Call for supplier contributors to kitchen configuration guideline working group

As the industry begins to look forward to a world where we are 'living with COVID', it is imperative that the sector works together to ensure a safe working environment for staff where businesses can adapt and move towards profitable and safe trading once again.

KITCHEN SPECIFIC COVID-19 OPERATING GUIDELINES AND PROCEDURES 

Given the joint expertise and experience that exist within Chef Network and IFSA as chefs and suppliers spanning all sectors and services, we believe we are the correct authority to create Kitchen Specific Covid19 Operating Guidelines and Procedures to support the industry as it re-opens.
 
The aim would be:

• To create a Foodservice Sector Covid19 Pandemic – Standard Operating Procedure for Kitchens
• To circulate this govt/HSE/state agencies and to the industry so that it can be widely adopted.

It would be intended that the guidelines would focus on kitchen operations and compliment guidelines from other industry groups that may be more focused on front of house/service. We will inform other industry groups of our intention to work on this and invite them to collaborate.

CALL FOR CONTRIBUTORS

We intend to bring together a working group as soon as possible to be made up of:
 
Suppliers drawn from IFSA with expertise in:

• Food
• Equipment
• supply chain
• kitchen design
• health & safety
• creating SOPs

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Chefs drawn from Chef Network who can represent

• both large and small kitchen operations
• café and restaurant
• contract/workplace/institutional catering
• hotels​

EXPRESS YOUR INTEREST IN PARTICIPATING