Back in March, the government’s emergency legislation in response to Covid-19, ordered restaurants and pubs to close down essentially overnight. The Catering and Hospitality industry remains one of the hardest hit by the crisis. As the months have rolled on and restaurants and pubs look to reopen their doors by potentially, early July, many wonder how things might have to change or become different post Covid-19, especially when it comes to food hygiene and food safety.

Post COVID or Post Lockdown?

The phrase ‘post COVID-19’ means after COVID-19. The prefix post- means “after” or “behind”.

If you take that at face value, this assumes the pandemic has finished so therefore COVID-19 controls will no longer be necessary and things can go back to the way they were, by virtue of the fact there will no longer be COVID-19 to control against. However, some people when they use the term ‘post COVID-19’ actually mean ‘post lockdown’ or ‘during the easing of restrictions’. We very much hope that things will return to normal as soon as reasonably possible!

While we remain optimistic, that does need to be balanced with a realistic mindset. We cannot predict the future, but COVID-19 has left its mark on all of us and as restrictions ease, there certainly must be measures that will have to be in place within catering establishments before business commences once again, as well as during service that will control infection and possible transmission of the virus. Some of these measures will be temporary, but some are likely to last longer.

 

Before returning to work and reopening

First of all, in order to safeguard both employees and customers alike, there must be necessary and specific prerequisites in place. This is to ensure foundational preventative actions are put into effect long before a customer sets foot on the premises. This will include but is not limited to:

  • Directors, Food Business Operators and senior managers alike, should have dialogue prior to staff returning to their workplace, in order to ensure that appropriate procedures can be developed and put in place before staff return. Further discussions should take place very soon after workers return to identify whether those controls are working and are being adhered to. It will also be necessary for further discussions as things evolve or anything significantly changes.
  • A formal review of the establishment’s Food Safety Management System and Risk Assessments to ensure adequate and additional controls are up-to-date and take into account current scientific and epidemiological information. This would involve: making sure that adequate virus controls are in place such as deep cleans which occur more frequently, perhaps considering the use of contract cleaners and also making use of new virucidal cleaning products, as well as anti-bacterial disinfectants
  • A strong emphasis on a good food safety and safety culture. A Food Safety Culture are the values, attitudes and behaviours that characterise a food establishment with regards to food safety. This is demonstrated by displaying to staff and customers that ensuring food safety is an important commitment and not just “lip service.” For this to happen, Food Business Operators, Managers and Supervisors must communicate standards and legal responsibilities of staff and the importance thereof. This is a continual process, which will reinforce good hygiene practice on a day-to-day basis. Examples of this could be:

 

  • Verbal or written instruction demonstrating good practice
  • The use of relevant training courses for staff 
  • Issuing company workbook and hygiene rules to inform staff
  • The use of notices or posters, markers, signs, tape and / or floor mats reinforcing this will serve as a guide and a visual reminder
  • Leading by example.

 

  • Additional Training for Furloughed Staff. As things will have changed considerably by the time staff return to work, make sure that staff are prepared and up to date with the latest information and any new or different control measures/ policies and that support is given for any queries they may have.

Cleanliness and Personal Hygiene

After prerequisites are in place, it is important that appropriate measures are carried out and continue when business resumes trading. Although studies to date show that the virus is not foodborne, it is even more important that food handlers regularly wash their hands thoroughly with soap for at least 20 seconds; keep their uniforms neat and clean, and any staff who are unwell or displaying coronavirus symptoms must NOT be at work but go home and follow the current government guidelines for quarantining. Food businesses should be aware that not only must basic hygiene practices be maintained but also areas of risk are recognised and that special attention is paid to these areas.

  Cleaning of surfaces and Touch Points

Any hand contact surface areas must be cleaned frequently in order to stop the transmission of the virus. Stringent and regular cleaning of door handles, tills, table surfaces, menus etc. must be implemented. It is also important that surfaces such as tables are antimicrobial, being smooth, impervious and without crevices for viruses to harbour in.

Screening of guests

In some establishments it may also be possible to send guests a health screening questionnaire upon booking and providing them with written information; reminding them of the guidelines regarding self-isolation, if they or someone in their household has symptoms of COVID-19.

The idea of temperature checking customers as they enter the establishment could also mitigate the risk of an infected individual entering and infecting others. However, in addition to asymptomatic cases, there have been cases of infected persons not exhibiting a high temperature as a symptom of COVID-19. Therefore, although this may be a useful tool, it is by no means infallible.

 Social Distancing and PPE

In order to practice social distancing within the premises, a few things may be done to aid in carrying this out:

  • A reduced set customer allowance number
  • Make use of outside seating areas (if possible)
  • Updated seating arrangement that conforms to the 2 metre rule (wherever possible)
  • The use of ‘long trays’
  • The ceasation of buffets
  • The appropriate use of PPE such as plastic face shields and disposable gloves

Although the above may seem straightforward enough on paper, this will present various challenges. We must acknowledge at this point that the area of social distancing is not so straightforward and is problematic (even potentially with a 1 metre distancing rule) not least for the following two reasons:

  1. One of the primary reasons people go out to restaurants, pubs and clubs is to socialize. Food is one of the primary binding forces of our culture and there is a lot more than going out merely to be fed. Social distancing is by definition not very social and will inevitably create an unusual and clinical atmosphere and will take away from the occasion.
  2. Many restaurants rely on volume of customers to make them commercially viable – it’s a numbers game. For customers to adequately socially distance it could mean that the majority of restaurants will need to run at a half capacity or less, which would not only lead to a drop in profits, but in many cases cause the business to run at a loss and subsequently, will be unlikely to survive under social distancing. This is one of the biggest challenges that will need to be overcome. It is however interesting that the current government advice is “…practise social distancing wherever possible.” (Emphasis added). In the many cases it will not be possible to socially distance.

These extra measures will likely be temporary and we, as a business hope things will return to normal soon. Some of our team had the opportunity to talk to an epidemiologist recently who believes that this virus is on its way out and it won’t be long now before it comes to an end. As much as we still need to be careful and remain on our guard, the measures we put in place must be proportionate to the level of risk. We should not be cracking the proverbial peanut with a sledgehammer! Are we really being driven by objective medical and scientific advice or are we being ruled by fear? It is important that common sense prevails and measures are reasonable and commensurate with the risks. It is important also that individuals balance and weigh-up the risks for themselves.

 

For practical advice on returning to work and workplace controls and to be COVID safe, please contact us.