The Consumer Goods Council Food Safety Initiative shares some advise for food businesses during the COVID19 Pandemic.
Key Messages
- Ensure that the regulatory requirements laid out by Regulations Governing General Hygiene Requirements for Food Premises, the Transport of Food and Related Matters (Regulation No R.638 of 2018) are met as a minimum requirement.
- Everyone should practice good hygiene when preparing and handling food.
- Practice good hand hygiene – wash your hands frequently with soap and water for 20 seconds.
- Good manufacturing practices to always be followed, including frequent cleaning and sanitising food preparation surfaces.
- There is currently no medical or scientific evidence that COVID-19 is spread through food.
- Normal cleaning and sanitation measures will minimise the risk in a food service.
Topics included in this guideline include Foodborne transmission, COVID-19 on Surfaces, Food Handling Hygiene, Use of PPE, Employee tranportation, Employee diagnosis and more.
