Food Business Checklist

Cutlery and condiments such as salt, pepper and sauces should be primarily kept behind the counter (or else where they cannot be contaminated by customer handling) and served by staff as needed.

Businesses should calculate their customer area and work out how many customers are permitted in the premises at one time (1 per 4m² according to Government requirements. Displaying this number in a visible place at the entry can help.)

Reinforce proper hand washing techniques - more important than ever. Monitor your staff and ensure they are washing their hands after touching their hair, body or money or any time their hands may have been contaminated.

Whilst this is not mandatory, and hand sanitiser is not as effective as hand washing, this is a good method to help reduce transmission risk associated with those coming into your business.

Remember that the 2hr/4hr rule applies for any potentially hazardous food (such as meat/dairy/fish etc.) which is not kept either above 60°C or below 5°C. Keeping records will help to support this if any food illness allegation arises.

Food contact items and fixtures, fittings and equipment must be a focus point for sanitising. Remember that cleaning and sanitising is a two-step process, the second part of the process generally involves the use of a chemical sanitiser/disinfectant.

Ensure that an ample supply of soap and paper towel is kept in stock. If you run out, you must close until you have restocked or temporarily sourced these items elsewhere, eg. a supermarket, (do not simply await your delivery). The transmission risk of COVID-19 from hands is a high risk.

Businesses must have at least one of these so that they can accurately check the temperature of fridges, bain maries, cooked foods, deliveries etc. The readouts on equipment such as fridges and often inaccurate and cannot not be relied on.

As it becomes colder, some business may witness and increase in pest activity. This is because pests are looking for a warm and dry place to wait out the winter. Make sure that you are monitoring and preventing pest entry as well as carrying out pest treatments.