WHITE PAPER Two key pre-requisites for food safety and Covid-19 control. DEBRA SMITH - GLOBAL HYGIENE SPECIALIST, VIKAN A/S Restaurants, bars, cafes, contract catering and food services providers have been some of the hardest hit by the current Covid-19 global pandemic. Many have been forced to close their operations and now await further advice on when and how they should re-open. When they do there will be many things to consider, including how to ensure food safety and control of Covid-19 in relation to both their staff and customers. Current legislation and guidance The following key legislation and guidance is available to food businesses in relation to food safety and control of Covid-19. Legislation • Food safety o European Regulation (EC) No 178/2002 Food safety; o European Regulation (EC) 852/2004 Food hygiene; and o European Regulation (EC) 1169/2011 Allergen control. • Covid-19 o The Health Protection (Coronavirus) regulations 2020 Note: New regulations in relation to control of Covid-19 are currently in development. Please refer to your local government website for updates. Guidance • Food safety o Food safety Guidance • Covid-19 o WHO guidance for food businesses o WHO guidance for hotels o ECDC cleaning guidance o UK government guidance to food businesses 1 o UK government guidance to food businesses 2 o UK FSS guidance for food businesses o UK Hospitality guidance o UK CIEH guidance for food takeaway/delivery Two key pre-requisites for food safety and control of Covid-19. Many food businesses will be familiar with control of food safety through use of a Food Safety Management System1 (FSMS). This FSMS will be based on application of Hazard Analysis and Critical Control Point (HACCP) principles2 Vikan A/S - Department of Hygiene 01 Copyright © 2020 Vikan A/S · All Rights Reserved
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