Government Advice on Covid-19 for the Food Industry
Although it is very unlikely that Covid-19 is transmitted through food or food packaging, as a matter of good hygiene practice, anyone handling food must wash their hands frequently with soap and water for at least 20 seconds. This should be done routinely, including:
- Before and after handling food
- When moving between different areas of the workplace, and especially after being in a public place
- After blowing your nose, coughing or sneezing. Coughs and sneezes should be caught in a tissue or the crook of your elbow.
Although Covid-19 is not mentioned specifically in the Level RSPH 2 Award in Food Safety and Hygiene, the following content, which is essential for helping to stop the spread of coronavirus, is included:
- Importance of effective hand-washing practices
- Occasions when hands should be washed
- Cleaning, disinfection and preventing cross-contamination are all covered in the specification at a sufficient depth and level to address any concerns about Covid-19 in food.
Remember the 4Cs of food hygiene: Cleaning, Cooking, Chilling, Cross-contamination.