Covid-19 Update - Here Comes Level 1!

But what does level 1 mean for food businesses?

The definition of level 1 is that Covid 19 is now contained within the New Zealand borders with only isolated incidents of household transmission still possibly happening. However, the virus is still uncontrolled in other countries around the world. Level 1 allows anyone that has still been unable to operate to finally get back to business.

So back to normal….kinda

Below are the 5 key areas that level 1 will impact food businesses.

1. Testing and Contact Tracing

A comprehensive and aggressive testing and contact tracing system throughout NZ is key to the success of level 1 and us remaining there until level 0. Although community transmission is extremely low we still need to be ready to pounce immediately if a case does arise.

In saying that, the onus of contact tracing is being shifted to the consumer. Businesses, unless organizing a large scale event (such as music concerts and arena sports) will no longer be required to keep details of every customer.

The best way for consumers to keep track of their movements is by downloading the Covid Tracer App that has been developed by the Government (and is free to download and use). Print and place the QR code around your business to allow customers to simply scan it using their smart phone. Click here to get your QR code posters.

A few other things to keep in mind moving forward:

• Any staff, customers or suppliers who have any flu-like systems need to be encouraged (strongly) to get a Covid test. Now is not the time for our kiwi way of ‘nah, she’ll be right’. The longer a test is delayed the higher the chance of spreading the virus throughout society. The Government has promised that if you want a test you can get a test.
• If anyone on staff displays flu-like symptoms this must be reported to your local public health authority.
• If a probable or confirmed case happens to a staff member, supplier or customer you may be required to immediately close for a period. Be prepared for this.

2. Social Distancing and Public Gatherings

There are no distancing rules at level 1 and there are no limits on numbers allowed to gather. Food businesses will no longer have to have only one server per table or distancing at tables. Physical distancing is, of course, still encouraged, and anyone who is sick MUST stay home.

Public events and markets are allowed to happen again. However, Councils across the country are announcing that there will be a reduction in the number of these taking place compared to previous years. This is due to the huge strain the lockdown has put on available resources.

Border restrictions are still in place so there will still be no significant foreign tourist market. There will be an increase in how many people can arrive here under an exemption category, but anyone arriving (as well as anyone already here who is exposed to the disease) are required to go into isolation/quarantine for 14 days.

As for the rest of us – we can travel freely throughout NZ and so far reports are showing an increase in kiwis doing just that!

3. Employee's

High risk staff can now come back to work.

There is currently some support out there for employers who are retaining their staff or looking to hire more with more announcements imminent.

• The wage subsidy scheme has been extended for another 8 weeks. Click here to find out if you qualify for this.
• Interest free business loans of $10,000 + $1,800 per full time employee are still available through IRD. Applications for this close soon so click here if you would like to look into it.
• The Government is currently looking at a scheme to provide cash grants to businesses hiring new staff or creating new positions.

4. Cleaning and Sanitising

This remains the single best way to continue to protect against the Corona Virus. The first step is to ensure all your staff are following a two stage process for cleaning.

The two stages are:

1. Cleaning: this removes the grease, dirt and food residue but it does not kill all the germs. Cleaning should be done with detergent and hot water. In order for it to be effective the water should be at least 60° Don’t forget to rinse the detergent off afterwards.
2. Sanitise: Sanitising kills the bacteria and viruses. You need to use a product that specifically states that it sanitises.

Wiping down a surface is not enough.

When reviewing this with your staff remind everyone to:

• Use different cloths. One for the cleaning and a separate one for sanitising.
• Check the manufacturers instructions for the sanitiser – do you have the correct ratio of chemical to water? If not it may not work properly.
• Change the cloths more regularly than usual.
• Clean and sanitise more frequently. Do you usually wait til the end of the day? We suggest doing it several times a day on and around areas touched frequently.
• Use the right cloth for the job. A different cloth for the different jobs and areas.

It is easy to remember to clean and sanitise the most obvious areas such as tables and benches but this is a good opportunity to remind everyone of those less obvious places that are often touched by many hands.

Those ‘too often forgotten’ places:

• Door handles
• Fridge/freezer/chiller door handles
• Coffee machine handles
• The backs of chairs (especially the bit people hold to pull the chair in and out)
• Hand dryers in bathrooms
• The cash register/eftpos machine
• Tablets and computers used for record keeping

Don’t forget to dry the surface!

Water is the friend of bacteria and viruses. Leaving pools of water, even very small ones, will increase the spread so keep everything dry. Double check the hard to reach places such as under the coffee maker or in the seals of the fridge of any left over droplets.

It can be a daunting prospect planning ahead at the moment. While most of us have to completely rewrite our business plans it is compounded by the general uncertainty around what the next six months will actually look like globally. But there are some things to get excited about;

• A trans-Tasman bubble: It is hoped that by September the borders between New Zealand and Australia will be open. This will allow Australian tourists to come over – a boost that anyone impacted by the lack of tourists will appreciate.
• A Pacific Bubble: The Government are looking at opening the borders between NZ and a number of Pacific nations that have had no Covid cases to date. This could happen at the same time as the trans-Tasman bubble, or even earlier.

It is also time to look at any changes you made to your business scope during level 3 and 2 and decide if those changes are going to be permanent. Any permanent changes will need to have the correct food control plan and registration to go with them. This may mean you need to get your compliance sorted.

Here is a quick guide to what type of registration you will need and who it should be registered with. If you are still unsure click here to use our simple tool to find out what you need.

If you think you need to update your Food Control Plan and/or registration I can help. contact me directly at anna@foodcontrolplans.co.nz, call on 0800 FOR FCP or click below to book a quick chat with me either by phone or via zoom.