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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 |
| Downloaded | 143 times |
| Keywords | Guideline, , Hotels, , Kenya, Opening , Protocols, , Restaurants, , Corona virus, |
| Access this Publication |
PROTOCOLS-AND-MANAGEMENT-GUIDELINES-FOR-RESTAURANTS1.pdf 
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