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COVID-19: What can managers and business owners do?

Provides a few points to guide managers and owners managing COVID-19 in the workplace.
© International Culinary Studio

It is unlikely that COVID-19 can be transmitted through food, and there is no evidence to date of this happening. Usual good hygienic manufacturing practices and thorough cooking for cooked products will minimise the risk of transmission for any foodborne illness.

Employers still have an important role to play in preventing foodborne illness. They should:

  • Ensure staff are aware of COVID-19 by providing training to all staff.
  • Implement suitable protocols. Some countries have only allowed business to open if they have implemented certain COVID-19 protocols.
  • Stay informed of staff who have been overseas to affected regions or in contact with persons who have and seek appropriate medical advice.
  • Provide appropriate food hygiene training for food handlers.
  • Ensure effective supervision of food handlers to reinforce hygienic practices.
  • Provide appropriate facilities for hand washing or sanitation (e.g. hand wash basins, liquid soap alcohol gels/wipes) to enable food handlers to practice good hygiene.
  • Ensure that food handlers and external contractors are aware that they must report any signs/symptoms of respiratory illness before or during work.
  • Remain vigilant and ensure that food handlers and other staff are not ill and are fit to work.
  • Ensure that staff with symptoms stay home until medical advice is obtained.
  • Fully support staff through access to medical advice and during convalescence.
© International Culinary Studio
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Food Safety and Personal Hygiene in a Professional Kitchen

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