Playbook – Post COVID 19 Operation

A New Normal
 Table of Contents

S. No. Particulars Page No.

1 Introduction

2 Objective

3 Purpose

4 Scope

5 Personal Hygiene

6 Food Safety practices (Onsite & Offsite)

6.1 Vendor Selection Procedure

6.2 Off-site Kitchen/On-site Kitchen Operational Practices

6.2.1 Receiving – Raw material sourcing, Storage & Stacking

6.2.2 Cleaning & Sanitization protocols

Pre-preparations Checks – Prevention of cross contamination, Cleaning &

6.2.3
sanitization of fruits & vegetables, Sorting etc

6.2.4 Production – Cooking & Reheating – Temperature monitoring

6.2.5 Food Transportation – Packaging & Dispatch

6.2.6 Cooked Food Receiving & Service

7 Cafeteria cleaning & sanitization guidelines

8 Water Potability

9 Dishwash & Pot wash Procedures

10 Waste Handling

11 Food Dining

12 Cafe Visitors Guidelines & Contactless dining

13 Pest Control

14 Food Allergens

15 Aarogya Setu app

Introduction

The world is facing an unprecedented threat from the COVID-19 pandemic caused by the SARS-CoV-2 virus (referred
to as the COVID-19 virus). All the countries are following the advice from the World Health Organization (WHO)
regarding the introduction of respiratory precautions, social distancing, food safety, traveling measures as one of how
transmission of the disease can be reduced. The application of these measures has resulted in the closure of many
businesses, schools, and institutes of education, and restrictions on travel and social gatherings.
Maintaining the movement of food along the food chain is an essential function to which all stakeholders along the
food chain need to contribute. This is also required to maintain trust and consumer confidence in food safety &
availability.

So, what now? After Covid19 lockdown

Everyone needs to take what we learned from this pandemic and implement the great takeaways. The result will be a
healthier and safer dining experience and this hyper-awareness of food safety and health is what changed us for the
better. Though businesses will reopen, it’s important to acknowledge that they’ll look dramatically different than they
did before COVID-19.

Objective

The purpose of this document is to lay down the SOPs for site operations to be followed post-COVID lockdown. It
covers all activities, checks & precaution guidelines to be followed in & around the company cafeterias by all
stakeholders.

Purpose:

This document defines the measures that all employees shall follow to protect staff and maintain the integrity of
products from biosecurity threats, including human communicable diseases.

Scope

Vendor Base Kitchens, Cafeteria, On-site Kitchen, Live food counters, MRP tuckshops

F@W STANDARD OPERATING AND FOOD HANDLING PROCEDURE post-COVID-19 lockdown

This SOP has been amended and updated in accordance with the World Health Organization and FSSAI guidelines for
front line workers and food service.

References:

https://www.who.int/emergencies/diseases/novel-coronavirus-2019/technical-guidance/infection-prevention-and-
control

https://fssai.gov.in/cms/coronavirus.php

http://www.haccpindia.org/
Personal Hygiene of Food Handlers

● Handwash for min. 20 Sec / WHO guidelines, preferably followed by sanitation with 70% alcohol or equivalent.
Follow the WHO handwashing procedure
● Face mask/cover and clean protective clothing MUST be worn by all.
● No gaps should be observed after wearing the mask/cover. The face mask/cover should be changed every 6
hours or as soon as they get wet. Disposal of the mask must be done separately in the closed bins.
Paper/tissue, the paper bag may preferably be used to put used face covers before disposal.

● Strict implementation of no jewellery & watch policy. Sanitize mobile phones after entry at work.
● Gloves to be worn during handling of ready to eat food, after which no other surface is being touched. Note
that wearing gloves may give a false sense of security. There is no substitute to hand washing and sanitizing
to prevent Covid-19.
● Respiratory Hygiene shall be adhered by covering mouth, nose while coughing. Dispose of the tissue in closed
trash bin.
● Reporting of illness: Encourage workers to stay home if they are showing symptoms like coughing, fever,
breathlessness etc. Illness reporting on phone to be accepted. Isolate the person if they have flu like symptoms
while at work and inform the authority.
● Personnel close to infected person must do self- quarantine / isolate as per directions of the Government.
Isolated persons to use dedicated toilets and washing area.
● Discontinue use of Biometric / fingerprints, sharing of belongings, (e.g gloves, jackets, common stationery,
pens, work tools etc) during pandemic period.
● Food premises, toilets, counters, equipment’s etc that met the infected persons shall be thoroughly cleaned
with hot water & detergent and disinfected with 0.1% hypochlorite solution or equivalent.
Staff Entry

• Staff with proper medical screening to be deployed

• Temp screening and record keeping of all employees to

be done

• Adherence to hygiene, sanitation and usage of PPEs as

per new protocols of COVID -19

• Maintain Social Distancing (1 Mtr)

• And most importantly, if you are unwell, stay at home

but if symptoms of COVID – 19 then seek medical
attention immediately

Mandatory Golden Rules to be followed all the times by all FBOs

Please make sure, approved PPE like N99 mask and other personal protective equipment’s are available &
accessible on the site all the time.
Food Safety practices (in Cafeteria & Vendor offsite kitchens)

Vendor Onboarding Procedures

Receiving – Raw material sourcing, Storage & Stacking

● The Storekeeper / Chef will be physically present at the time of Delivery of supply at site.
● Supplies will be received in clean crates, containers, packets and the delivery personnel of the Vendors will always be in
clean attire and maintain Personal Hygiene.
● All the material should have FSSAI branding only.
● Packaged foods will be checked for manufacturing/ packaging and best before dates while receiving.
● Visible inspection will be done for signs of mishandling, insect infestation or physical textural damage of foods.
● The Café manager/ Storekeeper will ensure that the product has enough shelf life based on the site consumption.
● Mark the receiving date to track the stacking.
● Food must not be allowed to sit unattended and uncovered or outside the catering area at any stage.
● For temperature related requirements, Perishable items to be received, stored, and transported at 0 to 5 ⁰ C, frozen at
– 18 to -23 ⁰ C, dry storage at ambient temperature 25 ⁰ C.
● Calibrated thermometer must be available & maintained at site.
 ● FIFO/FEFO should be followed all the time

Most Importantly, the retention time on surface varies from 4 hrs to 5 days.

Cleaning, Sanitizing, Disinfection measures are to be adopted to ensure that food packaging is kept clean and away
from sources of contamination

Cleaning & Sanitization protocols

 Cleaning & Sanitation Program as described in FSSAI Guidelines Schedule IV is mandatory to follow
 Following Food establishments shall be cleaned with soap and water, followed by disinfection (using freshly
prepared 1% hypochlorite solution or equivalent). food preparation/ production area, stores, packaging
area, service area, waste disposal area, office space, transport vehicle
 Clean Equipment, containers, utensils, cutlery, etc. thoroughly with soap and water. Use of hot water (above
60 ⁰ C) is recommended.

As per FosTac COVID 19 – Some high touch points cleaning & sanitization, dosage and frequency is described as
below:

High touch points Method and Frequency

After every shift using water and detergent, followed by 1%

Toilets and Washrooms T
sodium hypochlorite.

Vacated immediately, thoroughly cleaned and disinfected

Area of two meters around the person who has coughed
with freshly prepared 1 % hypochlorite solution
 All cleaning equipment, cloth, mops, reusable protective gear such Cleaned thoroughly before use & after use. Sanitize where
as boots, gloves required.

Elevator buttons, handrails / handles and call buttons, escalator

handrails, public counters, intercom systems, equipment like
Cleaned twice daily by mopping with a linen/absorbable cloth
telephone, printers/scanners, and other office machines, table
soaked in 1% sodium hypochlorite.
tops, chair handles, pens, diary files, keyboards, mouse, mouse
pad, tea/coffee dispensing machines, etc.

Metallic surfaces like door handles, security locks, handles of

baskets/carts, display racks 70 % alcohol
(where bleach is not suitable)

Hand sanitizing stations at the entry and near high contact Cleaned at least twice in a shift. Sanitized with 1% sodium
surfaces. hypochlorite

With Food grade and appropriate sanitizer designed for food

Kitchen Equipment’s & Surface industry. Cleaned at least twice in a shift. Sanitized with 1%
sodium hypochlorite

Pre-preparations Checks - Cleaning & sanitization of fruits & vegetables, eggs, Sorting etc

• Check visually the quality of incoming supplies of fruits and vegetables upon receiving

• Preliminary washing in cold running water

• Soaking in chlorine solution (only use approved food grade sanitizer) as per the application and rinsing with
potable water.

• For Identification of biological contamination, Soak the vegetables in lukewarm (approx. 45o C) saline water
(by dissolving common salt at the rate of 25 gm per lt. of water) for about 5 minutes.
Egg Cleaning & Sanitization

• For raw material, sorting of raw material to be done carefully. If found infested, then it should be immediately
rejected. PPE should be worn by employees all the time to avoid any respiratory infection exchange.

Prevention of cross contamination

 Food contact surfaces such as equipment’s or utensils should be cleaned and sanitized with 150 ppm chlorine
solutions before coming in contact cooked or ready-to-eat food.
 No unclean & raw ingredients should be added to food that will not be further cooked.
 Hands must be washed and sanitized before starting work and frequently thereafter, this means when
changing tasks and after breaks or after touching any parts of the body.
 Facemask and gloves should not be used for multiple jobs
 For Veg & Non-Veg Segregation, Colour coded chopping boards, knife, dusters to be used.
 Production – Cooking & Reheating – Temperature monitoring

1. Cook sufficiently so that the core temperature of food reaches a

minimum of 73 º C

2. Reheat sufficiently so that the core temperature of food reaches a

minimum of 73 º C. Reheat only once

3. Cooking temperature to be monitored only on completion, after

the food is taken off the cooking range.

4. If food is not served immediately, use hot holding equipment to

keep the food at 63 º C or above

5. For cold food, maintain temperature of food at 5 º C or below. For

Frozen items, Temperature will be -18 or above

6. Non-Veg items to be cooked thoroughly

7. No cooking equipment’s/frying equipment should leave

unattended to avoid fire safety incidents.

Food Transportation – Packaging & Dispatch

 Train the drivers, loaders and other staff about the COVID-19 infection symptoms and measures for
prevention
 Clean & Sanitize Delivery/transport vehicles regularly. Use vehicle only for food deliveries /distribution.
 Anyone displaying flu like symptoms to avoid handling / transporting / delivering food.
 Hand washing material and Sanitizer bottle to be fixed in driver cabin.
 Facemask to be used all the time.
 Food temperature has to be monitored to avoid temperature danger zone.

 Avoid use of public toilets and crowded places during the breaks.
 If a vehicle enters an area marked as a COVID-19 hotspot, then the vehicle shall be thoroughly cleaned and
disinfected before use.
 Maintain relevant records.
 Food delivery vehicle should be used only for Food Delivery.

Cooked Food Receiving and Service

 Ensure the food is unloaded safely from the vehicle.

 Cambro boxes & container with food should be always kept in racks or pallets after unloading.
 Always carry the food containers on trolleys.
 Use service lift if the cafeteria is situated in top floors. Follow safety rules of manual handling while lifting.
 Ensure the baine marie is switched on 1 hr. prior to service.
  Before loading food check the temperature of baine marie water using a probe thermometer. Temperature of
water should exceed 75 °C.
 All food must be transferred into clean and sanitized trays & load in the baine marie.
 Gloves should be worn while food transfer & loading.
 Check the temperature of all loaded food using a clean and sanitized thermometer. Food temperature should
be > 63°C.
 Always sanitize the probe when temperature of different food items is checked. Ensure sufficient
ladles/scoops are placed in all food. Wear gloves while serving food. Food should be kept covered during
nonpeak hours.

Cafeteria cleaning & sanitization guidelines

Water Potability

The water is provided by the client and hence the water should be tested every month. The water has to be clear
from Physical, chemical and microbiological non-compliance. As per FSSAI, water has to be tested on IS10500
parameters by once in six months.
Dishwash & Pot wash Procedures

Pot wash Procedures

Waste Handling

1. Place garbage bins as per colour coding - Keep wet

food , dry food waste & PPE waste (COVID 19
Scenario) and labeled
2. All garbage bins should have proper liner/ insert
3. Remove garbage bins from different areas in an
hourly manner or if the garbage bin is more than
3/4th full
4. Before removing garbage bins from respective
locations,
5. place the lid on top of the bins
6. for mask & gloves, keep the bin separately. PPE should
be worn while handling.
7. Garbage bin should be pedal operated and closed to
avoid cross contamination.

Food Dining

1. Appropriate PPE, Facemask, gloves, uniform, cap to be worn by service employees.

2. Admin to restrict the number of consumers (employees) entering the cafeteria at one point of time. Hand
sanitization at entry and exit of a premise.

3. Markings for social distancing for customers. Regular announcements for the same.
4. Digital solution to be in place for food ordering, cash acceptance has to be restricted.

5. Use of e-wallets, e-payments. Clean and sanitize the card machines on regular intervals.
6. Appropriate marking to be done by luminescent tape to keep it visible/noticeable all the time.
7. Cleaning & sanitization protocols to be followed for cafeteria assets like table, chair, TV etc.

Cafe Visitors Guidelines & Contactless dining

 Minimize physical contacts between two persons. The minimum distance to be maintained is 1 meter. To do
this, FBOs to do the following.
 Only 3-4 employees in an area of 10 ft at any given point of time
 Stagger workstations, food preparation area, etc
 Review shift arrangements. Limit the number of people in the cafe. Allot meal slots to different departments
to limit the cafeteria footfall.
 Food delivery personnel should leave the packet at a 1-meter distance at the customer's door. DO NOT
handover the food packet directly to the customer.
  Takeaways to be encouraged, instead of Dine-In.
 Anyone that has or shows symptoms of a disease or illness that can be transmitted through food, is not
allowed inside the building/Cafe

Please make sure:

 Hand wash & sanitation facility: Available to workers, customers especially at the entry
 Prevention of surface contamination: Use barrier such as tongs, gloves, or other utensils to prevent direct
hand contact with food, especially for uncooked food.
 No Open Display of ready-to-eat foods, should be kept covered in glass displays
 Visual display of DOs and DONTs
 Pick-up zones for customers to help maintain social distancing.
 Prohibition of self service, buffet, mass gathering
 Food Delivery: Food Handler - Face to be covered with a clean mask or face cover. Hands to be sanitised
before food pick up and after delivery. Physical distancing of 1 meter is followed between self and customer.
 (Note: During lockdown period, food service is limited to community kitchens, staff cafeterias of essential
food business, defence and certain govt dept, if permitted to function during this period for staff on duty. In
future, if other FBO are permitted to resume service during COVID-19 pandemic, they shall abide by the
above guidelines)

Pest Control

Avoid Pests
• Keep pest and pets out. Screen the door and
windows that can opened. Seal holes and
drains. Check daily for signs of pests
• Food or waste attract pest ! Keep your premises
and external area clean. Clean up spillage. Clear
away debris and waste
• Check deliveries. Keep storage areas clean and
tidy. Keep food covered
• Do not place fly traps above areas where food is
being handled
• Employ a licensed contractor to maintain
equipment for pest control and to inspect,
empty and clean traps regularly
• Make sure that baits/chemicals do not
contaminate people, food or equipment.
Insects Screen:
• Windows opening directly into food preparation
areas must be fitted with screens capable of
resisting common flying insects.
Electronic Pest –o-Flash:
• Flying insects can be destroyed using an
electronic pest-o-flash device.
Food Allergens

Food Allergies – What you need to know

Many Foods can be potential allergens and cause allergic
reaction. Some reactions can be life threatening.

 Always let the guest make their own informed decision

 When a guest informs you of a food allergy, you can
check with the chef, manager, or person in charge for
preparation procedures, ingredients, and potential
cross contamination.
 Make specific marking in your menu for allergens
 If you do not know about allergens, Don’t Guess

Mandatory Installation of Aarogya Setu app – by Government of India

The stated purpose of this app is to spread awareness of COVID-19 and to

connect essential COVID-19 - related health services to the people of India. This
app augments the initiatives of the Department of Health to contain COVID-19
and shares best practices and advisories. It is a tracking app which uses the
smartphone's GPS and Bluetooth features to track the coronavirus infection. The
app is available for Android and iOS mobile operating systems. With Bluetooth, it
tries to determine the risk if one has been near (within six feet of) a COVID-19 -
infected person, by scanning through a database of known cases across India.
Using location information, it determines whether the location one is in belongs
. to one of the infected areas based on the data available.