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 symptoms
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.

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