Covid-19 - Tom's Kitchen | Catering and Event Management

Covid 19

All normal refrigeration checks and procedures must be adhered to.
There will be face masks worn at all times when out on deliveries including when driving the van. (these will be provided for you)
All vans will be equipped with hand sanitiser and this must be used between every drop.
Social distancing measures of a minimum of 2 metres must be adhered to with all clients when delivering.
Upon returning to the kitchen you must wash/sanitise your hands immediately on entering the building. (hand washing for a minimum of 20 seconds)
All vans must be sanitised with spray sanitiser by you before any other member staff can use the van. (this is steering wheel and gear stick etc in the driver’s seat)

All staff must maintain a minimum of 2 metres from each other at all times.
All staff must wash and sanitise their hands immediately upon entering the building (hand washing for a minimum of 20 seconds).
All staff must immediately put a face mask on when entering the building (these will be provided).
No food preparation is to take place without the use of a face mask.
The delivery area must be fully sanitised after every delivery.
Our Normal hygiene practises HACCP and cleaning rotas must be adhered to.
Extra hand washing for at least 20 seconds as well as surface sanitising must take place after every job has been completed.
Toilet area including the flush button and taps must be sanitised by every employee after use.
All staff must follow the government/NHS guidelines on what to do if any symptoms are shown. there is a link to them here for ease https://www.nhs.uk/conditions/coronavirus-covid-19/symptoms/

All normal refrigeration checks and procedures must be adhered to.
There will be face masks worn at all times when at an event. This is all staff working on behalf of Tom’s kitchen (these will be provided for you)
Social distancing measures of a minimum of 2 metres must be adhered to wherever possible.
All staff on arrival at the venue must be given a face mask and asked to sanitise their hands.
Chefs must wear a face shield if plating up food and waiting staff will be collecting plates within a 2 metre area.
There will be disposable aprons available for any staff that wish to wear one.
All vans must be sanitised with spray sanitiser between uses by any 2 different people.
Extra hand washing for at least 20 seconds must take place as often as possible.

All delivery drivers must stop at the door and use our hand sanitiser
They may only enter the taped off area and place the delivery on the bench there.
All drivers must remain a minimum of 2 metres from any Tom’s kitchen employee at all times.
If a signature is required, they must leave the building so that a Tom’s kitchen employee can safely sign without breaking social distancing rules and then re-enter to collect the signed paperwork once the employee is clear of the area. We will use our own pens and not use any pens provided by any driver.
Tom’s kitchen employee receiving the order must use their own pen to sign if required.
Tom’s kitchen employee must sanitise/wash their hands before handling the goods and then again immediately after putting the delivery away as well as sanitise the bench or surface where the delivery is placed.