Foodservice Cleaning and Hygiene in the Age of COVID-19

Foodservice Cleaning and Hygiene in the Age of COVID-19

The best ways to prevent the community spread of COVID-19 are for everybody to maintain effective hygiene and follow the rules of social distancing. The Food Standards Code needs food companies to take all possible measures to avoid contamination of their food service or processing environment.

Effective Hygiene

Maintaining helpful hygiene includes:

  • Cleaning and disinfection of facilities and equipment.
  • Regular hand washing.
  • Maintain strict requirements for the health and hygiene of workers.
  • Implementation of social distancing.

Cleaning and Sanitizing

You should make sure to clean and disinfect the following, regardless of coronavirus diseases:

  • All utensils for eating and drinking.
  • All food contact surfaces.

We recommend that you review your cleaning and disinfection practices to make sure that the general surface is also cleaned effectively and frequently. These include:

  1. Door handles
  2. Tap handles
  3. Refrigerator handles
  4. Switches
  5. Other high contact areas.

You should add something to your standard procedures for cleaning and disinfecting your business premises if required. Checkout how to make your quarantine better with CBD on https://www.anthonyspizzaandgrill.com/quarantine-cbd/

Foodservice Cleaning and Hygiene in the Age of COVID-19

Employee Health and Hygiene

Food handlers should take all possible measures to avoid contamination of the food service or processing environment. They should maintain good personal hygiene, including regular hand washing and social distance.

Employees who showing symptoms of COVID-19 should not attend work. Symptoms include – fever, cough, fatigue, sore throat, as well as shortness of breath. We recommend that you check the health of all employees on a daily basis. Food handlers who know or suspect they are not okay with coronavirus or another illness should report it to their manager or supervisor.

You should exclude food handlers who are not well from food handling activities or the workplace completely. This exclusion should be until it is considered professionally safe to return to work, under the guidance of the health authorities.

Tips to Prevent Virus Transmission

Normal best practice prevention measures will cut the risk of transmitting coronavirus diseases as well as foodborne illnesses such as salmonellosis and norovirus:

  • Maintain high-quality personal hygiene, especially hand washing.
  • Exclude sick workers.
  • Keep equipment and surfaces clean and disinfected.
  • Take other recommended measures like social distancing.

In many companies particularly food manufacturers, personnel routinely wear personal protective equipment (PPE), for example, protective clothing and gloves. With proper use, this can help prevent the spread of infectious COVID-19. Click here to get more on how prevent sick due to COVID-19.

While they have symptoms like fever or cough, everybody in the community has an obligation to stay home. Companies have the right to refuse service as well as be adamant that anybody with these symptoms leaves the facility.

Reusable Cups

In response to COVID-19, local food enforcement agencies may have their own advice or requirements. Food companies are responsible for the measures they implement to make sure that food is safe and adequate with food packaging. There is nothing in the Food Standards Code that particularly covers customers who bring their own reusable cups.

It depends on the business if they accept reusable cups. Businesses must have a policy on how they accept reusable cups and cleaning as well as sanitizing arrangements once accepting them. Companies are not required to accept dirty cups. Personal and equipment hygiene should be maintained at all times.