FOOD PREMISES COVID-19 MANAGEMENT - City of Ballarat
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03 5320 5500
ballarat.vic.gov.au
COVID-19 MANAGEMENT
FOOD PREMISES
Due to COVID-19, all businesses need to take extra precautions
and set up strict processes and procedures to reduce the virus’s
spread. This can be done through adequate physical distancing,
cleaning and hygiene measures.
As the Government eases restrictions, it is Important that businesses are operating within the set
guidelines. Further information can be found here regarding the latest restrictions and guidelines
for the hospitality industry:
dhhs.vic.gov.au/victorias-restriction-levels-covid-19
business.vic.gov.au/__data/assets/pdf_file/0005/1903325/Hospitality-Industry-Guidelines-for-
coronavirus-COVID-19.pdf
To further help businesses, the National Covid-19 Coordination Commission have developed an
online planning tool to assist businesses re-open and be Covid-19 safe.
pmc.gov.au/nccc/resources/planning-tool-help-businesses-reopen-and-be-covidsafe
Business support The City of Ballarat Environmental Health Unit is
also available to help businesses to ensure they
Businesses are facing unprecedented challenges as maintain safe, clean and hygienic business practices
a result of COVID-19, but there is support available. and manage the safety of staff and customers
The City of Ballarat Economic Response Contact during the same hours on 5320 5502 or at
Centre has been established to support businesses environmentalhealth@ballarat.vic.gov.au
through COVID-19. The team is available to speak to You can also look at options available on the
about your individual situation and help connect you City of Ballarat website under the tab support for
to the right support and services on offer between businesses - ballarat.vic.gov.au/help-businesses
8.30am and 5pm, Monday to Friday on 5320 5500
or at economicdevelopment@ballarat.vic.gov.au
To find out more contact the City of Ballarat 03 5320 5500 or go to ballarat.vic.gov.au
COVID-19 MANAGEMENT FOOD PREMISES
How long does Coronavirus Even with COVID-19 restrictions easing, businesses
should continue their extra cleaning activities.
COVID-19 last on surfaces?
Chlorine-based sanitisers/disinfectants
According to the World Health Organisation,
(e.g. household bleach) should be used against
it is not certain how long the virus that causes
viruses. The table below will help make up the
COVID-19 survives on surfaces but it seems to
required concentration needed for disinfection. It
behave like other Coronaviruses. Studies suggest
is recommended 1000ppm solution is used for all
that Coronavirus may persist on surfaces for a few
frequently touched surfaces.
hours or up to several days depending on how
conducive the environment is for its survival (e.g. Table1: Dilutions using household liquid bleach (with 4% available
chlorine as written on the label).
type of surface, temperature or humidity). Hence the
importance of regular cleaning of frequently touched
Household Add the following amounts
areas. Bleach 4% of bleach to water to give
the required concentration
Cleaning and Sanitising Volume of 1000ppm 200ppm
Before reopening, a detailed premise clean should water to which
chlorine is
be conducted, including:
added
• All equipment, inside and out. 1lt 26ml 6ml
• Preparation areas. 5lt 125ml 25ml
• Frequently touched areas. 10lt 250ml 50ml
• Fridges/freezers that may have been turned off.
• Floors and carpets, particularly around hard to Staff health and hygiene
reach places and under equipment. Make sure staff hand washing facilities and hand
• Walls. sanitisers containing +60% alcohol are available.
• Sanitary bins should be emptied. Make sure staff wash their hands with soap and
warm water and use alcohol-based hand rub
• An extra bin collection may need to be arranged regularly.
to make sure all accumulated waste can be
effectively stored and removed off site. Remind staff to stay 1.5 metres away from
customers and other staff members.
• Soft furnishings and carpets should be steam
cleaned where possible. Remind staff about healthy hygiene practices so they
avoid touching their face and, if they do, they wash
• Ensure any pest traps are checked and manage their hands straight away.
any increase in pest numbers if required.
Ensure any staff members that has been:
Food contact surfaces including utensils, equipment
such as mixers and blenders, trays, crockery • Overseas since 15 March 2020.
and cutlery etc need to be washed and sanitised • Has any respiratory infection symptoms, such as
in a commercial dishwasher where the water a fever, sore throat, runny nose, cough, shortness
temperature of the rinse cycle is greater than 80°C. of breath, or
If your premises does not have a dishwasher, wash • Has been in close contact with a confirmed
with hot soapy water, rinse and use food grade COVID-19 case.
sanitiser, ensure you follow manufacturer’s guidelines
or a bleach dilution of 200ppm as per table below stays at home, self-isolates for 14 days and seeks
for all equipment. medical advice from their GP or the Coronavirus
Health Information Line on 1800 020 080 (open
For further information, go to dhhs.vic.gov.au/ 24hr a day, 7 days a week).
business-sector-coronavirus-disease-covid-19
To find out more contact the City of Ballarat 03 5320 5500 or go to ballarat.vic.gov.auCOVID-19 MANAGEMENT FOOD PREMISES
If a staff member has been tested for COVID-19 and Fruit and vegetables
is waiting on results, they should also stay home and
follow their GP’s advice. Wash fresh fruit and vegetables under running
water before use. Don’t use soap, disinfectants
If a staff member tests positive for Covid-19 they will or detergents. These cleaning products aren’t
be given specific directions from their GP or DHHS, designed for human consumption. They may actually
as will the business owner. be unsafe to use with food.
Do staff need to wear masks or Safety of meat
gloves? All meat sold in Australia is subject to strict controls
The current advice is masks are not necessary. so it’s unlikely you will need to take extra precautions
People should be practicing physical distancing, to prevent COVID-19 transmission.
good hand hygiene and stores should be carrying
out increased cleaning of all frequently touched General food safety advice
areas.
• Wash hands frequently with soap, warm water
Gloves should only be used if it’s part of your normal and dry with single use paper towel
procedures (e.g. in the deli when handling ready
• Wash hands between handling raw and cooked
to eat foods). Washing hands regularly and using
foods
hand sanitisers will offer more protection against
COVID-19 than wearing gloves. • Avoid cross contamination between raw and
cooked foods in the kitchen
Payments • Raw foods should always be stored below ready
• Promote cashless payments. to eat food in the fridge
• If cash transactions are required, where possible • Thoroughly cook and properly handle potentially
put in place a procedure where two people do not hazardous foods
physically touch, such as placing money on the • Adequately rotate stock and ensure all foods are
counter. used within their use by dates
• Make sure that after handling money, staff wash • Regularly clean and sanitise all food contact
their hands with soap and water or use hand surfaces
sanitiser.
• Ensure food items are stored within manufacturer
guideline storage conditions
Stock
• Replace plastic fly strips at entrance with
Depending on your type of business, you may need
alternative pest control measures or alternatively,
to ensure all old perishable stock, or stock that is
ensure fly strips are cleaned regularly
out of date is disposed of. You may want to make
an inventory and take photos of all products you
discard for potential insurance claims. This will need Take away/home delivery services
to be discussed with your individual provider. and food registration
Current food business restrictions have created
Transmission of COVID-19 by opportunities for food businesses to provide either
food and food packaging take away or delivery options. These activities can
be carried out under your existing food registrations.
There is no evidence you can get COVID-19 through
Food safety information for transporting/delivering
food or food packaging as it is not a foodborne
food is available in your Food Safety Program (FSP).
disease and food packaging hasn’t presented any
specific transmission risk.
To find out more contact the City of Ballarat 03 5320 5500 or go to ballarat.vic.gov.au03 5320 5500
ballarat.vic.gov.au
The DHHS FSP for class 2 retail and food service businesses, no.1 version 3 includes this information in section 9.
health.vic.gov.au/public-health/food-safety/food-businesses/food-safety-program/food-safety-program-
templates/food-safety-program-template-class-2
In particular it is important to note:
Home Delivery Take Away
• Protect food from contamination by ensuring it is Social distancing encouraged by;
sealed in food grade packaging.
• Signs at the front door to show how many people
• Ensure food delivery vehicles are suitable and can be in the store at one time
regularly cleaned
• Following the one person per four meters of floor
• Maintain food at a temperature that keeps it safe space rule
(60), try to minimise long drives and use
• Placing tape and a physical barrier in front of the
eskies or thermal insulated bags for hot foods.
counter to help keep a 1.5m distance between
• Frozen meals should be delivered frozen solid. customers and staff.
• Minimise car sharing where possible. If this is not • Remove all tables and chairs (including on the
possible clean car surfaces between drivers footpath) so people are not encouraged to sit
together.
• Hand sanitiser should be available in each vehicle
to promote good hand hygiene. • Place markers on the floor 1.5m apart to advise
customers where to stand while waiting for an
• Contactless deliveries should be encouraged.
order.
Meals should be placed on a chair at the door,
then driver steps back and waits for the person to • Encourage people to wait outside once their order
answer the door and accept the delivery. has been placed maintaining the 1.5m distancing
rules.
• Staff should always wash hands when they
re-enter the business. • Hand sanitiser should be provided at service
counters for staff and customer use.
Further information can be found at the following websites.
City of Ballarat ballarat.vic.gov.au/novel-coronavirus-covid-19
Department of Health and Human Services dhhs.vic.gov.au/coronavirus
Vic Health vichealth.vic.gov.au
Food Standards Australia and New Zealand foodstandards.gov.au
World Health Organisation who.int/health-topics/coronavirus
Premier of Victoria premier.vic.gov.au
Worksafe Victoria worksafe.vic.gov.au/coronavirus-covid-19
Food business advice health.vic.gov.au/public-health/foodsafety/food-businesses/covid-19-and-food-business
FSANZ foodstandards.gov.au/consumer/safety/Pages/NOVEL-CORONAVIRUS-AND-FOOD-SAFETY.aspxYou can also read
