05 Aug Best Food Storage Safety Practices During COVID-19
The European Food Safety Authority states that food is not a source or transmission route for COVID-19. Even so, it’s crucial to follow food safety practices to keep your business — and your customers — safe.
Coronaviruses, including COVID-19, need a host to grow and thrive. Therefore, they cannot spread through food or water. Also, there is no evidence that one can contract the virus after touching food packaging.
Despite these facts, consumers are still concerned about eating out or ordering takeaways.
Food storage safety is paramount as there are plenty of other germs that can spread through food. E.coli, Salmonella, and Campylobacter are just a few to mention.
Interested to know more? Follow these food storage safety rules to keep your business thriving.
Train Your Employees
First things first, make sure your employees know how to store and handle the food safely.
Ask them to wash their hands with antibacterial soap and water before touching food products. Disinfect and clean all surfaces where the food is prepared. Pay attention to hand touchpoints, such as refrigerator handles and water taps.
Request your employees to avoid leaving food products exposed and open. Clean all knives, pots, and other cutlery or crockery items with detergent after each use.
Government officials also recommend maintaining a distance of one or two meters between staff members. All food handlers should have easy access to hand soap, sanitisers, and disinfectants.
Furthermore, your delivery personnel should leave food orders at the door of the customer and avoid direct contact.
Consider sending a memo to your employees to remind them about these food safety rules. Make a bulleted list that summarises food safety practices and place it in the kitchen and other visible locations.
Prioritise Food Storage Safety
Food storage and handling are equally important when it comes to consumer health. Invest in a commercial freezer or chiller that complies with the latest food safety standards.
As a rule of thumb, your staff should always keep raw and ready-to-eat foods separate in the refrigerator. Make sure that all storage areas are clean and maintained at the correct temperature.
Meat products, for example, can be packed in vacuum bags and stored at between -18°C and 1°C.
Allow them to cool before freezing to reduce condensation and temperature fluctuations. Place raw meat in the freezer as soon as possible.
Freeze fish and seafood at –20°C for at least 24 hours or –35°C for at least 15 hours to destroy parasites before consumption. Ideally, defrost the food in the fridge, not at room temperature.
To avoid cross-contamination, ask your kitchen staff to use different plates, chopping boards, and utensils for cooked and raw food. Store meat, poultry, and fish separately in the fridge.
If you’re selling ready-to-eat food, inform your customers about how long to store it safely. Use insulated bags or boxes to maintain the food temperature stable during transportation.
Keep Your Customers Safe
Although the novel coronavirus doesn’t spread through food, you still need to keep your customers safe at all times. Invest in quality freezers, meat display fridges, and shelving systems that ensure food storage safety.
These preventive measures can go a long way toward the success of your food business. Show customers that you care about your health and take the steps needed to protect your staff.
See our selection of refrigeration equipment or contact us to discuss your needs. Our team can also check your existing equipment and provide regular service. Get in touch to find out more!
