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COVID-19 Best Practices for Food Packing and Processing Facilities

This template collection is for food packing and processing facilities. It contains recommendations covering areas including worker training, cleaning and disinfecting, and physical distancing protocols to protect employees against COVID-19. This template collection has five templates.

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5 checklists

5 downloads

Updated 1 month ago

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  • COVID-19 Best Practices for Food Packing and Processing Facilities - Workplace Specific Plan

  • COVID-19 Best Practices for Food Packing and Processing Facilities - Topics for Worker Training

  • COVID-19 Best Practices for Food Packing and Processing Facilities - Individual Control Measures

  • COVID-19 Best Practices for Food Packing and Processing Facilities - Cleaning & Disinfecting

  • COVID-19 Best Practices for Food Packing and Processing Facilities - Physical Distancing Guidelines

Who is this Collection for?

This checklist is for food packing and processing facilities. It contains recommendations covering areas including worker training, cleaning and disinfecting, and physical distancing protocols to protect employees against COVID-19.

Food packing and processing workers are members of the essential workforce. Food processing facilities have remained operational even during the height of the COVID-19 pandemic. Employees of these companies are responsible for not only their own health, but are tasked with protecting mass produced food from contamination during processing. According to the FDA (Food and Drug Administration) there is no evidence of COVID-19 transmission through food or food packaging. For food packers and processors that means employees are following the required safety practices, and must continue to do so in order to remain stable. As the COVID-19 pandemic continues, food manufacturers, packers, processors, sellers, and all other food industry workers have to band together and adapt their sanitation strategies to keep everyone safe.


Why is this Collection important?

The COVID-19 pandemic has significantly disrupted the globe. The entire human race has suffered a loss, not necessarily just a loss of material, but a loss of a lifestyle. In consequence, many businesses, teams, and stakeholders have been hit hard. The food and beverage industry is no exception, and has been in fact especially affected by the pandemic. It is important that we come together to create and improve upon plans for these spaces to thrive once again.


How should I use this collection?

This collection should be utilized as a foundational/base guideline for the purpose it covers. In this case for: cleaning and disinfecting practices to implement before operational hours and throughout the work process as needed to protect employees and customers from COVID-19.

Again, it’s important to note that the templates here should not be your single source for truth. The pandemic is an ever changing landscape. Please consult your team, your state health departments, and other reliable sources to keep up to date with standards and procedures.


How do I upload this into my UpKeep account?

These templates you’ll be able to download below will function as a “Checklists” on UpKeep. Checklists allow you to quickly reuse specific Task Items in work orders. Most commonly, these are used for inspections where you have a list of subtasks or checklist items that you’d like to include as part of a work order.

*It’s important to note that you would need to be an “Admin” user on UpKeep to be able to perform this upload.

With the templates provided here, it’s a simple one, two, step!

  1. Download one of the (.csv formatted) templates above.
  2. Upload the template onto UpKeep

Done!

How to navigate the site:

For our visual learners: check out our video tutorial on importing checklists and checklist tasks into UpKeep!


Can I use this collection even if I don’t have UpKeep?

The short answer is “yes”! We are aiming to provide as much value as possible, especially during this pandemic. You can find the PDF versions of these templates here.

Feel free to print them out and utilize them!


What if I don’t need one of the templates in the collection?

The templates in this collection are separated and categorized. Go ahead and take a look at each of the template titles individually and decide which ones are needed by your team and which ones are not!


What if I want to change or delete a task item from a template?

Once you finish uploading a template into your account, you can easily change the task item name, type, or even delete a line item all together.

It is important to note that you must make these adjustments BEFORE assigning the checklist to work orders — because you won’t be able to edit them after assigning. We have this safeguard in place for the UpKeep system to ensure that no one accidentally changes a template/checklist that is essential to a work order that already exists for your team.

To reiterate however, you cannot edit a checklist that has been previously used via the main checklist, since the system will protect the historical integrity of the work orders associated w/ that checklist

Optionally, you can make tiny edits of which task you do or do not want included when adding to a Work Order itself (this doesn’t edit the actual checklist, but is an option to allow our customers to make crucial, specific adjustments when needed).


Index of Terminology & Definitions in this Collection:

Cleaning: Removal of dirt and debris, grease, and other pollutants, not to be confused with sanitization. The CDC recommends routine cleaning of high-volume spaces where surfaces are frequently touched.

Local, state, or federal regulations may require that employees are provided with cleaning and disinfecting tools, and that the employees clean frequently touched workstations and designated areas regularly.

During this COVID-19 pandemic food and beverage manufacturing facilities must shift their focus more toward maintaining food safety and emphasizing the importance of hygiene among employees.

Consumer: a person who purchases goods and services

Contamination: the presence of unwanted materials during manufacturing and transportation. The 3 types of contamination are biological, physical, and chemical.
Food and beverage manufacturing facilities are responsible for preventing any form of contamination during mass production, as it could quickly become a widespread health hazard.

Disinfection/Sanitization: The use of chemicals during surface cleaning to kill germs. Cleaners that can be used for general disinfection are: bleach solutions, solutions containing 70% alcohol or more, hydrogen peroxide, and chlorine.

Essential Business: Businesses that provide basic needs such as food and shelter, as well as those who provide necessary services for the economically disadvantaged and needy. These include but are not limited to: food retailers like grocers and convenience stores, pharmacies, banks, gas stations, social services and homeless services.

These types of service providers need to remain in operation during crises because they are most relied upon during troubled times. This also means they have to adapt to critical changes in the world faster in order to operate efficiently.


I have feedback/noticed an edit or error!

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Click this link and it’ll send you to our feedback typeform and we’ll get to it as soon as we can!


 

Disclaimer: This website does not provide medical or health advice. The information contained on this website and on any of the sites or locations linked below is for informational purposes only. It is not intended to be a substitute for professional medical or health advice. UpKeep does not recommend or endorse any specific protocol, opinions, or other information that may be accessed on or via this website. Reliance on any of this information is solely at your own risk.