CORONAVIRUS - LATEST FROM THE NFFF
The NFFF is liaising with many different agencies and organisations to find the latest information and best practice for the fish and chip industry. If you are open, or currently closed, there are steps you should be taking now to ensure you are minimising risk and ready to trade in the future.
Please check with your local authority before opening to ensure they are satisfied with the measure you have put in place.
Risk Assessment
We have put together a guide to give you an idea of what you need to be looking at to produce a risk assessment. We cannot provide you with a risk assessment template as every business has different risks. You need to go through the process to highlight which risks in your unique situation need managing and allow you to put controls in place.
We have produced a blank risk assessment with some suggested risks to get you started, these are by no means exhaustive you need to produce your own risk assessment based on your operation but we think these cover the key risks you will need to manage
By completing a risk assessment, you can demonstrate you are working towards minimising the risk to your team and the public.
Documentation
You will probably have documentation that needs to be produced to record the steps you have taken to manage the risks highlighted in your risk assessment. We have produced two documents that we think will be useful when you do open.
 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Covid - 19 - Tips for food service establishment from Southern Water |
|
Keeping workers and customers safe during Covid - 19 in restuarants, pubs, bars and takeaways |
|
|
|
|
|
|
|
|
|
