Restaurant Food Safety Tips During COVID-19

Your restaurant was likely humming with energy and serving a full house on Valentine’s Day – which wasn’t all that long ago. Restaurant food safety was second nature in your kitchen’s training and daily practices, but they may not have been the number one thing on everyone’s mind. Not like now.

Why Is Safe Food Handling Crucial to Help Prevent COVID-19?

All restaurateurs should protect public health by following proper food safety standards in the best of times. Getting the official credentials is essential to fulfilling that obligation, so you should get a food service license and food hygiene certificate. During the COVID-19 pandemic, that responsibility has become even more significant.

1. Send Staff Home If They Show Symptoms

Food safety starts with the people who are preparing and serving meals. You must lead by example if you want your restaurant employees to take the COVID-19 pandemic seriously. If any of your Food staff have cold symptoms – even mild ones – send them home.

The NHS’s official guidance dictates that people with flu-like symptoms who haven’t yet been tested for COVID-19 should stay home from work and self-isolate for seven full days. After that first week, if the fever and high temperature have passed, they can stop self-isolating. Read more!

2. Make Handwashing Mandatory

Forget simply encouraging extra handwashing. Now is the time to make handwashing with soap and water for at least 20 seconds mandatory in various situations, including:

  • When staff arrive at your restaurant
  • Between each order, they prepare
  • After touching shared surfaces
  • After a meal or a smoke break
  • After bathroom breaks
  • After handling money
  • After cleaning the restaurant
  • When they leave for the day

3. Limit Food Handling

Personal hygiene is imperative for protecting against the coronavirus, but you can take measures a step further by limiting the number of people who handle food and food packaging in your restaurant. You may need to rethink your kitchen line’s flow, if possible, to have fewer staff involved in meal prep, as long as you continue to handle raw and cooked food separately.

4. Clean – And Then Clean Again

Before, during, and after shifts, now is the time to up your cleaning game. Exactly how long the coronavirus can survive on surfaces hasn’t yet been confirmed – and it could vary depending on conditions – so be diligent in frequently wiping down counters and cleaning cookware, tableware, utensils, and high-contact surfaces like door handles.

5. Equip Drivers with Information and Protection

Restaurateurs can take several steps to protect their delivery drivers from exposure to the coronavirus, starting by outlining delivery instructions at the point when a customer places their order online or over the phone.

6. Handle Packages Properly

You and your restaurant staff will inevitably have to touch some food packages to fulfill orders, and you’ll have to work together to do so safely. Adhere to social distancing by avoiding passing packages to one another. Instead, set the item down on a table and then walk away so the other person can pick it up safely. For more details, visit:

7. Be Smart with Suppliers

It’s essential to protect your suppliers, as well as your guests and employees. You can use the same contactless drop-off method with suppliers that you do with delivery customers. Again, limit the number of people handling these items.

Bottom line

Remember to send any employees home who show cold symptoms, and be vigilant about handwashing and cleaning. Limit food handling and exercise proper package handling. Finally, implement contactless drop-offs with delivery drivers and suppliers if possible.