Public Health England and the Department for Environment, Food & Rural Affairs have issued new food safety related guidance for manufacturing, processing, warehousing, picking, packaging, retailing and service of food.
The aim of this guidance is to:
- reduce the risk of COVID-19 cases entering the workplace
- reduce the risk of COVID-19 spreading within the workplace
- reduce the risk of COVID-19 spreading from the workplace to the wider community
- reduce the impact of COVID-19 on output and production from the food industry
The guide emphasises the importance to review HACCP procedures, to consider and reflect any impact from Co-Vid controls. A Safe Method Checklist is a useful tool, to assess the personal hygiene and fitness to work practices in food premises.
The copy of the Guidance can be obtained here.