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Covid19 White Paper

Restaurants, bars, cafes, contract catering and food services providers have been some of the hardest hit by the current Covid-19 global pandemic. Many have been forced to close their operations and now await further advice on when and how they should re-open.

When they do there will be many things to consider, including how to ensure food safety and control of Covid-19 in relation to both their staff and customers.

Current legislation and guidance

The following key legislation and guidance is available to food businesses in relation to food safety and control of Covid-19.

Legislation

  • Food safety
    • European Regulation (EC) No 178/2002 – Food safety;
    • European Regulation (EC) 852/2004 – Food hygiene; and
    • European Regulation (EC) 1169/2011 – Allergen control.
  • Covid-19
    • The Health Protection (Coronavirus) regulations 2020

Guidance

  • Food safety
    • Food safety Guidance
  • Covid-19
    • WHO guidance for food businesses
    • WHO guidance for hotels
    • ECDC cleaning guidance
    • UK government guidance to food businesses 1
    • UK government guidance to food businesses 2
    • UK FSS guidance for food businesses
    • UK Hospitality guidance
    • UK CIEH guidance for food takeaway/delivery

Two key pre-requisites for food safety and control of Covid-19.

Many food businesses will be familiar with control of food safety through use of a Food Safety Management System1 (FSMS).

Note: New regulations in relation to control of Covid-19 are in continuous development. Please refer to your local government website for updates. This white paper is based on UK guidelines.

This FSMS will be based on application of Hazard Analysis and Critical Control Point (HACCP) principles2 which, in turn, are underpinned by pre-requisite programmes related to good hygienic practice3.

These include personal hygiene, and cleaning and disinfection.
When it comes to control of Covid-19 there are a limited number of options. These can be ranked in order of their impact on infection risk,

  1. Avoid all personal contact.
  2. Health surveillance and exclusion;
    Social distancing;
    Personal hygiene;
    and Workplace cleaning.
  3. Use of personal protective equipment.
  4. Workplace ventilation.

Debra Smith – Global Hygiene Specialist,
Vikan A/S, Rævevej 1, 7800 Skive, Denmark

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