Use the appropriate checklists for reopening your restaurant, café, snack bar, etc. Adapt your previous safety and hygiene concept to the current situation.
Adapt your existing protection and hygiene concept to the new occupational safety strategy SARS-CoV-2 with this template.Download template
Use this checklist to prepare for the re-opening of your business through measures for customers and employees.Download template
Document workplace hazards, risk ratings and control measures.Download template
Use this template to implement hygiene and distance rules on playground equipment in the catering industry.Download template
Use this template for (voluntary) contact data recording according to the SARS -CoV2 guidelines for the catering industry.Download template
Use this hand hygiene compliance checklist to internally evaluate the hand hygiene techniques of healthcare workers.Download template
The catering trade has always had to meet high hygiene standards. In the current situation, the requirements for hygiene and occupational health and safety are becoming even more stringent. The economics ministers of the federal states, together with the Federal Ministry of Economics, have decided to allow the gradual restart of the catering industry. In a time window from 9 to 22 May, the hospitality industry throughout Germany should be able to reopen under certain conditions. The specific opening dates and special rules for the catering trade are a matter for the federal states.
It is clear to all that the restart in the catering industry, no return to the business as before the coronavirus will be. Existing hygiene concepts and risk assessments must be adapted to the new situation. Anyone who does not yet have an infection emergency plan is obliged to draw up one.
Hygiene and occupational safety are important components of quality assurance. The various measures should be written in individual documents, such as hand hygiene plan, cleaning and disinfection plan, etc., to have a short and clear presentation. The measures and regulations for the catering trade are to be adapted individually to the conditions in and around the shop and the requirements of the enterprise and the local authorities.
Not all restaurateurs were completely closed in the shutdown. Many of them continued to offer food via pick-up and delivery service. These restaurateurs have already gained experience in what it means to adapt to the previous safety and hygiene concept to the new situation. In general, companies in the food industry are state-mandated to adapt their hygiene and occupational safety concept to new circumstances at any time.
A helpful checklist for reopening can also be used in other areas of the catering industry, such as the food storage or the supplier audit. Below are all checklists that are important for a restart in the gastronomy sector.
HACCP checklists are used to identify and control biological, chemical and physical hazards associated with the storage, transport, use, preparation and sale of perishable goods. The underlying HACCP concept must also be regularly adapted to the use of foodstuffs in corona times.
The threat assessment helps companies to keep track of hazards, risks and control measures in the workplace and to initiate corrective measures if necessary. The existing checklist must be adapted to the new conditions of the occupational safety strategy SARS-CoV-2.
In the event of an epidemic or pandemic, the massive loss of sick employees can severely disrupt a company's operations. At the same time, there is a risk of infection with the pathogen at the workplace and in private life. With a pandemic plan, the employer defines measures to clarify suspected cases and to be able to identify and inform contact persons in the event of confirmed infections.
A checklist for kitchen cleaning helps to ensure hygiene in commercial kitchens. The form helps the staff to keep track of the necessary cleaning work and to follow the usual work procedures in the kitchen. This checklist must also be adapted to the new conditions.
Especially in the current situation it is helpful to have a checklist for the cleaning of the restaurant rooms and sanitary facilities. It can be used to record measures that were already implemented before the Corona pandemic. It should also be supplemented by the additional measures necessary to reduce the risk of infection.
Every restaurateur should be always keep an eye on the food store. This is the best way to plan and ensure the proper storage of food. Due to the more difficult conditions, less capacity may be required in the food warehouse. New planning in compliance with local guidelines is necessary.
Even in difficult times it remains important to keep an eye on the reliability and quality of your suppliers. Besides, it may be that new suppliers have to be found for the required products. A supplier audit also helps to check whether a supplier complies with the protective and hygienic measures that are now necessary.
A central point in the protection against infection at the workplace is an appropriate hygiene concept and an effective risk assessment. These should always be available for every catering business. Now it is important to adapt these inspection procedures to the new occupational health and safety strategy SARS-CoV-2.
This also includes sensitizing employees to the most important hygiene rules. Instructions, notices and operating instructions are a proven means here. The reorganisation of work processes and communication about new rules of conduct is also important to offer employees and customers adequate protection. For the restart of the catering trade, every entrepreneur should have a multi-stage emergency plan in place, as it is checked weekly.
The adjustments for the risk assessment and the hygiene concept cover many points. The following infection prevention principles and hygiene rules should be observed for Restart in the catering trade, in any case:
It is not easy to keep an overview with so many changes in different areas. Checklists are a proven tool in the catering industry to check whether measures are implemented, controls are carried out, and rules are observed. Besides, the evaluation of the data makes it possible to discover the potential for improvement and to initiate corrective measures.
The following list gives an impression of what a checklist can be good for when reopening - and also afterwards:
A checklist for reopening in the catering trade helps authorised personnel to implement the necessary measures quickly and efficiently, to monitor them over a longer time and, if necessary, to adapt them immediately to new requirements. Compliance with hygiene and safety measures is of great importance to every restaurateur so that the restart is successful.
With Lumiform's mobile app, any kind of quality and safety inspection can be easily performed via tablet or smartphone - online or offline. The desktop software is used to create checklists for reopening in the hospitality industry and to evaluate the collected data later on. This significantly reduces the risk of infections, quality losses, industrial accidents, documentation errors and damage to reputation.
Lumiform makes it easier to comply with the ever-increasing legal requirements for process documentation by using a mobile app to document via smartphone or tablet and guide the system through all documentation processes. Clean, transparent documentation helps to avoid high fines. The digital solution offers restaurateurs and their employees: