The COVID-19 pandemic is having a serious impact on food businesses around the world. Masses of posts about the coronavirus can be found on websites and social media, and important information is getting lost in the noise.
As the COVID-19 pandemic continues to take hold, many food businesses are switching to a delivery or take-out model.
If you are a food business owner or manager, share these 3 simple rules with your employees to minimize the risk of spreading COVID-19 at your business:
Don’t work when sick or exposed to COVID-19.
Keep personal hygiene top of mind.
Clean and sanitize to prevent the spread of COVID-19.
Let’s take a look at these rules in more detail.
Rule 1. Don’t work when sick or exposed to COVID-19
Ensure employees know the symptoms of COVID-19 and do not come to work if they are displaying any symptoms.
If exposed to COVID-19 (for example, through travel or a family member getting sick), employees should be advised to stay away from the food premises until cleared to work by a medical professional.
Rule 2. Keep personal hygiene top of mind
Train / re-train all employees on the correct way to wash their hands.
Remind your team of the appropriate times to wash their hands (food workers should be washing their hands multiple times every shift).
Place hand washing posters above every wash basin to remind employees of the proper technique and the importance of proper hand washing.
Instruct employees to ensure their uniform is laundered appropriately.
Do not allow employees to wear their uniform outside of the workplace.
Remind employees of other important personal hygiene rules such as not touching their face while working, and the correct etiquette for coughing and sneezing.
Rule 3. Clean and sanitize to prevent the spread of COVID-19
Many items that don’t normally get sanitized (e.g. menus, salt and pepper shakers) now need to be.
Task your employees with identifying all objects in your food business that need sanitizing.
Come up with a cleaning and sanitizing schedule for these items.
