Tip of the Week

Hospitality businesses – you are doing a great job keeping your staff and customers safe in your venues!

Keeping up with the latest COVID guidance is a nightmare, especially with localised requirements.  So, we thought it would be helpful to send you our latest guidance safety tips.

Kitchen

  • Remind staff they should not attend work if they have any COVID symptoms, if a member of their household has COVID, or if they have been asked to self isolate by NHS Track and Trace
  • Staff to wash hands using hot water and antibacterial handwash soap frequently during the day, including before starting work and after every change in task.  If your sink has hand operated taps, ensure staff close the tap using blue roll so hands are not re-infected.
  • Antibacterial handwash soap to be available at ALL handwash basins (check and refill frequently)
  • Blue roll dispensers to be kept filled at all times. DO NOT store blue roll on counter tops as the roll is easily contaminated by dirty hands.
  • Kitchen sanitiser spray guns to be kept filled at all times
  • Keep kitchen well ventilated
  • Try to avoid face to face unprotected contact with others in the kitchen (i.e. when not wearing a face covering)
  • Use sanitiser and blue roll as a 2 stage cleaning process to clean worksurfaces and touchpoints frequently throughout the day

 Front of House

  • Remind staff they should not attend work if they have any COVID symptoms, if a member of their household has COVID, or if they have been asked to self isolate by NHS Track and Trace
  • Staff to wash hands using hot water and antibacterial handwash soap frequently during the day including before starting work and after every change in task.  If your sink has hand operated taps, ensure staff close the tap using blue roll so hands are not re-infected. Use hand sanitiser in areas where there is no handwash basin
  • Antibacterial handwash soap to be available at ALL handwash basins (check and refill frequently)
  • Use sanitiser and blue roll to clean touchpoints throughout the building frequently throughout the day including –
    • staff and customer washrooms – taps, toilet door locks and door handles, soap dispensers
    • door handles and push panels throughout the building including front door
    • front of house tables and surfaces after every customer
    • bar
    • light switches
    • stair bannisters
  • If you are using cruets and sauce bottles, sanitise them after every change in customer
  • Make sure your glasswasher is kept in a clean condition and is working at the correct temperature (rinse above 82°C)
  • Ice machine – ensure the ice scoop is stored outside the machine and that the handle does not come into contact with the ice. Wash scoop in dishwasher daily

Alert

Communicate regularly with your team. We recommend a weekly team meeting (socially distanced of course) as a short reminder of all the above safety procedures

Weekly Food Fact

Did you know that turnips were commonly used to carve Halloween lanterns before pumpkins became popular.  Jack-o-lanterns originated from an old Celtic story about “Stingy Jack” who used to play tricks on the devil.  When he died, the devil sent him into the night with burning coal, which Jack put into a carved turnip to light his way.  According to folklore, Jack’s ghosts still wanders the earth so people carved scary faces into turnips and pumpkins to scare him away.

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