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Protocol for management of restaurants and eateries during the period of COVID 19 pandemic

Authors

Ministry of Health, ; Kenya

Abstract

It is a requirement that the Food Industry should have Food Safety Management System based on the Hazard Analysis & Critical Control Point principles in place to manage food safety risks and prevent food contamination. 

Keeping all workers in the food production and supply chain health is xritical for the country to survive the COVID pandemic. 

Document details

ID:UH2030-138
Year:2020
Volume:
Issue:
ISBN:
Document Type:Policy Documents
Health Topic:Clinical Guidelines
Downloaded13 times
KeywordsGuideline, , Hotels, , Kenya, Opening , Protocols, , Restaurants, , Corona virus,
Access this Publication PROTOCOLS-AND-MANAGEMENT-GUIDELINES-FOR-RESTAURANTS1.pdf

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