Food health and safety firm Navitas has issued seven steps that foodservice operators should take to prepare for a safe reopening.
With the government earmarking the gradual lifting of lockdown rules for restaurants, pubs and cafes as stage three of their recovery plans – and a number of businesses now turning to takeaway and delivery – Navitas has highlighted a series of Covid control measures for commercial kitchens.
Derek Gardner, environmental health consultant and a director at Navitas, said: “Businesses must be prepared for safe reopening, in order for them to reassure and regain customers who will fear eating out upon lockdown lifting.”
Here are Mr Gardner’s top tips:
1. Get a Covid-specific safety certification
When restrictions eventually relax, people could be fearful of returning to their old habits, so the industry will need to reassure returning customers with proven safety procedures.
Behaviours will certainly change and businesses will need to demonstrate high levels of coronavirus controls to ensure staff and customer safety, reassure reluctant customers and secure their futures.
Showing you are certified in Covid-specific measures and that you have undergone training and a risk assessment, you will not only ensure you comply with government guidelines but that you are putting customers’ health first
2. Temporarily change the way you operate and consider delivery
Operations could be severely hindered under social distancing measures, so it’s important to look at how to use other spaces and run on reduced menus to allow for less staff in any single vicinity.
While temporary measures such as ‘one in, one out‘ systems have been put in place in fish and chip shops, for example, employers still have a ‘duty of care’ to their staff and implement effective controls both back and front of house to as early as is safe and possible.
3. Designate a Covid Champion
All staff should undergo awareness training and we suggest appointing a designated Covid Champion responsible for hourly checks for front-of-house separation, the correct use of PPE and other controls on a checklist.
Establish a daily check-in system, asking staff to disclose the health or otherwise of member of their household when they come to work.
4. Consider your PPE requirements
In order to reduce the risk of viral infection and in acknowledgement of occasions where full 2m social distancing may not be achievable i.e. passing in a corridor or other small area, the following PPE is recommended:
– Disposable gloves
– Disposable surgical facemask
– Disposable headwear
Standard surgical facemasks are sufficient as this is the standard worn by ‘Non-ITU’ medical staff within the hospital environment.
The above items should be renewed for each separate business case and amended according to the risks associated with your operation.
In addition, uniforms should be laundered in a hot wash daily, or as frequently as possible, in order to achieve a satisfactory level of ‘disinfection’.
5. Sanitising stations and cleanliness
Every business should enhance their sanitisation around touchpoints like light switches and handles, and regulate hand washing to a minimum of every 20 minutes.
Businesses should check their delivery procedures and the safe decanting and unwrapping of food.
6. Social Distancing
Like supermarkets, we must adopt a system of travel and clear signage to ensure customers and staff stay two metres apart and review seating and screening arrangements between tables.
Cash exchange is almost redundant now, so businesses must facilitate easy contactless payment and review acceptance of cash tips.
7. Conduct a risk assessment
Many businesses pre-empted the government lockdown, so Derek says commercial kitchens should be aware of the potential risks and conduct a thorough risk assessment of their premises before re-opening.
Quick shutdowns are risky. People leave oil in fryers and there is a big risk of pests, like rats, taking advantage of human absence to seek food.
Statutory test certifications of electric and gas may have expired, so your reputation is at risk, if you don’t consider the potential impacts, and you’ll need to consider how you clear tables, serve food and deal with customer toilets.