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Food safety rules could become ‘stricter’ following Covid-19, expert warns

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As we enter the third national lockdown in the UK, an environmental health and safety expert has indicated stricter regulations are expected to be necessary for the hospitality industry as consumer safety expectations have risen following Covid-19. 

Having been dramatically impacted by travel restrictions, the hospitality sector are also beginning to turn their attention to other revenue streams and, as such, a focus on food and beverage services have increased, meaning food safety will now become an even more pivotal part of their offering.

This puts added pressure on catering equipment manufacturers to provide appropriate reassurance for operators looking at heightened food safety measures.

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Following the pandemic, it will be clear that customers are seeking stricter food, health and safety regulations from the industry in order to resume their usual habits of eating out.

Kirstie Jones, an environmental health expert at Navitas Safety, a single destination for safety within the hospitality industry, explains the changes that we can expect to see in the not-too-distant future.

“When life returns to a level of normality, gone will be the days of self-serving buffets as customers will visit hotels and restaurants as a treat, or for a special occasion, and will therefore expect an experience and a level of high-quality service.

“Not only that, but self-service buffets are also high risk in terms of transmitting viruses, such as COVID-19. Minimising contact is key to preventing spread, so removing help yourself style offerings in favour of table service is a far safer option, and much easier to manage stricter cleaning regiments.”

Kirstie added: “When businesses were able to open and serve food earlier in the year, they adapted to the need of technology in the form of online menu’s, in-app ordering and the use of QR codes.

“Not only has this made the experience a much safer and hygienic one, but it has also streamlined the working process for staff and the business by improving efficiency and eliminating the risk of human error. It also means that the food being served, and its allergen listings are more trackable.”

Today, restaurants are no longer able to batch cook or prepare food as they were before. Rather, food is being prepared and cooked at the time of order, meaning that all restaurants will need to conduct quality food hygiene checks for each and every order and guest.

Offering a free downloadable Hotel Inspection Checklist, Navitas Safety is keen to provide help where possible to benefit hotels to operate safely when meeting harsher health and safety measures within the hospitality industry.

Download Navitas Safety’s free hotel inspection checklist today.

 

Tags : foodfood safetyhealth and safety
Zoe Monk

The author Zoe Monk

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