Businesses in the food and beverage industry have been among the hardest hit by the coronavirus pandemic. But by applying some stringent hygiene measures, the risk of coronavirus infection in your business can be managed, and as a result increase safety and confidence going forwards.
If you’re not sure where to start, or whether you’ve adopted all necessary health and safety measures in your bar or restaurant, this general coronavirus guide for food and beverage businesses offers a great starting point with some succinct practical advice.
For those either still in lockdown, or those planning to re-open, the guide offers a number of low/no-cost tips and suggestions, all evaluated by epidemiologists, public health experts, biologists, and doctors, to help ensure you’re following best practice. From handwashing and temperature checks, to menu handling and linen laundering, most suggestions are practical and easy to apply in your business with immediate effect.
The guide was put together by Vaughn Tanand a number of contributors, and is available in several languages, including Spanish, French, Italian and German. The English version of the guide will evolve as and when there are new developments.
Geranium's Rasmus Kofoed has decided to stop serving meat at the restaurant currently ranked number two on the World's 50 Best Restaurants list. But the Danish chef isn't yet willing to go purely plant-based.