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dc.contributor.authorHealth Protection Surveillance Centre
dc.date.accessioned2020-06-29T16:01:26Z
dc.date.available2020-06-23T11:58:39Z
dc.date.available2020-06-29T16:01:26Z
dc.date.issued2020-06-25
dc.identifier.urihttp://hdl.handle.net/10147/627821
dc.descriptionThis document should be read in conjunction with COVID-19 guidance which has been provided to food businesses by the following agencies: 1.Return to Work Safely Protocol which applies to all workplaces and has its basis in the Health, Safety and Welfare at Work Act 2005. 2.NSAI Guidance for Retailers 3.Failte Ireland Guidance for Tourism and Hospitality Sector 4.FSAI Guidance and FAQs on food safety during COVID-19 5.Government Road Map for reopening of society Physical distancing of 2-metres should be maintained between tables. However, if this is not possible, this can be reduced to 1 metre in controlled environments if all of the other risk mitigations requirements outlined in Appendix 1 have been met AND pre-booked time-limited slots are in place, which are a maximum of 1 hour 45 minutes duration. There should be a minimum of 15 minutes between bookings in order to allow for adequate cleaning and to allow customers to leave and enter, without mixing. Good staff hygiene practices effective in controlling COVID-19 include: proper hand hygiene – washing with soap and water for at least 20 seconds frequent use of alcohol-based hand sanitisers; good respiratory etiquette (cover mouth and nose when coughing or sneezing; dispose of tissues and wash hands); frequent cleaning/disinfection of work surfaces and touch points such as door handles; avoiding close contact with anyone showing symptoms of respiratory illness such as coughing and sneezing.en_US
dc.language.isoenen_US
dc.publisherHealth Service Executiveen_US
dc.subjectCORONAVIRUSen_US
dc.subjectCOVID-19en_US
dc.subjectINFECTION CONTROLen_US
dc.subjectFOOD SAFETYen_US
dc.subjectOCCUPATIONAL HEALTH AND SAFETYen_US
dc.subjectHAND HYGIENEen_US
dc.titleCOVID-19: Guidance for Food Service Businesses [v1.1]en_US
dc.typeGuidelineen_US
refterms.dateFOA2020-06-23T11:58:40Z


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