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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

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