{"id":2415,"date":"2020-10-27T04:00:00","date_gmt":"2020-10-27T04:00:00","guid":{"rendered":"http:\/\/im-20718"},"modified":"2023-01-11T11:09:28","modified_gmt":"2023-01-11T11:09:28","slug":"handling-food-wash-those-hands","status":"publish","type":"post","link":"https:\/\/www.oneaccounting.co.uk\/handling-food-wash-those-hands\/","title":{"rendered":"Handling food? Wash, those hands"},"content":{"rendered":"<p>If you are considering any change to your business activities that will involve handling any packaged food or raw ingredients, as you would expect, there are a raft of regulations that you will need to consider and adopt.<\/p>\n<p>The Department of the Environment has published considerable guidance on the GOV.UK website. Simply Google &ldquo;Guidance for food businesses on coronavirus&rdquo;. A brief extract from their guidance follows.&nbsp;<\/p>\n<p>Although it is very unlikely that COVID-19 is transmitted through food or food packaging, as a matter of good hygiene practice your staff should wash their hands frequently with soap and water for at least 20 seconds. This should be done routinely, including:<\/p>\n<ul>\n<li>before and after handling food&nbsp;<\/li>\n<li>before handling clean cutlery, dishes, glasses, or other items to be used by the customer<\/li>\n<li>after handling dirty or used items, such as collecting used dishes from customer tables&nbsp;<\/li>\n<li>after handling money&nbsp;<\/li>\n<li>after touching high-contact surfaces, such as door handles<\/li>\n<li>when moving between different areas of the workplace<\/li>\n<li>after being in a public place<\/li>\n<li>after blowing your nose, coughing or sneezing. Coughs and sneezes should be caught in a tissue or the crook of your elbow<\/li>\n<\/ul>\n<p>Food packaging should be handled in line with usual food safety practices and staff should continue to follow existing risk assessments and safe systems of working.<\/p>\n<p>Readers who need more information should research the following:<\/p>\n<ul>\n<li>Food Standard Agency&rsquo;s (FSA) guidance on personal hygiene and hygienic practices in food preparation,&nbsp;<\/li>\n<li>Hazard Analysis and Critical Control Point (HACCP) processes and&nbsp;<\/li>\n<li>Guidance on risk assessment from the Health and Safety Executive (HSE).<\/li>\n<\/ul>\n<div style='font-size:smaller' class='im_source'>Source: HM Government   Tue, 27 Oct 2020 00:00:00 +0100<\/div>\n","protected":false},"excerpt":{"rendered":"<p>If you are considering any change to your business<\/p>\n","protected":false},"author":1,"featured_media":2416,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Handling food? 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