limit number of entries to avoid build up of crowds.
Food works must wash hands:
– before starting work
– before and after handling food
– after handling waste
– after cleaning duties
– after using the toilet
– after eating, drinking or smoking
– after coughing, sneezing or blowing nose
– if possible increase the areas of hand washing stations
General workplace guidelines
Personnel Precautions
Wash hands often and wear PPE while working.
Vigilance
Clean often using appropriate cleaning agents.
Contact Tracing
If required, setup the capability to record your customers details.
Positive Environment
Optimistic environment helps best practice adherence.
Social Distancing
Ensure 6 feet or 2 metre distance between workstations.
Educate
Reinforce best practices for personal hygiene and sanitization plans.
Daily Symptom check
Monitor staff for symptoms of COVID-19.
Stay up to date
Stay current with industry and government updates.
Operational Personnel guidelines
Personal Hygiene
Wash hands frequently, wear PPE before entering work areas.
PPE or Uniforms
Don fresh set of PPE gear before entering back into work areas.
Symptom check
Check for symptoms – fever, cough, sore throat, shortness of breath.
Breaks
Stagger break timing so social distancing is maintained.
Deliveries
Deliveries and dispatches managed in a contact-less fashion.
Stay up to date
Stay current with new work guidelines and health announcements.
The Importance of the Vaccine Cold Chain
Note: The vaccine cold chain. Adapted from the New Zealand Ministry of Health. The importance of the vaccine cold chain in battling Covid-19 Covid-19 vaccinations started to roll out beginning of December with the United Kingdom being the first country administering a Covid-19 vaccine after national regulators had given emergency authorisation, followed by countries such
iMonitor Commended for Significant Contribution to Food Safety for their COVID-19 Industry Support
We are very proud to announce that iMonitor received Commendation for Significant Contribution to Food Safety yesterday for our support to the New Zealand food industry during the COVID-19 pandemic. The New Zealand Institute of Food Science and Technology (NZIFST) and Ministry for Primary Industries (MPI) acknowledged how we helped New Zealand food businesses manage
Auckland Operating Under Level 3, Rest of New Zealand Under Level 2
Auckland will move to COVID-19 Alert Level 3 as from noon today 12th August while the rest of New Zealand will move to Alert Level 2. The NZ government guidelines for all industries to operate under Alert Levels 3 and 2 respectively, come into effect again. More information can be found here. iMonitor Still Be Operating
New Zealand Operating Under Level-2
New Zealand will move from COVID-19 Alert Level 3 to Alert level 2 on Wednesday 13th May, at 11.59 am. NZ government have released guidelines for all industries to operate under level 2 COVID-19 alert. The hospitality industry is most impacted by it due to the higher risk of human-to-human transmission of coronavirus present. The
Coronavirus Risk Management Guide for Food Businesses
A Food Safety guide for managing Coronavirus Risk Management for food Industry. In the wake of the novel coronavirus (COVID-19) outbreak, food businesses are revisiting their food safety plans and hygiene best practices. Moreover, given the uncertainty around COVID-19, risk management involves staying abreast of how the virus spreads and adhering to government’s communique on
What Is Coronavirus? All your questions answered.
What Is Coronavirus? Every day, new facts, innovations, and statistics are emerging related to the ongoing novel coronavirus pandemic. The infection that began in Wuhan in China reportedly in December of 2019 has now spread all across the world, prompting nationwide lockdowns and social distancing measures. Coronavirus disease is a newly discovered infectious disease. Primarily
iMonitor: Industry Guidelines
Click on the icon below to explore industry specific guidelines