ceda has today published its long-awaited guidance paper on re-opening a commercial kitchen whilst effectively applying COVID-19 safety measures. 

Whilst there is a plethora of guidance on the internet about front-of-house, the catering equipment trade association has taken its time to carefully put together the document to help operators ensure they have considered everything relating to back-of-house and service, ahead of the hospitality re-opening date of 4th July.  

With a huge amount of information to wade through, head figures at ceda, together with its Board members (themselves experts from across the industry), have consolidated the best and most relevant factors.  

With Government guidance seemingly changing all the time, ceda has carefully selected the timing of its publication to be as accurate as possible in assisting the hospitality industry, and its supply chain, on specific guidance that foodservice establishments will have to adhere to. There has been much toing and froing with regards to the two meter distancing rule, with multiple industry trade bodies lobbying Number 10 for this to be reduced to one meter. There was even speculation of an earlier reopening date of 22nd June. Following the announcement by PM Boris Johnson on 23rd June that the hospitality industry can re-open from 4th July with a one meter-plus distance, ceda has pressed ‘Go’ on its Minimising risk from COVID-19 when re-opening a commercial kitchen guidance document.  

Intended to be read in conjunction with the latest Government guidance (which is regularly updated at www.gov.uk/workingsafely), the document is provided to help operators of commercial kitchens determine what actions they can take to minimise risk to staff, customers and suppliers, from the COVID-19 virus and provides suggestions for each area of the back-of-house operation. The 12-section document covers; Social Distancing, Hygiene and Cleaning, Personal Protection Equipment, Receiving Deliveries, Storage, Preparation, Cooking, Service, Potwash, Dishwash, Waste Disposal and Ventilation.  

ceda’s Technical Support Advisor, Peter Kay, has painstakingly been through every Government update and review paper and circulated his findings amongst ceda Board members to ensure the document is as precise and reliable as it can be. He said, “Whilst ceda has worked with the Government on the drafting of its guidance for re-opening pubs and restaurants, our document understandably follows the same format of the guidance documents for other premises which provide sound advice but are limited in details of possible considerations.  

“We felt it was important that we use the kitchen design expertise of our members to provide more detailed suggestions of actions that operators might consider when planning their re-opening. We therefore set up a working group of ceda Board members to develop our own document, to be read in conjunction with the Government advice.”  

Adam Mason, ceda’s Director General added, “We were keen to utilise the pool of expert knowledge that our Board members, and their respective companies, possess when compiling the document. We strongly believe that their opinion, guidance, expertise and advice is best placed to offer the assurances that operators will seek when preparing their premises for re-opening. We’re really proud of the work that has gone into this document and we hope it provides our membership with an opportunity to support their existing customers (and perhaps generate some new enquiries for them) as they circulate the guidance.”