COVID-19 Protocols

COVID-19

What is COVID-19?

On 31 December 2019, the World Health Organization (WHO) reported a cluster of pneumonia cases in Wuhan City, China. ‘Severe Acute Respiratory Syndrome Coronavirus 2’ (SARS-CoV-2) was confirmed as the causative agent of what we now know as ‘Coronavirus Disease 2019’ (COVID-19). Since then, the virus has spread to more than 100 countries, including South Africa.

The effects of the COVID-19 pandemic on food services and systems worldwide have been unprecedented. No aspect of food systems has been left unaffected, be it in a surge of demand for a specific service or product, new and unexpected challenges in business models and operations or heightened awareness of inequities within food production and services.s.

COVID-19

RASA COVID-19 Reopen Guide

Recommended guidelines on how to prepare for resuming operations, ways to safeguard your employees, best practices for enhanced cleaning and disinfection and how to reassure your customers in this “new” normal.

TBCSA

TBCSA Protocols

The Protocols remain a live document, adjusted continuously in line with the risk-adjusted economic activity allowed, the pandemic status and published regulations and directions.

Download the latest version of the Tourism Business Council of South Africa (TBCSA) Industry Protocols here.

7 Food Safety Guidelines for Chefs

Food Safety in the Hospitality industry has always been an important topic. However, in the last few years with increased food allergens among consumers, foodborne illnesses and contaminated risks, Food Safety is a demanded skill of all foodservice professionals. In this guide you will find the latest tips and regulations with regards to establishment food safety, such as allergen considerations, food storage checklist, HACCP guides and more.

Tip #1: Make sure your Personal Hygiene is taken care of!
Food hygiene starts with good personal hygiene. Personal hygiene is often the cause of many food poisoning cases, however, it tends to be de-prioritised when it comes to food safety. Observing and monitoring your kitchen staff’s personal hygiene is crucial in preventing food contamination. Find out more about basic staff attire that prevents food contamination in this Food Hygiene article.

Tip #2 Ensure your Kitchen is using a Cleaning Checklist
Get to grips with the most important factors to clean Back-of-House and Front-of-House in this Establishment Cleaning Checklist.

Tip #3 Stay up to date with the most common Food Allergies
Find out more about the 8 most common foods that cause allergies. Even small traces of these ingredients can cause fatal incidents for consumers with serious repercussions for food establishments. In the UK, an establishment was recently sentenced to 6 years in jail for failing to adhere to food safety precautions.

Tip #4 Get your Team onboard the latest Food Storage Guidelines
Food storage plays a crucial role in food safety practices. Each establishment has the responsibility to store their products in the right way, whether freezer/ refrigerator or low moisture room/ dark room. Storage depends on the type of product but fundamentally they should be kept clean and safe. When storing food, follow these Food Storage Tips.

Tip #5 Minimize Cross-Contamination Risks
Cross contamination is a big food safety hazard. In the kitchen it’s vital to ensure that all risks of infection are prevented. Cross contamination can occur in various ways:

People to Food
Food to Food
Chemicals to Food

Use these tips on How to Prevent Cross Contamination in Food and ensure food safety is met!

Tip #6 Get to grips with HACCP
As a Chef you want to be sure that the food you serve is tasty, nutritious, and above all safe. If food safety standards are mismanaged, you are at risk for putting both your customers’ health and your operation’s reputation at risk. Making a HACCP plan for your food storage will help you identify and monitor biological, chemical, and physical properties that are foodborne hazards. It is preventive, rather than reactive and is an effective risk management tool. Use this HACCP Checklist to ensure your kitchen is safe and hygienic.

Tip #7 Know your Hazard spots
Knowing your kitchen and routine’s hazard spots ensure establishment and staff safety. View the Most Common Kitchen Hazard Spots known to Chefs and download a free template to use in the kitchen.

*Taken from www.unileverfoodsolutions.co.za

 

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