We have created a full set of standard signage to allow you to operate your business within the latest government guidelines during the pandemic and as we start to get back to trading again. Now all artwork has 1m not 2m distancing information shown.
Simply download the above document and either print on your own printer or supply to a print shop to produce whatever you need for your new processes. Please note that floor stickers and some other items may need to be produced to specific guidelines to fit with health & safety requirements.
A quick internet search will reveal a whole raft of information and advice regarding food business operations during and after the pandemic. This checklist, written by the brilliant team at the Institute of Food Science and Technology, is the most comprehensive and easy to follow list we’ve found.
To deliver prepared food / meals to customers, you need to be registered as a food business, via your local authority. If you run an existing food business and want to start delivering food orders, you need to consider any new or different risks posed by this change. You will need to work through your Food Safety Management System* to make sure any food you sell in this way remains safe to eat.
Planning rules were relaxed on 17 March 2020 to allow pubs and restaurants to operate for 12 months as hot food and drinks takeaways during the coronavirus outbreak. However, businesses that do this must tell their local authority when the new use begins and ends.
The Association of British insurers have confirmed that if you are using your personal vehicle to deliver groceries or other essential goods to people, as long as you are not including a delivery charge, you do not need to update your insurance cover. If you are charging for deliveries, you should contact your insurance provider/ broker to check if they can extend your vehicle insurance to cover home delivery.
*Your Food Safety Management System, sometimes referred to as HACCP, is the system you create that considers the safety risk of every element of your food operation and puts measures in place to eliminate or minimise those risks. See TSFG’s Level 2 HACCP course for more details.
Legionnaires Disease is caused by Legionella bacteria, which live and breed in temperate, standing water and are then transmitted through airborne particles. Any premises that has been closed down for two or more weeks may have unintentionally been breeding this potentially fatal disease. Water systems, condensers, coolers, A/C units and tanks which have reached temperatures of 20-45 degrees C, may now harbour the bacteria – and no-one wants to face a new biological enemy in the wake of a global pandemic!
Ideally, water systems will have been flushed out, chemically treated and properly closed down before lockdown, but many businesses will not have considered this risk before they locked their doors. If that includes your business – you are not alone. The HSE has issued guidance about what to do in this situation. Follow their guidance and risk assessment here. And if necessary, call on the services of a local expert to ensure your water system is risk free before you open up to staff or customers.