Advice from NSW Food Authority for Food businesses and COVID-19
Currently there is no evidence of foodborne transmission being a significant pathway. Food Standards Australia New Zealand (FSANZ) provides further advice about this.
There are no direct food safety measures as a result of the novel coronavirus pandemic. Like SARS and MERS, COVID-19 is spread via person-to-person transmission (coughing, contaminated surfaces and fomites, and close contact with an infected individual). More information for businesses can be found on the NSW Health website.
At a minimum, businesses must adhere to existing requirements of food laws, specifically:
Maintain and practice frequent hand washing when preparing foods, after going to the bathroom, and after touching the face or hair
Maintain thorough cleaning and sanitising of facilities, equipment, and transport vehicles (including food contact surfaces and equipment, but also door handles, light switches, floors, walls, and other areas)
Maintain strict requirements around worker health and hygiene. Any worker with a suspected communicable disease (such as coughing, sneezing, flu-like symptoms, gastrointestinal illness) MUST be excluded from the workplace.
There are penalties under existing food legislation for businesses not complying with these requirements.
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