Coronavirus Policy (COVID-19)
Coronavirus are a family of viruses that cause respiratory illness including the common cold, seasonal flu, SARS and MERS. COVID-19 is a new strain.
The coronavirus is spread in sneeze or cough droplets;
1. Directly, for example coughing & sneezing directly on foods.
2. Indirectly, for example contact with an infected surface.
The incubation period is 1-14 days, commonly 5 days. Signs of infection include high fever with one or more respiratory symptoms (coughing, shortness of breath and breathing difficulties).
Severe symptoms include pneumonia, severe acute respiratory syndrome and kidney failure.
Handwashing is a priority. Ensure consistent & adequate hand washing. Food workers must wash hands including forearms;
o Before starting work
o Before handling cooked or ready to eat foods
o After handling or preparing raw food
o After handling waste
o After cleaning duties
o After using the toilet
o After blowing nose, sneezing or coughing
o After eating, drinking or smoking
o After handling money
Sanitizer can be used following hand washing.
Avoid touching your eyes, nose & mouth.
Management must be notified of staff illnesses including symptoms of respiratory illness.
Ensure all staff members are supervised and trained in food hygiene practices.
Staff members must use appropriate toilet facilities assigned to staff members only.
Staff must maintain a high degree of personal cleanliness and wear clean protective clothing.
Avoid close contact with anyone showing symptoms of respiratory illness.
Any staff member who has respiratory symptoms & in the last 14 days has been in contact with a person who has COVID-19 or travelled to country/region with a spread of coronavirus must phone their GP immediately and must alert management immediately.
Ensure all staff members have completed medical questionnaires.
Ensure staff members are aware of the coronavirus recommendations.