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Coronavirus (COVID-19) and Food Safety - What can food business owners/managers do?



This virus is most commonly spread from an infected person through coughing, sneezing, closed personal contact such as touching or shaking hands and cross-contamination.
Therefore owners and managers must be dedicated to training and enforcing strict personal hygiene and stringent cleaning and sanitizing protocols in their establishment.

Employers have an important role to play in preventing foodborne illness. They should:
? ensure that staff are aware of the coronavirus (COVID-19)
? ensure that staff are trained appropriately in food hygiene, cross-contamination, cleaning and sanitizing
? ensure effective supervision of staff to reinforce hygienic practices
? provide the correct facilities e.g. hand washing, toilets, to enable staff to practice good hygiene
? ensure staff and contractors report any physical signs/symptoms, before commencing work or while in the workplace.
? keep vigilant and ensure that staff are not ill and are fit to work

The Bottom Line:
Food handlers must not be allowed to work when sick. At time of print there is no vaccine or cure for COVID-19.
Employee food safety training; enforcement of employee hygiene policies; stringent cleaning and sanitizing and hand washing are your best defence tools against this virus, and other pathogens in your food establishment.

For more information about food safety training contact TrainCan, Inc. www.traincan.com 1 888 687 8796.