Manufacturing Industry

Comprehensive COVID-19 response

Covid-19 resources for the food industry

Manufacturing Industry Guidelines

Functional hazard analysis and critical control points (HACCP) system have a master sanitation schedule describing and procedures for cleaning and sanitizing the equipment and facility. Continue operating your preventive control plans (cleaning, contamination), disinfecting and sanitizing work equipment and surfaces, as well as all high-touch surfaces, will kill most viruses, including the Coronavirus family of viruses.

Basic Introduction training for Covid–19 (symptoms, precautions).
Provide correct facilities and adequate cleaning agents to practice good hygiene.
Encourage staff, contractors to report any symptoms before entering the facility.
Keep vigilant and ensure that staff are well and are fit to work.
Effectively supervise all areas where food is exposed to minimize contamination.
Update and carry out cleaning plans of all high contact surfaces.
Stagger breaks, shifts and workstations to maintain social distancing.
Hand washing is extremely important.

Food workers must wash hands:

  • before starting work
  • before and after handling food
  • after handling waste
  • after cleaning duties
  • after using the toilet
  • after eating, drinking or smoking
  • after coughing, sneezing or blowing nose
  • if possible increase the areas of hand washing stations
Food manufacturing operator washing hands

General workplace guidelines

  • Personnel Precautions
    Wash hands often and wear PPE while working.
  • Vigilance
    Clean often using appropriate cleaning agents.
  • Contact Tracing
    If required, setup the capability to record your customers details.
  • Positive Environment
    Optimistic environment helps best practice adherence.
  • Social Distancing
    Ensure 6 feet or 2 meter distance between workstations.
  • Educate
    Reinforce best practices for personal hygiene and sanitization plans.
  • Daily Symptom check
    Monitor staff for symptoms of COVID-19.
  • Stay up to date
    Stay current with industry and government updates.

Operational Personnel guidelines

  • Personal Hygiene
    Wash hands frequently, wear PPE before entering work areas.
  • PPE or Uniforms
    Don fresh set of PPE gear before entering back into work areas.
  • Symptom check
    Check for symptoms – fever, cough, sore throat, shortness of breath.
  • Breaks
    Stagger break timing so social distancing is
    maintained.
  • Deliveries
    Deliveries and dispatches managed in a contact-less fashion.
  • Stay up to date
    Stay current with new work guidelines and health announcements.

Helpful resources

September 12, 2023

The package deal

Varden is on a mission to rid the world of packaging made of plastics and other materials that end up as waste. They use iMonitor to keep their pilot factory tidy and paper-free and to help achieve food safety certification.

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July 28, 2022

Eat My Lunch improves process efficiencies and reduces production costs with iMonitor

As a social enterprise, Eat My Lunch continuously tries to find ways to improve its operations to keep the costs as low as possible. The team identified digitisation of the paper forms needed for production and quality management as an opportunity to improve process efficiencies and reduce production costs.

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