SFA issues guidelines amid virus outbreak
Instructions have been issued to ensure best hygiene practices
PHOTO: AFP
KARACHI:
Sindh Food Authority (SFA) issued on Tuesday precautionary guidelines for restaurants, hotels, and food business operators and employees, to prevent the spread of coronavirus.
Those working in the food and hospitality industries have been advised to place liquid soaps and sanitizers at the hand-washing points of their outlets, maintained an SFA spokesman.
They have been further asked to ensure that workers must regularly wash their hands with soaps for 20 to 40 seconds, after having used the toilet, sneezing and coughing. These instructions must be especially complied with before entering into the production areas, after disposing off garbage, exchanging cash, having a meal, touching animals or handling meat. The chefs and food operators have also been directed to cover their heads and wear gloves, which must be disposed of after each use.
Food business owners have also been asked to must ensure that their employees keep their hands clean and their nails trimmed. If an employee has an illness, such as flu, cough, typhoid or hepatitis, which can transmitted through food or drinks, they must inform their supervisor immediately and counters, entrances, food contact surfaces and utensils such as cutting boards must be cleaned with disinfectants.
The SFA has instructed that all dishes prepared must be cooked well, especially those contain meat and eggs.
Food operators have been asked to ensure that the temperature of their staff is monitored on a daily basis and a record of this is maintained.
Published in The Express Tribune, March 18th, 2020.
Sindh Food Authority (SFA) issued on Tuesday precautionary guidelines for restaurants, hotels, and food business operators and employees, to prevent the spread of coronavirus.
Those working in the food and hospitality industries have been advised to place liquid soaps and sanitizers at the hand-washing points of their outlets, maintained an SFA spokesman.
They have been further asked to ensure that workers must regularly wash their hands with soaps for 20 to 40 seconds, after having used the toilet, sneezing and coughing. These instructions must be especially complied with before entering into the production areas, after disposing off garbage, exchanging cash, having a meal, touching animals or handling meat. The chefs and food operators have also been directed to cover their heads and wear gloves, which must be disposed of after each use.
Food business owners have also been asked to must ensure that their employees keep their hands clean and their nails trimmed. If an employee has an illness, such as flu, cough, typhoid or hepatitis, which can transmitted through food or drinks, they must inform their supervisor immediately and counters, entrances, food contact surfaces and utensils such as cutting boards must be cleaned with disinfectants.
The SFA has instructed that all dishes prepared must be cooked well, especially those contain meat and eggs.
Food operators have been asked to ensure that the temperature of their staff is monitored on a daily basis and a record of this is maintained.
Published in The Express Tribune, March 18th, 2020.