Food Safety Information
The ongoing COVID-19 pandemic is disrupting normal operations for countless food and beverage manufacturers. This disruption may occur due to limited staff numbers (as a result of social distancing requirements, layoffs, or staff sickness); additional sanitation requirements in relation to the control of COVID-19 transmission; changes in the level of production (up or down); and even site shutdown. These in turn can lead to a loss of resources for, or focus on, food safety sanitation.
Food manufacturers have a legal obligation to produce safe food and it is therefore essential that routine sanitation practices continue and that additional sanitation is undertaken after a period of shutdown. Employers also have a legal obligation to ensure the safety of their workforce, including minimising their risk of COVID-19 infection.
Sanitation for Food Safety
Review your Sanitation Standard Operating Procedures (SSOPs) and ensure you have the right tools for the job
- Review SSOPs for required cleaning tools and equipment
- Review your colour-coding plan
- Check all shadow boards, tool racks, and storage locations for tools that need to be replaced
