FEA publishes Guide to Covid-19 and Best Kitchen Practice
Clear, concise format puts key guidance in one place
As we head towards July 4 and beyond there’s a lot of advice about how to run a safe foodservice operation in a Covid-19 world. FEA has contributed to several of the guidance initiatives and now the Association has pulled the key elements together and produced a ‘Guide to Covid-19 and Kitchen Best Practice.’
The Guide is available to download from the coronavirus section at fea.org.uk.
“The idea is to put all the important guidelines in one place, in a clear and concise format that foodservice operators and kitchen staff can easily digest,” says John Whitehouse, chair of FEA.
The Guide is split into sections covering key areas such as ‘people, staff and visitors’ and ‘kitchen layout.’ It also looks specifically kitchen equipment, offering advice ranging from basic cleaning schedules to exploiting technology, such a connectivity, to enhance hygiene.
“This Guide covers those areas that are directly impacted by the Covid-19 crisis,” says Whitehouse. “It is advisory and does not cover the established regulations and guidelines, covering areas such as food safety and staff welfare, which all foodservice operators should follow.”
The FEA Guide to Covid-19 and Kitchen Best Practice is free to download.