Practical things to make your food business safer

PRACTICAL THINGS TO MAKE YOUR FOOD BUSINESS SAFER

Although fortunately, there is no evidence of transmission of COVID19 via food per se, there are still precautions that you can take to help minimise transmission while continuing to provide food to your customers.

Staff areas

– Regularly clean communal staff areas, including wiping down door handles and other commonly touches places.

– Adjust working practices to be able to maintain a safe distance from other workers.

Reduce tool sharing if possible, or make sure tools are cleaned after use.

Harvesting

– Regularly wash hands and/or wear gloves.avoid touching face while working, even if wearing gloves

– If in doubt cover mouth & nose while harvesting.  

Farm shops

– Limiting the number of customers allowed in the shop at any time.  

– Installing a hand washing sink next to the shop for customers and staff.

– Putting hand sanitiser in the shop for customers and staff.

– Disinfecting and cleaning surfaces, basket handles and door handles in the shop as much as possible throughout opening times. 

– Arranging food in a way that minimises the need for customers to rummage. 

– Take payment by card rather than handling cash if possible

Veg box deliveries 

– Wash hands thoroughly before packing.

– If in doubt, cover mouth and nose before packing.

– Leave box in agreed place outside rather than knocking on the door.

– Enable and encourage customers to pay electronically rather than with cash.

– Asking customers to not return packaging

Farmers Markets  

– Regularly disinfect tables. 

– Increase spacing of tables. 

– Provide hand sanitiser for customers to use before selecting their items. Consider pre-bagging produce where possible

– Disinfect your hands after handling money. 

Please also see helpful advice on the CSA Network website and the Foods Standard Scotland website.