Reopening after an Emergency

 

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.

 

 

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:

1. What are the risks with restarting your business and how will they be managed?
2. How will workers and employees know how and are able to keep themselves safe from COVID-19?
3. How and what information on the health of workers and employees will be collected to ensure that they are safe and well to work?
4. How will workers/employees and customers be kept safe from exposure to COVID-19?
5. How will you manage an exposure or suspected exposure to COVID-19?
6. How will you review whether your plan is working?

 Get a risk assessment template by clicking below

 

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.

 

 

 

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.

 

 

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.

 

 

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.

 

 

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.

 

 

Is everything working in the bathrooms? Nothing blocked or leaking? Check the following things;

 

 

 

 

 

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.

 

 

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.

 

 

 

 

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.

 

 

 

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:

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.

 

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.