If basic food handling practices and hygiene are followed transmission through food is unlikely and there is no evidence of this occurring with novel coronavirus to date, however investigations into how the virus spreads are continuing.
The World Health Organization (WHO) has issued precautionary recommendations including advice on good hygiene practices during food handling and preparation, they include:
washing hands between handling raw and cooked foods
thorough cooking and proper handling of meat products
covering your mouth and nose when coughing and sneezing
avoiding close contact with anyone showing symptoms of respiratory illness, such as coughing and sneezing
good hygiene and sanitation are important to avoid cross contamination between raw or undercooked foods and cooked or ready to eat foods in the kitchen.
Ensure that employees are following their food safety plan with.
Storage of Food
Cooking/Cooling Temperatures (2/4-hour rule)
Cleaning and sanitising food preparation areas
If an employee has suspected symptoms of respiratory illness you should avoid preparing food for other people and seek medical attention. Refer further to our Legal & IR FAQ sheet
Remain vigilant in these areas.
Follow your Food Safety Plan
Conduct a risk assessment, increase cleaning activity if required
If you are serving food;
Be aware of how used dishes are collected from a table. Minimising the risk of cross contamination by avoiding touching areas that have been in direct contact with the customer or food.
Ensure that tables are adequately cleaned and sanitised between each customer, as well as 1.5 metres distance
Crockery & Cutlery to washed in hot water and food safe sanitizer/use of dishwasher, and regularly temp check the water if possible.
Move to single use items if possible
The FSANZ (Food Standards Australia New Zealand) will continue to monitor developments and liaise with the relevant government bodies. For further information regarding FSANZ click here