation please follow the advice below. Please remember that it is your responsibility as the food business operator to produce safe food and if you are unable to do this by following the advice below you should not be producing food for sale or charitable purposes.
Where suitable surface disinfectants are unavailable for use then you must ensure that you minimise the contact points of raw foods. Always designate separate areas for raw food preparation and ready to eat food preparation.
You must continue to adequately clean any food preparation surfaces using detergent and hot water, ensuring that you use different disposable cloths for raw food preparation areas and ready to eat food preparation areas.
Equipment and utensils
If the same utensils and equipment are used for both raw food and ready-to-eat food, at separate times, ensure that utensils and equipment are disinfected between uses, using your dishwasher on the hottest full cycle.
Any method of heat disinfection is acceptable if the process removes E. coli O157 from all surfaces. For example, a sterilising sink or a steam cleaner. Adequate time and temperature combinations may need to be considered and utensils and equipment should be visibly clean prior to any heat disinfection.
If heat disinfection or a dishwasher is not available, then equipment and utensils should be specifically designated for either raw food only or for ready-to-eat food only.
Regardless of the availability of hand sanitisers, all food handlers should regularly wash their hand using warm running water, hand soap and drying with disposable towels. If liquid hand soaps are unavailable, then you should use alternatives such as soap bars.
If you have not got soap you cannot operate hygienically, and the solution is don’t produce food until you have.
Please refer to the NHS handwashing advice.
Allergens also need to be considered if food is sold at a distance (e.g. internet sales or home delivery), the allergen information must be provided:
- before the purchase of the food is complete (this could be in writing or verbally)
- in a written format when the food is delivered.
Allergen advice can be found here
Coronavirus advice and materials for food businesses wishing to diversify can be found here
You have responsibilities to ensure food handlers are fit for work under the food hygiene regulations and in addition you have a general duty to ensure the Health, Safety and Welfare of persons in your employment and members of the public.
Relevant staff must be provided with clear instructions on any infection control policy in place, and any person so affected and employed in a food business and who is likely to come into contact with food is to report immediately the illness or symptoms, and if possible their causes, to the food business operator.
Support for businesses
The Chancellor has set out a package of temporary, timely and targeted measures to support public services, people and businesses through this period of disruption caused by COVID-19. More information on support available can be found on the Government website
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