COVID-19 Resources

At Safeintel, we recognize the difficult times the food hospitality sector is facing. Our commitment is to continually support the hospitality business. We will regularly update this page to provide the latest information and resources.
We are here to make your rebound go smoothly. Feel free to contact us if you need any free technical support.

Keep safe and thank you.

Safeintel team

Key facts about Coronavirus

Stopping the transmission of Coronavirus is important in keeping your food business open. Here are some quick facts and practical information that will help guide you safe re-opening.

What is the difference between Coronavirus and COVID – 19?

The World Health Organization (WHO) define Coronavirus as a virus that causes an infectious disease. This virus was first discovered in 2019. To explain, COVID – 19 was coined from the following CO – Corona, VI – Virus, D – disease and -19 because it was discovered in 2019.

Can Coronavirus be transmitted through food and packaging?

Currently, there is no evidence that COVID – 19 is being transmitted through food and packaging. The risk is considered to be very low based on available data.

How long can Coronavirus survive?

The main route of transmission is assumed to be person to person via infectious droplets. There have been several documented studies that suggest the virus can survive for days on surfaces. One study, found that the virus can survive on stainless steel for up 48hours, plastic for up to 72hours, cardboard 24hours and Copper 4hours (Van Doremalen et al, 2020).
It is important to note that household disinfectants can kill the virus. Recommendation is to use sanitizers with a minimum ethanol content of 70% to clean surfaces regulary.

Where are the main cross contamination areas?

Direct human transmission is known to be the main route of transmission and infection. Therefore, the risk of cross contamination need to be reduced from other potential routes. For example, high contact or touch areas such as key pads, door handles, tables, utensils, shared sauce containers, touch screen buttons etc. Ensure these areas are included in your cleaning schedule. Customers should always maintain 2 meters distance all the time.

How do I reduce the risk of contracting Coronavirus?

The food hospitality industry has over the years developed strong hygiene standards and robust food safety systems to manage bacteria, virus and other food safety hazards.

This line of defence is ever so important in reducing the risk of transmitting the Coronavirus. In addition, other safety measures are needed to further reduce this risk. We have recently written a blog on this.

Some more tips
1. wash your hands for 20s with soap and water or with sanitizer if soap is not available
2. disinfect your work surfaces thoroughly and regularly including high touch surfaces as mentioned above
3. use contactless payment systems where possible
4. encourage online ordering with customer.

We have combined food hygiene checks with a simple COVID -19 checklist within our web application. It is easy to use, one stop-shop for all hygiene and COVID – 19 checks, remote access to manage compliance and an intuitive dashboard that shows your compliance performance. Watch the space for more free downloadable posters and stickers.