Alert Level 3 reopening checklist

Chomp has created this checklist for the reopening of your food business as we move through the restriction levels. We have also made recommendations on how you can quickly implement contact tracing through Guest HQ, a tool developed by our friends at Loaded.

Your Chomp Digital Food Safety App will also show a reopening task list and ongoing daily COVID-19 tasks to assist you in maintaining strict hygiene practices. 

If you intend to deliver or provide takeaway foods please check your obligations under the Food Act, specifically in regards to Transporting Food, Packaging and Labelling and Sourcing, Receiving and Tracing Food and Drink.  Also, let your Registration Authority (New Zealand Food Safety or your local council) know, by email or phone, that you want to add takeaway operations to your scope. If you are unsure about anything, contact your local council for advice.

Reopening checklist

Use the list below to work through your reopening tasks, or download a printable version. 

Staff communication 

  • Communicate your Alert Level 3 plan with your team so they are prepared and understand the changes you are implementing to manage the risk of COVID-19. Seek feedback and discuss concerns.
  • The Chomp app will show new COVID-19 task buttons (initial reopening & daily lists)  Ensure staff understand these features.  

 Staff wellbeing, sickness and COVID-19 symptoms

  • Check your team’s wellbeing. If they need support, connect them with an agency that may be able to assist.

  • Ensure that all staff know to report any sickness regardless of how minor before each shift. The COVID-19 symptoms may be any of the following:
    • A cough
    • High temperature (38 degrees Celsius +)
    • Shortness of breath
    • Sore throat
    • Sneezing
    • A runny nose
    • Temporary loss of smell

If they have these symptoms, advise them to call their GP or Healthline on 0800 358 5453 immediately.

  • Plan for social distancing in your business. At Alert Level 3, staff must remain one meter apart from each other and at least two metres from customers. 

  • Plan and communicate how staff enter the premises and prepare for work. Consider:
    • Clean uniform change
    • Washing hands and access to gloves
    • Hand washing - set expectation of frequency
    • Will you wear masks?
    • Rules around mobile phones (due to contamination risk)

Re-entering your food business

  • Wash hands thoroughly on entry into the premises.

  • Clean all surfaces (both kitchen and customer areas) to remove the dust and grease that may have settled during lockdown. 

  • Make fresh mixtures of sanitiser, following manufacturer's directions.  Sanitise food preparation surfaces.

 Cleaning and sanitising procedures

  • Review cleaning tasks in your Chomp app. Ensure tasks contain detailed instructions in your method.   

  • Create new tasks for high-risk areas that require more frequent cleaning such as hand washing basins, taps, soap dispensers, chillers, cupboards and door handles, the kitchen tablet, EFTPOS terminal, POS systems and the phone. 

  • Consider your laundering process. Will you use disposable cleaning cloths or change the frequency you launder uniforms and cloths?

Pest control checks

  • Thoroughly check for pests on re-entry to the premises. Use a torch to between and underneath equipment.

  • Record any evidence of pests into your Chomp app. Ensure you clean up droppings and dead insects.

  • Check and reset all rodent traps and re-bait rodent bait stations. Empty and clean insect light traps, test in working order. Replace canisters in insect spray dispensers (in non-food areas).

Check utilities and equipment 

  • Run taps to flush water pipes. Check hot water is working. Flush, clean, sanitise & rinse water system for mobile food outlets.  

  • Check appliances are in good working order (check gas on and gas appliances working, check electric appliance cords are safe).

  • Dishwasher: Ensure dishwasher is operating at a correct, safe temperature. Check detergent is well-stocked and dosing correctly.

Refrigeration units, chillers, freezers and display units

  • Turn on the fridge and freezer units. Check that they are mould free and clean. Consider a deep clean before restocking.

  • Fridge temperature checks. Wait until units are below 5˚C. Replace containers and water if you use this method for daily fridge temperature checks.

  • Sanitise the thermometer you use for your daily fridge checks.

  • If you left your freezers on during Alert Level 4, check for signs of thawing/refreezing (foods coated in frost or crystallised ice and/or ice solids at the bottom of the unit).

  • Ice machines: Check thoroughly for mould with a torch. Empty, clean and sanitise before use.

  • Check to see if any scheduled maintenance was due during closure  .

 Food storage checks 

  • Check all chilled, frozen and dry foods for expiry dates (you may need to throw some food out). Check for damaged packaging and pest interference. 

  • Check stock rotations.

  • Check integrity of food packaging (e.g. takeaway containers, pizza boxes, coffee cups, serviettes, paper bags)

Suppliers, ordering and receiving goods

  • Contact key suppliers to let them know you are reopening, confirm delivery schedules, product availability and lead times.

  • Delivery procedures - Consider signage to remind contractors/suppliers and staff of your procedures to ensure recommended workplace distancing. 

  • Received Goods - Maintain your vigilance of delivery temperature checks ( record in Chomp one item per delivery of temperature-sensitive goods or damaged items).  

Audit ready FCP Records

  • Council verifications may continue during this time. Ensure you are ready. Book a free audit review with Chomp.

  • Ensure you regularly sanitise the device you use for recording your food control.

Customer tracking 

  • Implement a COVID-19 guest register. We recommend a contactless tool such as Guest HQ developed by our friends at Loaded. This tool allows the guest to check-in via their phone and maintains records for the venue.

  • If using paper for customer tracking, provide sanitiser for customers to use before and after writing down their details. Include the following information:
    • Date & time
    • Full name
    • Address 
    • Phone & Email address

Preparation for face to face business 

  • Make hand sanitiser available for your customers at the door and on counters. 

  • Increase the frequency of disinfecting touch-points on the point of sale terminals, EFTPOS machines, door handles and other frequently-touched surfaces.

  • Sanitise chairs and tables (including legs) frequently and between shifts.

  • Remove salt, pepper and eating utensils from tables. Consider implementing single-use items such as salt, pepper and sugar.

  • Space tables according to recommendations for safe distancing.

  • Consider signage to inform customers about your procedures to keep them safe, like our downloadable window ready “Keeping Safe” info sheet.

Additional resources