KIT 001 - OPERATIONAL CONSIDERATIONS IN THE KITCHEN AGAINST COVID-19

DEPARTMENT

PRODUCTION

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TITLE

OPERATIONAL CONSIDERATIONS FOR COVID19

Creation Date

DIVISION

KITCHEN AND STEWARDING

Version No

PERSON RESPONSIBLE

EXECUTIVE CHEF

Version Date

1.0

REF: KIT001 24-04-2020 A

OBJECTIVES To ensure that the production department can protect the health of its staff and clients.

To contain / limit the spread any cross-contamination from any potential contaminated surfaces or objects in the production department To promote hygiene measures to employees, hotel guests and contractors To ensure that employees from the kitchen and stewarding sections are adopting the necessary actions to implement the safety measures

2.0

RESPONSIBILITIES The Operations Manager is responsible for the control, maintenance and approval of this procedure.

The Executive Chef is in charge of the appropriate implementation of this procedure.

3.0 3.1 3.1.1

CONTENTS

Preliminaries Definitions & Specifications

1

COVID-19, also called coronavirus disease, is the name of the disease caused by a newly discovered coronavirus.

2

It is a lower respiratory tract infection, which means that most of the symptoms are felt in the chest and lungs. That is different from colds that bring on an upper respiratory tract infection, where you get a runny nose and sinus congestion.

3

Other people can then pick up the virus by breathing in these droplets or coming into contact with surfaces that have been contaminated with the droplets (such as by touching an object and then touching parts of the face).

4

The average time it takes people to get sick after being exposed to the virus is about 5 days. Some people get sick faster, just a day after being exposed, while others do not fall ill for about 2 weeks, which is why the local authorities quarantine people for 14 days.

5

Common symptoms of COVID-19 are fever, tiredness, dry cough, and difficulty breathing. Less common symptoms experienced include aches and pains, a runny nose, and diarrhea. Some people infected with COVID-19, however, do not show symptoms or feel sick at all.

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TITLE

3.1 3.1.1

OPERATIONAL CONSIDERATIONS FOR COVID-19

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REF: KIT-001

Personal Protective Equipment Availability and Use of PPE All Kitchen Staff must be provided with the following Personal Protective Equipment (PPE): - Gloves (disposable) - Protective apron (disposable) - Closed Shoes

1

All Stewarding Staff must be provided with additional equipment (for carrying out actions that generate splashes (e.g. while washing surfaces)), as listed: - Face / eye masks (separate or combined, face shield, goggles).

- Impermeable Aprons - Biohazard disposable waste bag

2

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TITLE

OPERATIONAL CONSIDERATIONS FOR COVID-19

3

All Kitchen and Stewarding Staff should be properly trained on the importance and use of PPE

4

Sufficient equipment and supplies should be available for access: - Solutions (liquid soap, hand sanitizer) - Tissue Paper Towel

3.1.2

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How to Use a Face Mask

1

Before putting on a mask, clean hands with alcoholbased hand rub or soap and water.

2

Cover mouth and nose with mask and make sure there are no gaps between your face and the mask.

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EXECUTIVE CHEF

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This document belongs to Shanti Maurice and may not be reproduced or transmitted without management permission

REF: KIT-001

TITLE

OPERATIONAL CONSIDERATIONS FOR COVID-19

3

Avoid touching the mask while using it; if you do, clean your hands with alcohol-based hand rub or soap and water.

4

Replace the mask with a new one as soon as it is damp and do not re-use single-use masks.

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REF: KIT-001

To remove the mask: remove it from behind (do not touch the front of mask); discard immediately in a closed bin; clean hands with alcohol-based hand rub or soap and water.

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3.2 3.2.1

1

OPERATIONAL CONSIDERATIONS FOR COVID-19

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REF: KIT-001

Personal Hygiene How to Hand wash?

Wet your hands with clean, running water.

Turn off the tap and apply soap

Lather your hands by rubbing them together with the soap. Be sure to lather the backs of your hands, between your fingers and under your nails.

2

3

Scrub your hands for at least 20 seconds.

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OPERATIONAL CONSIDERATIONS FOR COVID-19

4

Rinse your hands well under clean, running water

5

Dry your hands using a clean towel or airdry them.

3.2.4

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How do You Use Hand Sanitizers?

1

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REF: KIT-001

TITLE

3.3 3.3.1

1

OPERATIONAL CONSIDERATIONS FOR COVID-19

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REF: KIT-001

Cleaning, Washing, Disinfecting and Maintenance General Measures

Enhance hygiene procedures even in the absence of Covid-19 cases in an establishment

Special consideration should be given to the application of cleaning and disinfection measures in common areas: - restrooms - corridors - hot kitchen - cold kitchen - bakery and pastry, butchery and fish section - all food preparation zones

2

3

Special attention should be given to objects that are frequently touched: - handles, handrails, switches, doorknobs, etc.

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3.2.2

OPERATIONAL CONSIDERATIONS FOR COVID-19

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Washing dishes & silverware

1

All dishes, silverware, and glassware should be washed and disinfected in a dishwashing machine.

Control the operating temperatures, as well as the correct dosage of cleaning and disinfecting chemicals

2

Items that have not been used should also be washed, as they might have been in contact with the hands of guests or staff.

3

For exceptional cases involving manual handwashing: 1. Wash 2. Disinfect 3. Rinse 4. Dry out using disposable paper towels

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EXECUTIVE CHEF

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This document belongs to Shanti Maurice and may not be reproduced or transmitted without management permission

REF: KIT-001

TITLE

3.2.3

OPERATIONAL CONSIDERATIONS FOR COVID-19

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Maintenance of Dispensers Ensure proper functioning of equipment by carrying out regular checks of: - soap and disinfectant solution dispensers - hand dryers - disposable tissue dispensers - other similar devices

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3.4

1

Defective units should repaired or replaced

be

rapidly

Reporting

Keep records in a log book of details: - Date and Time a disinfectant was used - By Whom - Where This logbook can be used to improve the actions implement

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EXECUTIVE CHEF

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Signature:

This document belongs to Shanti Maurice and may not be reproduced or transmitted without management permission

REF: KIT-001

TITLE

3.5

OPERATIONAL CONSIDERATIONS FOR COVID-19

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REF: KIT-001

Preventive Measures

1

Reduce working days to reduce outbreaks of infections (colds, flu and stomach bugs) to protect customers, contractors and employees

2

Optimise level of cleaning and hygiene on surfaces and objects. Wipe and disinfect regularly.

Promote regular and thorough hand-washing amongst employees, contractors and customers: - Display posters promoting hand-washing - Put sanitizing hand rub dispensers in prominent places around the workplace - Make sure these dispensers are regularly refilled - Offer guidance from occupational health and safety officers, briefings at meetings and information on the intranet to promote hand-washing

3

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EXECUTIVE CHEF

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TITLE

OPERATIONAL CONSIDERATIONS FOR COVID-19

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REF: KIT-001

Promote good respiratory hygiene: - Display posters promoting respiratory hygiene - Offer guidance from occupational health and safety officers, briefing at meetings and information on the intranet etc.

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5

Ensure that face masks and / or paper tissues are available at your workplaces, for those who develop a runny nose or cough at work, along with closed bins for hygienically disposing of them

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EXECUTIVE CHEF

Approved by:

Signature:

This document belongs to Shanti Maurice and may not be reproduced or transmitted without management permission

TITLE

OPERATIONAL CONSIDERATIONS FOR COVID-19

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REF: KIT-001

Brief employees, contractors and customers that if COVID-19 starts spreading in your community anyone with even a mild cough or low-grade fever (37.3 C or more) needs to stay at home.

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EXECUTIVE CHEF

Approved by:

Signature:

This document belongs to Shanti Maurice and may not be reproduced or transmitted without management permission

TITLE

3.4

OPERATIONAL CONSIDERATIONS FOR COVID-19

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REF: KIT-001

Useful Info 1. General Manager 2. Operation Manager 3. Head of Human Resources & External Relations 4. Financial Controller

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The Contingency Team (key decision makers)

2

The Support Team

3

Hotline of the Emergency Response Team (ERT)

4

Hotline after Office hours / Sundays / Public Holidays:

1. Security Manager 2. H&S Officer 3. Operational HODs Main Hotline (9 a.m. to 4 p.m.)

Tel: 8924 Tel No.

Dr A.G Jeetoo Hospital (Port Louis) SSR National Hospital (North) Flacq Hospital (East) Victoria Hospital (Plaines Wilhiems) J.Nehru Hospital (South)

4.0

8925 8926 8927 8928 8929

DISTRIBUTION LIST General Manager Operations Manager Director of Human Resources Financial Controller Executive Chef

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EXECUTIVE CHEF

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Signature:

This document belongs to Shanti Maurice and may not be reproduced or transmitted without management permission