Coronavirus Impact Assessment And Mitigation Strategies On Food Service Industry Complete Deck

C r navirus Impact Assessment
& Mitigation Strategies
on
F d Service Industry

Table of Contents for Coronavirus Impact Assessment and Mitigation Strategies on
Food Service Industry
Food Service Industry Overview
› How COVID 19 is Impacting Global Food Industry
› Month Over Month Average Change in Sales at Top 200
Food Chains
› Scenario Analysis of COVID 19 Outbreak on Food
Service Industry
› Analyzing Estimated Food Service Spending Behavior
› Percent of Sales Originate from Third-Party
Delivery Partners
› Assessing Percent Decrease in Food and Beverage Sales
Risk Assessment and its Impact
Risk 1: Disruption Due to Social Distancing
› Social Distancing Impact on Food Service Industry
Risk 2: Plummeting Employee Productivity
› Issues that Represents COVID 19 Impact on
Employee Productivity
Risk 3: Stressed Supply Chains
› How COVID 19 Disrupted US Food Supply Chain
› Likely Impact of Coronavirus on FSCs in
Developing Regions
Risk 4: Recession, Unemployment &
Investment Pull-back
› Global GDP falls under the Terrain of Recession
› Industry Wise Jobs Vulnerable to Layoffs during COVID
19 in US
› COVID 19 Impact on Unemployment Claims in US
Risk 5: Economic Instability and Civil Unrest
› Potential Impact of COVID 19 on Consumer Expenditure
in G7 Economies
› COVID 19 Impact results a Growth Recession in US
How Risks are Mitigated
Business Impact Analysis
› Assessing COVID 19 Impact on Food Service Business
› Impact Assessment Matrix for Food Service Business
Risk Readiness Assessments
› Risk Readiness Assessment Checklist for Reopening
Food Business
› Ensuring Food Safety with Risk Readiness Assessment
Checklist
Risk Management Plans
› Basic Prevention and Control Measures for COVID
19 Pandemic
› Risk Mitigation Activities According to Impact of COVID
19 Spread
› What Food Service Businesses can do to Protect
themselves from COVID 19
› How to Ensure Food Safety at Workplace
› Enforce Safety Measures at Workplace to Reduce
Transmission among Workers
Business Continuity Plans
› Key Strategies for Food Service Companies to Tackle
COVID 19 Outbreak
› Share the Results of your Risk Assessment
› What Kind of Food and Menu Operators are Promoting
› Smarter Approach to Ensure Food Safety in Future
› How to Stay Relevant in COVID 19 Crisis
Policy Management
› Social Distancing Policies for Restaurants and Third-
Party Delivery Services
Risk Maturity Model Survey Questionnaire
› How Far should Tables be placed to Make you Feel
Comfortable in Dining at Restaurants
› For Dine-in at a Restaurant, What Measure would you
be Willing to Do
› How Long Do you Anticipate News of COVID 19
Outbreak Impact your Dinning-out Behaviors
› How Likely COVID 19 Outbreak Impacts your Attitude
towards Foodservice
Incident Management
› Food Incident Response Process to Mitigate Risk
› Incident Reporting Form for Food Service Businesses
2

Food Service Industry Overview
› How COVID 19 is Impacting Global Food Industry
› Month Over Month Average Change in Sales at Top 200
Food Chains
› Scenario Analysis of COVID 19 Outbreak on Food
Service Industry
› Analyzing Estimated Food Service Spending Behavior
› Percent of Sales Originate from Third-Party Delivery Partners
› Assessing Percent Decrease in Food and Beverage Sales
3

How COVID 19 is Impacting Global Food Industry
Following slide portrays impact of coronavirus pandemic on global food industry. It includes the statistics about monetary loss as well as employment loss
According to National Restaurant
Association, Food service industry
could suffer a loss of $224 Billions
and 7 Millions jobs due to
coronavirus pandemic
In America, dairy farmers are dumping
3.7 million gallons of milk every day
due to disrupted supply routes
In April 2020, sales volume at
restaurants reached $32.4billion,
the lowest in 35 years
According to National Cattleman’s
Beef Association, cattle ranchers
will face a loss of $13 Billions and
while the loss projection for hog
industry is $5 Billions
4

Month Over Month Average Change in Sales at Top 200 Food Chains
This slide displays the impact of COVID 19 on monthly average sales of top 200 food chains. It illustrates both optimistic and pessimistic statistics about change in sales.
Key
Takeaways
› Top 200 food chains will face -30.8%
(optimistic) decline in monthly average
sales in the year 2020
› Top 200 food chains will record -
48.1% (pessimistic) decline in monthly
average sales in the year 2020
-7.9%
-2.3%
12.2%
-2.3%
4.6%
-3.1%
-0.5% 1.3%
-8.8%
8.3%
-6.9%
3.6%
-0.1
-30.8
-4.9
-0.1
-48.1
Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
2017-2019 2020 Optimistic 2020 Pessimistic
5

Scenario Analysis of COVID 19 Outbreak on Food Service Industry
Mentioned slide illustrates scenario analysis of coronavirus pandemic on food service industry. It includes three scenarios namely best case, middle case and worst case.
Key
Takeaways
As per the nominal projections, food
industry will record -18% (best case
scenario) year over year growth for 2020
As per the real projections, food industry
will record -20% (best case scenario) year
over year growth for 2020
-26%
-22%
-18%
Worst Care Middle Case Best Case
2020 Nominal Projections
% YOY Growth
2020 Real Projections
% YOY Growth
-28%
-24%
-20%
6

Analyzing Estimated Food Service Spending Behavior
Following slide shows estimated spending behavior of food service businesses during COVID 19 outbreak. It includes stats of % consumer planned to reduce visits to restaurant, cumulative impact, weekly
change and estimated spend per 100 consumers.
32%
53%
77%
77% 79% 79%
72% 72%
-17%
-22%
-29% -32%
-34% -35% -35% -34%
-17%
-13%
-20%
2%
-6%
6%
18%
2%
54,686
45,310
39,494
31,671
32,435 30,476
32,411
38,377
$20000
$25000
$30000
$35000
$40000
$45000
$50000
$55000
$60000
-50%
-30%
-10%
10%
30%
50%
70%
% Consumers palnned reduced visits to resturants Comulative impact***
Week-to-week change Estimated spend per 1,000 consumers***
Key
Takeaways
› Estimated spend per 1000
consumers will get decline from
$54,686 in April 2019 to $39,003
in April 2020
› Cumulative impact on food
service spending behavior will
get decline from -17% in March
2020 to -34% in April 2020
2020
7

Percent of Sales Originate from Third-Party Delivery Partners
This slide portrays informational statistics about how much of sales percentage is generated by third-party delivery partners to food businesses.
12%
13%
24%
29%
13%
7%
3%
4%
2%
12%
17%
24%
26%
15%
1-3%
3-5%
5-10%
10-20%
20-40%
40-60%
Above 60%
Before March 15 After March 15
Key
Takeaways
2020
About 29% food businesses says
that third-party food delivery
partners have generated 10-20%
of sales to their food businesses
before 15 March 2020
26% food businesses says that
third-party food delivery partners
have generated 40-60% of sales to
their food businesses after 15
March 2020
8

Assessing Percent Decrease in Food and Beverage Sales
Mentioned slide shows the informational stats of percent decrease in food and beverage sales by food businesses in April month of 2020.
Key Takeaways
16%
7%
7%
8%
17%
21%
16%
8%
More than 70%
61%-70%
51%-60%
41%-50%
31%-40%
21%-30%
11%-20%
Less than 10%
% DECREASE IN SALES IN APRIL 2020
About 21% food and beverage
businesses accounted 21-30%
decrease in their sales in April 2020
when compared to march stats.
17% food and beverage businesses
accounted 31-40% decrease in their
sales in April 2020 when compared to
march stats
9

› Social Distancing Impact on Food Service Industry
Risk 1: Disruption Due to Social Distancing
10

Social Distancing Impact on Food Service Industry
Following slide portrays impact of social distancing measure on food industry. Impacts highlighted in the slide are change in purchasing behavior, impact on farm sector and restaurant closure.
In order to stay safe from COVID 19
transmission, consumers are
preferring to order food online from
restaurant apps or third-party food
delivery services
Change in Purchasing
Behaviour
Countries are imposing lockdown
scenarios to control COVID 19
spread, this will directly impact small
farmers of developing countries as
their crops will not reach to
consumer market due to supply
chain disruptions
Direct Impact on
Farm sector
Restaurants or food chains
operating in dense urban areas are
advised to shutdown as they can
act as a contributing factor in
facilitating the spread of
coronavirus
Restaurant
Closure
11

› Issues that Represents COVID 19 Impact on Employee Productivity
Risk 2: Plummeting Employee Productivity
12

Issues that Represents COVID 19 Impact on Employee Productivity
This slide illustrates informational statistics about top issues due to COVID 19 outbreak that have direct impact on employee productivity.
About 54% of employees have
concerns about their job security at
the beginning of April month of 2020
38% of the employees have concerns
about their personal health at the
beginning of April month of 2020
4%
5%
7%
8%
8%
9%
12%
13%
15%
17%
38%
54%
0% 10% 20% 30% 40% 50% 60%
Managing Schedule
Social Isolation
Productivity
Family Health
Work Life Balance
Stress & Mental Health
Viability of Employer
Remote Work
Personal Finances
Childcare & Home Schooling
Personal Health
Job Security Key Takeaways
Top Issues Weeks of April 1-18, 2020
13

› How COVID 19 Disrupted US Food Supply Chain
› Likely Impact of Coronavirus on FSCs in Developing Regions
Risk 3: Stressed Supply Chains
14

How COVID 19 Disrupted US Food Supply Chain
Mentioned slide shows information on how coronavirus disrupted US food supply chain. It includes the impact of disruption like rise in food product prices, impact on downstream FSCs and impact on
source of food production.
Rise in Price of
Food Product
Impact on Downstream
Food Supply Chain will
be Higher
Direct Impact on source
of Food Production
Food supply chain gets disrupted as
government imposes import and
export restrictions resulting an
increase in the cost of raw materials
and finished food products
Downstream firms of food supply
network will experience the greatest
impact as they are labor intensive
with high densities of workers in
small spaces and have little control
over hygiene practices
As government is imposing
lockdowns in infected areas to
restrict the transmission, this will
lead to food supply chain disruption
in that area resulting in packed
food shortages
15

Likely Impact of Coronavirus on FSCs in Developing Regions
Following slide shows the impact of COVID 19 outbreak on FSCs in developing regions like Africa and south Asia. Type of food supply chains covered in the slide are traditional, transitional and modern.
Traditional FSC Transitional FSC Modern FSC
Approximate prevalence
in Africa & south Asia as
share of food economy
10% 70% 20%
Approximate prevalence
in southeast Asia &
Latin America
5% 50% 45%
Main Enterprise Type Home Microenterprise SMs, Wet Markets
Super Markets,
Large processors
Length Short, Local Long, Rural-Urban
Long, Rural-
Urban, International
Use of Arrangements
No Contacts,
No Standards
No Contacts,
Public Standards
Emerging Contacts,
Private Standards
Technology Labor-Intensive Labor-Intensive Capital-Intensive
COVID 19 Impact on Food
Supply Chains (FSCs)
Both Traditional and Transitional FSCs will
experience the highest impact of COVID 19
pandemic as:
› They are labor intensive
› They have no contracts with government
or any other part
› They have no hygiene standards or
control over hygiene practices
16

› Global GDP falls under the Terrain of Recession
› Industry Wise Jobs Vulnerable to Layoffs during COVID 19 in US
› COVID 19 Impact on Unemployment Claims in US
Risk 4: Recession, Unemployment and Investment Pull-back
17

Global GDP falls under the Terrain of Recession
This slide displays informational statistics about the impact of coronavirus pandemic on both world GDP as well as GDP of China.
Key Takeaways
-2
0
2
4
6
8
10
12
14
16
2000 2002 2004 2006 2008 2010 2012 2014 2016 2018 2020(F)
Financial Crisis COVID 19 Crisis
COVID 19 pandemic disrupt
economic activity across both
developing and developed
economies resulting decline in world
GDP from 2.9 in 2019 to 2.4 in 2020
GDP of china will also get impacted
due to COVID 19 outbreak resulting
GDP decline from 6.1% in 2019 to
1.2% (estimated) in 2020
Annual Percent Change
China
World
18
Recession Threshold

Industry Wise Jobs Vulnerable to Layoffs during COVID 19 in US
Mentioned slide portrays key statistics of job vulnerable to laid off due to COVID 19 crisis in various industries of US. It indicates that food and beverage services industry will have the highest
impact of pandemic.
High –
Wage Jobs
Low –
Wage Jobs
0 2 4 6 8 10 12 14
Food & Beverages Services
Clothing & Retail
Support & Accommodation Services
Automobile Services
Education
Travel & Attractions
Membership Associations & Organizations
Sports & Entertainment
Real Estate
1.2 millions of job in US real
estate industry will be laid off
due to Coronavirus Outbreak
About 11.2 millions low-wage
jobs in US food and beverage
services industry will get laid off
due to Coronavirus Pandemic
Key Takeaways
19

COVID 19 Impact on Unemployment Claims in US
Following slide shows informational stats about COVID 19 outbreak on weekly initial unemployment claims in United states of America.
0
1
2
3
4
5
6
7
2000 2010 2020
Mar 28, 2009 665,000 claims
Mar 28, 2020 6,648,000 claims
Key Takeaways
Weekly initial unemployment claims
in US reached to 6.6 millions in
March 2020 which is equivalent to
unemployment claims registered
during financial crisis in 2008
Add text here
Add text here
Need
Job
20

› Potential Impact of COVID 19 on Consumer Expenditure in
G7 Economies
› COVID 19 Impact results a Growth Recession in US
Risk 5: Economic Instability and Civil Unrest
21

Potential Impact of COVID 19 on Consumer Expenditure in G7 Economies
This slide portrays potential impact of COVID 19 pandemic on consumer expenditure of G7 economies. It indicates that Hotels. Restaurants and package holidays businesses will have the highest impact
of pandemic.
22
COVID 19 outbreak will
impact hotels, restaurants
and package holidays
businesses the most in all
G7 economies
Clothing and footwear
businesses will have the
least impact due to
coronavirus pandemic
Key Takeaways
-40
-35
-30
-25
-20
-15
-10
-5
0
CAN DEU FRA GBR ITA JPN USA
Clothing & Footwear Household Equipment
transport Expenditure Arts & Recreation
Hotels, Resturants & Package Holidays Other Personal Services
Total

COVID 19 Impact results a Growth Recession in US
Mentioned slide illustrates informational statistics about COVID 19 spread on US GDP in 2020. It shows that impact will results a growth recession in US.
2.9
2.3
0.8
0.3
2.5
2.6
0
1
2
3
4
2018 2019 Q1 2020 Q2 2020 Q3 2020 Q4 2020
Growth
Recession
GDP Percent Change, Annualized Rate
Actual
Forecast
Key Takeaways
GDP of US is projected
to reach at 0.8% in first
quarter of 2020
GDP of US is projected to
reach at 0.8% in Q1 2020 to
0.3% in Q2 2020
Add Text Here
23

› Assessing COVID 19 Impact on Food Service Business
› Impact Assessment Matrix for Food Service Business
Business Impact Analysis
24

Assessing COVID 19 Impact on Food Service Business
Following slide displays impact assessment of COVID 19 outbreak on food service business. It includes information about key function, people, premises, processes, providers and profile
Food Preparation
Online Food Delivery
Add Text Here
Key Staff:
Mention here what staff do you
require to carry out your restaurant
key functions during the crisis
Buildings:
Define your restaurant location
IT:
Mention here the IT infrastructure
required to carry out your restaurant
key functions
Reciprocal Arrangements:
Do you have any reciprocal arrangement
with other organizations?
Reputation:
Who are your
key stakeholders?
Skills / Expertise / Training:
Define skills and expertise required
to undertake restaurant key
functions during crisis
Facilities:
Mention here what facilities are
essential to carry out your restaurant
key functions
Documentation:
What documents are essential to
carry out your restaurant
key functions
Contractors / External Providers:
Do you tender key services out to another
organization? If so to whom & for What?
Legal Considerations:
Define your legal and
regulatory requirements
Minimum Staffing Levels:
Mention here how much staff do you
require to resume your restaurant
operations during the crisis
Equipment / Resources:
List the equipment required to carry
out your restaurant key functions
Systems & Communications
What Systems & Means of
Communication are required to carry
out your restaurant key functions
Suppliers:
Mention here your priority suppliers
Add Text Here
Add Text Here
25
Key Functions

Impact Assessment Matrix for Food Service Business
This slide shows assessment matrix for assessing COVID 19 impact on food businesses. It includes details about impact area and impact intensity on business whether low, medium or high.
High Add Text Here Add Text Here $150k to $300K
High Add Text Here Add Text Here At local level
Medium Add Text Here Significant infringement Add Text Here
High Add Text Here Add Text Here Add Text Here
Medium Add Text Here Add Text Here Add Text Here
High Add Text Here Add Text Here Add Text Here
Impact
Area
Impact Impact Low Impact Medium Impact High
Financial
Reputation
Regulatory
Legal
Operational
Policy
26

› Risk Readiness Assessment Checklist for Reopening
Food Business
› Ensuring Food Safety with Risk Readiness
Assessment Checklist
Risk Readiness Assessments
27

Risk Readiness Assessment Checklist for Reopening Food Business
Mentioned slide illustrates readiness assessment checklist for mitigating COVID 19 risk and resuming food business operations.
Response (Yes/No)
Reconfiguration of workstations to maintain social distancing between employees
Establishment of physical barrier at billing counter
Proper functioning of HVAC at workstation
Areas allocated for placing hand Sanitizers
Reconfiguration of Break Rooms to promote social distancing
Developed risk mitigation strategies to tackle the spread
Parameters
28

Ensuring Food Safety with Risk Readiness Assessment Checklist
Following slide portrays risk assessment checklist for ensuring food safety to gain consumer confidence. It includes both workstation safety and food safety.
Washing hands frequently after preparing a food order
Disinfecting dishwashing equipment and food storage refrigerator
Delivery guy is supposed to sanitize his hands after each customer interaction
Disinfecting workspaces multiple time on daily basis
Following government guidelines and recommendations
Employee temperature screening on daily basis before going to workstation
Asking employees to stay home if symptomatic
Parameters Met Needs Work Not applicable
Workstation Safety
Food Safety
29

› Basic Prevention and Control Measures for COVID 19 Pandemic
› Risk Mitigation Activities According to Impact of COVID 19 Spread
› What Food Service Businesses can do to Protect themselves from
COVID 19
› How to Ensure Food Safety at Workplace
› Enforce Safety Measures at Workplace to Reduce Transmission
among Workers
Risk Management Plans
30

Basic Prevention and Control Measures for COVID 19 Pandemic
This slide shows basic prevention and control measure to tackle coronavirus pandemic. It includes engineering controls, administrative controls and safe work practices.
› Installation of high
efficiency air filters
at workstations and
dining tables
› Physical barrier
installation at
workspaces, rest
rooms and
billing counter
› Build a drive through
window for
customer service
Engineering Controls
› Establish and modify
current sick
leaves policy
› Plan alternative
shifts for ensuring
employees safety
and maintaining
social
distancing measures
Administrative Controls
› Mark areas for
hand sanitization
at workspaces
› Provide face mask
and gloves to all
the employees
› Develop daily plan for
workplace sanitization
Safe Work Practices
31

Risk Mitigation Activities According to Impact of COVID 19 Spread
Mentioned slide illustrates risk mitigation activities based on coronavirus level of transmission. Level of transmission covered are none to minimal, minimal to moderate and substantial.
What restaurants
can do to prevent
COVID 19 spread if
encountered with
any case at
their workplace
Level of Transmission
› Know about the signs and
symptoms of COVID-19 and
keep in mind the measures
to be taken if staff
become symptomatic
› Develop alternate day
working schedules for
the staff
› Disinfect frequently touched
areas and equipment's
None to Minimal
› Encourage staff to telework if
coming from highly
infected area
› Implement social distancing
measures by establishing
physical barriers at
workplace and break rooms
› Do temperature screening of
staff on daily basis
Minimal to Moderate
› Encourage customer to order
food online via
restaurant app
› Ensure flexible leave policies
for staff who need to stay
at home due to
lockdown scenarios
› Restrict dine-in facilities
provided by the restaurant
Substantial
Factor
32

What Food Service Businesses can do to Protect themselves from COVID 19
Following slide portrays information on what measures food service businesses can take to protect themselves from coronavirus crisis. Areas where measures should be taken are workplace, supply chain,
business continuity and financial liquidity and risk.
Ensuring Workplace
Safety by
› Providing face mask, gloves
and hand sanitizers to staff
at workstations
› Establishing physical barriers at
workstations and billing counter
› Encouraging staff to stay at home
if symptomatic
Workforce
Overcoming Supply Chain
disruptions by
› Identifying critical products required
for restaurant operation by carrying
out operational risk assessment
› Finding a raw material supplier from
the low infected area
› Preparing a contingency plan to re-
address the balance of supply chain
Supply Chain
Ensuring Business
Continuity by
› Focusing on online food
delivery facility
› Establish a drive-through window
for taking customer orders
› Disinfecting workspaces for
multiple times on daily basis
Business Continuity
Overcoming Financial
Liquidity challenges by
› Evaluating cash flow and
performing scenario analysis
› Setting milestones according to
various scenarios and level
of measures
Financial Liquidity & Risk
33

How to Ensure Food Safety at Workplace
This slide shows information about on how to ensure food safety at workplace. It includes 4 steps namely clean, separate, clock and chill.
Step 1
CLEAN
› Wash your hands for
minimum 20 seconds
before and after handling
any food item
› Disinfect or clean your
cutting boards, utensils and
billing counter on daily basis
Step 2
SEPARATE
› Separate raw meat,
seafood and poultry from
other food items
› Use different cutting boards
for fresh produce and raw
meat, seafood and poultry
Step 3
COOK
› Use food thermometers for
ensuring safety of meat,
seafood and poultry
› Bring sauces, soups and gravy
to a boil when reheating
Step 4
CHILL
› Use an appliance having inbuilt
thermometer for ensuring
freezing temperature
› Refrigerate or freeze meat,
seafood and poultry within 2
hours of cooking
34

Enforce Safety Measures at Workplace to Reduce Transmission among Workers
Mentioned slide illustrates information on how to ensure safety measures at workplace to minimize COVID transmission among workers.
Be Healthy,
Be Clean
Encourage staff to stay home if
found symptomatic
Do temperature screening of
workers who are exposed to
COVID 19 infected areas
Instruct your staff to wash their
hands for minimum 20 seconds
before & after handling any
food item
Avoid touching your eyes, nose
and mouth with unwashed
hands
Do not touch raw material with
bare hands
Wrap food containers to
prevent cross contamination
Clean &
Disinfect
Plan and implement workplace
sanitization schedules
Train & educate employees
on disinfecting food
preparing equipment’s
Disinfect highly contact
surfaces on frequent basis
Ensure the sanitization of food
containers and freezers
Mark areas & place hand
sanitizers for ensuring
Employee safety
Provide sanitized wipes
to customers
Social
Distance
Educate employees on social
distancing guidelines provided
by the government officials
Place Floor markings and
signs to promote social
distancing measures
Set-up drive through window to
cater customer orders
Pick-up
& Delivery
Ensure the sanitization of
transport containers after every
customer interaction
Encourage customer to use “no
touch” deliveries
Offer a designated pickup
zones for customer
35

› Key Strategies for Food Service Companies to Tackle COVID
19 Outbreak
› Share the Results of your Risk Assessment
› What Kind of Food and Menu Operators are Promoting
› Smarter Approach to Ensure Food Safety in Future
› How to Stay Relevant in COVID 19 Crisis
Business Continuity Plans
36

Key Strategies for Food Service Companies to Tackle COVID 19 Outbreak
Following slide displays key strategies that food service businesses can implement to tackle coronavirus outbreak. Strategies covered are prioritize staff health and wellness, customer reassurance and
focus on premium deliveries.
Prioritize Staff Health & Wellness
Restaurant businesses are facing labor shortages due to COVID 19 crisis. For
business continuity they must consider and ensure employees safety by providing
hand sanitizer at workplace, providing face mask, gloves and PPE kits
Customer Reassurance
For business continuity, customer retention is as much important as to maintain cleanliness
at workplace. Food businesses can communicate any change or modifications in their
service offering to its valuable customers via social media platform
Focus on Premium Deliveries
Millennials are showing preferences for budget-friendly meals and enhance
experience in delivered food. Food businesses should grab this opportunity by
providing customers with higher quality cooked food at minimum pricing
37

Share the Results of your Risk Assessment
This slide portrays the risk assessment results of a food service providers in order to tackle COVIF 19 pandemic.
We confirm that we have followed the government
guidelines to tackle and manage the risk of COVID 19
Five Steps to Safer
Working Together
We have carried out COVID 19 risk assessment and shared
the results with the working staff and customers
We have provided face mask, gloves and hand sanitizers to
our workers
We have made work from home arrangements if any worker
feels symptomatic
We have placed floor markings and signs to maintain 6 feet of
distance for each customer waiting
We are offering drive through service to restrict
customer gathering
Employer ___________ Date ___________
Who to Contact: Your Health & Safety Representative
Staying
COVID-19
Secure in 2020
38

What Kind of Food and Menu Operators are Promoting
Mentioned slide illustrates information on what kind of food and menu is promoted by food service operators during COVID 19 crisis to stay ahead of competitors.
21%
22%
24%
30%
33%
40%
45%
16%
25%
23%
21%
29%
39%
33%
Larger Portions
Value Items
Grab-and-Go
Healthy Foods
Ready-to-Heat Meals
Family-Style Meals/ Food that can
be shared
Comfort Foods
22%
28%
37%
52%
47%
68%
Ready-to-heat meals
Comfort foods
Family-style meals/food
that can be shared
Week beginning April 19
Week beginning April 5
Top Seven Food/Meals Operators Are Promoting Most Successful Menu Promotions
Key Takeaways
45% of top seven food operators are offering
comfort foods for the week beginning April 5
About 68% of operators are promoting family-style
meals in their menu for the week beginning April 19
39

Smarter Approach to Ensure Food Safety in Future
Following slide displays various smart approaches that food businesses will adopt post COVID 19 to ensure food safety. It includes technology enabled food traceability, risk prevention tools, new business
model adoption and food safety culture.
Risk Prevention tools
› Data analysis tools will help the business and its
stakeholders to better identify and mitigate food
safety risks in advance
Food Safety Culture
› Encouraging food safety practices at workplace
will work as a contributing factor in developing
consumer confidence for dining at food chains
and restaurants
New Business Model Adoption
› Shifting the focus to online food delivery business
from traditional retail food establishment is the
new necessity to sustain business
Technology Enabled Food Traceability
› Using food ordering and tracking management
software’s will help the food chains and restaurants in
effectively tracking the origin of contaminated food
respond to the risk accordingly
40

How to Stay Relevant in COVID 19 Crisis
This slide shows information on how food service businesses can stay relevant during coronavirus crisis. The focusses on three key points namely stay transparent, stay ahead and stay flexible.
Be transparent with your customers about what measure
you are taking to tackle COVID 19 crisis. Be honest
about your limitations and what changes customers can
expect in the coming weeks
Offer your valuable customers something
different that your competitors can not
deliver. Adopt cross selling approach by
offering essential items at workplace like
eggs, toilet paper and hand sanitizer
Make a habit of adopting rules and
regulations given by government authorities
for ensuring workplace and consumer safety.
Understand the regulations and adopt your
business offerings accordingly
Stay
Transparent
41

Table of Contents for Coronavirus Impact Assessment and Mitigation Strategies
on Food Service Industry
› Social Distancing Policies for Restaurants and
Third-Party Delivery Services
Policy Management
42

Social Distancing Policies for Restaurants and Third-Party Delivery Services
Mentioned slide illustrates various social distancing policies for both restaurant and third-party delivery services to operate during COVID 19 pandemic.
Policies for Third-Party Delivery Services
› Provide face mask, gloves and hand sanitizers to all
delivery personnel
› Sanitize food container frequently after delivering
customer order
› Avoid touching door handles and other commonly
touched areas
› Encourage customer to use “no touch” deliveries
Policies for Restaurants
› Use sign boards to maintain social distancing measures
› Place Floor markings and signs to maintain 6 feet of
distance for each customer waiting
› Offer drive through service to restrict customer gathering
› Stagger pickup timings to avoid customer waiting
› Provide hand washing stations for staff and workers
43

Table of Contents for Coronavirus Impact Assessment and Mitigation Strategies
on Food Service Industry
› Food Incident Response Process to Mitigate Risk
› Incident Reporting Form for Food Service Businesses
Incident Management
44

Food Incident Response Process to Mitigate Risk
Following slide portrays food incident reporting procedure to mitigate coronavirus spread. It covers six stages where the first one is to conduct preliminary assessment and last one is to close the
incident file.
Conduct a
Preliminary Assessment
› Open an incident file in
incident management system
› Determine jurisdiction
› Define the urgency to
respond the incident
› Immediate control action
Assess
the Risk
› Evaluate the need for
risk assessment
› Conduct a risk assessment
› Classify the risks in
specified categories
Mitigate
the Risk
› Communicate & implement the
risk mitigation plan
› Verify completeness &
effectiveness of mitigation plan
› Conduct follow-up activities
Conduct a Food
Safety Investigation
› Develop and implement a
food safety investigation plan
› Collect information
› Verify and analyze the data
› Scope the incident by
conducting a root
cause analysis
Make a
Decision
› Review the risk assessment
› Identify risk mitigation options
› Develop risk mitigation plan
Close the
Incident File
› Develop a rationale
› Demobilize resources
› Communicate lessons learned
from the incident
01 02 03 04 05 06
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Incident Reporting Form for Food Service Businesses
This slide shows incident reporting form which can be used by food service businesses to report any COVID 19 case at workplace. It covers details about incident, treatment information, action taken, and
form completed by.
DETAILS OF THE ACCIDENT/INCIDENT
Date: ___________________ Time: _____________________ Location (Dinning Room, Kitchen): ______________
Describe the Incident:
List down the symptoms found:
Were there any witnesses? ________ If so, give their contact details (name, phone, address)
WAS ANYONE INFECTED?
Name: ____________ Age: ____________ M F Employer: ____________
Address: ___________________________________________________________________________ Phone: _______________
(if more than one person was injured, complete a separate “incident & Accident Report Form”)
TREATMENT DETAILS
None First Aid Outpatient Clinic Hospital Hospital Stay? How many nights? ________
Absent from work? How many days? ___________ Other treatment details: ___________________
ACTION
What action has been taken to prevent transmission?
FORM COMPLETED BY:
Name: ____________ Title: ____________ Phone: _______________
Address: ___________________________________________________________________________ Date: _______________
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Risk Maturity Model Survey Questionnaire
› How Far should Tables be placed to Make you Feel Comfortable
in Dining at Restaurants
› For Dine-in at a Restaurant, What Measure would you be
Willing to Do
› How Long Do you Anticipate News of COVID 19 Outbreak
Impact your Dinning-out Behaviors
› How Likely COVID 19 Outbreak Impacts your Attitude towards
Food service
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How Far should Tables be placed to Make you Feel Comfortable in Dining at Restaurants
Following slide shows the survey result on how far should tables be placed to make customers feel comfortable in Dining at a restaurant.
15%
2%
5%
20%
50%
9%
In the near future, I would not feel comfortable dining in
15 Feet
12 Feet
9 Feet
6 Feet
3 Feet
20% people agree that tables
should be placed at 9 feet distance
to make them feel comfortable in
dining at restaurants
About 50% people agree that tables
should be placed at 6 feet distance
to make them feel comfortable in
dining at restaurants
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Key
Takeaways

For Dine-in at a Restaurant, What Measure would you be Willing to Do
This slide displays the survey result on what measure would customers be willing to do for dine-in at a restaurant.
5%
22%
24%
32%
40%
42%
61%
I would not be willing to do any of the above
I would not visit a restaurant for dine-in service
Sign a paper to say that you are healthy
Wear gloves
Wear a mask
Get your temperature taken
Follow the 6-ft social distancing protocol
Key
Takeaways
About 61% people says that
they will follow 6-foot social
distancing protocol for dine-in
at a restaurant
About 42% people says that
they will feel comfortable for
dine-in at a restaurant after
going through temperature
screening process
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How Long Do you Anticipate News of COVID 19 Outbreak Impact your Dinning-out Behaviors
Mentioned slide illustrates the survey result on how long do the customers anticipate news of COVID 19 outbreak Impact their dinning-out behaviors.
35%
46%
53%
27%
21%
30%
28%
65%
54%
47%
73%
79%
70%
72%
0%
10%
20%
30%
40%
50%
60%
70%
80%
90%
Overall A Large City A Medium-Sized
City
A Small Town A Suburb outside of
a Large City
A Suburb outside of
a Small City
A Rural Area
Week Beginning May 10
Less than 4 Months 4 Months or Longer
Key Takeaways
Overall, 35% of people says
that news of coronavirus
outbreak will impact their
dinning-out behavior for less
than 4 months
Overall, 65% people says that
news of COVID 19 outbreak
will impact their dinning-out
behavior for more than
4 months
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How Likely COVID 19 Outbreak Impacts your Attitude towards Food Service
This slide displays the survey result on how likely COVID 19 outbreak Impacts their attitude towards food service
Key Takeaways About 32% people says that they will not go
out to eat at restaurants as often due to
coronavirus outbreak
About 27% people says that they will order
more from food businesses that offers drive-
through facility
27%
25%
48%
53%
13%
31%
32%
I will order more food from the drive-thru
I will order more restaurant food for delivery
I will likely not order food or beverages away from home as often
I will not to go out to eat at restaurants as often
Week Ending March 6 Week Ending March 13
51

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Assessment And Mitigation Strategies In Food Service Industry
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About us
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Comparison
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