The guidance is intended for all workplaces involved in manufacturing, processing, warehousing, picking, packaging and retailing of food. It also includes important information about the risk of community dissemination of coronavirus (COVID-19) from circumstances or activities related to the workplace such as transportation and accommodation arrangements.
A summary of the sections covered is listed below. Useful links, where relevant are also provided throughout the document.
Summary of sections:
What you need to know about coronavirus and food
Prevention and management of outbreaks and the role of employers – aiming to reduce risk of covid-19 cases in the workplace, spreading within the workplace, spreading from the workplace to the wider community, and reduce the impact of coronavirus on output and food production.
Work place risk assessments
The NHS track and Trace service
What’s the best way of communicating with employees
Managing entry into a food environment
How to work throughout a food facility
Maintaining social distancing within the workplace – e.g. start and end times, reduced number of workers where possible, breaks between shifts, communal areas, cohort approach, designated work areas/stations.
Managing cases that occur at work, explaining contact tracing to workers and supporting workers who have to start isolating
Outbreak preparedness – ensuring business continuity planning and a single point of contact.