The announcement has been made and we are moving to level 3. What an amazing job we have done as a nation thus far!
Although restrictions are still high and many businesses are unable to trade, it is a welcome relief for many more. As you get your business up and running again, whether that is now in some capacity or later when lesser restrictions are imposed, it is important to run through a process to ensure your staff, customers and food are safe.
What steps you take next will depend on the amount of damage that has been done to your premises while you have been away, the condition of your stock and the type of food you want to sell.
The following is a summary of the most important things to consider as a food business when reopening after the Covid 19 lockdown. Each section covered is supported with the documents you need to add to your Food Control Plan and record keeping.
The Risk Assessment:
To ensure you are minimizing the risk of Covid-19 while operating during level 3 you need to have a self-assessed risk assessment completed and available onsite for inspection. The purpose of this risk assessment is to demonstrate that you have considered all the risks involved in trading during the increased restrictions and how you will prevent and control these risks. Ideally work with your staff and look at the following key areas:
- What are the risks with restarting your business and how will they be managed?
- How will workers and employees know how and are able to keep themselves safe from COVID-19?
- How and what information on the health of workers and employees will be collected to ensure that they are safe and well to work?
- How will workers/employees and customers be kept safe from exposure to COVID-19?
- How will you manage an exposure or suspected exposure to COVID-19?
- How will you review whether your plan is working?
Get a risk assessment template by clicking below
The building check:
This may seem like it is not a priority because we haven’t had a natural disaster such as a flood or an earthquake. But, if you have been away from your business for any length of time, it is important to check that all services, facilities, and equipment are fully functioning.
Below are the key areas of your building and facilities to check when re-opening after the Covid-19 lockdown. Download the checklist below before starting your inspection.
1. Access to the site
Check the access to the building. Both for staff/contractors and for customers. If it has been neglected for some time it may be in a state and need improving or clearing out. Give it a good clean and make sure it is welcoming.
2. Utilities (power, water gas)
It is unlikely you will find any damage to the power and water supplies to your business as a result of the virus. However, take this opportunity to check in with your providers to make sure there are no issues. This is particularly important if, like so many of us, you have not been paying your bills as promptly as you normally do. Let them know you are beginning trade again and make any arrangements necessary. This will ensure you retain access to those services that are essential to the running of your business.
3. Rubbish Collection
Check with your local council on rubbish collection in your area. The days or the frequency may have temporarily changed.
Is there rubbish that needs to be dealt with immediately? Not all refuse stations will be open yet so make some calls first.
4. Pest Control
Make sure there are no dead critters anywhere, or worse, live ones. Consult your food control plan, check and maintain any traps, inspect those places that food can get caught for signs of maggots, vermin and cockroaches.
5. Bathroom Facilities
Is everything working in the bathrooms? Nothing blocked or leaking? Check the following things;
- Your wastewater system. Double check that is in working order, especially if you use a septic tank or grey water system.
- Toilets – make sure toilets for staff and customers are in perfect working order and have plenty of hand cleaners and sanitisers on hand.
- Hand washing areas – these should be clean and stocked with soap, sanitisers and hand drying facilities.
6. Kitchen Facilities
Check that all your cooking, refrigeration and freezing equipment is in working order. Record any work you do or have done on equipment in your maintenance record as a part of your Food Control Plan record keeping. If you are using FCP Log click here to see a video on how to add to your maintenance record.
- Check all chillers, refrigerators, and freezers to make sure none have been accidentally turned off. Unless you have had an interruption to your power supply this is unlikely to be an issue. However, if it has happened click here for the process to follow and any resources required.
- Calibrate all your thermometers and scales so they are ready to use. If you are unsure how to do this check your Food Control Plan. Don’t forget to record it on your maintenance plan or in your diary.
- Test your refrigerated display cabinets to make sure they still work. Doing this now will increase your chances of getting them fixed or replaced before they are needed.
Have your fridges and freezers turned off? Click here for the protocol on what to do.
The Food Check
1. Food Packaging
Check all food packaging for damage and leaks. Throw out anything that has been exposed or is leaking as this could be a massive risk.
2. ‘Use By’ and ‘Best Before’ Dates
Check all best before and use by dates. Food that is beyond it’s ‘use by’ date must be thrown out. Food that has gone beyond its best before date can still be sold but you need to clearly inform your customer that this date has passed.
Don’t forget your dry stock, including herbs, spices and canned food. Record it all down on a stock wastage sheet.
Need a stock wastage record sheet? Click below
3. Sourcing and stocking using local suppliers
You need to think about how you are going to restock in an age of diminished international travel and trade. It will be important to start looking locally for your restocking needs. Make sure you check on what procedures your supplier has put in place to protect against Covid 19. If possible, get them to send you a copy of their risk assessment or plan for you to pop into your Food Control Plan like you would their registration documentation.
And remember, no matter what else
IF IN DOUBT, THROW IT OUT!!!
Cleaning and sanitising
It is essential that ALL utensils, equipment, and food contact surfaces are thoroughly cleaned and sanitised before you resume trading. This is a 2-step process:
- Cleaning: Cleaning removes the grease, dirt, and food residue but it does NOT kill bacteria. Cleaning in the commercial kitchen should be done with detergent and hot water. In order to be effective, the water should be at least 60°C. Don’t forget to rinse all of the detergent off afterwards!
- Sanitising: Sanitising comes after cleaning and kills bacteria. You need to be sure that the product you are using states on its label that it is a sanitiser, or that it kills bacteria. It is no good disinfecting surfaces that have not been cleaned properly. Be careful to follow the manufacturer’s instructions carefully.
When completing your cleaning and sanitising make sure you:
- Clean and sanitise all food areas (including serving areas), surfaces, utensils and equipment before use.
- Clean the customer area and clean and sanitise all crockery and cutlery.
- Clean all food packaging for supplies currently in stock.
- Check all food packaging materials (eg takeaway containers) are clean.
- Clean and sanitise all bathrooms and handwashing facilities.
Staff training
It is important that everyone knows what to do to produce safe food during an emergency. Make sure staff know what to do and understand how your business will be operating until normal service has been resumed.
If you would like to discuss anything from this article or just have a chat about your food business, click here and book in a 15 minute chat with me.