7 Hints & Tips for Reopening of Cafes & Restaurants

Keep your staff and guests safe.

Basics of a HACCP System

Why use a HACCP system

HACCP is a systematic approach to identifying and controlling hazards and producing safe food. It is a legal and moral responsibility for every food business to implement a food safety management system to minimize the risk of food poisoning. The World Health Organization requires that all food is controlled via a Food Safety Management System based on the Food Code or Codex Principles.

A HACCP system Identifies where potential contamination can occur (the critical control points or CCPs) and strictly manages and monitors these points as a way of ensuring the process is in control and that the safest product possible is being produced. HACCP is designed to prevent rather than catch potential hazards.

Implementing a HACCP System requires that both Prerequisite Programs and HACCP Plans are implemented.

Prerequisite programs ensure a hygienic environment and good processes for personnel - please see our members area for the full document

Checklist for getting your establishment up and running again

With extended lockdown, properties have been shut for several months, so it is important to get procedures in place to ensure a smooth re opening. 

Use our checklist to help, and feel free to contact us should you require any other assistance.

Cleaning Effectively

Helpful advice from the UK Food Standards Agency that can be applied to any business.

Cleaning Equipment SOP template

To be used as part of documented cleaning schedule

Covid-19 Prevention Advice Chinese

General Principles

Covid-19 Prevention Advice English

General Principles

Covid-19 Prevention Tips for Offices

Provide a safe working envirnment for your team using these helpful Tips

• Provide handwashing amenities – this includes soap and a hand drying method (damp
• hands spread germs)
• Encourage staff to handwash prior to starting work and regularly throughout the day
• Clean and Disinfect the washroom at regular intervals, at least every 4 hours.
• Minimize the use of / don’t share rulers, staplers etc.

See the full list in the members area.

Food Hygiene Policy

All Food Handlers have a responsibility to observe high standards of personal hygiene at all times to ensure they prevent the spread of germs, bacteria and foodborne illness The food hygiene procedures listed below should be followed as part of the job role.

1. Maintain a high standard of grooming and appearance at all times in line with the company grooming policy
2. Wear clean and freshly laundered uniform at the start of each shift
3. Leave personal belongings, cigarettes and medication in accommodation or lockers outside the food production, preparation and service areas

Goods Received Template

Food Safety in your property, starts with ensuring all items recieved come from reputable suppliers and are risk free on receipt.

Ensure everything is checked and recorded.

Key Storage Guidelines

Adequate storage, prevents bacterial growth, spoilage, pests and mould.

Items stored at incorrect temperatures will become unfit for consumption quickly.

Multi Unit Weekly Temperature Monitoring Log

Use as part of your Temperature monitoring process.

Pest Control

Having a robust Pest Management System is essential for keeping your establishment Pest Free. Pests cause damage and spread disease.

Make sure you choose your Pest Contractor wisely, otherwise you can be paying a lot of money for a substandard service.

Use the following guidelines.

The Pest Control Operator (PCO) should use properly trained staff to ensure they can identify pest infestations, decide if and when pesticides should be used and recommend the appropriate course of action.

They should;

1. Conduct regular inspections of the food premises
2. Install and monitor bait boxes
3. Provide a formulized fumigation schedule if deemed necessary
4. Keep and maintain records relating to sightings, bait points, treatment styles & chemicals used by;

1. 1. Marking all baits, traps and electronic fly killers on a clearly defined building map

Refrigerator, Freezer Breakdown Actions

Maintaining the Cold Chain is an essential part of Food Safety.

If your Cold Storage Units breakdown, you run the risk of microbiological growth, spoilage, and food posioning risks,  unless suitable action is taken quickly.

Training Required for the New Normal

To ensure the health and welfare of your guests, customers, team members and contractors, it is important to ensure your team are appropriately trained on all the new and updated systems, processes and procedures.

Areas to consider are:

• Management of COVID-19 positive infected cases (guests and workers
• Food delivery services measures & supplier management
• Management of technical services and maintenance
• Hand washing protocols - key points, proper use of single use hand gloves
• Use of PPE: use of respirators, facemasks, and cloth face coverings
• Laundering of uniform, table linen, napkins
• Enhanced cleaning and sanitation methods / frequency
• Chemical usage and dilution
• Verification and monitoring of systems, procedures and handwash practices

A full list is available in our members section.