Covid-19 Pandemic. Our support for you.
What you need to know about COVID-19 and food
Although it is very unlikely that COVID-19 is transmitted through food or food packaging, as a matter of good hygiene practice your staff should wash their hands frequently with soap and water for at least 20 seconds. This should be done routinely, including:
before and after handling food
before handling clean cutlery, dishes, glasses, or other items to be used by the customer
after handling dirty or used items, such as collecting used dishes from customer tables
after handling money
after touching high-contact surfaces, such as door handles
when moving between different areas of the workplace
after being in a public place
after blowing your nose, coughing or sneezing. Coughs and sneezes should be caught in a tissue or the crook of your elbow
Food packaging should be handled in line with usual food safety practices and staff should continue to follow existing risk assessments and safe systems of working.
Food business operators should continue to follow the Food Standard Agency’s (FSA) guidance on personal hygiene and hygienic practices in food preparation, Hazard Analysis and Critical Control Point (HACCP) processes and guidance on risk assessment from the Health and Safety Executive (HSE).