Covid 19 - Food Business Reopening - Northern Territory Checklist

This guidance is for food businesses looking to operate during the COVID-19 pandemic. Sector guidance has been provided to help employers, employees and the self-employed understand how to work safely in the food sector. Please note that this checklist is a hypothetical example and provides basic information only. It is not intended to take the place of, among other things, workplace, health and safety advice; medical advice, diagnosis, or treatment; or other applicable laws. You should also seek your own professional advice to determine if the use of such checklist is permissible in your workplace or jurisdiction. Source: https://forms.nt.gov.au/Produce/Form/aT6EgNegYqy3CqqT/NT%20COVID-19%20Food%20Business%20Checklist/

Inspection

Other information

Food business registration number

Australian Business Number (ABN)

Type of food premises *

Workplace physical distancing measures

You need to consider what measures are implemented to ensure staff and customers maintain appropriate physical distancing of 1.5 metres

Have you provided education on physical distancing to staff? *

Have you provided clear guidance on physical distancing to customers? *

Can physical distancing be managed in dining areas (for example 1.5 metres between tables)? *

Do you have a booking system to stagger seating times to ensure customers stay for 2 hours or less (stage 2 only) ? *

Are you managing physical distancing as part of your takeaway or delivery service? *

Are you managing physical distancing when picking up goods or having food stocks delivered? *

List the measures you will use to manage physical distancing *

Hygiene measures

You need to consider what measures are implemented to ensure staff and customers maintain appropriate hygiene.

Can your staff and customers wash or sanitise their hands regularly? *

Have you provided education on COVID-19 hygiene protocols and practices to staff? *

Have you provided information on COVID-19 hygiene protocols and practices to customers? *

Do you have adequate supplies of cleaning and sanitiser products? *

Have you identified high touch surfaces (for example door handles, service counters) and increased your regular cleaning schedule? *

Do you have adequate waste management facilities including rubbish bins? *

List the measures you will use to manage physical distancing *

Monitoring and identification of unwell staff

You need to consider what measures are implemented to ensure staff remain well at work.

Do you have protocols for staff to not attend work if unwell? *

Have you provided education or information about COVID-19 transmission and symptoms to staff? *

Staff requirements

Employer

Employers are responsible for ensuring food handlers and other staff maintain strict requirements around health and hygiene.

If any staff member displays COVID-19 symptoms (such as coughing, sneezing or fever), you must tell them to seek medical advice

Employee
If you are a food handler, you must follow all health and hygiene requirements when preparing food.

Do not work if you are unwell. If you feel sick, you should tell your manager immediately and seek medical advice.

Have you considered how you will communicate the above with your staff? *