We take the safety of our riders, restaurants and customers extremely seriously, in particular at this time when reports of coronavirus are increasing.
We know that you will want to make sure all your employees, customers and the riders you work with are safe.
Below are a set of small but important steps you can take to help achieve this. We will keep this, and you, updated.
We welcome partners sharing the most impactful measures they've taken to stay safe, which we will happily share with other partners. We want to do all we can to make sure the restaurant community we work with is kept safe and can operate during this period.
Keeping safe in your kitchen
- Maintain a distance of at least 2 metres whenever possible
- Prominently display reminders on food and personal hygiene in your kitchens, and send these directly to employees.
- Encourage staff to wash their hands regularly and thoroughly using an alcohol-based hand rub or soap and water, especially when handling food. All staff should be trained in food hygiene, make updated training available to staff if possible.
- Encourage staff to take their temperature regularly and to be more alert than usual to potential symptoms that could indicate infection, notably breathing difficulties, coughing or a high temperature (38°C or higher for most adults).
- As usual, ensure kitchen staff use different chopping boards and knives for raw meat and cooked foods. These should be stored separately.
- Provide hand sanitiser in your restaurant so it’s readily available to staff, customers and riders.
- Ensure that your restaurant premises are regularly cleaned, especially in spaces where food is exposed, such as in the kitchen and dining areas.
- Regularly check public health authority guidance (see below) to keep up to date on the advice that they provide. Circulate this advice to employees regularly, in particular concerning hygiene and potential symptoms.
- Please immediately notify us through your Account Manager or email@example.com if one of your employees has tested positive for coronavirus. We may need to contact riders who have been in your restaurant and share relevant guidance with them.
Working with riders
- Where possible, allow riders to use your bathroom.
- To minimise the number of people who are exposed to food, consider where riders wait to collect food. Make sure this area is clean and separate from your food prep area.
- Ensure you continue to properly seal packaging and bags, using tape or staples before handing to a rider. This will prevent any potentially infectious airborne material from coming in contact with food during delivery. We also encourage you to double bag delivery orders so that food is kept safe inside before it is handed to the customer.
- When a rider collects food from your restaurant, ensure that they put the food straight into a thermal bag before they leave the restaurant. Again, it is vital that food is protected from any potentially infectious material.
- Use the ‘Rider Feedback’ heading in your tablet to indicate whether a rider has used a thermal bag. Go to the order and tick the box if they were using a Deliveroo thermal bag. Alternatively you can call your Account Manager.
- We're sending daily updates to our riders on what they should do to stay safe during coronavirus - find out more here.
Keeping your customers safe
- Please immediately notify us through your Account Manager or firstname.lastname@example.org if one of your staff or in-house customers has symptoms of coronavirus. This will allow us to get in touch with any riders who were in your restaurant at that time, so we can check whether they are experiencing symptoms of coronavirus.
Below is the official Coronavirus guidance provided in English for all of our English-language and English-speaking regions.
- UK Government and Public Health England guidance
- Department of Health Australia's guidance
- Food Safety Authority of Ireland guidance
- Guidance from The Food and Environmental Hygiene Department of Hong Kong
- National Environment agency Singapore's advice
- Advice from the Dutch National Institute for Public Health and the Environment
- United Arab Emirates Ministry of Health and Prevention
For further advice, as well as downloadable hygiene and food safety posters for you to use in your restaurant, visit the World Health Organisation.
1. UK Government and Public Health England guidance
Public Health England (PHE) recommends that the following general cold and flu precautions are taken to help prevent people from catching and spreading coronavirus:
- Cover your mouth and nose with a tissue when you cough or sneeze
- Put used tissues in the bin straight away
- Wash your hands with soap and water often – use hand sanitiser gel if soap and water are not available
- Try to avoid close contact with people who are unwell
- Clean and disinfect frequently touched objects and surfaces
- Do not touch your eyes, nose or mouth if your hands are not clean
For advice on managing employees in the workplace, see ACAS official guidance.
- Call NHS 111 if you have any questions related to coronavirus and are seeking professional advice.
2. Department of Health Australia's guidance
- If you have flu-like symptoms
If you have severe difficulty breathing, call triple zero (000) immediately and tell the call handler and the paramedics on arrival about your recent travel history.
If you have recently travelled to mainland China, and have developed a fever or respiratory symptoms, use the healthdirect Symptom Checker to help you decide what to do next.
When you visit your doctor or the hospital emergency department, it is very important that you call before visiting to describe your symptoms and travel history.
You can also call the healthdirect helpline on 1800 022 222 to speak with a registered nurse.
- If you do not have symptoms
For general information on the coronavirus disease (COVID-19), call the Australian Government's Coronavirus Health Information Line on 1800 020 080.
For the latest updates on COVID-19 in Australia, visit the Department of Health website.
3. Food Safety Authority of Ireland's guidance
What can food workers do?
It is possible that infected food workers could introduce virus to the food they are working on by coughing and sneezing, or through hand contact, unless they strictly follow good personal hygiene practices.
The World Health Organisation (WHO) advises that standard recommendations to reduce exposure to and transmission of a range of illnesses are maintained. These include:
- proper hand hygiene
- cough/cold hygiene practices
- safe food practices
- avoiding close contact, when possible, with anyone showing symptoms of respiratory illness such as coughing and sneezing
Food workers must wash hands:
- before starting work
- before handling cooked or ready-to-eat food
- after handling or preparing raw food
- after handling waste
- after cleaning duties
- after using the toilet
- after blowing nose, sneezing or coughing
- after eating drinking or smoking
- after handling money
Good hygiene and cleaning are also important to avoid cross contamination between raw or undercooked foods and cooked or ready to eat foods in the kitchen.
The Irish Government has issued the following health advice:
If you have been to an affected region in the last 14 days and:
Have symptoms (fever (high temperature), cough, shortness of breath, breathing difficulties):
- Stay away from other people
- Phone your GP without delay
- If you do not have a GP, phone 112 or 999
Do not have symptoms
- Visit the HSE website for advice
4. Public health guidance for Hong Kong
The Hong Kong The Food and Environmental Hygiene Department have given the following food safety and hygiene advice for food premises on the prevention of COVID-19.
Without affecting the approved layout, allow sufficient distance between tables, preferably at least 2 metres.
Other measures that encourage social distancing can be considered, such as:
- Make takeaway an option to customers
- Avoid table sharing
- Modify seating arrangements to reduce direct face-to-face encounter
- Food business operators should strengthen cleansing and regular disinfection to food premises including kitchens, food rooms, scullery rooms, toilets(including water taps and toilet handles) and the seating area to keep them clean and properly maintained.
- Disinfection by applying 1:99 diluted domestic bleaching agent (i.e. dilution by mixing one part of bleaching agent with 99 parts of water) shall be carried out regularly and when in need.
- 1:49 diluted domestic bleaching agent (i.e. dilution by mixing one part of bleaching agent with 49 parts of water) should be used for places contaminated with respiratory secretions, vomitus or excreta.
- Disinfect frequently touched areas such as door knobs and tabletops with disinfectants regularly.
- Make alcohol-based sanitisers available at major touch-points: by the table, by the entrance and exit.
Staff should be reminded to:
- Check their body temperature regularly.
- Suspend from engaging in any food handling work when suffering or suspected to be suffering from an infectious disease or symptoms of illness such as flu, diarrhoea, vomiting, jaundice, fever, sore throat or abdominal pain. Wear a surgical mask when having respiratory symptoms. Seek medical advice promptly.
- Wear a face mask as appropriate when working.
- Cover mouth and nose with a tissue paper when coughing or sneezing, and dispose of the soiled tissue paper in the rubbish bin immediately.
Then, wash hands with liquid soap and water, and rub for at least 20 seconds.
- Practise good personal hygiene (e.g. washing hands before or after handling food, after clean-up is carried out, after handling refuse or other dirty items, and after visiting the toilet).
Adopt 5 Keys for Food Safety to ensure proper food handling practices:
- Choose: choose safe raw materials
Clean: keep hands and utensils clean
Separate: separate raw and cooked food
Cook: cook thoroughly
Safe temperature: keep food at safe temperature
- Provide serving cutleries where deemed necessary.
- Wear disposable gloves when handling ready-to-eat food. Discard gloves when damaged, soiled, or when interruptions occur in the operation.
5. Advice from the Dutch National Institute for Public Health and the Environment
Advice from the National Institute for Public Health and the Environment relevant for cafes and restaurants:
Should I tell my staff to take preventive measures? If so, which ones?
- Currently there is no need to take any measures other than the simple hygiene rules advised by the National Institute for Public Health and the Environment (RIVM) on its website.
- These are: wash your hands regularly, cough and sneeze into the crook of your elbow and use paper tissues that you discard after use.
- If you run a bar, café, hotel or restaurant check that good hygiene measures are in place.
6. National Environment agency Singapore's advice
- Operators of food establishments are advised to maintain high standards of hygiene and cleanliness to safeguard public health and instil confidence in customers to dine at the premises.
- This will also provide assurance to the general public, knowing that the operators and its staff uphold good hygiene and cleanliness standards.
Advice from the SFA and NEA is recommended to be implemented immediately.
7. United Arab Emirates Ministry of Health and Prevention
People infected with the 2019 novel coronavirus (2019-nCoV or COVID-19) are likely to show the following symptoms:
- shortness of breath
If the symptoms continue,
- Stay at home and avoid mixing with others.
- Request health care, by contacting the health service by phone and provide them with travel history.
- Do not travel while having symptoms.
- Cover your mouth and nose with a tissue when coughing or sneezing.
- Clean hands by washing them for at least 20 seconds with soap and water, or with alcohol sterilisers.